] Office of Human Resources - Montgomery County Public Schools

OFFICE OF HUMAN RESOURCES AND DEVELOPMENT → CLASSIFICATION → FOOD SERVICES FIELD MANAGER, 12 MONTHS

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Food Services Field Manager, 12 months

MONTGOMERY COUNTY PUBLIC SCHOOLS CLASS DESCRIPTION
OFFICIAL TITLE: Food Svcs Field Mgr 12 Mo CODE: 7741 SQ/OQ: Optimal Qualified
WORKING TITLE: Food Services Field Manager, 12 months GRADE: 17 MONTHS: 12
SUMMARY DESCRIPTION OF CLASSIFICATION: Under direction of the food service supervisor and IT staff, this position, is responsible for training and technical support for cafeteria managers and satellite managers in the areas of managerial skills, regulatory procedures, accountability, computer applications, employee training, scheduling assignments, cafeteria staff supervision, equipment operation, and evaluation of cafeteria staff. These employees may have immediate responsibility for the management and operation of a school cafeteria. Work involves strict adherence to nutrition, sanitation, and safety standards and economic use of food and supplies as well as expertise in knowledge of IT systems as they relate to cafeteria operations.
MINIMUM QUALIFICATION STANDARDS
KNOWLEDGE, SKILLS, AND ABILITIES: Ability to work with students, teachers and school leadership staff demonstrating the seven SSPGS core competencies. Strong communication, training and human relations skills to work cooperatively in close proximity with others under constant deadlines. Ability to effectively communicate to meet the needs of all customers: students, school staff and community. Considerable knowledge of the National School Meals programs, including all federal, state and local guidelines. Thorough knowledge of free and reduced-price meal benefits guidelines and accountability procedures. Knowledge of nutrition and MCPS meal requirements. Working knowledge of management and supervision strategies consistent with Montgomery County Public Schools standards and applicable to the Division of Food and Nutrition Services. Ability to analyze and utilize data to maintain an efficient and cost-effective cafeteria operation. Ability to train cafeteria and satellite managers in the areas of cafeteria management, delegation of duties, leadership, evaluation techniques, computer applications, accountability, HACCP guidelines for safe food handling from receiving to service, standard sanitation procedures for care and cleaning of kitchen equipment and ordering and inventory. Ability to evaluate the accuracy of reports and the use of established reporting methods. Skill in computer use, data entry and cashiering in food service operations. 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. Prior experience in a supervisory or management capacity in a school or other institutional food service setting. Experience in the operation of a variety of commercial food service equipment required. Experience in all aspects of existing point-of-sale system required. Microsoft Office skills desirable. Other combinations of applicable education, training, and experience that provide the knowledge, abilities, and skills necessary to perform effectively in the position may be considered.
CERTIFICATE AND LICENSE REQUIREMENTS: Valid Class C noncommercial driver's license. Sanitation certification required or obtains this certification during the first six months of employment.
PHYSICAL DEMANDS: (Special requirements such as lifting heavy objects and frequent climbing.) Work in this class requires 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 Cafeteria Manager Test at score required for a Cafeteria Manager IV. Personal car use required. Ability to work overtime as required. Substitute for cafeteria or satellite manager or cafeteria worker as needed.
OVERTIME ELIGIBLE: Yes

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.)


Supports and demonstrates the mission of the Division of Food and Nutrition Services to students, school staff and the community.

Provides guidance and support to school based staff with school operations and technical IT support. Conducts a variety of operations reviews required by federal, state and local guidelines.

Visit schools to review the organization and efficiency of cafeteria operation, as necessary.

Provides information to the Food Service Supervisor relative to meal period scheduling, ordering procedures, cash handling procedures, free and reduced-price meal accountability, and equipment operation.

Assists in developing work schedules to achieve maximum efficiency timing meal production with meal period scheduling.

Trains new managers and cafeteria workers.

Functions as a mentor to new managers.

Ensures compliance with the policies and procedures in the Cafeteria Management Handbook.

Collaborates with Food Service Supervisor to determine appropriate staffing and training needs.

Assesses equipment needs and provides training for proper use of equipment, including conservation of energy.

Coordinates maintenance needs and transfer of equipment with Division of Materials Management.

Conducts food testing and sampling with students.

Provides guidance in meal merchandising and ensures that proper utensils and condiments are available.

Insures compliance with HACCP guidelines for safe food handling from receiving to service.

Monitors completion of semiannual HACCP self-inspection.

Reviews established procedures for food safety, sanitation and care and cleaning of kitchen equipment.

Inspects kitchen area for cleanliness and reviews cleaning schedules with manager.

Discusses and advises personnel about personal hygiene, cleanliness and appearance of uniforms with food service personnel as needed..

Reviews record-keeping procedures.

Reviews SNAP reports for accuracy and may training to managers on point-of-sale system updates.

Supports and assists managers in completing daily and end-of-month reports.

Reviews and corrects records and reports as needed..

Assists in establishing system for organizing cafeteria records, as required.

Monitors frequency of inventories, inspects system for inventory control and makes adjustments, when necessary.

Dispatches substitutes to cover school staff vacancies and absences.

Functions in the role of cafeteria worker or manager, when necessary, to cover absences.

Performs related duties as required.
Class Established: 7/14
Date(s) Revised:
Last Reviewed:

This description may be changed at any time.