FOR THIS TYPE OF EMPLOYMENT, STATE LAW REQUIRES A NATIONAL AND STATE CRIMINAL HISTORY BACKGROUND CHECK AND A LETTER, PROVIDED BY THE INDIVIDUAL, FROM THE CABINET FOR HEALTH AND FAMILY SERVICES STATING THE EMPLOYEE IS CLEAR TO HIRE BASED ON NO FINDINGS OF SUBSTANTIATED CHILD ABUSE OR NEGLECT FOUND THROUGH A BACKGROUND CHECK OF CHILD ABUSE AND NEGLECT RECORDS MAINTAINED BY THE CABINET FOR HEALTH AND FAMILY SERVICES AS A CONDITION OF EMPLOYMENT.

Class Code:   7212

LOCAL DISTRICT CLASSIFICATION PLAN

CLASS TITLE:  FOOD SERVICE MANAGER I

BASIC FUNCTION: 

     Manage and coordinate the day-to-day food service operations of an assigned school site; assure compliance with District, State, and federal requirements and laws regarding nutrition, sanitation, safety, and record-keeping; select, assign, schedule, supervise, direct and evaluate assigned food service personnel.

DISTINGUISHING CHARACTERISTICS:

     Food Service Manager I incumbents manage and coordinate daily food service operations in an assigned school site. Food Service Manager II incumbents manage and coordinate a central kitchen's food service operations and activities. Incumbents also plan and organize food service transporting activities to District sites. Food Service Manager III incumbents plan, coordinate, manage and oversee a complex food services program.

REPRESENTATIVE DUTIES:

• Manage, coordinate and oversee the day-to-day food service operations at an assigned school site; analyze effectiveness; assure compliance with District, State, and federal laws, regulations, and safety and sanitation procedures.
• Prepare menus, assuring compliance with regulations and requirements; estimate and order the amount of food and supplies needed; monitor and control expenditures; maintain the assigned budget.
• Select food service employees; direct, assign, schedule, and evaluate food service personnel; conduct training sessions for new employees.
• Inspect the lunchroom and kitchen area daily to assure compliance with health, safety, and sanitation requirements and regulations.
• Plan work schedules and daily coordinate work for efficient use of labor; receive calls from employees and call substitutes as necessary.
• Train and assist employees in properly handling foods, correctly using and caring for equipment, and maintaining high standards of sanitation and safety.
• Maintain, prepare and review various menu production records, inventories, logs, and reports; accumulate data and input information into a computer as appropriate and file documents as necessary.
• Supervise and participate in food preparation and distribution to District students and staff; plan for catered events such as meetings, activities, and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student participation.
• Communicate with students, staff, faculty, and outside organizations to exchange information, receive suggestions, and resolve issues related to food service.
• Participate in, schedule, and attend in-service meetings and workshops.
• Perform related duties as assigned.

Food Service Manager I - Continued                               Page 2

KNOWLEDGE AND ABILITIES:

     KNOWLEDGE OF:

• Meal production planning and scheduling.
• Applicable District, federal and State laws, rules, and regulations related to food service.
• Quantity food preparation and food merchandising.
• Nutrition, sanitation, and operation rules and requirements.
• Use and care of institutional equipment and utensils.
• Procedures used in ordering, receiving, storing, and inventorying food and supplies.
• Health and safety regulations about food establishments, including sanitation and maintenance regulations.
• Budget preparation and control.
• Record-keeping techniques.
• Principles and practices of supervision and training.
• Oral and written communications skills.
• Interpersonal skills using tact, patience, and courtesy.
• Inventory methods and procedures.

     ABILITY TO:

• Manage and coordinate the day-to-day food service operation at an assigned school site.
• Assure compliance with District, State, and federal requirements.
• Plan well-balanced, healthy, and delicious menus within a fixed budget.
• Train others in the preparation and serving of food in large quantities.
• Read, interpret, apply and explain rules, regulations, policies, and procedures.
• Schedule, supervise, and evaluate staff.
• Analyze situations accurately and adopt a practical course of action.
• Meet schedules and timelines.
• Operate a computer terminal as required.
• Plan and organize work.
• Maintain records and prepare reports.
• Communicate effectively both orally and in writing.
• Work independently with little direction.

EDUCATION AND EXPERIENCE:

     Any combination equivalent to a high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and three years of experience in food service operations.

LICENSES AND OTHER REQUIREMENTS:

     Complete training course for beginning school food service personnel certification as prescribed in 702 KAR 6:045.