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Food Services Floating Kitchen Manager

Office Of Food And Nutrition Servicesmid

Kitchen ManagerFood Service

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Quick Summary

Technical Tools

Kitchen ManagerFood Service

Manages the operations of food services finishing kitchen on a temporary basis or as assigned; receives food and supplies from a central food preparation kitchen; and performs related duties as required or assigned; may provide limited food services for other on-site programs.

Requirements

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Any combination of education and experience equivalent to graduation from high school or possession of a General Equivalency Diploma (GED) certificate.
One (1) year of experience in food services.
- Advanced degree(s) beyond the minimum degree requirement in a relevant field may be considered for some experience.
Fairfax County Sanitation Certification.
Completion of the Fairfax County Public Schools manager in training program.
Must be free of any infectious or communicable disease which, according to a determination by the United States Secretary of Health and Human Services, poses a risk of transmission through the handling of food.
Knowledge of the procedures, practices, operations, and equipment of institutional food preparation including sanitation and safety requirements.
Ability to organize, supervise, train, and evaluate assigned staff.
Ability to operate various types of kitchen equipment and related computerized programs.
Ability to interpret and follow written and verbal instructions.
Ability to recognize and report hazards and apply safe work methods.
Ability to work cooperatively with and provide good customer service to students, parents/guardians, and school personnel.
Ability to communicate effectively, both orally and in writing.