Jessie M Clark Middle School Food Service Manager II- 1.0 FTE
Young World Physical Education, Lexington, KY, United States
Jessie M Clark Middle School Food Service Manager II- 1.0 FTE
Fayette County Public Schools CHILD NUTRITION - Lexington, Kentucky
Job Location: Fayette County Public Schools, KY
Job Details
Job ID:
5661587
Application Deadline:
May 06, 2026 11:59 PM (Eastern Standard Time)
Posted:
Apr 22, 2026 4:00 AM (UTC)
Starting Date:
Jul 1, 2026
Position Type:
Full-Time
Salary:
$19.11 to $28.71 Per Hour
Job Description
Fayette County Public Schools, KY JOB DESCRIPTION – Food Service Manager II
To perform this job successfully, an individual must be able to perform the essential job functions satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the primary job functions herein described. Since every duty associated with this position may not be described herein, employees may be required to perform duties not specifically spelled out in the job description.
Food Service Manager II
Job Class Code: 7211
Position Type: Hourly
Job Type: Classified
Pay Grade *: G 05
(*salary calculations are based on verified education and related experience levels)
Reports To: Superintendent’s Designee
Supervises: Assigned Staff
Work Calendar Name: Food Service Managers
Days in work calendar: 190
JOB SUMMARY
Manage and coordinate the food service operations and activities of a central kitchen; plan and organize food service transporting activities; assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping; supervise and evaluate assigned food service personnel.
ESSENTIAL JOB FUNCTIONS
Manage and coordinate the food service operations and activities of a central kitchen; analyze effectiveness, assure compliance with District, State and federal laws, regulations and safety and sanitation procedures.
Plan and organize food service transporting activities; set transportation schedules according to established timelines; assure guidelines for maintaining appropriate food temperatures and sanitation requirements are met.
Prepare menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget.
Select food service employees; direct, assign, schedule and evaluate food service personnel; conduct training sessions for new employees.
Inspect lunchroom and kitchen area daily to assure compliance with health, safety and sanitation requirements and regulations.
Plan work schedules and coordinate daily work for efficient use of labor; receive calls from employees and call substitutes as required.
Train and assist employees in the proper handling of foods, correct use and care of equipment and in maintaining high standards of sanitation and safety.
Maintain, prepare and review a variety of menu production records, inventories, logs and reports; accumulate data and input information into a computer as appropriate and file documents as necessary.
Supervise and participate in food preparation and distribution to District students and staff; plan for catered events such as meetings, activities and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student participation.
Communicate with students, staff, faculty, and outside organizations to exchange information, receive suggestions, and resolve issues related to food service.
Participate in, schedule and attend in-service meetings and workshops.
Demonstrates the ability to communicate in more than one language or the willingness to learn to communicate in more than one language at the novice level of proficiency.
Performs other duties as assigned.
Maintains regular attendance.
KNOWLEDGE AND ABILITIES
KNOWLEDGE OF:
Meal production planning and scheduling.
Applicable District, federal and State laws, rules and regulations related to food service.
Food preparation for transportation to District sites.
Quantity food preparation and food merchandising, Nutrition, sanitation and operation regulations and requirements.
Use and care of institutional equipment and utensils.
Procedures used in ordering, receiving, storing and inventorying food and supplies.
Health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations.
Budget preparation and control.
Record-keeping techniques.
Principles and practices of supervision and training.
Oral and written communications skills.
Interpersonal skills using tact, patience and courtesy.
Inventory methods and practices.
ABILITY TO:
Manage and coordinate the day-to-day food service operation at an assigned school site.
Assure compliance with District, State and federal requirements.
Plan and organize food service transporting activities.
Plan well-balanced, nutritional and appetizing menus within a fixed budget.
Train others in the preparation and serving of food in large quantities.
Read, interpret, apply and explain rules, regulations, policies and procedures.
Schedule, supervise and evaluate staff.
Analyze situations accurately and adopt an effective course of action.
Meet schedules and timelines.
Operate a computer terminal as required.
Plan and organize work.
Maintain records and prepare reports.
Communicate effectively both orally and in writing.
Work independently with little direction.
QUALIFICATIONS
Education and Experience:
High school diploma or G.E.D. Certificate
Three years experience in food service.
Licenses or Certifications:
Valid Food Service Permit issued by the Department of Health;
Must complete the training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.
Special Requirements: N/A
PHYSICAL DEMANDS
Work is performed while standing, sitting and/or walking.
Requires the ability to communicate effectively using speech, vision and hearing.
Requires the use of hands for simple grasping and fine manipulations.
Requires bending, squatting, crawling, climbing, reaching.
Requires the ability to lift, carry, push or pull medium weights, up to 50 pounds.
Job Description Creation Date: 1/1999
Revision Dates: 07/2011 07/2012
The Fayette County Board of Education is an Equal Opportunity Employer. The Superintendent shall adhere to a policy of equal employment opportunity in all personnel matters. No person shall be subjected to discrimination in regard to employment, retention, promotion, demotion, transfer or dismissal because of race, color, religion, sex (including sexual orientation or gender identity), genetic information, national or ethnic origin, political affiliation, age or disabling condition or limitations related to pregnancy, childbirth, or related medical conditions.
