Food Services Floating Kitchen Manager

Food Services Floating Kitchen Manager – Fairfax County Public Schools Summary

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; performs related duties as required; may provide limited food services for other on‑site programs.

• Any combination of education and experience equivalent to graduation from high school or possession of a 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.

Unified Scale-Schedule H

Office:
Food Services
Contract Length: 200-Day Contract
Pay Frequency:
Biweekly
Percent Full-Time:
Full Time
Job Type: Food Services

Open until filled:
Yes
Re-Adv. Position:
No

• Seniority level:
  Mid-Senior level
• Employment type:
  
  Full-time
• Job function:
  Management and Manufacturing
• Industries:
  Primary and Secondary Education