SCHOOL FOOD SERVICE SENIOR MANAGER

Salary Schedule

To provide safe, efficient and professional Food and Nutrition services for OCPS students through operational efficiencies, program compliance and review of daily food service operations.

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. Five (5) years of successful managerial experience in Food & Nutrition Services, Institutional food management services with multiple staff with budget, product and customer service accountability.
2. Must possess a Florida driver’s license and make frequent site visits.
3. ServSafe Certified, accredited by the National Restaurant Association.
4. Experience in school food service either at K-12, University/College, or senior dining preferred.
5. Experience in managing multiple food service operations of 2,500 or more daily meals preferred.
6. 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 successful management practices. Ability to provide documentation of successful organizational leadership skills.

REPORTS TO: Director, Food and Nutrition Services or assigned Administrator, Food and Nutrition Services

SUPERVISES: Provides input to the Director 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.
* Develop and track the budget ensuring compliance over approximately 15 – 40 schools with approximately $12 million budget.
* Communicates with FNS Procurement on Food order schedules and food orders discrepancies and other related needs.
* Communicates with FNS Menu on School menus, Menu Substitutions, Special Diets, Plate Cost Discrepancies and other related needs.
* Communicates with FNS HR on vacancy’s, staffing issues, and other related needs.
* Communicates with FNS Finance/Payroll on all related needs.
* Communicates with FNS Marketing on all marketing events and other related needs.
* Plans, schedules and conducts regular training of food service employees and managers as assigned.
* Ensure managers are developing work schedules that maintain efficient and safe working conditions; proper food quality and quantity preparation; with organization of work preparation and production of menu items.
* 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.
∗ Direct development of goals and outcomes with Food Service Managers.
∗ Track, measure, and oversee progress reports; perform audits and evaluations for assigned managers.
∗ Ensure and monitor that managers and staff are following best proctices for increasing participation.
∗ Monitor and Ensure that schools are meeting Food cost.
∗ Monitor and Ensure that schools are meeting Labor cost.
∗ 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 implementing and overseeing of new programs at schools.
* Responsible for setting SMART goals for managers and staff at each school in their learning area.
* Provide effective oversight of operations and show progress in meeting goals in all assigned schools. Assign and track the Key Performance Indicators that will ensure daily compliance in all schools managed.
∗ 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.
∗ 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.

07/01/2023