Food Service Field Operations Manager in Food Nutrition Service

Field Operations Manager
Terms of Employment: 12-month
Exemption Status: EXEMPT
AFSCME Salary Scale UB Grade G14-15
https://www.ccboe.com/o/ccps/page/salary-scales-fy-2026 

POSITION OVERVIEW: Field operations manager will provide consistent feedback on food service operation by observing and participating in daily meal service. Under direction of the Supervisor of Food Services, assists in development and planning of menus that provide nutritional balanced and appetizing foods while adhering to federal, state, and local regulations, provides technical advice and recommendations to the food services operation, and collects nutritional information on products. Provides computer generated analysis of all menus, supports the goals and objectives of the division and provides technical expertise. Provide supervision of various aspects of the food service operation in the schools. Work includes providing operational guidance, assistance, development and implementation of standards and related services. Provide consistent feedback on food service operation by observing and participating in daily meal service. Assures the policies and procedures of the Food Services Department are being properly implemented. Fulfill supervisor duties on a short-term temporary basis when necessary.

EDUCATION & EXPERIENCE
•    Associate’s degree, preferably in Hospitality Management, Nutrition or Culinary Arts.
•    5 years of experience in food service management or Certified Dietary Managers, or certification from other food service management trade organizations. Certification may be substituted for the degree.
•    2 years of experience in supervising food service operations, knowledge of institutional or contract food service programs, or restaurant management preferred.
•    Credentialed as a School Nutrition specialist (SNS) from the School Nutrition Association preferred but not required.

QUALIFICATIONS
•    Working knowledge of Health Department Regulations and HACCP procedures.
•    Working knowledge of COMAR, State of Maryland Health Department, USDA and MSDE regulations concerning child nutrition
•    Ability to administer food service programs, including supervision and instruction of employees.
•    Demonstrated proficiency in Microsoft Word, Excel, Outlook, and Power Point
•    Ability to use a point of service (POS) system.
•    Excellent oral, written and human relation skills.
•    Proven ability to work with a minimum of direct supervision and to carry a project to its completion.
•    Proven ability to exercise good judgment in making decisions.
•    Ability to lift and carry up to 50 lbs.
•    Must obtain, within 12 months, Serv Safe certification, must maintain certification.

ESSENTIAL JOB FUNCTIONS
•    Supports the selection of food service managers and food service assistant managers.
•    Provides feedback on kitchen operations to the Supervisor of Food Services through the use of the Site Inspection Reports and field audits.
•    Provides directions to the food service personnel on Food Services policies and procedures.
•    Prepares reports using Microsoft Office.
•    Provides support to field operations, including summer programs, as needed.
•    Performs on-site administrative reviews as required by state and federal regulations.
•    Must possess good human relations and communication skills.
•    Must have basic knowledge of Microsoft Office and able to utilize Point of service software.
•    Must have knowledge of HACCP and health department regulations concerning food services.
•    Conducts training, on-site, to ensure proper preparation and presentation of menu items.

DUTIES AND RESPONSIBILITIES
•    Visits school food service operations and completes Site Inspection Reports.
•    Provides feedback and training to food service personnel.
•    Participates in the scheduling and interviewing of potential candidates.
•    Coordinates training activities for Food Service.
•    Completes assignments from Supervisor of Food Services including the operation of kitchens when necessary.
•    Conducts required edit checks, reviews after school snack programs at participation sites.
•    Conducts required edit checks, review at risk supper programs at participation sites.
•    May be required to respond outside of normal work hours for emergencies.
•    Completes field audits as required by MSDE and directed by the Supervisor of food services.
•    Plans and coordinates the summer feeding programs
•    Maintains nutrition anal