] Office of Human Resources - Montgomery County Public Schools

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

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Food Services Satellite Manager III

MONTGOMERY COUNTY PUBLIC SCHOOLS CLASS DESCRIPTION
OFFICIAL TITLE: Food Svc Satellite Mgr III CODE: 7615 SQ/OQ: Optimal Qualified
WORKING TITLE: Food Services Satellite Manager III GRADE: 12 MONTHS: 10
SUMMARY DESCRIPTION OF CLASSIFICATION: Under supervision of a field manager or food service supervisor, performs a variety of routine duties related to the production and serving of food supplied from a central production facility. Performs routine cleaning of kitchen facilities and equipment.  Work is performed on a relatively independent basis under a close time schedule. In larger schools, may supervise and evaluate cafeteria workers. General supervision is received from the school principal or designee; technical supervision is received from the food services supervisor or field manager. Employees in this classification may work alone. (Note: The cafeterias average daily participation from the previous year determines the classification of the satellite manager I,II or III.)
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 sustained moderate physical effort, movement of objects weighing 40-60 pounds, operation of commercial food service equipment, continuous standing and extreme variations in temperature.
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:

Prepares and serves all components of the National School Meals programs to students and school staff. 

Ensures that meals and snacks meet the required federal, state and local guidelines. 

Sets up, replenishes and breaks down cold and hot food serving lines. 

Monitors serving lines to determine when additional food production is necessary.

Provides efficient service to student, school staff and others.

Orders appropriate quantities of products based on inventory and sales in a timely manner. 

Operates and cleans all kitchen equipment and maintains a clean work area.

Completes daily production records. 

Maintains food and equipment temperature logs. 

Prepares bank deposits and delivers deposit to designated bank. 

Maintains accurate financial records. 

Maintains accurate accountability for all National School Meals programs. 

Completes computer data entry in a timely manner. 

Meets student meal participation and sales goals. 

Maintains food, labor and other costs within established guidelines.

Performs related duties as required.
Class Established: 7/2009
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.