1. Supervise, train, instruct, redirect, and delegate work to Food Service Personnel to ensure continuous quantity and quality of menu items during each meal period.
2. Maintain program integrity and accountability through compliance with annual training requirements/certifications and ensure all Food Service Personnel achieve training/certifications within established timeframes for the United States Department of Agriculture (USDA), Florida Department of Agriculture & Consumer Services, Pasco County Health Department, District School Board of Pasco County, and Pasco County Food & Nutrition services.
3. Assist with establishing policies, procedures, Food Service Personnel job duties, and scheduling to ensure the best food preparation techniques and timelines are being implemented.
4. Maintain accurate budget records and maintain accurate inventory and related documentation for all food related equipment and supplies.
5. Ensure compliance with meal standards and meal pattern requirements, and work with health professionals and District FNS Staff in providing accommodations for students with special dietary needs.
6. Operate within established financial, nutrition, inventory, and labor guidelines to ensure a cost-effective program; complete all records and supporting documents in accordance with current federal, state, and local regulations, including District policies and procedures.
7. Maintain high standards for food quality, safety, and sanitation; take corrective action when necessary to ensure the health and well-being of students and Food Service Personnel.
8. Maintain individual employee files containing relevant personnel information, including, but not limited to, attendance and training records, and disciplinary actions.
9. Provide coaching and mentoring to staff when appropriate to maintain compliance and equity standards according to District Employee Handbook, Food and Nutrition Services Employee Handbook, and Food and Nutrition Standard Operating Procedures.
10. Serve as a representative on the Healthy School Team at assigned school sites and participate in required department meetings.
11. Coordinate food service equipment maintenance and repair operations with appropriate District departments.
12. Serve as a District representative at emergency shelters as determined by the Superintendent and provide leadership to ensure a secure work environment and effective food service operation during an emergency or crisis situation.
13. This position may manage multiple site locations at the Director’s discretion.
14. Those designated as Relief Managers must adhere to a fluctuating work schedule that varies in assigned location, time, and specific duties.
15. Perform other duties as assigned.

• Extensive knowledge of quantity food preparation/production and proper kitchen equipment use, and care as required by local, state, and federal regulations
• Extensive knowledge of federal, state, and local meal program regulations and meal pattern requirements
• Extensive knowledge of Hazard Analysis Critical Control Points (HACCP), food safety, and sanitation principles
• Ability to communicate effectively with a variety of audiences, orally and in writing, including electronic media
• Ability to organize, prioritize, manage, and carry out duties efficiently and within established timeframes
• Ability to understand and apply basic math skills
• Operating knowledge of computer programs, including email, word processing, spreadsheets, and databases
• Ability to establish and maintain collaborative working relationships with all stakeholders
• May be required to meet the physical requirements of Post Offer Employment Testing (POET)

Relief Managers must meet the following additional requirement:

• Possess reliable transportation for travel to schools within a geographical area.

• High School Diploma or General Education Degree (GED) from an accredited institution
• Three years' minimum work experience in school food service, food service management or equivalent
• OR
• Any equivalent combination of education and experience which provides the required knowledge, skills, and abilities to perform the essential duties and responsibilities of the position 

• Bachelor’s Degree in the field of Food and Nutrition, Institutional Food Management, Business Administration, or related field from an accredited institution
• Successful completion of the Pasco County Food and Nutrition Services Management Internship Program or equivalent. Equivalence will be determined by the Program Manager of Team Development
• Successful completion of the Pasco County Food and Nutrition Leadership Academy
• Two years’ experience with quantity food preparation, institutional cooking, batch cooking or equivalent
• Proficient in applicable District and FNS software programs