This posting is for a pooled position. There will be multiple positions available at various locations. This positions works 177 days per year and starts at $16.48/hour. Salary is negotiable pending education and experience.

SUMMARY: Ensure efficient operation of large-scale child nutrition program within applicable Federal, State, and local guidelines.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Manage the production and service of quality food product; insure correct portion control and food safety; supervise

preparation, service and transportation (if supervising satellite operation), of food to customers.

Maintain accurate financial records of food services and the free/reduced lunch program. Maintain organization of office, desk and files. Make bank deposits and complete food financial reports.

Manage the proper operation/care of equipment to comply with State Health Department guidelines.

Forecast food and supply requirements. Place food orders as directed by the Food and Nutrition Services Department.

Train, develop, supervise, discipline, reward and evaluate performance of hourly food service employees (includes Lead Food Service Hourly - Satellite employees and staff if applicable).

Develop daily production plans and complete menu production worksheets.

Maintain strong working relationships with principals, students, faculty, community, and personnel.

Communicate with Facilitator and central office via telephone and e-mail. Read daily updates, weekly Food Service Highlights, and resource information on Food and Nutrition Service web page.

Market the food service program by creating a welcoming environment through use of posters, letters to parents, holiday decorations, music, contests, surveys, articles in the school newsletter, attendance of faculty meetings and by developing strong rapport with the customers.

Complete and submit time and attendance reports. Prepare Special Activity Cost Report.

Write and post daily rotating work schedules and assign duties to employees. Monitor progress of duties and make adjustments, as needed to employees' assigned work hours.

Manage plan for student and manager choice menus within specified meal requirements. Plan menu items in addition to the standard menu to meet the needs of students.

Communicate with Lead Food Service Hourly - Satellite employees (if applicable) to ensure a successful food services program.

Complete satellite kitchen food ordering and inventory.

Mentor and develop lead worker to act as emergency back up in manager's absence.

Conduct a physical inventory of food supplies and USDA donated commodities and submit complete report by deadline.

Perform other duties as assigned.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND TRAINING: High school diploma/GED required.

EXPERIENCE: Requires minimum of 2 years' experience in school food service prep kitchen management (secondary school experience is highly desirable), including experience using Horizon System Software. One year of experience credit is give to individuals who have 2 or more years of hourly worker (elementary or secondary school) prep kitchen experience, have completed basic on-the-job hourly worker training and manager training classes, and have at least 6 months sub managing experience. One year of experience credit is given to individuals who have 2 or more years of outside commercial large-scale food preparation experience such as full-service or fast food restaurant management , airline or healthcare industry food production supervision. Must have strong organizational, school food service marketing, POS computer and personnel management experience.

SKILLS, KNOWLEDGE, & EQUIPMENT: Knowledge of large-scale school food service management program including food prep/ordering. Horizon System Software, proficient use of e-mail, Jeffco Home Page and Food and Nutrition Services web page, basic computer skills, knowledge of meal requirements, safety and sanitation regulations (HACCP). Must possess strong communication, organizational and management skills. Must also possess basic math, cash handling and reading skills, ability to understand profit and loss statements. Must have demonstrated the ability to accurately complete production worksheets, work schedules, and adjust staffing levels to meet per labor hour (MPLH) guidelines based on changes in program participation. Must have also demonstrated ability to control food cost by following department tools and guidelines. Operating knowledge of commercial food production equipment is required (commercial mixer, oven, range, slicer, mixer, dishwasher, scales, thermometer, steam table, microwave oven, fryer, can opener, knives, and other commercial kitchen equipment) depending on specific needs of individual kitchens.

Qualified candidates must have successfully passed the District's paid employment physical and T-07 Skills Test. A Menu Production Worksheet Test and Management Skills Test are used as skill assessment indicators during the interviewing and selection process

CERTIFICATES, LICENSES, & REGISTRATIONS: Requirements at time of hire are; completion of on-the-job hourly worker training, completion of manager training classes, valid Colorado Driver's License and auto insurance.

SUPERVISION/TECHNICAL RESPONSIBILITY: Directly supervises up to 12 employees in Food and Nutrition Services. Spends over 75% of time conducting supervisory responsibilities. Carries out supervisory responsibilities in accordance with the District and department policies, procedures and applicable laws. Responsibilities include training, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; and addressing complaints and resolving problems. Act as resource for food service staff, school personnel, and parents for food preparation, safety, sanitation regulations, and resolving customer service issues. Frequently deals with confidential or controversial issues regarding the Free and Reduced program. The technical resource responsibility level is within the immediate work area or unit.

CONTACTS: Daily contact with persons in same unit/building to maintain relationships; with persons outside of department or building to resolve problems or negotiate matters; and with students and parents to negotiate controversial or confidential matters; and with the general public to provide a service. Weekly contact with vendors/suppliers to resolve problems or settle matters. Annual contact with citizen or public organizations (Health Dept.) to resolve problems or settle matters; and with the Internal auditors to furnish or obtain information.

