Food Services Floating Kitchen Manager

Fairfax County Public Schools; Virginia (MN); On-site; USD 40,000 - 60,000; Full time

Job summary

Fairfax County Public Schools is seeking a Food Services Manager. This role involves managing food services operations on a temporary basis, ensuring food safety, and supervising dining staff. Candidates must have a high school diploma or GED, along with relevant experience in food services and sanitation.

The position offers a full-time contract of 200 days, with a biweekly pay frequency. Onsite responsibilities include ensuring efficient food service operations and maintaining high standards of customer service for students and staff.

Qualifications

• Graduation from high school or possession of a GED certificate.
• One year of experience in food services.
• Knowledge of food preparation procedures and safety.

Responsibilities

• Manage food services operations on site.
• Receive food and supplies from the central kitchen.
• Train and supervise staff in food service.

Skills

Food service management

Sanitation knowledge

Customer service

Team leadership

Kitchen equipment operation

Education

High school diploma or GED

Fairfax County Sanitation Certification

Completion of manager in training program

Job description

Summary

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‑site programs.

Qualifications

• 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.

Salary Grade Unified Scale-Schedule H

Office Food Services

Contract Length 200-Day Contract

Pay Frequency Biweekly

Percent Full-Time Full Time

Closing Date 31-May-2027

Job Type Food Services

Open Until Filled No

Re-Adv. Position No