Job Title: FNS Manager/Dual Manager    

Reports to:Director, FNS
Typical Schedule:187 days/hours vary
Bargaining Unit:N/A

 

FLSA:Exempt
Job Code:Varies
Salary Schedule:FS Schedule; FS14 – FS18

JOB GOAL

Responsible for overseeing and managing the preparation and serving of meals, while supporting healthy food habits and maintaining program integrity and customer satisfaction. Collaborate with stakeholders in the school, school district and surrounding community to operate a successful food and nutrition program while complying with federal, state, local, and district standards, and School Board Policies.

ESSENTIAL DUTIES & RESPONSIBILITIES

The following statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. These statements are not intended to be construed as an exhaustive list of all duties and responsibilities required of those in this position.
  1. Supervise, train, instruct, redirect, and delegate work to Food Service Personnel to ensure continuous quantity and quality of menu items during each meal period.
  2. Maintain program integrity and accountability through compliance with annual training requirements/certifications and ensure all Food Service Personnel achieve training/certifications within established timeframes for the United States Department of Agriculture (USDA), Florida Department of Agriculture & Consumer Services, Pasco County Health Department, District School Board of Pasco County, and Pasco County Food & Nutrition services.
  3. Assist with establishing policies, procedures, Food Service Personnel job duties and scheduling to ensure the best food preparation techniques and timelines are being implemented.
  4. Maintain accurate budget records and maintain accurate inventory and related documentation for all food related equipment and supplies.
  5. Ensure compliance with meal standards and meal pattern requirements, and work with health professionals and District FNS Staff in providing accommodations for students with special dietary needs.
  6. Operate within established financial, nutrition, inventory, and labor guidelines to ensure a cost-effective program and complete all records and supporting documents in accordance with current federal, state, and local regulations, including District policies and procedures.
  7. Maintain high standards for food quality, safety, and sanitation; take corrective action when necessary to ensure the health and well-being of students and Food Service Personnel.
  8. Maintain individual employee files containing relevant personnel information, including, but not limited to, attendance and training records, and disciplinary actions.
  9. Provide coaching and mentoring to staff when appropriate to maintain compliance and equity standards according to District Employee Handbook, Food and Nutrition Services Employee Handbook, and Food and Nutrition Standard Operating Procedures.
  10. Serve as a representative on the Healthy School Team at assigned school sites and participate in required department meetings.
  11. Coordinate food service equipment maintenance and repair operations with appropriate district departments.
  12. Serve as a district representative at emergency shelters as determined by the Superintendent and provide leadership to ensure a secure work environment and effective food service operation during an emergency or crisis situation.
  13. This position may manage multiple site locations per the Director’s discretion.
  14. Perform other duties as assigned.

MINIMUM REQUIREMENTS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty successfully. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

KNOWLEDGE, SKILLS & ABILITIES

  • Extensive knowledge of quantity food preparation/production and proper kitchen equipment use, and care as required by local, state, and federal regulations
  • Extensive knowledge of federal, state, and local meal program regulations and meal pattern requirements
  • Extensive knowledge of Hazard Analysis Critical Control Points (HACCP), food safety, and sanitation principles
  • Ability to communicate effectively with a variety of audiences, orally and in writing, including electronic media
  • Ability to organize, prioritize, manage, and carry out duties efficiently and within established timeframes
  • Ability to understand and apply basic math skills
  • Operating knowledge of computer programs, including email, word processing, spreadsheets, and databases
  • Ability to establish and maintain collaborative working relationships with all stakeholders
  • All hires must meet the physical requirement of Post Offer Employment Testing (POET)

EDUCATION, TRAINING & EXPERIENCE

  • High School Diploma or General Education Degree (GED) from an accredited institution
  • Three years minimum work experience in school food service, food service management or equivalent
  • Successful completion of at least six Food and Nutrition Services approved courses within the past four years or equivalent external education/certification trainings. Area of focus should include topics directly related to the position, such as but not limited to food safety and sanitation, cooking, menu planning/production, inventory management, nutrition/wellness, allergens/special diets, communication/marketing, finance/technology, business/office operations, and leadership/human resources. Acceptable external equivalence will be determined by the FNS Program Manager of Team Development
  • OR
  • Any equivalent combination of education and experience which provides the required knowledge, skills, and abilities to perform the essential duties and responsibilities of the position 

CERTIFICATES, LICENSES & REGISTRATIONS

  • Possess a valid ServSafe Certification or ability to obtain within six months of employment

PREFERRED QUALIFICATIONS

  • Bachelor’s Degree in the field of Food and Nutrition, Institutional Food Manager, Business Administration, or related field from an accredited institution
  • Successful completion of the Pasco County Food and Nutrition Services Management Internship Program or equivalent. Equivalence will be determined by the Program Manager of Team Development
  • Successful completion of the Pasco County Food and Nutrition Leadership Academy
  • Two years’ experience with quantity food preparation, institutional cooking, batch cooking or equivalent
  • Proficient in applicable District and FNS software programs

SUPERVISORY RESPONSIBILITY

Direct supervision of assigned personnel. Responsibilities include planning, assigning, and directing work; addressing complaints and resolving problems; training employees; evaluating performance; and interviewing, testing, hiring, and assignment of personnel.

PHYSICAL REQUIREMENTS

Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently and/or up to 10 pounds of force constantly to move objects.

PHYSICAL ACTIVITY

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is required to stand, walk, sit, use hands to finger, handle, or feel, reach with hands and arms, stoop, kneel, crouch, crawl, talk, and hear. The employee occasionally lifts and/or moves up to 50 pounds. Specific vision ability required by this job includes close vision, distance vision, and the ability to adjust focus.

WORKING CONDITIONS

Indoors and Outdoors: The worker is subject to both environmental conditions. Activities occur inside and outside.

Cold: The worker is subject to extreme cold. Temperatures are below 32 degrees for period of more than one hour.

Heat: The worker is subject to extreme heat. Temperatures are above 100 degrees for periods of more than one hour.

MACHINES, TOOLS, EQUIPMENT

Commercial foodservice equipment including but not limited to convection oven, steamer, steam-jacket kettle, slicer, mixer, etc., touch-screen computer registers, FNS software programs, and general office equipment, including personal computers, fax machines, copiers, telephones, etc.

TERMS OF EMPLOYMENT

Salary and benefits shall be paid consistent with the District’s approved compensation plan. Length of the work year and hours of employment shall be established by the District.

Performance of the job will be evaluated in accordance with provisions of the School Board’s policy on evaluation of personnel.

Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

Pasco County Schools will provide reasonable accommodations to qualified individuals with disabilities to allow them to perform the essential functions of the job when such individuals request an accommodation.

FNS Manager/Dual Manager     ;   EST: February 3, 2009;   REV: July 27, 2021;   Board Approved: July 27, 2021