SCHOOL FOOD SERVICE SENIOR MANAGER - CHEF

Salary Schedule

To provide safe, efficient and a wide variety of culinary solutions to meet customer and client needs and tastes.

QUALIFICATIONS:

1. Bachelor’s degree from an accredited institution or any equivalent combination of related education, training and/or experience which provides the required knowledge, skills and abilities to perform the essential job functions.


2. Five (5) years of successful managerial experience from another school district or other institutional food service company such as a hospital, chain restaurant, theme park, or other approved company as an Executive Chef, Sous Chef or/Chef Manager is required, including managing multiple staff with budget, product and customer service accountability


3. Must possess a Florida driver’s license and make frequent site visits. Must be willing to use own vehicle in addition to passing the requirements to use white fleet vehicles.


4. Must have the ability to acquire ServSafe Certification, accredited by the National Restaurant Association within sixty (60) days of obtaining the position.


5. Requires advanced knowledge of the principles and practices within the food profession.


6. Experience managing and mentoring of assigned employees.


7. Experience with federal USDA and state regulations.


8. Flexible with weekend duty. The incumbent is considered to be “essential personnel” during an emergency and can be subject to being held over or called back to a district location at all times.

KNOWLEDGE, SKILLS AND ABILITIES:
Knowledge of all facets of operations management preferred; demonstrated leadership and management ability; skill in application of principles of personnel supervision; effective oral and written communication skills; knowledge of computer systems; ability to apply principles of Food Service, Sanitation and HACCP in daily activities; knowledge of applicable county, state and federal school food service regulations; ability to translate standards of Food and Nutrition excellence into daily operations. Knowledge of culinary trends, techniques and processes. Knowledge of successful management practices. Ability to provide documentation of successful organizational leadership skills.

REPORTS TO: Senior Administrator of Menu

SUPERVISES: Provides input to the Senior Administrator or designee relative to the hiring, terminating, disciplining and evaluating performance of school food service assistants.

MACHINES, TOOLS, EQUIPMENT:
Institutional food service equipment, POS machines, equipment, vehicles, etc., used in this position. Telephone, Thermometer, Computer, (Personal Computer), Printer, Automobile, Copier, Adding machine, Calculator.

PHYSICAL REQUIREMENTS:
Describes physical conditions of this position.

Medium Work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently.

PHYSICAL ACTIVITY:
Physical activities of this position. Percent of a typical day involved in each applicable activity is noted.

Percentage
40 Sitting: Resting with the body supported by the buttocks or thighs.
40 Standing: Assuming an upright position on the feet, particularly for sustained periods of time.
20 Walking: Moving about on foot to accomplish tasks, particularly for long distances.
10 Bending: Lowering the body forward from the waist.
10 Reaching: Extending hand(s) and arm(s) in any direction.
10 Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position-to-position through the use of the upper extremities and back muscles exerting up to 10 pounds of force.
80 Finger Dexterity: Picking, pinching, typing or otherwise working primarily with fingers rather than with the whole hand or arm.
70 Grasping: Applying pressure to an object with the fingers and palm.
90 Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which detailed or important spoken instructions must be conveyed accurately, loudly or quickly.
90 Hearing Acuity: The ability to perceive speech and other environmental sounds at normal loudness levels.
90 Visual Acuity: The power to see at a level which allows reading of numbers and text, operation of equipment, inspection of machines, etc.

Note: Will total more than 100 percent as several activities may be performed at one time.

WORKING CONDITIONS:
Conditions the worker will be subject to in this position.

Indoors and Outdoors: The worker is subject to both environmental conditions. Activities occur inside and outside.

