Assistant Manager

FCPS-MD; Frederick (MD); On-site; Full time

Job summary

A leading school district in Maryland is seeking an Assistant Manager for Food and Nutrition Services. In this role, you will oversee food preparation, manage staff, implement meal programs, and ensure food safety standards. Ideal candidates have experience in food service management and a strong commitment to quality and service.

Qualifications

• Three years successful experience in food service industry.
• Two years management experience in food service industry.
• Current SERV-SAFE Sanitation Certification.

Responsibilities

• Direct and train food service staff.
• Manage accountability programs for meals and inventory.
• Maintain performance and sanitation standards.

Skills

Effective time management

Knowledge of sanitation procedures

Ability to analyze data

Communication skills in English

Education

High school diploma or equivalent

Tools

Microsoft Office software

Computer point-of-sale systems

Job description

Position Type:
Food and Nutrition Services/ Assistant Manager

Date Posted:
6/5/2025

Location:
Urbana High School

Date Available:
August 18, 2025

Closing Date:
06/13/2025

10-month position (183 days / year), 8hours per day

Daily Work Hours: TBD

Support Salary Scale Grade S08: $23.38per hour; starting

Direct and train food service staff to ensure that established standards are followed.

Implements the Free and Reduced Meals Program at the school level.

Assures that all recipes are properly followed.

Manages accountability programs (Ex: meal program, inventory, banking, etc.).

Actively participates in the preparation, receiving, and serving of food to customers.

Manages all deliveries of food and supplies to sites in the region.

Markets the food service program to the school.

Accountable for food quality.

Maintain all daily records to include but not limited to: production records of food prepared, sold, leftover, temperature sheets, invoices, and accountability paperwork, including deposits.

Assumes responsibility for the region in the absence of the Specialist.

Develop daily job work flows and coordinate daily work schedules.

Maintain performance, safety, and sanitation standards – Hazard Analysis Critical Control Point (HACCP) Regulations.

Attend and participate in required in-service training workshops and meetings.

Effective time management skills.

Orders food and supplies

Manage Food and Nutrition Services personnel.

Effectively use and train staff on the timeclock to ensure accurate payroll

Collect all leave forms for staff absences.

High school diploma or equivalent.

Three (3) years successful experience in the food service industry.

Two years (2) management experience in the food service industry.

Current SERV-SAFE Sanitation Certification, including working knowledge of HACCP regulations or must obtain within 6 months of hire date.

Possession of a valid driver’s license.

Manages inventory and order food and supplies.

Knowledge and use of culturally responsive practices.

Knowledge of standard sanitation procedures for safe food production, service and storage, and care and cleaning of kitchen equipment.

Knowledge of financial practices and procedures, including cashiering, bank deposits, and cash accountability.

Knowledge of computer point-of-sale systems.

Ability to perform work requiring sustained moderate physical effort, movement of objects weighing 40- 60 lbs., operation of commercial food and nutrition service equipment, knowledge of large quantity food production and forecasting.

Ability to analyze and utilize data to maintain an efficient and cost-effective program.

Working knowledge of email and Microsoft Office software.

Perform the essential functions of the position with or without reasonable accommodations.

Communicate effectively in English by reading and in written and spoken formats.

Knowledge and use of culturally responsive practices

Follow dress code and hygiene requirements

Regular and predictable attendance.

Consistently lift a minimum of 40 lbs.

Work in environments subject to extreme hot and cold temperatures, such as commercial kitchens, walk-in refrigerators and freezers.

Ability to spend long hours standing and walking.

Ability to reach with both hands and both arms.

Ability to twist and bend.

Sufficient manual dexterity to grasp, handle, manipulate, and/or feel objects and use office technology.

Sufficient mobility to move about the work area.

Sufficient vision to read and comprehend printed materials, see distant objects with clarity, and identify and distinguish objects.

Occasionally climb or balance.

Occasionally stoop, kneel, crouch, or crawl.

Previous food service experience in a public school system.

Familiarity with the FCPS policies, goals and programs.

All education provided on your application must be supported by attaching a scanned copy of your high school diploma, transcription or college/university transcript.

Work Year Calendar and Hours

• 10-month position (183 days / year), 8hours per day
• Daily Work Hours: TBD

For more information about employee benefits please go to: www.fcps.org/benefits

Salary

• Support Salary Scale Grade S08: $23.38per hour; starting

Under the Fair Labor and Standards Act this position is non-exempt from overtime. Actual salary placement will be in accordance with the salary procedures of the Frederick County Public School System.Please see linked salary scale for the full range.

