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Form of workDescription
Manages the operations of Food Services finishing kitchen which receives most of its food prepared by a central food preparation kitchen; may provide limited Food Services for other on-site programs. Food Services Kitchen Manager I is responsible for 1-499 meal equivalents.
Qualifications
Required
Manages the operations of Food Services finishing kitchen which receives most of its food prepared by a central food preparation kitchen; may provide limited Food Services for other on-site programs. Food Services Kitchen Manager I is responsible for 1-499 meal equivalents.
Qualifications
Required
- 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 progressively more responsible Food Services experience.
- Fairfax County Sanitation Certification.
- Must complete the Fairfax County Public Schools manager training course.
- 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.
