] Office of Human Resources - Montgomery County Public Schools

OFFICE OF HUMAN RESOURCES AND DEVELOPMENT → CLASSIFICATION → FOOD SERVICES SATELLITE MANAGER I

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Food Services Satellite Manager I

MONTGOMERY COUNTY PUBLIC SCHOOLS CLASS DESCRIPTION
OFFICIAL TITLE: Food Svc Satellite Mgr I CODE: 7600 SQ/OQ: Optimal Qualified
WORKING TITLE: Food Services Satellite Manager I GRADE: 10 MONTHS: 10
SUMMARY DESCRIPTION OF CLASSIFICATION: Under general supervision, performs a variety of duties related to preparing and serving food for a school supplied from a central kitchen facility. Employees in this classification provide service in satellite schools and may work alone. Work is performed on a relatively independent basis under a close time schedule. (Note: A school cafeteria's previous year's participation determines the classification of the manager's position.) In larger schools, may supervise and evaluate other employees. General supervision is received from the school principal; technical supervision from a food services supervisor.
MINIMUM QUALIFICATION STANDARDS
KNOWLEDGE, SKILLS, AND ABILITIES: Completion of the MCPS Food Service Satellite Manager Test at the required score. Knowledge of basic nutrition principles. Ability to manage inventory and order food and supplies. Knowledge of food production and forecasting. Knowledge of HACCP guidelines for safe food handling from receiving to service. Knowledge of standard sanitation procedures for care and cleaning of kitchen equipment. Knowledge of basic nutrition principles. Ability to effectively communicate to meet the needs of all customers: students, school staff and community. Knowledge of free and reduced-price meal benefits guidelines and accountability procedures. Knowledge of financial practices and procedures, including cashiering, bank deposits, and cash accountability. Knowledge of computer point-of-sale systems. Strong communication, training and human relations skills to work cooperatively in close proximity with others under constant deadlines.   Knowledge of and the ability to meet the seven core competencies of the Supporting Services Professional Growth System (SSPGS).
EDUCATION, TRAINING, AND EXPERIENCE: High School or GED diploma required. Completion of the appropriate training programs required for the position. Experience in a supervisory or management capacity in a school or other institutional food service setting and in the operation of a variety of commercial food service equipment required. Experience as a school cafeteria worker preferable. Experience working in an elementary school satellite desirable. Considerable experience using Microsoft Office software products desireable. Other combinations of applicable education, training, and experience which provide the knowledge, abilities, and skills necessary to perform effectively in the position may be considered.
CERTIFICATE AND LICENSE REQUIREMENTS: Possession of a valid Maryland noncommercial Class C drivers license, or equivalent. Current sanitation certification required.
PHYSICAL DEMANDS: (Special requirements such as lifting heavy objects and frequent climbing.) Ability to perform work requiring considerable standing, operation of commercial food service equipment and movement of objects weighing 40-60 pounds.
SPECIAL REQUIREMENTS: (Frequent overtime or night work required, etc.) Completion of the MCPS Food Service Satellite Manager Test at the required score. Some overtime may be required. Requires use of personal car, with reimbursement for mileage provided, for daily banking duties.
OVERTIME ELIGIBLE: Yes

EXAMPLES OF DUTIES AND RESPONSIBILITIES:

1. Heats unitized entree portions of meals and serves with accompanying portions of meal to students.

2. Ensures that each student meal purchased meets guidelines set by school lunch/breakfast program. Limited a la carte items are served to students and adults.

3. Sets up serving line with napkins, eating utensils, condiments, etc.

4. May prepare and serve breakfast.

5. Takes daily and/or monthly inventory of milk, ice cream, all food items, and supplies.

6. Prepares inventory reports of food and supplies.

7. Maintains appropriate level of inventory and order replenishments from vendor, food service warehouse and/or central kitchen.

8. Receives, counts, and balances cash income.

9. Completes daily tally sheet and daily production record.

10. Inputs on computer where applicable.

11. Prepares bank deposits and transmits to designated individual or bank.

12. Cleans equipment and work area, operates oven/range, reports malfunctions of equipment.

13. Communicates scheduling or menu changes to appropriate official.

14. Performs related duties as required.
Class Established: 1/79
Date(s) Revised: 4/87, 11/89, 5/91, 7/92, 5/93, 7/93, 7/02, 7/12
Last Reviewed:

This description may be changed at any time.