Wicomico County Public Schools
Food Service Satellite Leader
Wicomico County Public Schools, Salisbury, Maryland, United States, 21801
SALARY (Non negotiable)
$23,115 - $31,353 with employee benefits package
Paygrade 5
HOURS 7 - 7.5 hours per day, 10 months, 184 days Contract Unit: This position is part of the supervisory support services bargaining unit. FLSA: Non exempt
QUALIFICATIONS High school diploma or G.E.D.
Minimum of three (3) years' experience in food service.
Sufficient experience in food service training necessary to meet the School Nutrition Association certification requirements.
Ability to meet and maintain USDA Professional Standards for School Food Service Managers.
Ability to obtain Serv-Safe certification.
Knowledge of the theories, practices and procedures of nutritional programs;
Thorough knowledge of the common practices, procedures and techniques associated with food service management
Knowledge of the nutritional value of various food groups.
Thorough knowledge of the techniques of nutrition education.
Ability to establish and maintain effective working relationships with school officials, teachers, students and associates.
Ability to plan and supervise a large group of workers.
Ability to read and interpret documents such as safety rules, food preparation instructions, menus, etc.
Ability to communicate verbally and in writing with staff, students, and persons from the community, using the English language when necessary.
Ability to complete various forms, logs, requisition forms, maintain records, and to perform simple menu and math computations.
Knowledge of equipment and utensils used in food preparation.
Knowledge of food temperature controls.
Knowledge of health and sanitation regulations for food preparation.
Basic knowledge of computer programs such as Microsoft Word and Excel.
Physical ability to consistently lift up to 50 lbs.
RESPONSIBILITIES Responsible for managing a satellite food service program in conjunction with local, state, and federal guidelines.
Supervise food service employees in the school.
Provide orientation and training for all food service workers.
Communicate with preparation site.
Provide necessary requisitions to preparation site for daily operations.
Monitor health and safety regulations.
Initiate work orders for equipment repairs.
Serve on and provide input to student committees related to nutrition and students' preferences.
Implement planned menus, incorporating timesaving production techniques, and effective merchandising.
Maintain a required system of accountability for meal accountability reports, attendance, inventory, and production records.
Responsible for receiving, storing, handling, preparing, inventorying, and serving of food according to established standards.
Assure that the food service program is in compliance with Federal, State, and Local requirements.
Plan schedules, make work assignments and direct the work of the staff
Promote student and staff satisfaction by merchandising and serving meals in an attractive way.
Evaluate food service staff in assigned schools as required by the Department of Human Resources.
Responsible for the financial accountability of the food service unit.
Monitor the proper use and maintenance of equipment.
Perform related work as required.
HOURS 7 - 7.5 hours per day, 10 months, 184 days Contract Unit: This position is part of the supervisory support services bargaining unit. FLSA: Non exempt
QUALIFICATIONS High school diploma or G.E.D.
Minimum of three (3) years' experience in food service.
Sufficient experience in food service training necessary to meet the School Nutrition Association certification requirements.
Ability to meet and maintain USDA Professional Standards for School Food Service Managers.
Ability to obtain Serv-Safe certification.
Knowledge of the theories, practices and procedures of nutritional programs;
Thorough knowledge of the common practices, procedures and techniques associated with food service management
Knowledge of the nutritional value of various food groups.
Thorough knowledge of the techniques of nutrition education.
Ability to establish and maintain effective working relationships with school officials, teachers, students and associates.
Ability to plan and supervise a large group of workers.
Ability to read and interpret documents such as safety rules, food preparation instructions, menus, etc.
Ability to communicate verbally and in writing with staff, students, and persons from the community, using the English language when necessary.
Ability to complete various forms, logs, requisition forms, maintain records, and to perform simple menu and math computations.
Knowledge of equipment and utensils used in food preparation.
Knowledge of food temperature controls.
Knowledge of health and sanitation regulations for food preparation.
Basic knowledge of computer programs such as Microsoft Word and Excel.
Physical ability to consistently lift up to 50 lbs.
RESPONSIBILITIES Responsible for managing a satellite food service program in conjunction with local, state, and federal guidelines.
Supervise food service employees in the school.
Provide orientation and training for all food service workers.
Communicate with preparation site.
Provide necessary requisitions to preparation site for daily operations.
Monitor health and safety regulations.
Initiate work orders for equipment repairs.
Serve on and provide input to student committees related to nutrition and students' preferences.
Implement planned menus, incorporating timesaving production techniques, and effective merchandising.
Maintain a required system of accountability for meal accountability reports, attendance, inventory, and production records.
Responsible for receiving, storing, handling, preparing, inventorying, and serving of food according to established standards.
Assure that the food service program is in compliance with Federal, State, and Local requirements.
Plan schedules, make work assignments and direct the work of the staff
Promote student and staff satisfaction by merchandising and serving meals in an attractive way.
Evaluate food service staff in assigned schools as required by the Department of Human Resources.
Responsible for the financial accountability of the food service unit.
Monitor the proper use and maintenance of equipment.
Perform related work as required.