Job Requirements
Citizenship, residency or work visa required
Contact Information
Michelle Coker
CHILD NUTRITION
Email: michelle.coker@fayette.kyschools.us
#J-18808-Ljbffr
Fayette County Public Schools CHILD NUTRITION - Lexington, Kentucky
Job Location: Fayette County Public Schools, KY
Job Details
Job ID:
5661587
Application Deadline:
May 06, 2026 11:59 PM (Eastern Standard Time)
Posted:
Apr 22, 2026 4:00 AM (UTC)
Starting Date:
Jul 1, 2026
Position Type:
Full-Time
Salary:
$19.11 to $28.71 Per Hour
Job Description
Fayette County Public Schools, KY JOB DESCRIPTION – Food Service Manager II
To perform this job successfully, an individual must be able to perform the essential job functions satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the primary job functions herein described. Since every duty associated with this position may not be described herein, employees may be required to perform duties not specifically spelled out in the job description.
Food Service Manager II
Job Class Code: 7211
Position Type: Hourly
Job Type: Classified
Pay Grade *: G 05
(*salary calculations are based on verified education and related experience levels)
Reports To: Superintendent’s Designee
Supervises: Assigned Staff
Work Calendar Name: Food Service Managers
Days in work calendar: 190
JOB SUMMARY
Manage and coordinate the food service operations and activities of a central kitchen; plan and organize food service transporting activities; assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping; supervise and evaluate assigned food service personnel.
ESSENTIAL JOB FUNCTIONS
Manage and coordinate the food service operations and activities of a central kitchen; analyze effectiveness, assure compliance with District, State and federal laws, regulations and safety and sanitation procedures.
Plan and organize food service transporting activities; set transportation schedules according to established timelines; assure guidelines for maintaining appropriate food temperatures and sanitation requirements are met.
Prepare menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget.
Select food service employees; direct, assign, schedule and evaluate food service personnel; conduct training sessions for new employees.
Inspect lunchroom and kitchen area daily to assure compliance with health, safety and sanitation requirements and regulations.
Plan work schedules and coordinate daily work for efficient use of labor; receive calls from employees and call substitutes as required.
Train and assist employees in the proper handling of foods, correct use and care of equipment and in maintaining high standards of sanitation and safety.
Maintain, prepare and review a variety of menu production records, inventories, logs and reports; accumulate data and input information into a computer as appropriate and file documents as necessary.
Supervise and participate in food preparation and distribution to District students and staff; plan for catered events such as meetings, activities and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student participation.
Communicate with students, staff, faculty, and outside organizations to exchange information, receive suggestions, and resolve issues related to food service.
Participate in, schedule and attend in-service meetings and workshops.
Demonstrates the ability to communicate in more than one language or the willingness to learn to communicate in more than one language at the novice level of proficiency.
Performs other duties as assigned.
Maintains regular attendance.
KNOWLEDGE AND ABILITIES
KNOWLEDGE OF:
Meal production planning and scheduling.
Applicable District, federal and State laws, rules and regulations related to food service.
Food preparation for transportation to District sites.
Quantity food preparation and food merchandising, Nutrition, sanitation and operation regulations and requirements.
Use and care of institutional equipment and utensils.
Procedures used in ordering, receiving, storing and inventorying food and supplies.
Health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations.
Budget preparation and control.
Record-keeping techniques.
Principles and practices of supervision and training.
Oral and written communications skills.
Interpersonal skills using tact, patience and courtesy.
Inventory methods and practices.
ABILITY TO:
Manage and coordinate the day-to-day food service operation at an assigned school site.
Assure compliance with District, State and federal requirements.
Plan and organize food service transporting activities.
Plan well-balanced, nutritional and appetizing menus within a fixed budget.
Train others in the preparation and serving of food in large quantities.
Read, interpret, apply and explain rules, regulations, policies and procedures.
Schedule, supervise and evaluate staff.
Analyze situations accurately and adopt an effective course of action.
Meet schedules and timelines.
Operate a computer terminal as required.
Plan and organize work.
Maintain records and prepare reports.
Communicate effectively both orally and in writing.
Work independently with little direction.
QUALIFICATIONS
Education and Experience:
High school diploma or G.E.D. Certificate
Three years experience in food service.
Licenses or Certifications:
Valid Food Service Permit issued by the Department of Health;
Must complete the training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.
Special Requirements: N/A
PHYSICAL DEMANDS
Work is performed while standing, sitting and/or walking.
Requires the ability to communicate effectively using speech, vision and hearing.
Requires the use of hands for simple grasping and fine manipulations.
Requires bending, squatting, crawling, climbing, reaching.
Requires the ability to lift, carry, push or pull medium weights, up to 50 pounds.
Job Description Creation Date: 1/1999
Revision Dates: 07/2011 07/2012
The Fayette County Board of Education is an Equal Opportunity Employer. The Superintendent shall adhere to a policy of equal employment opportunity in all personnel matters. No person shall be subjected to discrimination in regard to employment, retention, promotion, demotion, transfer or dismissal because of race, color, religion, sex (including sexual orientation or gender identity), genetic information, national or ethnic origin, political affiliation, age or disabling condition or limitations related to pregnancy, childbirth, or related medical conditions.
Job Requirements
Citizenship, residency or work visa required
Contact Information
Michelle Coker
CHILD NUTRITION
Email: michelle.coker@fayette.kyschools.us
#J-18808-Ljbffr