UNAVAILABLE

## Compensation Salary Schedule ## Overview Provides safe, efficient and professional food and nutrition services for OCPS students through operational efficiencies, program compliance and review of daily food service operations at the assigned school. ## Responsibilities and Qualifications **QUALIFICATIONS:** - High school diploma or GED required. - A minimum of two (2) years experience in school food service in Orange County Public Schools; or five successful years of food service management experience from another school district or other institutional food service company such as a hospital, chain restaurant, theme park, or other approved company. - Successful completion of Orange County’s School Food Service Manager Internship required or successful evaluation as a substitute school food service manager. - ServSafe certification is required. - The incumbent is considered to be “essential personnel” during an emergency and can be subject to being held over or called back to a district location at all times. - All new hires to this position must successfully complete the Industrial Physical Capability Screening (IPCS); previous incumbents holding this position without a break in service are not required to have this screening. **Must successfully work at least six (6) months in an Elementary School, in order to be qualified to work in Middle or High School** **KNOWLEDGE, SKILLS AND ABILITIES:**Extensive knowledge in the preparation of foods served in Child Nutrition Programs; of the use and care of all equipment utilized in the preparation of school meals; of all facets of operations management preferred; demonstrated leadership and management ability; skill in application of principles of personnel supervision; effective oral and written communication skills; knowledge of computer systems; ability to apply principles of Food Service, Sanitation and HACCP in daily activities; knowledge of applicable county, state and federal school food service regulations; ability to translate standards of Food and Nutrition excellence into daily operations.**REPORTS TO:** Senior Manager, FNS**SUPERVISES:** Provides input to the School Principal relative to the hiring, terminating, disciplining and evaluating performance of school food service assistants.**MACHINES, TOOLS, EQUIPMENT:***Institutional Food service equipment, POS machines, equipment, vehicles, etc., used in this position.* Telephone, Thermometer, Computer, (Personal Computer), Printer, Copier, Adding machine, Calculator.**PHYSICAL REQUIREMENTS:**Describes physical conditions of this position.Medium Work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently.**PHYSICAL ACTIVITY:**Physical activities of this position. Percent of a typical day involved in each applicable activity is noted.**Percentage**20 Sitting: Resting with the body supported by the buttocks or thighs.70 Standing: Assuming an upright position on the feet, particularly for sustained periods of time.40 Walking: Moving about on foot to accomplish tasks, particularly for long distances.10 Bending: Lowering the body forward from the waist.10 Reaching: Extending hand(s) and arm(s) in any direction.10 Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position-to-position through the use of the upper extremities and back muscles exerting up to 10 pounds of force.80 Finger Dexterity: Picking, pinching, typing or otherwise working primarily with fingers rather than with the whole hand or arm.50 Grasping: Applying pressure to an object with the fingers and palm.90 Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which detailed or important spoken instructions must be conveyed accurately, loudly or quickly.90 Hearing Acuity: The ability to perceive speech and other environmental sounds at normal loudness levels.90 Visual Acuity: The power to see at a level which allows reading of numbers and text, ope…