Coordinator of Support Services ~ Operations Manager: Food and Nutrition Services at Queen Anne's County Public Schools

COORDINATOR OF SUPPORT SERVICES ~ OPERATIONS MANAGER: FOOD AND NUTRITION SERVICES  
 
JOB SUMMARY:  
The Coordinator of Support Services Operations Manager, plans, coordinates and oversees the activities at all levels of food preparation and kitchen operations; organize and monitor the ordering, receiving and storage, and delivery of food, equipment, and related supplies for food service kitchens; coordinate and implement menu and recipe preparation functions; assure compliance with nutritional content and applicable federal regulations and nutrition standards. Train, supervise, evaluate, and provide leadership for all assigned food service personnel.
 
QUALIFICATIONS:  
Associates degree in food management (or related field) or equivalent experience
A minimum of 2 years of Food Service Management experience, with at least one year in a supervisory role
Experience in a K-12 school district child nutrition program is preferred
 
LICENSES AND OTHER REQUIREMENTS:   
Serv Safe Certified
Valid Maryland driver’s license 
Pleasant and professional manner
Ability to work well with peers and children
Must be able to pass a security background check and drug test
Must maintain a minimum of 10 hours of annual continuing education in accordance to the USDA Professional Standards
 
RESPONSIBILITIES/ESSENTIAL FUNCTIONS:  

1. Plan, coordinate and oversee the activities of all levels of operations, cafeterias; develop new methods of improving the District Food Service program; oversee the development and implementation of various State and Federal food programs; develop, review, and maintain departmental procedures to ensure compliance with Federal, State and County regulatory agencies.  
2. Organize and monitor the ordering, receiving and storage of food and related supplies to all sites; prepare product recommendations; write specifications for the purchase of items such as food, supplies and equipment; oversee and approve food, supply and equipment requisitions; monitor inventory levels and input related information into assigned software system. 
3. Coordinate and implement menus, menu production records, develop recipe standards, monitor preparation schedules; assure compliance with nutritional content and applicable federal regulations and nutrition standards; coordinate menu cycles for all school meals; coordinate student taste tests.   
4. Review and evaluate the performance of assigned food service staff; coordinate and oversee the recruitment, selection, assignment and training of all school cafeteria personnel; assist with employee discipline and promotion.  Assist with interviewing and hiring of kitchen staff as needed.  
5. Travel to school sites and evaluate food for quality; inspect school facilities for proper sanitation and operational efficiency.  
6. Effectively communicates management decisions to achieve understanding and acceptance to food service staff and students, to communicate effectively with administrators, students, parents and various outside agencies to exchange information and resolve issue or concerns related to the District Food and Nutrition Services program. 
7. Provide leadership and supervision that promotes a common purpose, teamwork, and strengthens employee morale; effectively manage change. 
8. Develop, review, and maintain a variety of records and reports related to assigned activities; establish and maintain filing systems.  
9. Operate a variety of office equipment including a telephone, copier, fax machine, computer and assigned software; operate a vehicle to conduct work.  
10. Assist in planning cafeteria/kitchen layouts; coordinate the ordering and placement of appropriate equipment. 
11. Coordinate, arrange, conduct and review production schedule, safety meetings, in-services, and workshops; attend and participate in conferences and committees, as assigned.  
12. Perform related duties as assigned. 

 
DEMONSTRATED KNOWLEDGE AND ABILITIES:  
 
KNOWLEDGE OF: 

1. Planning, organization and operation of a food service operation 
2. Food service and commodity purchasing and procurement principles, practices and procedures 
3. Type and sources of supplies, materials and equipment utilized in a food service operation 
4. Menu development
5. Principles and practices of hiring, supervision and training of food service personnel
6. Nutritional requirements of National School Lunch and Breakfast Program, preferred 
7. Applicable laws, rules, regulations and standards related to assigned activities 
8. Operation of a computer and assigned software
9. Record-keeping and report preparation techniques 
10. Oral and written communication skills 
11.  Interpersonal skills using tact, patience and courtesy 
12.  Sanitation and safety practices related to food safety and food preparation
13.  Inventory methods and practices 
14.  Modern office practices, procedures and equipment 
15.  Proper lifting techniques 

 ABILITY TO: 

1. Plan, coordinate and supervise the activities of a food service operation
2. Organize and monitor the ordering, receiving, delivery and storage of food and related supplies
3. Coordinate and implement menu and recipe preparation functions 
4. Assure compliance with nutritional content and applicable federal regulations and nutrition standards
5. Hire, train, supervise and evaluate assigned food service personnel
6. Purchase items and services economically, efficiently and in accordance with established policies, procedures and guidelines
7. Effectively operate a computer and assigned software programs
8. Maintain records and prepare reports
9. Effectively communicate in order to exchange and understand information
10. Establish and maintain cooperative and effective working relationships with others 
11. Maintain current knowledge of laws, rules and regulations related to assigned activities
12. Plan and organize work
13. Prioritize and schedule work 
14. Observe health and safety regulation
15. Work independently with little direction 
16. Maintain consistent, punctual and regular attendance
17. Effectively read and analyze a variety of materials
18. Effectively operate keyboard equipment 

 
Physical Requirements:

1. Ability to lift up to 50 pounds
2. Sit or stand for extended periods of time 
3. Reach overhead and above shoulders to retrieve various items 
4. Use proper lifting, and pushing and pulling techniques
5. Sufficient manual dexterity to use knife and other required kitchen equipment

  
Pay and Hours:
This is a Full Time 12 month Benefit eligible position. Placement on the Queen Anne’s County Support Unit I Salary Schedule - Coordinator of Support Services