] Office of Human Resources - Montgomery County Public Schools

OFFICE OF HUMAN RESOURCES AND DEVELOPMENT → CLASSIFICATION → CPF MANAGER V (12 MO) - EFF. 7.1.25

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CPF Manager V (12 mo) - Eff. 7.1.25

MONTGOMERY COUNTY PUBLIC SCHOOLS CLASS DESCRIPTION
OFFICIAL TITLE: CPF Manager V 12 Mo CODE: 7691 SQ/OQ: Optimal Qualified
WORKING TITLE: CPF Manager V (12 mo) - Eff. 7.1.25 GRADE: 18 MONTHS: 12
SUMMARY DESCRIPTION; PHYSICAL DEMANDS; AND SPECIAL REQUIREMENTS: SUMMARY DESCRIPTION OF CLASSIFICATION: Under the direction of a food services supervisor, oversees the management and operation of the central production facility; oversees the proper use of training, programming, and troubleshooting and maintenance of equipment to support all schools. Trains, schedules, supervises and evaluates Central Processing Facility (CPF) staff. Nature of the work involves preparation of food products that are fresh or packaged and stored for future shipment and use in all schools. Ensures the strict adherence to nutritional, safety, and financial guidelines. Plans, executes, and monitors multiple projects effectively in order to adhere to strict time schedules. Ensures various programs or initiatives are efficiently implemented and standards and goals are met. Collaborates with staff to ensure that all products are produced as required. Plans and directs the production of high quality, safe, nutritionally rich food products and maintains an operation that is capable of achieving these standards on a continuing basis. Communicates effectively with various stakeholders in a variety of settings. Physical Demands: 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 Cafeteria Manager Test at the required score. Overtime may be required in order to meet strict deadlines. Requires use of personal car, with reimbursement for mileage provided, for daily banking duties. Coordinate and execute timely responses to emergency situations by monitoring incidents; managing resources; facilitating communications between offices, departments, and field teams; ensuring implementation of existing emergency plans and may be required to report to assist staff in emergency situations. Work may involve participation as a member of the facilities on-site-emergency-team (OSET).
MINIMUM QUALIFICATION STANDARDS
KNOWLEDGE SKILLS ABILITIES: KNOWLEDGE, SKILLS, AND ABILITIES: Completion of the MCPS Cafeteria Manager Test at the required score. Knowledge of Food and United States Department of Agriculture (USDA) nutritional standards and practices, preferably in a K-12 public school environment. Possess strong communication, training and human relations skills to work cooperatively in close proximity with others under constant deadlines. Ability to oversee and lead a large team efficiently and manage workflow for high volume demands. Ability to oversee menu planning and forecasting for efficient ordering, large food production, and delivery of food and supplies. Ability to receive and implement cross training in various areas and perform in those roles as necessary. Ability to manage complex projects from initiation to completion using strong project management skills. Knowledge of HACCP guidelines for safe food handling from receiving to service. Knowledge of standard sanitation procedures for care and cleaning of kitchen equipment. 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. Ability to analyze and utilize data to maintain an efficient and cost-effective cafeteria operation. Considerable knowledge of computer point-of-sale systems. Knowledge of age-appropriate nutrition principles. Ability to successfully lead sustainability initiatives and other programs. Effective time management skills. Knowledge of or ability to quickly learn and meet the seven core competencies of the Supporting Services Professional Growth System (SSPGS).
EDUCATION, TRAINING AND EXPERIENCE; CERTIFICATE AND LICENSE REQUIREMENTS: EDUCATION, TRAINING, AND EXPERIENCE: High School or GED diploma required. Minimum of two years of experience in a supervisory or management capacity. Minimum of five-year experience 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. Experience using and maintaining commercial kitchen equipment. Some experience with project management. Considerable experience using Microsoft Office software products desirable. 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 License:Possession of a valid Maryland noncommercial Class C drivers license, or equivalent. Current sanitation certification required.
OVERTIME ELIGIBLE: Yes

DUTIES AND RESPONSIBILITIES:

EXAMPLES OF DUTIES AND RESPONSIBILITIES: (The duties listed are typical examples of the work performed by this job classification. This is not an exhaustive statement of duties, responsibilities or requirements and does not limit the assignment of additional related duties for the position. Not all duties assigned are included, nor are all duties listed performed in every office or every day.)1. Supervises and leads daily operations, staffing and production for the CPF to ensure the timely production and delivery of meals to all schools across the district.2. Oversees the proper use of, programming, troubleshooting of mechanical issues, and maintenance of CPF equipment used for food production and packaging.3. Follows menus prepared by the Division of Food and Nutrition Services and makes substitutions with approval of supervisor and contributes to menu planning as needed in compliance with USDA Nutritional standards for all grade levels.4. Creates plans and successfully integrates sustainability initiatives and other programs into regular production and processes.5. Plans, schedules and supervises the work performed by the CPF staff.6. Oversees proper ordering based on forecasting (based on the analysis of historical data); inventory tracking; prepares records and reports.7. Analysis of inventory and staffing to create processes and menus for additional requested DFNS programs.8. Supervises the operation of cooking and baking processes to ensure the proper quantity and quality of food products produced.9. Maintains current knowledge of all CPF processes. Trains staff in the proper use and care of equipment and in preparation and food handling techniques. Responsible for planning the time and staffing required to produce each item resulting in the successful and timely delivery of meals systemwide.10. Acts as a resource person to other cafeteria managers providing guidance on the proper use and handling of CPF produced items, ordering and menu changes.11. Receives comments / suggestions related to CPF product acceptability and is responsible to bring these to the attention of the supervisor.12. Coordinates with warehouse personnel on a daily basis to ensure that all food ingredients are available as needed and to affect changes if they are not.13. Receives, counts, prepares daily records as necessary; makes bank deposits; inventories food and supplies, receives and inspects incoming merchandise; supervises the proper storage of food and supplies.14. Uses computer support to place orders, scale recipes and other related management activities.15. Maintains the security, sanitation and orderliness of the work area.16. Plans and organizes catered events as requested in support of MCPS activities.17. Conducts tours of the CPF to students, parents, staff and other stakeholders as scheduled by the supervisor.18. Utilizes all food services software applications necessary for operations.19. Performs related work as required.

This description may be changed at any time.