185 contracted days

7.5 hours per day

Monday-Friday

6:00am-2:00pm

Simpson County Schools requires that full-time Food Service staff that do not hold the verifiable equivalent of an Associates Degree from an accredited institution (60 college hours) hold Kentucky Career Readiness Certification (KCRC). The Kentucky Career Readiness Certificate is a portable, evidence-based credential that certifies essential skills needed for workplace success.  

The KCRC assessment is offered by the Adult Learning Center located at the Kentucky Community & Technical College. You may contact the Center by phoning 270.901.1181 or 270.901.1182 to schedule an appointment. Upon request, results will be forwarded to Simpson County Schools' Human Resources Dept.

NOTE: Internal candidates whose training and experience have been validated by the District and the Hiring Manager may be exempt from the KCRC.

REPORTS TO:  FOOD SERVICE DIRECTOR

EDUCATION AND EXPERIENCE: 

Any combination equivalent to high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and three years experience in food service operations.

PRIMARY JOB GOAL: 

Manage and coordinate the day-to-day food service operations of an assigned school site; assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping; schedule, supervise, direct and evaluate assigned food service personnel.

LICENSES AND OTHER REQUIREMENTS:

Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045

PERFORMANCE RESPONSIBILITIES:

• Maintain at all times an orderly system of management and keep the Food Service Director fully informed of the program’s activities and problems as well as routine matters relating to his/her own accountability
• Prepare assigned menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget
• Direct, assign, schedule and evaluate food service personnel; call substitutes as necessary
• Inspect kitchen and cafeteria area daily to assure compliance with health, safety and sanitation requirements and regulations
• Supervise, train and assist employees in the proper production, handling, serving and merchandising of quantity foods, correct use and care of equipment and in maintaining high standards of sanitation and safety
• Prepare and maintain menu production records, inventories, logs and reports; accumulate data and input information into computer as appropriate and file documents as necessary
• Operate POS system as required; assure accuracy of daily cash receipts; prepare bank deposits; prepare daily report of meals served
• 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 and attend in-service meetings and workshops
• Perform related duties and assume other responsibilities as may be assigned by the Food Service Director
• Be clean, neat and professionally dressed at all times
• Communicate effectively both orally and in writing
• Be consistently responsible, maintaining regular attendance and timely completion of assigned duties, working assigned contract and using sick and personal leave appropriately
• Maintain professional interpersonal skills using tact, patience, courtesy and cooperative effective relationships with others and consistently display self-control, honesty and credibility with students, parents, visitors and school personnel
• Maintain confidentiality and privacy of all school records