UNAVAILABLE
On-siteWindermere, Florida, United States
Job Summary
Manage daily food and nutrition services for OCPS students by ensuring operational efficiency, program compliance, and adherence to USDA guidelines. Procure food and supplies, prepare accurate production records, and maintain mandatory federal and state reports. Supervise school food service assistants, train them on safety practices, and resolve complaints or grievances while evaluating their productivity. Respond to internal and external customers with empathy, model effective technology use, and maintain relationships with parents, school officials, and district staff. Work three months in an Elementary School before qualifying for dual-manager roles.
Required Qualifications
- High school diploma or GED
- A minimum of two (2) years of experience in school food service in Orange County Public Schools
- five successful years of food service management experience from another school district or other institutional food service company such as a hospital, chain restaurant, theme park, or other approved company
- Successful completion of Orange County's School Food Service Manager Internship
- successful evaluation as a substitute school food service manager
- ServSafe certification
- Must successfully work three (3) months in an Elementary School, in order to be qualified to work as a Dual Manager with a combination of a Elementary and Middle School or an Elementary and High School
- Must successfully work six (6) months in an Elementary School, in order to be qualified to work in Middle or High School
- Extensive knowledge in the preparation of foods served in Child Nutrition Programs
- of the use and care of all equipment utilized in the preparation of school meals
- of all facets of operations management
- demonstrated leadership and management ability
- skill in application of principles of personnel supervision
- effective oral and written communication skills
- knowledge of computer systems
- ability to apply principles of Food Service, Sanitation and HACCP in daily activities
- knowledge of applicable county, state and federal school food service regulations
- ability to translate standards of Food and Nutrition excellence into daily operations
- Medium Work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently
- 20 Sitting: Resting with the body supported by the buttocks or thighs
- 70 Standing: Assuming an upright position on the feet, particularly for sustained periods of time
- 40 Walking: Moving about on foot to accomplish tasks, particularly for long distances
- 10 Bending: Lowering the body forward from the waist
- 10 Reaching: Extending hand(s) and arm(s) in any direction
- 10 Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position-to-position through the use of the upper extremities and back muscles exerting up to 10 pounds of force
- 80 Finger Dexterity: Picking, pinching, typing or otherwise working primarily with fingers rather than with the whole hand or arm
- 50 Grasping: Applying pressure to an object with the fingers and palm
- 90 Talking: Expressing or exchanging ideas by means of the spoken word
- 90 Hearing Acuity: The ability to perceive speech and other environmental sounds at normal loudness levels
- 90 Visual Acuity: The power to see at a level which allows reading of numbers and text, operation of equipment, inspection of machines, etc
- Indoors and Outdoors: The worker is subject to both environmental conditions
Desired Qualifications
- knowledge of all facets of operations management preferred
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