Food Services Kitchen Manager III chez None

Required

• Any combination of education and experience equivalent to graduation from high school or possession of a General Equivalency Diploma (GED) certificate.
• Three (3) years of experience in food services, one (1) year of which shall have been in a supervisory role.
  • Advanced degree(s) beyond the minimum degree requirement in a relevant field may be considered for some experience.
• Fairfax County Sanitation Certification obtained within 45 calendar days of hire.
• Completion of the Fairfax County Public Schools manager in training program.
• Must be free of any infectious or communicable disease which, according to a determination by the United States Secretary of Health and Human Services, poses a risk of transmission through the handling of food.
• Knowledge of the procedures, practices, operations, and equipment of institutional food preparation including sanitation and safety requirements.
• Ability to organize, supervise, train, and evaluate assigned staff.
• Ability to operate various types of kitchen equipment and related computerized programs.
• Ability to interpret and follow written and verbal instructions.
• Ability to recognize and report hazards and apply safe work methods.
• Ability to work cooperatively with and provide good customer service to students, parents/guardians, and school personnel.
• Ability to communicate effectively, both orally and in writing.

1. Plans and manages all aspects of the food services operation; prepares meals for students.
2. Works with the manager of a central kitchen to organize food and supply deliveries.
3. Resolves problems and obtains emergency supplies and assistance.
4. Plans cost-effective food service programs to include planning, ordering, inventory, portioning, and other aspects of assigned school food services operations, such as vending at the middle and high schools.
5. Orders supplies via the food services computer applications, the central kitchen, or directly from vendor for direct-delivery items such as dairy goods.
6. Manages inventory records, balancing need to maintain minimum stock with consideration for anticipated needs.
7. Works with school and community groups to organize, implement and participate in special food service events and training programs.
8. Participates in the recruitment of kitchen staff; trains, supervises, and evaluates staff; plans daily staff work schedule.
9. Represents school with community and families; conducts periodic sanitation inspections; and maintains financial records.
10. Performs related duties as required or assigned.