| SUMMARY DESCRIPTION OF CLASSIFICATION: Under the direction of the Food Services Supervisors and the Senior Specialist for School-Based Operations, this position functions as both a Food Services Field Manager and the team lead for the Field Manager group. The role provides comprehensive training and technical support to cafeteria and satellite managers in areas such as managerial practices, regulatory compliance, accountability systems, computer applications, employee development, scheduling, cafeteria operations, equipment use, and performance evaluation. As needed, the position also assumes full responsibility for operating school cafeterias at various sites to address staffing shortages, absences, or vacancies.
As the functional team lead, this position guides daily field operations, supports consistent implementation of program standards across assigned schools, and collaborates closely with Food Services Supervisors and the Senior Specialist to develop, refine, and implement Standard Operating Procedures (SOPs). The team lead serves as a key liaison for the Field Manager team, facilitating meetings, communicating expectations, and supporting conflict resolution and process improvement. The role requires strong communication skills to clearly convey complex program rules and operational procedures to schools, departments, and internal and external stakeholders.
The position also evaluates staffing-related processes, provides operational support to Field Managers, and reviews daily operational reports to identify and resolve discrepancies. Work is carried out independently, with complex issues escalated to supervisory staff when appropriate.
During the summer months, the position supports the operation of the Summer Food Service Program through preparation of required paperwork, the development of organizational systems and procedures for tracking program compliance, and data entry for reporting requirements. During summer months, the position also assists with planning and preparation for the upcoming school year, ensuring continuity of service and adherence to all program guidelines.
PHYSICAL DEMANDS: 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: Personal car use required. Ability to work overtime as required. Substitute for cafeteria or satellite manager or cafeteria worker as needed. Completion of the MCPS Food Service Cafeteria Manager Test at score required for a Cafeteria Manager IV.
|
|
KNOWLEDGE, SKILLS, AND ABILITIES: Completion of the MCPS Food Service Cafeteria Manager Test at score required for a Cafeteria Manager IV. Demonstrated ability to exercise sound, independent judgment, strong leadership skills, and strict adherence to state and federal monitoring, compliance and record-keeping requirements. Demonstrates strong verbal, written, and interpersonal communication skills, with the ability to work cooperatively in fast-paced environments and under frequent deadlines. Able to communicate effectively with students, colleagues, school staff, and community members, adapting messaging to meet diverse needs. Skilled in collaboration and facilitating teams. Leads with a proactive, student focused, solution-oriented approach. Possesses considerable knowledge of the School Meals Programs and the Summer Food Service Program, including federal, state, and local guidelines, as well as thorough knowledge of free and reduced-price meal benefit regulations and accountability procedures. Demonstrates understanding of nutrition principles and MCPS meal requirements, along with working knowledge of management and supervision strategies aligned with Montgomery County Public Schools standards and the Department of Food and Nutrition Services. Skilled in analyzing and applying data to support efficient, cost-effective cafeteria operations. Capable of training cafeteria and satellite managers, Perm Subs, and TPTs in areas such as cafeteria management, delegation, leadership, evaluation techniques, accountability, culinary skills, professional growth, HACCP food-safety practices, sanitation procedures, ordering, inventory, and the use of IT systems, software, and technology-based equipment. Able to evaluate the accuracy of reports and ensure proper use of established reporting methods. Demonstrates proficiency in computer use, data entry, and cashiering systems. |
|
EDUCATION, TRAINING, AND EXPERIENCE: High School or GED diploma required. Minimum of 3 years of supervisory or management experience in a school or other institutional food service setting required. Experience in the operation of a variety of commercial food service equipment required. Experience in the operation of a variety of commercial food service equipment and in current or modern point-of-sale system required. Must have proven successful experience leading teams, facilitating collaborative approaches, developing and implementing SOPs, and applying conflict resolution strategies. Experience as a MCPS Food Services Field Manager preferred. Microsoft Office skills required and demonstrated successful experience assessing and troubleshooting technical issues or technology-based equipment required. 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. |
|