PERFORMANCE RESPONSIBILITIES:
* Manifests a professional code of ethics and values.
* Respond to internal and external customers in a timely, accurate, courteous and empathetic manner representing OCPS in a positive light.
* Models the routine, intentional and effective use of technology in daily work, including communications, organization and management tasks.
* Responsible for the review of school food service operations at assigned work locations consistent with Food and Nutrition Services policies and procedures.
* Inspects food preparation and serving areas, equipment, and storage facilities and observes and enforces conformance to safety and sanitation standards.
* Manages and preserves the integrity of the food service program in customer service, food service and preparation, through accurate documentation of policies and procedures.
* Trains, supervises, and coaches food service managers while providing feedback of the school food service assistants in the areas of food preparation, use and care of equipment, sanitation and safety practices.
* Create menus for daily meal service as well as for a variety of catering events.
* Plans, schedules and conducts regular training of food service employees and managers as assigned.
* Ensures culinary production appropriately connects to the Executional Framework
* Ensures proper culinary standards, USDA standards, and techniques are in place for preparation of food items, including production, presentation, and service standards
* Train and manage culinary and kitchen employees to use best practice food production techniques
* Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
* Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
* Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used
* Full knowledge and implementation of the School Food Framework
* Establishes and maintains effective communication and working relationships with Food and Nutrition Services’ staff, district personnel, school officials, parents, and the general public.
* Keep the Director, Food and Nutrition Services, informed of critical issues within the unit and incidents in which the COO and/or Board or Superintendent should be informed.
* Develops plans and identifies expected outcomes/results for each school food service manager, as assigned.
* Coach and mentor all levels of food service employees in Orange County Public Schools’ kitchens relative to daily assignments.
* Interviews, counsels, evaluates and recommends employment and termination of school food service managers and staff to departmental administrators.
* Ensures, through on-site audits and analysis of operations reports, that all school food service managers comply with applicable county, state, and federal regulations; school board policies, statutes and OCPS management directives.
* Coordinates with administrators, principals, parents and students, as well as school food service managers to improve safety and quality of Food and Nutrition Services.
* Prepares accurate production records, work schedules and mandatory federal and state reports to ensure accountability.
* Develops, conducts and coordinates instructional training sessions for school food service managers and staff to meet all federal, state and county child nutrition food regulations.
* Performs miscellaneous managerial duties including records management, office management, investigations, budgeting and public relations support.
∗ Perform time and motion studies for production procedures to establish methods to maximize efficiency. And, with the cooperation of the cafeteria manager, direct implementation of these methods.
∗ Track, measure, and oversee progress reports; perform audits and evaluations for assigned managers.
∗ Ensure and monitor that managers and staff are following best practices for increasing participation.
∗ Develop and audit the staffing pattern of the school’s food service operation with reports to the FNS director.
∗ Directs activities such as emergency feeding, emergency shelter openings, catering, community recognition and other events that will include food supported by the learning community or district.
∗ Consult with numerous district-level departments to ensure adequate program support (Maintenance, Data Processing, Records Management, Purchasing, Property, Finance, Personnel, Menu).
* Responsible for setting SMART goals for managers and staff at each school in their learning area.
∗ Analyze data in order to perform a Performance Improvement Plan.
∗ Implement initiatives to improve service and products from the FNS Area Managers with approval from Director.
∗ Audit to the USDA regulations for Food Service Operations and Service to Children.
∗ Ensure financial obligations of USDA requirements.
∗ Available for weekend duty to ensure operations are ready for service on Monday morning.
∗ Emergency duties when schools are serving as shelters.
∗ Responsible for making hiring recommendations. Provide mentoring and guidance to direct reports. Problem solve and provide continuous, constructive feedback.
∗ Regularly monitor, evaluate and assess staff performance. Create specific, measurable goals for direct reports. Communicate and collaborate effectively.
∗ Follow the district’s policies and procedures as related to all HRMD guidelines and the district’s instructional initiatives.
∗ Follow the district’s policies and procedures as related to fixed assets.
∗ Develop leadership in subordinates.
∗ Responsible for keeping up to date on current technology being used by OCPS. With the support of the district, attends training to ensure skill level in various technologies is at the level required to perform in current position.
∗ Responsible for maintaining timely and accurate information and accountable for the quality of information maintained by those they supervise.
∗ Responsible for self-development and keeping up to date on current research, trends and best practices relevant to the area of responsibility.

Perform other duties and responsibilities as assigned by supervisor.

* Essential Performance Responsibilities

TERMS OF EMPLOYMENT:
Non-bargaining unit compensation plan, twelve months, 8.0 hours per day.

EVALUATION:
Performance of the job will be evaluated in accordance provisions of the Board’s policy on evaluation of personnel.

08/30/2024