Food Services Floating Kitchen Manager

22115BR

Energy Zone Food Service Center

Description

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.

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 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.

Salary Grade
[Salary Information]

Unified Scale-Schedule H

Contract Length

194-Day Contract

Pay Frequency

Biweekly

Percent Full-Time

Part-time 60%

Job Type

Food Services

Open
Until
Filled

Yes

Re-Adv.
Position

No