Food Service Manager II

Lexington, KY, US
Jul 22, 2021
  • Position Type:
    Food Service/CLAS - 7211 - FOOD SERVICE MANAGER II

  • Date Posted:

  • Location:

  • Date Available:
    21/22 School Year

  • Closing Date:

  • Description:

    Manage and coordinate the food service operations andactivities of a central kitchen; plan and organize food service transporting activities; assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping; supervise and evaluate assigned food service personnel.

    Job Summary:
    • Manage and coordinate the food service operations and activities of a central kitchen; analyze effectiveness, assure compliance with District, State and federal laws, regulations and safety and sanitation procedures.
    • Plan and organize food service transporting activities; set transportation schedules according to established time lines; assure guidelines for maintaining appropriate food temperatures and sanitation requirements are met.
    • Prepare menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget.
    • Select food service employees; direct, assign, schedule and evaluate food service personnel; conduct training sessions for new employees.
    • Inspect lunchroom and kitchen area daily to assure compliance with health, safety and sanitation requirements and regulations.
    • Plan work schedules and coordinate daily work for efficient use of labor; receive calls from employees and call substitutes as required.
    • Train and assist employees in the proper handling of foods, correct use and care of equipment and in maintaining high standards of sanitation and safety.
    • Maintain, prepare and review a variety of menu production records, inventories, logs and reports; accumulate data and input information into a computer as appropriate and file documents as necessary.
    • Supervise and participate in food preparation and distribution to District students and staff; plan for catered events such as meetings, activities and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student participation.
    • Communicate with students, staff, faculty, and outside organizations to exchange information, receive suggestions, and resolve issues related to food service.
    • Participate in, schedule and attend in-service meetings and workshops.
    • Perform other duties as assigned.
    • Maintain regular attendance.
    • High school diploma or G.E.D. Certificate and three years experience in food service.
    • Valid Food Service Permit issued by the Department of Health; must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.


    • Meal production planning and scheduling.
    • Applicable District, federal and State laws, rules and regulations related to food service.
    • Food preparation for transportation to District sites.
    • Quantity food preparation and food merchandising.
    • Nutrition, sanitation and operation regulations and requirements.
    • Use and care of institutional equipment and utensils.
    • Procedures used in ordering, receiving, storing and inventorying food and supplies.
    • Health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations.
    • Budget preparation and control.
    • Record-keeping techniques.
    • Principles and practices of supervision and training.
    • Oral and written communications skills.
    • Interpersonal skills using tact, patience and courtesy.
    • Inventory methods and practices.
    • Manage and coordinate the day-to-day food service operation at an assigned school site.
    • Assure compliance with District, State and federal requirements.
    • Plan and organize food service transporting activities.
    • Plan well-balanced, nutritional and appetizing menus within a fixed budget.
    • Train others in the preparation and serving of food in large quantities.
    • Read, interpret, apply and explain rules, regulations, policies and procedures.
    • Schedule, supervise and evaluate staff.
    • Analyze situations accurately and adopt an effective course of action.
    • Meet schedules and time lines.
    • Operate a computer terminal as required.
    • Plan and organize work.
    • Maintain records and prepare reports.
    • Communicate effectively both orally and in writing.
    • Work independently with little direction.
    Working Conditions:
    • Work is performed while standing, sitting and/or walking.
    • Requires the ability to communicate effectively using speech, vision and hearing.
    • Requires the use of hands for simple grasping and fine manipulations.
    • Requires bending, squatting, crawling, climbing, reaching.
    • Must be able to lift one-third of their body weight, not to exceed 50 pounds.
    Application Procedure:
    Apply online

    Contact Person: Michelle Coker (

    Grade 15

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