DescriptionManages the operations of food services finishing kitchen which receives most of its food prepared by a central food preparation kitchen; may provide limited food services for other on-site programs. Food services kitchen manager III is responsible for 900 and greater meal equivalents.QualificationsRequired
- Any combination of education and experience equivalent to graduation from high school or possession of a General Equivalency Diploma (GED) certificate.
- Three (3) years of experience in food services, one (1) year of which shall have been in a supervisory role.
- Advanced degree(s) beyond the minimum degree requirement in a relevant field may be considered for some experience.
- Fairfax County Sanitation Certification obtained within 45 calendar days of hire.
- 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.