To contribute to establishing organizational priorities and provide/obtain adequate resources for social media, event planning and accomplish the department’s mission for safe, high-quality customer and food service for the district’s schools.
QUALIFICATIONS:
KNOWLEDGE, SKILLS AND ABILITIES:
Written and verbal skills to market the food service program to the community, parents, school administrators and students. Identify communication resources and manage the messages to customers. Ability to read, interpret and translate to customers the federal, state, and local laws and policies governing food service. Knowledge of organizational and project management and negotiation and management theory and practice. Knowledge of decentralized decision-making and accountability for results. Ability to work and communicate effectively with people to focus resources toward the achievement of district expected results. Knowledge of successful management practices. Ability to provide documentation of successful organizational leadership skills.
REPORTS TO: Senior Director – FNS
SUPERVISES: None
MACHINES, TOOLS, EQUIPMENT:
Machines, tools, equipment, electronic devices, vehicles, etc., used in this position. Telephone, Computer (Personal Computer and Mainframe), Automobile, Copier
PHYSICAL REQUIREMENTS:
Describes physical conditions of this position.
Light Work: Exerting up to 20 pounds of force occasionally and/or up to 10 pounds of force frequently.
PHYSICAL ACTIVITY:
Physical activities of this position. Percent of a typical day involved in each applicable activity is noted.
Percentage
70 Sitting: Resting with the body supported by the buttocks or thighs.
10 Standing: Assuming an upright position on the feet, particularly for sustained periods of time.
10 Walking: Moving about on foot to accomplish tasks, particularly for long distances.
5 Bending: Lowering the body forward from the waist.
5 Reaching: Extending hand(s) and arm(s) in any direction.
5 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 indoor and outdoor environmental conditions. Activities occur inside and outside.
PERFORMANCE RESPONSIBILITIES:
∗ Manifest 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.
∗ Model the routine, intentional and effective use of technology in daily work, including communications, organization, and management tasks.
∗ Communicate and prepare messaging to specific customers to increase meal participation. Prepare all FNS written and verbal communications.
∗ Manage change with project management to include identifying problems; choosing the right team; listening to all customers affected; managing the systemic changes; defining the scope, documentation, and publication of the project outcomes.
∗ Identify system discrepancies, develop, and document the training, coaching, and performance requirements for each assigned school to support positive outcomes on all audits.
∗ Direct and audit food service professional code of ethics, values, and safety of food service to accomplish district goals and best practices; develop plan of action for coaching or coordinate the performance improvement plan in cooperation with Employee Relations when necessary.
∗ Identify the technology to improve efficiency and quality goals; develop and directly implement plans including communications, organization, management tasks, equipment, and reports. Improve website and promote FNS programs.
∗ Successfully manage all FNS social media channels: Face Book, Instagram and Twitter. Increased followers and maintain and active engagement with our followers.
∗ Manage all marketing aspects for several district-wide campaigns each year, these include: National School Lunch Week, Bat-Shaped Nuggets Halloween Promo, Valentine’s Day cookie sale, Heart-shaped nuggets promo, National School Breakfast Week and School Lunch Hero Day
∗ Manage the “FNS Events Service” geared towards promoting the FNS Catering Department. This includes creating marketing materials and working with areas from all over the district to schedule events, as well as cross-selling services and coordinating efforts with the Catering, IT and Maintenance teams.
∗ Audit, plan, and implement federal, state, county and school board rules/laws/regulations.
∗ Compile and provide monthly reports identifying school’s revenue, participation, and assist with setting goals for the next month.
∗ Communicate inventory/asset management of food, equipment, and required documentation to Area Manager; ensure monthly invoices and P-Card purchases are reconciled.
∗ Track customer service, evaluate school cafeteria activities, and assist with the needed changes.
∗ Collaborate with conducting one-time and recurring analyses to assess workload, efficiency, and trends.
∗ Communicate programs and regulations for students, parents, and the public; interpret and implement food service programs and resolve controversies in the schools.
∗ Collaborate with emergency activities such as feeding and shelter openings in the assigned schools.
∗ Coordinate and support educational activities with food service at assigned schools to meet district Wellness Policy and FNS Nutrition Education based goals.
∗ Assist with the monthly Board updates for the Senior Director
∗ Event Space Management in the FNS facility
∗ Facilitate focus and food tastings for school
∗ Created a weekly “Meet the Manager Monday” segment, visiting schools and featuring Kitchen Managers throughout the district.
∗ Boost on-line ads using specific geographic and demographic criteria to increase response rates for efforts such as: job fairs, CEP, Free and Reduced, NSLW, NSBW, menus, etc.
∗ Worked with the Operations, Procurement and Menus teams to incorporate new food concepts based on student likes.
∗ Work with FDACS to order marketing materials and distribute to Operation’s teams for schools’ distribution.
∗ 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, attend 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 this job will be evaluated in accordance with provisions of the Board’s policy on evaluation of personnel.
07/01/2024
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