Release Date: February 26, 2019                                Applications Accepted Until the Position is Filled

Requisition 5496

Current benefited staff of SMCPS who submit a timely application and meet the minimum qualifications for the position shall be granted an interview and shall be considered to fill the vacancy prior to external applicants being considered.  Questions regarding your application and/or candidacy should be directed to the Department of Human Resources.

Position:    Food Service Manager I, II, or III -SEARCH EXTENDED

                  (ten-month assignment)

Location:    Various Sites

Salary:       The salary for this position will be based on EASMC-ESP salary schedule for

                  ten-month employees –

                  Range 6 ($17,632 - $26,676) Food Service Manager !

                  Range 9 ($19,270 - $29,145) Food Service Manager II

                  Range 13 ($25,293 - $38,275) Food Service Manager III

Effective:    Date to be determined

This advertisement will be used to create a pool of candidates to fill positions that become available for the 2018-2019 school year.  The pool will be active through June 30, 2019.  St. Mary’s County Public Schools reserves the right to re-advertise and/or modify the content of this announcement and also reserves the right to advertise site specific vacancies at any time.   However, it is important to note that this may be the only advertisement for this position during the aforementioned period.

APPLICATION PROCEDURES:

Qualified applicants, including current employees of St. Mary's County Public Schools, must complete a TalentEd online application.   In addition to the online application, any support documentation (copy of certification where applicable) must be scanned and uploaded to the TalentEd application.  The online application and any support documentation must clearly demonstrate that the applicant meets the minimum qualifications, including information about the applicant’s background, experience, and professional qualifications.  Failure to submit all required documentation will result in your application being considered incomplete.  Incomplete applications will not be forwarded to the selection committee for review.  ALL ONLINE APPLICATIONS WILL BE ACCEPTED UNTIL THE POSITION IS FILLED. Following a screening of credentials, interviews will be scheduled.

NATURE OF WORK:

This position is within the Department of Food and Nutrition Services for St. Mary's County Public Schools.  Food Service Managers coordinate and participate in the daily production and service of breakfast, lunch and after school snack and supper meals as part of the National School Lunch Program. 

ESSENTIAL FUNCTIONS:

Follow established departmental policies and procedures in the operation of a school cafeteria. Coordinate with school administrators to meet special requirements for early dismissal days, delayed openings of school, field trips, and other adjustments to meal schedules that are needed to meet the feeding requirements of the student population.  Establish and maintain a good rapport and working environment with administrators, kitchen staff, parents, and the community.  Basic math and computer skills are essential for the management of the school cafeteria.  Ability to stand for long periods of time, lift approximately 35 pounds, withstand hot temperatures, and perform responsibilities of the job.

DUTIES AND RESPONSIBILITIES:

Manager must be capable of managing a production kitchen.  Duties include the following:

• Place orders in the correct quantities for food and other kitchen supplies;
• Receive and store food and supplies in accordance with established policies;
• Determine workload requirements and equitably assign duties to the cafeteria staff;
• Prepare and serve meals in accordance with the published menu and in accordance with the USDA Food Buying Guide;
• Proficiently perform cashiering duties;
• Ensure cafeteria staff maintain high safety and sanitation standards;
• Prepare and maintain required reports and records for program accountability;
• Maintain excellent customer service throughout the cafeteria;
• Plan for upcoming menus, submit orders as needed taking into consideration existing inventories for bread, milk, snacks, ice cream, chemicals, paper products, etc.;
• Coordinate with school staff and administration when changes to the normal schedule are necessary due to inclement weather in order to provide all students are provided necessary meals and staff schedules are adjusted as needed; and
• Perform other duties as assigned.

QUALIFICATIONS:

Food Service Manager I

• Graduation from high school (or GED). 
• Preference given to candidates who hold an Associate’s degree or higher in Food Services.
• Must possess a valid and current ServSafe® Certification or ability to obtain certification within 3 months of hire.
• Three (3) years of experience in the food service industry is required.
• Preference given to candidates who have managerial experience in food services.

(Examples of Food Service Industry experience: Fast Food, Restaurants, Deli, Bakery, or Catering.)

Food Service Manager II & III

• Graduation from high school (or GED).
• Preference given to candidates who hold an Associate’s degree or higher in Food Services.
• Must possess a valid and current ServSafe® Certification or ability to obtain certification within 3 months of hire.
• Two (2) years of institutional food service experience in a managerial role is required.

(Examples of Institutional Food Service experience: Schools, Universities, Nursing Homes, Child Care Centers, Adult Day Care, Rehab Centers, Hospitals, Jails/Prisons, or Conference Centers.)

Applicants are encouraged to be as specific as possible when describing their previous related work experience on their application for employment.
 

Preference will be given to candidates who meet the minimum qualifications identified above and possess any combination of experience and training that would provide the following job knowledge, abilities, and skills:

• Thorough knowledge of cafeteria or other food service operations, equipment, and practices;
• Considerable knowledge of health codes and USDA requirements;
• Ability to organize, delegate, train, and manage employees;
• Ability to communicate courteously and effectively with cafeteria personnel, students, and school community;
• Ability to read and convert a recipe and accurately determine food requirements;
• Ability to prepare and maintain necessary financial and inventory records;
• Ability to perform the tasks of all workers;
• Ability to enforce and maintain sanitation and safety regulations and requirements;
• Ability to use information technology software to accomplish food service manager duties; and
• Ability to prepare new and different food from a recipe.

TERM OF EMPLOYMENT:

Full-time ten-month position.

SALARY GRADE RANGE:

The salary for this position will be based on EASMC-ESP salary schedule for ten-month employees:

• Food Service Manager I (Elementary) – 6 Hours/Day – Range 6
• Food Service Manager II (Elementary) – 6 Hours/Day – Range 9

(To qualify for Food Service Manager II, the site must meet at least two of the following criteria: MMFA, Head Start Meals, Pre-K Meals, Supper Program, or school size exceeding 600 students.)

• Food Service Manager III (Middle/High) – 7 Hours/Day – Range 13

BARGAINING UNIT ELIGIBILITY:  EASMC-ESP