Garrard County Schools
Summer Food Service Coordinator – Annual Stipend Position
JOB DESCRIPTION
CLASS TITLE: Summer Food Service Coordinator
REPORTS TO: Food Service Director
EXEMPT STATUS: Non-Exempt
APPROVED: June 14, 2021 Order #2021-234
BASIC FUNCTION:
Plan, direct, and coordinate the Summer Food Service Nutrition Program, including training and directing the work of staff and site supervisors.
REPRESENTATIVE DUTIES:
- Plan for daily pickup of meals for various summer camps and sports teams
- Place all food and supply orders for Summer Program
- Organize safe storage of food and maintain a sanitary kitchen
- Ensure Summer Meals meet all SFSP Guidelines
- Prepare meals on time for all pickups and in person dining
- Facilitate and supervise all food prep and clean up duties
- Coordinate community outreach efforts to increase participation
- Conduct Summer Food Service Program Training for staff and site supervisors, completing all required paperwork associated with that training to ensure compliance
- Ensure that all site monitoring requirements are met
- Maintain accuracy of daily and weekly reports and submit in a timely fashion
- Communicate with Food Service Director regarding program needs and any issues that come up
- Maintain regular attendance
- Duty to report to work
- Perform related duties as assigned
KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
- Meal production, planning and scheduling
- Applicable District, Federal, and State laws, rules, and regulations related to food service
- Nutrition, sanitation, and operation regulations and requirements
- Use and care of institutional equipment and utensils
- Procedures used in ordering, receiving, storing and inventorying food and supplies
- Health and safety rules and regulations pertaining to 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:
- Manage and coordinate the Summer Food Service Nutrition Program and daily SFSP operation at an assigned school site
- Assure compliance with District, State and Federal requirements
- Plan well-balanced, nutritional and appetizing menus within a fixed budget
- Train others in the preparation and serving of food in large quantities
- 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
- Utilize technology
- Plan and organize work
- Maintain records and prepare reports
- Communicate effectively both orally and in writing
- Work independently with little direction
PHYSICAL DEMANDS
- Work is performed while standing, sitting and/or walking
- Requires the ability to communicate effectively using speech, vision and hearing
- Requires the use of hands for simple grasping and fine manipulations
- Requires bending, squatting, crawling, climbing, reaching
- Requires the ability to lift, carry, push or pull medium weights, up to 50 pounds
Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job
EDUCATION AND EXPERIENCE:
Any combination equivalent to: high school diploma or GED certificate as required by Kentucky law, one year experience in cooking and baking food in large quantities
LICENSES AND OTHER REQUIREMENTS:
Must complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045 and must complete Summer Food Service Program annual training
SALARY RANGE: $2,500 per year
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