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.)Serves as a team lead for the field manager team which includes organizing and facilitating meetings, drafting and implementing SOPs, collecting information and data, troubleshooting coverage and scheduling, elevating concerns and proposed solutions for supervisory and specialist determinations as needed, supporting special projects, and other duties as assigned. During the 10-month school year, this role is responsible for working closely with 10-month Field Managers on various projects and time-sensitive matters. The incumbent escalates operational challenges to School Based Supervisors or the Senior Specialist. In the summer months, the role shifts to supporting the Summer Meal Program and successful school opening needs.DURING THE SCHOOL YEAR:As team lead, develops SOPs and tools to support Field Managers, cafeteria managers, and off-site coordinators; redirects teams effectively when challenges arise; and applies strong conflict-resolution and team-building skills. Organizes and facilitates meetings, coordinates the collection of information and data, resolves coverage and scheduling issues, and elevates concerns and recommends solutions to supervisory staff and specialists as appropriate. Supports special initiatives, fosters effective collaboration among Field Managers, and performs other team lead duties as assigned.In addition to acting as team lead, the position performs all work of the food services field manager, including:Supports and demonstrates the mission of the Department of Food and Nutrition Services to students, school staff and the community. Conducts a variety of operations reviews required by federal, state and local guidelines. Visits schools to review the organization, food quality, food safety, menu execution, and efficiency of cafeteria operation. 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. Receives, assesses needs and processes urgent orders. Coordinates pick-up and delivery of items, which may involve personal delivery. Supports cafeterias by determining nutritionally correct food substitutes and guidelines as needed.Assists in developing work schedules to achieve maximum efficiency timing meal production with meal period scheduling.Trains new managers, perm subs, cafeteria workers, and TPTs. Training may include providing technical assistance, coaching, and providing guidance on child nutrition program operations, food safety, IT systems, kitchen equipment, county, state and federal programs and procedures.Functions as a mentor to new managers. Ensures compliance with the policies and procedures set by DFNS. Monitors and ensures cafeterias comply with all county, state and local programs. Trains and supports cafeteria managers and satellite managers in areas of deficiency and meeting compliance standards.Collaborates with Food Service Supervisor to determine appropriate staffing, program operation 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.Assists with food testing and sampling with students. Provides guidance in meal merchandising and ensures that proper utensils and condiments are available.Ensures compliance with HACCP guidelines for safe food handling from receiving to service. Monitors completion of quarterly 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. May discuss personal hygiene and uniforms with food service personnel.Reviews record-keeping procedures. Reviews point of sale, production record, and ordering and inventory reports for accuracy and provides training to managers on system updates, corrections, and operational issues.Supports and assists managers in completing daily and end-of-month reports.Reviews reports, identifies and corrects financial and food production errors. Reconciles missing data.Reviews and corrects records and reports. Provides support and training to cafeteria managers and satellite managers to improve report accuracy, troubleshoot issues, resolve and prevent errors.Supports and assists cafeteria and satellite mangers with establishing systems for organizing cafeteria records. Monitors frequency of inventories, inspects system for inventory control and makes adjustments, when necessary.Receives incoming calls, assesses cafeteria staffing needs and dispatches substitutes to cover school staff vacancies and absences.Functions in the role of cafeteria worker or manager to cover absences for short or extended periods of time.Consistently upholds and models the seven core competencies of the Supporting Services Professional Growth System (SSPGS).Performs related duties as required.SUMMER MONTHS:Under the direction of the Senior Specialist, School-Based Operations, provides operational and administrative support of the Summer Food Service Program including:Works collaboratively with DFNS staff involved in the administration of the Summer Food Service Program, which includes but is not limited to, establishing a system for collecting and processing paperwork, Collects, reviews and ensures accuracy and completeness of daily program documentation, tally sheets and paperwork submitted by site managers, providing ongoing data entry support.Troubleshoots issues related to summer food service operations, which may include assisting bagged-meal sites with timely submission of meal orders and working collaboratively with other DFNS staff involved in the administration of the Summer Food Service ProgramAdheres to tracking, filing, and record-keeping requirements to ensure required documentation is stored appropriatelySupports DFNS leadership on preparing for Maryland State Department of Education monitoring and compliance visits and reviewsProvides ongoing support to summer cafeteria managers and off-site meal coordinators.Maintains open and clear communication channels with the Supervisors Works collaboratively with other DFNS staff involved in the administration of the Summer Food Service Program to achieve program goalsAddresses and resolve issues related to meal ordering and site operations in a timely manner. Manages the staffing coverage phone system and addresses and resolves issues related to DFNS cafeteria staff coverage and call outs.Maintains communication with external partners at summer sites and performs additional projects as assigned to support continuity in operations.Preparation for a successful school opening which may include supporting staffing assignments, food and supply orders, staff communication, equipment and construction projects, and other projects as assigned.Performs other related duties as assigned to support the success of the summer food service program. |