SAFETY TO SELF AND OTHERS: High exposure to self due to bruises from falls on wet floors and typical kitchen accidents; hernia due to lifting heavy objects; loss of limb due to electric slicer and fatality from car accident. High exposure to self and others due to cuts from slicers and knives; chemical burns from soaps, sanitizers or cleaners; heat burns from exposure to ovens, stoves and grease; fractured bones from falls on wet floors; disease from food poisoning; and loss of sight from exposure to chemical and grease splashes.

The physical demands, work environment factors, and mental functions described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel; talk or hear, and taste or smell. The employee frequently is required to stand and walk. The employee is occasionally required to sit, reach with hands and arms, climb or balance, and stoop, kneel, or crouch. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision; depth perception; and ability to adjust focus.

WORK ENVIRONMENT: While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, work near moving mechanical parts, toxic or caustic chemicals, extreme cold (non-weather), extreme heat (non-weather) and risk of electrical shock. The employee is occasionally required to work in high, precarious places, exposed to fumes or airborne particles and outdoor weather conditions. The noise level in the work environment is usually moderate.

MENTAL FUNCTIONS: While performing the duties of this job, the employee is regularly required to analyze, communicate, coordinate, instruct, compute, synthesize, evaluate, use interpersonal skills, compile, and negotiate. The employee is frequently required to copy. The employee is occasionally required to compare.

JUDGMENT AND DECISION MAKING: Work assignment is made by Facilitator, but is frequently assigned by department and central office staff via information communicated through the department web page, e-mail, pony mail and telephone. Food and Nutrition Service Prep Manager is self-directed on site. Principal may occasionally supervise the prep manager when school scheduling changes or student issues that directly affect the food service operation are involved. Manager must have strong organizational skills and able to demonstrate ability to complete job duties within scheduled work time. This position requires application of knowledge to supervise and schedule hourly workers and student workers; to properly prepare/serve/store food to ensure food quality; and to determine amount of food to be prepared. Position requires high level of independent thinking in order to meet Meals Per Labor Hour (MPLH) through proper staffing and by controlling labor hours based on average daily participation (ADP). Must follow recommended department guidelines to control food cost and labor expenses, demonstrate ability to organize, prioritize and assign all job duties so they are completed within the assigned scheduled work hours. Decision making is guided by District and department policies/procedures; State and County health code and food prep/safety guidelines; Colorado Department of Education regulations; District, State and Federal labor laws; National School Lunch Program regulations and the Classified Schools Employees Association Negotiated Agreement. Decision making is generally independent, but frequently involves collaboration with Facilitator, Director of Food and Nutrition Services, department administrators, clerical, warehouse staff, and school principals. A typical error in decision making could include improper food ordering, which could cause an increase in labor hours, adverse impact on customer service and customer satisfaction. Supervisor is occasionally involved in decision making.

DIVERSITY OF DUTIES: Duties require ability to multi-task own job duties while directing the job duties of hourly workers. This position must have ability to maintain organization and set priorities based on daily changing situations due to staffing shortages and fluctuations in program participation. The large variety of menu choices based on secondary school menu guidelines requires position to be efficient, organized and have ability to effectively supervise and delegate tasks. This also results in greater production , food ordering and inventory responsibilities. A secondary manager must balance accountability with multiple line machines (Point of Sale Terminals). Position is held accountable for financial errors which may sometimes not be easily detected and could result in financial loss to the department if not corrected. Frequent contact with outside vendors and may exercise some flexibility when ordering approved food items for daily menu choices. This requires periodic consultation with direct supervisor but is required to use independent thinking based on clearly defined food ordering policies and procedures. Must be willing to try new ideas and tools that will help them better market their program to their customers, thus increasing customer participation and satisfaction, and ultimately increasing revenue for a more financially successful program. Must have operating knowledge of diverse commercial kitchen equipment consistent with a large commercial kitchen operation and requires cross-training in minor kitchen equipment repair. This position will crossover into other areas on a daily basis across the District.

Important Notice Regarding Licensed Positions:
Job Status Type is Referenced Above in Job Posting:
Job Status: Ongoing
A successful external applicant will be issued a probationary contract. A successful internal applicant that currently holds a probationary or non-probationary contract with Jeffco Public Schools will maintain that contract status.
Job Status: Temporary
A successful external applicant will be issued a one year, temporary contract. A successful internal applicant currently holding a Jeffco probationary contract will be issued a one year, temporary contract. A successful internal applicant currently holding a Jeffco non-probationary contract, will forfeit their non-probationary status. Please contact Employment Services for questions.

Equal Employment Opportunity
The Jefferson County School District does not discriminate on the basis of disability, race, color, creed, religion, national origin, age, sexual orientation, marital status, political affiliation, pregnancy, sex, disability.


Salary:
http://www.jeffcopublicschools.org/employment/salaries/
Benefits:
http://www.jeffcopublicschools.org/employment/benefits/