Role

This position serves as the Food and Nutrition Specialist’s assistant for the food preparation site and assists the Specialist in the direction and operation of the school food service facility, as prescribed by Food and Nutrition Services, Board of Education, State and Federal procedures, regulations and guidelines.

Essential Functions

Reporting directly to the Food and Nutrition Services Specialist, the Food and Nutrition Services Assistant Manager performs the following duties:

• Direct and train food service staff to ensure that established standards are followed.
• Implements the Free and Reduced Meals Program at the school level.
• Assures that all recipes are properly followed.
• Manages accountability programs (Ex: meal program, inventory, banking, etc.).
• Actively participates in the preparation, receiving, and serving of food to customers.
• Manages all deliveries of food and supplies to sites in the region.
• Markets the food service program to the school.
• Accountable for food quality.
• Maintain all daily records to include but not limited to: production records of food prepared, sold, leftover, temperature sheets, invoices, and accountability paperwork, including deposits.
• Assumes responsibility for the region in the absence of the Specialist.
• Develop daily job work flows and coordinate daily work schedules.
• Maintain performance, safety, and sanitation standards – Hazard Analysis Critical Control Point (HACCP) Regulations.
• Attend and participate in required in-service training workshops and meetings.
• Effective time management skills.
• Orders food and supplies
• Manage Food and Nutrition Services personnel.
• Effectively use and train staff on the timeclock to ensure accurate payroll
• Collect all leave forms for staff absences.

Performs other duties as assigned by the Food and Nutrition Services Specialist.

Required Qualifications

Education/Training/Experience

• High school diploma or equivalent.
• Three (3) years successful experience in the food service industry.
• Two years (2) management experience in the food service industry.

Certification/License

• Current SERV-SAFE Sanitation Certification, including working knowledge of HACCP regulations or must obtain within 6 months of hire date.
• Possession of a valid driver’s license.

Knowledge/Skills/Abilities

• Manages inventory and order food and supplies.
• Knowledge and use of culturally responsive practices.
• Knowledge of standard sanitation procedures for safe food production, service and storage, and care and cleaning of kitchen equipment.
• Knowledge of financial practices and procedures, including cashiering, bank deposits, and cash accountability.
• Knowledge of computer point-of-sale systems.
• Ability to perform work requiring sustained moderate physical effort, movement of objects weighing 40- 60 lbs., operation of commercial food and nutrition service equipment, knowledge of large quantity food production and forecasting.
• Ability to analyze and utilize data to maintain an efficient and cost-effective program.
• Working knowledge of email and Microsoft Office software.
• Perform the essential functions of the position with or without reasonable accommodations.
• Communicate effectively in English by reading and in written and spoken formats.
• Knowledge and use of culturally responsive practices
• Follow dress code and hygiene requirements
• Regular and predictable attendance.

Physical Requirements

• Consistently lift a minimum of 40 lbs.
• Work in environments subject to extreme hot and cold temperatures, such as commercial kitchens, walk-in refrigerators and freezers.
• Ability to spend long hours standing and walking.
• Ability to reach with both hands and both arms.
• Ability to twist and bend.
• Sufficient manual dexterity to grasp, handle, manipulate, and/or feel objects and use office technology.
• Sufficient mobility to move about the work area.
• Sufficient vision to read and comprehend printed materials, see distant objects with clarity, and identify and distinguish objects.
• Occasionally climb or balance.
• Occasionally stoop, kneel, crouch, or crawl.

Work Environment

Regularly work with loud noise, ex: food preparation equipment and raised voices associated with school cafeterias and commercial kitchens.

Preferred Qualifications

Knowledge/Skills/Abilities

• Previous food service experience in a public school system.
• Familiarity with the FCPS policies, goals and programs.

FREDERICK COUNTY PUBLIC SCHOOLS IS AN EQUAL OPPORTUNITY EMPLOYER

THIS JOB DESCRIPTION HAS BEEN WRITTEN TO INDICATE THE GENERAL NATURE AND LEVEL OF WORK PERFORMED BY AN EMPLOYEE HOLDING THIS POSITION. IT IS NOT WRITTEN TO INCLUDE OR BE INTERPRETED TO INCLUDE A COMPREHENSIVE INVENTORY OF ALL DUTIES, RESPONSIBILITIES, AND QUALIFICATIONS REQUIRED OF THE EMPLOYEE. NOTHING IN THIS DESCRIPTION RESTRICTS MANAGEMENT’S RIGHT TO ASSIGN OR REASSIGN DUTIES AND RESPONSIBILITIES OR ADD REQUIRED QUALIFICATIONS AT ANY TIME.