Administrative Skills, Communication Skills, Cook Dishes, Customer Support/Service, Department of Health and Human Services, Food Services, Infectious Diseases, Operations Management, Performance Reviews, Risk, Safety Training, Safety/Work Safety, Sanitation, Training Program, Unit Secretary
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; and performs related duties as required or assigned; may provide limited food services for other on-siteprograms.
Qualifications
Required
- Any combination of education and experience equivalent to graduation from high school or possession of a General Equivalency Diploma (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.
F
Fairfax County Public Schools