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OFFICE OF HUMAN RESOURCES AND DEVELOPMENT → CLASSIFICATION → FOOD SERVICES SPECIAL PROGRAM MANAGER

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Food Services Special Program Manager

MONTGOMERY COUNTY PUBLIC SCHOOLS CLASS DESCRIPTION
OFFICIAL TITLE: Food Svcs Spec Pgm Mgr 12Mo CODE: 7681 SQ/OQ: Optimal Qualified
WORKING TITLE: Food Services Special Program Manager GRADE: 16 MONTHS: 12
SUMMARY DESCRIPTION OF CLASSIFICATION: Under supervision of a field manager or food service supervisor, has immediate responsibility for the management and operation of the Carver Educational Services Center Carver Café. Responsible for the management of the food service programs including on-the-job training, scheduling, supervision, and evaluation of the cafeteria staff. Also responsible for catering functions to Carver staff, including menu planning, purchasing, pricing and billing. General and technical supervision is received from the food services supervisor or field manager. Work involves strict adherence to nutrition, sanitation and safety standards. 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.
MINIMUM QUALIFICATION STANDARDS
KNOWLEDGE, SKILLS, AND ABILITIES: Completion of the MCPS Food Service Cafeteria Manager Test at the required score. Strong communication, training and human relations skills to work cooperatively in close proximity with others under constant deadlines. Ability to manage inventory and order food and supplies from internal and external sources. Considerable knowledge of catering and large quantity food production with ability to accurately forecast production for both catering and cafeteria operations. 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, including students. Knowledge of financial practices and procedures, including cashiering, bank deposits, and cash accountability. Knowledge of invoice preparation and billing practices and procedures. 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 general nutrition principles. Effective time management skills to successfully balance cafeteria operations with catering functions. Ability to train cafeteria staff in all areas. Ability to plan and execute in-house catering functions for various size groups. 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 in the operation of a variety of commercial food service equipment required. Experience as a school cafeteria worker or caterer preferable. Experience working in an elementary school satellite desirable. Considerable experience using Microsoft Office software products desirable. Other combinations of applicable education, training, and experience, which provide the knowledge, skills, and abilities necessary to perform effectively in the position, may be considered.
CERTIFICATE AND LICENSE REQUIREMENTS: Possession of a valid Maryland noncommercial Class C driver¿s license, or equivalent. Current sanitation certification.
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 and offsite purchases. Ability to train cafeteria staff in all areas.
OVERTIME ELIGIBLE: Yes

EXAMPLES OF DUTIES AND RESPONSIBILITIES:

Follows menus prepared by the Division of Food and Nutrition Services and makes menu substitutions with appropriate approval. Maintains food quality and insures adequate food production for service.
Schedules and supervises cafeteria staff and student workers. Trains cafeteria staff in all aspects of cafeteria operations.
Operates or supervises the operation, cleaning and sanitation of commercial food service equipment.
Orders appropriate quantities of products based on inventory and sales to avoid shortages or overstock.
Sets up, replenishes and breaks down cold and hot food serving lines. Monitors serving lines to determine when additional food production is necessary. Sets up, replenishes and breaks down carts and other remote serving sites. Provides efficient service to customers, including students.
Completes daily production records. Maintains food and equipment temperature logs. Completes computer data entry in a timely manner. Prepares bank deposits and delivers deposit to designated bank. Maintains accurate financial records. Completes computer data entry in a timely manner.
Meets participation and sales goals. Maintains food, labor and other costs within established guidelines.
Cooperates with various groups and outside organizations that use the Carver Café, including planning and supervising the food preparation and service for catering and other special events. Positively represents the Division of Food and Nutrition Services to all customers, including students.
Performs related duties as required.
Class Established: 7/09
Date(s) Revised: 10/07, 7/09
Last Reviewed:

This description may be changed at any time.