Food Service Trainer
- Employer
- Fayette County Public Schools
- Location
- Lexington, KY, US
- Salary
- Competitive
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Food Service
4/13/2018
FOOD SERVICES
TITLE: Food Service Trainer
Grade 18
REPORTS TO: Food Service Coordinator &/or Child Nutrition Director
SUPERVISES: Food Service Assistants in the absence of manager
JOB FUNCTION: Train, coordinate and assist in a large district Food Service program, assuring cost effectiveness and compliance with District, State and Federal requirements regarding nutrition, sanitation/HACCP, safety and record keeping.
MEASURES OF SUCCESS:
- Ensure reports/audits (federal/local/state) indicate compliance with regulatory requirements, if out of compliance, take corrective action.
- Ensure professional standards are met through training and other opportunities, track to ensure mandated standards are in compliance.
- Managers and staff demonstrate knowledge and operational skills for consistency and best practices.
DUTIES AND RESPONSIBILITIES:
- Train, coordinate and assist in large Food Service program, analyze effectiveness, assure compliance with District, State and Federal laws, regulations and sanitation/safety/HACCP procedures.
- Train managers regarding record-keeping, ordering systems, proper handling of foods, correct use and care of equipment and in maintaining high standards of sanitation and safety/HACCP.
- Consult with Child Nutrition chef, supervisors, coordinator, director and other office staff to establish or revise operational policies; resolved problems involving food standards, labor costs; and train on proper use of equipment and serving schedule; and to coordinate functions with Child Nutrition operations.
- Supervise and participate in food preparation and meal distribution to students and staff in absence of a manager.
- Prepare a variety of food service records and reports; review time sheets, financial statements, operating reports, inventory and cost control records as needed.
- Prepare specification for the purchase of food supplies and equipment; review bids, make purchases and recommendations as appropriate.
- Conduct meetings to discuss and explain operating policies; plan and direct inservice workshops and training programs for food service personnel.
- Assist in master menu planning, assuring compliance with regulations and requirements; assure nutrition and dietary balance.
- Assist in review of Food Service budget; and analyze financial and operating statements.
- Maintain required level of hours for professional standards by attending/participating in webinars, off-site training courses, food/vendor shows, other food service operation programs, and lectures related to child nutrition operations as approved/directed by the coordinator &/or director.
- Demonstrates the ability to communicate in more than one language or the willingness to learn to communicate in more than one language at a novice level of proficiency.
- Perform other related duties as assigned.
- Maintain regular attendance.
KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
- A large scale food service operation.
- Applicable District, State, Federal and local laws, rules and regulations related to Child Nutrition food service.
- Nutrition, sanitation and operation regulations and requirements. (HACCP)
- Health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations.
- Practices and procedures used in ordering, receiving, sorting and inventorying food and supplies.
- Quantity food preparation and food merchandising.
- Meal production, planning and nutrition standards for child nutrition programs.
- Use and care of institutional equipment and small wares.
- Record-keeping techniques and monitoring food service operations.
- Principles and practices of supervising and training food service staff training.
- Proper oral and written communications skills.
- Interpersonal skills using tact, patience and courtesy.
- Inventory methods and practices.
- Train, coordinate and assist in a large district Food Service program.
- Assure compliance with District, State and Federal requirements relating to food service operations.
- Read, interpret, apply and explain rules, regulations, policies and procedures.
- Establish and maintain cooperative, effective, and professional working relationships with others.
- Assist in master menu planning.
- Train others in basic food preparation, batch cooking and serving of food in large quantities.
- Maintain records and prepare reports as assigned.
- Meet schedules and time lines for tasks/assignments.
- Work well with diversity and employees across the District.
- Communicate effectively both orally and in writing.
- Plan and organize a work plan/schedule for self.
- Work independently with little direction.
- Operate a computer terminal as required.
PHYSICAL DEMANDS:
- 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.
- Requires the ability to lift, carry, push or pull medium weights, up to 30 pounds.
EDUCATION AND EXPERIENCE:
- High School Diploma or G.E.D Certificate and four years experience in food service operations.
- High volume, complex foodservice operations experience highly desirable.
- Must be experienced with computers: Microsoft Office (Word, Excel, and Power Point), Outlook email and the Internet.
LICENSES AND OTHER REQUIREMENTS:
- Valid Food Service Manager Certificate issued by the Fayette County Department of Health; must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.
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