Districtwide Food Service Manager I- serving Squires Elementary School
Young World Physical Education, Lexington, KY, United States
Districtwide Food Service Manager I – Serving Squires Elementary School
Starting Date:
Jul 1, 2026
Pay Grade:
G04
Salary:
$18.38 to $27.61 per hour
Job Summary
Manage and coordinate the day‑to‑day food service operations of an assigned school site, ensuring compliance with District, State, and federal requirements and laws regarding nutrition, sanitation, safety, and record‑keeping. Select, assign, schedule, supervise, direct, and evaluate assigned food service personnel.
Essential Job Functions
Manage, coordinate, and oversee daily food service operations, analyzing effectiveness and ensuring compliance with laws, regulations, and safety procedures.
Prepare menus, ensuring regulatory compliance, estimate and order food and supplies, monitor and control expenditures, and maintain the assigned budget.
Select, direct, assign, schedule, and evaluate food service employees; conduct training sessions for new employees.
Inspect lunchroom and kitchen areas daily to ensure compliance with health, safety, and sanitation requirements.
Plan work schedules and coordinate daily work for efficient labor use; receive calls from employees and call substitutes when necessary.
Train and assist employees in proper food handling, equipment use, and high sanitation and safety standards.
Maintain, prepare, and review menu production records, inventories, logs, and reports; input data into a computer and file documents as necessary.
Supervise and participate in food preparation and distribution to District students and staff; plan catered events and coordinate food services with school activities to improve 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.
Demonstrate the ability to communicate in more than one language or the willingness to learn a new language at a novice level of proficiency.
Perform other duties as assigned and maintain 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.
Quantity food preparation and food merchandising.
Nutrition, sanitation, and operation regulations and requirements.
Use and care of institutional equipment and utensils.
Procedures for ordering, receiving, storing, and inventorying food and supplies.
Health and safety rules and regulations for food establishments, including sanitation and maintenance regulations.
Budget preparation and control.
Record‑keeping techniques.
Principles and practices of supervision and training.
Oral and written communication skills.
Interpersonal skills using tact, patience, and courtesy.
Inventory methods and practices.
Ability To
Plan well‑balanced, nutritional, and appetizing menus within a fixed budget.
Train others in large‑quantity food preparation and service.
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 of experience in food service operations.
Licenses or Certifications:
Valid Food Service Permit issued by the Department of Health.
Completion of 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 requires standing, sitting, and/or walking.
Requires effective communication using speech, vision, and hearing.
Requires use of hands for simple grasping and fine manipulations.
Requires bending, squatting, crawling, climbing, and reaching.
Requires ability to lift, carry, push, or pull medium weights up to 50 pounds.
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.
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Starting Date:
Jul 1, 2026
Pay Grade:
G04
Salary:
$18.38 to $27.61 per hour
Job Summary
Manage and coordinate the day‑to‑day food service operations of an assigned school site, ensuring compliance with District, State, and federal requirements and laws regarding nutrition, sanitation, safety, and record‑keeping. Select, assign, schedule, supervise, direct, and evaluate assigned food service personnel.
Essential Job Functions
Manage, coordinate, and oversee daily food service operations, analyzing effectiveness and ensuring compliance with laws, regulations, and safety procedures.
Prepare menus, ensuring regulatory compliance, estimate and order food and supplies, monitor and control expenditures, and maintain the assigned budget.
Select, direct, assign, schedule, and evaluate food service employees; conduct training sessions for new employees.
Inspect lunchroom and kitchen areas daily to ensure compliance with health, safety, and sanitation requirements.
Plan work schedules and coordinate daily work for efficient labor use; receive calls from employees and call substitutes when necessary.
Train and assist employees in proper food handling, equipment use, and high sanitation and safety standards.
Maintain, prepare, and review menu production records, inventories, logs, and reports; input data into a computer and file documents as necessary.
Supervise and participate in food preparation and distribution to District students and staff; plan catered events and coordinate food services with school activities to improve 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.
Demonstrate the ability to communicate in more than one language or the willingness to learn a new language at a novice level of proficiency.
Perform other duties as assigned and maintain 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.
Quantity food preparation and food merchandising.
Nutrition, sanitation, and operation regulations and requirements.
Use and care of institutional equipment and utensils.
Procedures for ordering, receiving, storing, and inventorying food and supplies.
Health and safety rules and regulations for food establishments, including sanitation and maintenance regulations.
Budget preparation and control.
Record‑keeping techniques.
Principles and practices of supervision and training.
Oral and written communication skills.
Interpersonal skills using tact, patience, and courtesy.
Inventory methods and practices.
Ability To
Plan well‑balanced, nutritional, and appetizing menus within a fixed budget.
Train others in large‑quantity food preparation and service.
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 of experience in food service operations.
Licenses or Certifications:
Valid Food Service Permit issued by the Department of Health.
Completion of 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 requires standing, sitting, and/or walking.
Requires effective communication using speech, vision, and hearing.
Requires use of hands for simple grasping and fine manipulations.
Requires bending, squatting, crawling, climbing, and reaching.
Requires ability to lift, carry, push, or pull medium weights up to 50 pounds.
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.
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