Jefferson County Public Schools

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Food Services Manager - Elementary - Pool

at Jefferson County Public Schools

Posted: 11/14/2018
Job Status: Contract/Temporary
Job Reference #: 51103

Job Description

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Jeffco Public Schools Job posting 51103
1829 DENVER WEST DR BLDG 27, GOLDEN, Colorado, 80401Job posted as of May 02, 2018 until Until Filled

Jeffco Public Schools, a premier school district in Colorado, has been providing educational excellence for more than 60 years. Our graduates have gone on to become Nobel Prize winners, astronauts, award-winning doctors, writers and musicians. Our mission is to provide a quality education that prepares all children for a successful future. The district, located on the west side of the Denver Metro area, has 157 schools on 168 campuses and approximately 87,000 students.

Job Title
Food Services Manager - Elementary - Pool

District Name
Jeffco Public Schools
School/Department Name
Food and Nutrition Services
809 Quail St. Bldg #1, Lakewood, Colorado, 80215
Job Status
Ongoing
Hours Per Day
8
FTE
1.0
Salary(Hourly)
$0
Position Start Date
Aug 14, 2018
Posted on
May 02, 2018
Expiry Date
Until Filled
Job Description

This position is a pooledposition with multiple positions available at various locations. Thisposition works 177 days per year and starts at $15.25/hour. Salary isnegotiable pending education and experience.


SUMMARY:
Ensure efficientoperation of small to medium-scale child nutrition program within applicableFederal, State, and local guidelines.

ESSENTIAL DUTIES ANDRESPONSIBILITIES include the following. Other duties may be assigned.

Prepare food and ensure food quality and safety.

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

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

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

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

Train, develop, supervise, discipline, reward and evaluateperformance of hourly food service employees.

Develop daily production plans and complete menu productionworksheets.

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

Communicate with Facilitator and Central Office via telephoneand e-mail. Read daily updates, weekly Food Service Highlights, and resource information on Food and Nutrition webpage.

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

Complete and submit time and attendance reports. PrepareSpecial Activity Cost Report.

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

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

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

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

Perform other duties as assigned.

To perform this jobsuccessfully, an individual must be able to perform each essential dutysatisfactorily. The requirements listed below are representative of theknowledge, skill, and/or ability required. Reasonable accommodations may bemade to enable individuals with disabilities to perform the essentialfunctions.

EDUCATION ANDTRAINING: High school diploma/GED required.

EXPERIENCE: Requires minimum of6 months to 2 years experience in elementary food service prep or satellitekitchen management, including experience using Horizon System Software. One year of experience credit is give to individuals who have 2 or more yearsof hourly worker prep or satellite kitchen experience, have completed basicon-the-job hourly worker training and manager training classes, and at least 6months sub managing experience. One year experience credit is give toindividuals who have 2 or more years of outside commercial food preparationexperience such as full-service or fast food restaurant management, airline orhealthcare industry food production supervision. Strong organizational,school food service marketing, POS computer and personnel management experienceis desirable.

SKILLS, KNOWLEDGE, &EQUIPMENT: Knowledge of small to medium-scale elementary school foodservice management program including food prep/ordering, Horizon SystemSoftware, proficient use of e-mail, Jeffco Home Page and Food and NutritionServices web page, basic computer skills, knowledge of meal requirements,safety and sanitation regulations (HACCP). Must possess strongcommunication, organizational and management skills. Must also possessbasic math, cash handling, ability to read, understand profit and lossstatements. Must have demonstrated ability to accurately complete menuproduction worksheets, work schedules, and adjust staffing levels to meet mealsper labor hour (MPLH) guidelines based on changes in programparticipation. Must demonstrate the ability to control food cost byfollowing department tools and guidelines. Operating knowledge ofcommercial food production equipment is required (mixer, oven, range, slicer,dishwasher, scales, thermometer, steam table, microwave, fryer) at time ofhire. Qualified candidates must have successfully passed the District'spaid employment physical and T-07 Skills Test. A Menu ProductionWorksheet Test and Management Skills Test are used as skill assessmentindicators during the interviewing and selection process.

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

SUPERVISION/TECHNICALRESPONSIBILITY: Directly supervises 1 to 5 employees in Food and NutritionServices. Spends up to 50% of time conducting supervisoryresponsibilities. Carries out supervisory responsibilities inaccordance with the District and departments policies, procedures and applicablelaws. Responsibilities include training, planning, assigning, and directingwork; appraising performance; rewarding and disciplining employees; andaddressing complaints and resolving problems. Act as resource for foodservice staff and school personnel for food preparation, safety, sanitationregulations, and resolving customer service issues within their immediate workarea. Frequently deals with confidential or controversial issuesregarding the Free and Reduced Lunch Program. The technical resourceresponsibility level is within the immediate work area or unit.

CONTACTS: Daily contact withpersons in same unit/building to maintain relationships; with persons outsideof department or building to resolve problems or settle matters; with students,and parents to negotiate controversial or confidential matters; and the generalpublic to provide a service. Weekly contact with vendors/suppliers tomaintain relationships. Annually with citizen/public organizations(Health Dept.) to resolve problems or settle matters and internal auditors tofurnish or obtain information.

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

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

PHYSICAL DEMANDS: While performingthe duties of this job, the employee is regularly required to stand, use handsto finger, handle, or feel; talk or hear, and taste or smell. Theemployee frequently is required to walk. The employee is occasionallyrequired 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 visionabilities required by this job include close, distance, color, and peripheralvision; depth perception; and ability to adjust focus.

WORK ENVIRONMENT: While performingthe duties of this job, the employee is frequently exposed to wet and/or humidconditions, work near moving mechanical parts, toxic or caustic chemicals,extreme cold (non-weather), extreme heat (non-weather) and risk of electricalshock. 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.

MENTALFUNCTIONS: While performing the duties of this job, the employee isregularly 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 occasionallyrequired to compare.

JUDGMENT AND DECISIONMAKING: Work assignment is made by Facilitator, but is frequentlyassigned by department and central office staff via information communicatedthrough the department web page, e-mail, pony mail and telephone. Foodand Nutrition Service Prep Manager is self-directed on site. Principal may occasionally supervise the prep manager when school schedulingchanges or student issues that directly affect the food service operation areinvolved. Manager must have strong organizational skills and able todemonstrate ability to complete job duties within scheduled work time. This position requires application of knowledge to supervise and schedulehourly workers; to properly prepare/serve/store food to ensure food quality;and to determine amount of food to be prepared. Position requires high levelof independent thinking in order to meet Meals Per Labor Hour (MPLH) throughproper staffing and by controlling labor hours based on average dailyparticipation (ADP). Must follow recommended department guidelines tocontrol food cost and labor expenses, demonstrate ability to organize,prioritize and assign all job duties so they are completed within the assignedscheduled work hours. Decision making is guided by District anddepartment policies/procedures; State and County health code and food prep/safetyguidelines; Colorado Department of Education regulations; District, State andFederal labor laws; National School Lunch Program regulations and theClassified Schools Employees Association Negotiated Agreement. Decisionmaking is generally independent, but frequently involves collaboration withFacilitator, Director of Food and Nutrition Services, departmentadministrators, clerical, warehouse staff, and school principals. Atypical error in decision making could include improper food ordering, whichcould cause an increase in labor hours, adverse impact on customer service andcustomer satisfaction. Supervisor is occasionally involved in decisionmaking.

DIVERSITY OFDUTIES: Duties require ability to multi-task own job duties whiledirecting the job duties of hourly workers. This position must haveability to maintain organization and set priorities based on daily changingsituations due to staffing shortages and fluctuations in programparticipation. Employee must be willing to try new ideas and tools thatwill help them better market their program to their customers, thus increasingcustomer participation and satisfaction, and ultimately increasing revenue fora more financially successful program. Duties require cross-training inminor kitchen equipment repair. This position will crossover into otherareas 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:

Benefits:

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