Under general direction, the purpose of the position is to perform district-based duties associated with the training of all assigned food service managers and employees for the district. Employees in this classification function at an instructional level capacity and coordinate all phases of training including curriculum development, implementation, and evaluation as assigned by the Training Manager. Employees also communicate with central office to ensure all processes are being implemented safely and efficiently. Performs related work as directed.
EXAMPLES OF ESSENTIAL FUNCTIONS
Responds to internal and external customers in a timely, accurate, courteous and empathetic manner representing OCPS in a positive light.
The training representative will train food service employees to the exact specifications of FNS standards and procedures.
Trains food service employees in all aspects of food service; coordinates various training classes and workshops; uses flip charts, textbooks, handbooks, webinars and other kind of training resources; researches and implement best practices in the food service industry; use evaluation cards and other kind of systems to track new hires learning progress; enforce training systems with other training groups.
Training classes may occur outside of the normal business hours and on weekends to support school based or district needs.
Trains SFS employees on the specifications that meet school regulations using the USDA Food Buying and manufacturer recommendations. Translate the standardized recipe into the FNS software database that becomes the recipe that managers read in the school to prepare the food in the same way the catering team prepares the item, including the HACCP plan.
Develops, pilots, and evaluates food safety programs for food preparation and serving; revising current and new standards.
Reviews, revises, and develops specific preparation curriculum; consults policy manuals to assure that curriculum conforms to policy.
Develops organizational food evaluation survey instrument; reviews survey instrument with Food and
Nutrition Services (FNS) Director or FNS Training Manager; implements survey and evaluates results.
Assist in coordinating, tracking and maintain the Professional Standard database as required by the USDA.Represents the Training manager at designated scheduling meetings, in his/her absence; shares information obtained at meetings with FNS Training Manager.
Responds to inquiries from employees and the outside public relative to food service and training.
Prepares recipes for use in OCPS schools including information relative to work schedules and production records.
Training representative will need to travel throughout the county to conduct OCPS official business.
Operates a computer and other devices to enter, retrieve, review, or modify data; utilizes word processing, different databases, Newton, Edison and other software programs.
Must be able to effectively use Personal Protective Equipment (PPE) during the execution of job duties.
Must be able to use Material Safety Data Sheets (MSDS) during the executive of job duties.
Responsible for keeping up to date on current technology, as job appropriate, being used by OCPS. With the support of the district, attends training to ensure skill level in various technologies is at the level required to perform in current position.
Responsible for timely and accurate information they maintain as part of their job responsibilities.
The list of essential functions, as outlined herein, is intended to be representative of the tasks performed within this classification. It is not necessarily descriptive of any one position in the class. The omission of an essential function does not preclude management from assigning duties not listed herein if such functions are a logical assignment to the position.
MARGINAL FUNCTIONS
While the following tasks are necessary for the work of the unit, they are not an essential part of the purpose of this position and may also be performed by other unit members.
Performs related duties as directed.
MINIMUM TRAINING AND EXPERIENCE
High school diploma required; college degree preferred. Two (2) years culinary or hospitality management certification or comparable training and two (2) years of successful experience in training, managing, or performing in a leadership role in a food service related position required; or any equivalent combination of related education, training and experience which provides the required knowledge, skills and abilities to perform the essential job functions. Must possess a valid Serve Safe certificate or obtain within the first six (6) months in the trainer position. Must possess a valid Florida Driver’s license and transportation for frequent site visits.
Effective January 1, 1015, all new hires to this position must successfully complete the Industrial Physical Capability Screening (IPCS); previous incumbents holding this position without a break in service are not required to have this screening.
PERFORMANCE APTITUDES
Data Utilization: Requires the ability to evaluate, audit, deduce, and/or assess data and/or information using established criteria. Includes exercise of discretion in determining actual or probable consequences, and in referencing such evaluation to identify and select alternatives.
Human Interaction: Requires the ability to apply principles of persuasion and/or influence.
Equipment, Machinery, Tools, and Materials Utilization: Requires the ability to operate, maneuver and/or control the actions of equipment (including knives), machinery, tools, and/or materials used in performing essential functions.
Verbal Aptitude: Requires the ability to utilize a wide variety of reference, descriptive, advisory and/or design data and information.
Mathematical Aptitude: Requires the ability to perform addition, subtraction, multiplication and division; ability to calculate decimals and percentages; may include ability to perform mathematical operations with fractions; may include ability to compute discount, interest, profit and loss, ratio and proportion; may include ability to calculate surface areas, volumes, weights, and measures.
Functional Reasoning: Requires the ability to apply principles of influence systems, such as motivation, incentive, and leadership. Ability to exercise independent judgment to apply facts and principles for developing approaches and techniques to problem resolution.
Situational Reasoning: Requires the ability to exercise the judgment, decisiveness and creativity required in situations involving the evaluation of information against sensory, judgmental, or subjective criteria, as opposed to that which is clearly measurable or verifiable.
ADA COMPLIANCE
Physical Ability: Tasks involve the ability to exert very moderate physical effort in light work, typically involving some combination of stooping, kneeling, crouching and crawling, and which may involve some lifting, carrying, pushing and/or pulling of objects and materials of medium weight (20-35 pounds). Must be able to effectively use Personal Protective Equipment (PPE) during the execution of job duties.
Sensory Requirements: Some tasks require visual perception and discrimination. Some tasks require oral communications ability.
Environmental Factors: Tasks are regularly performed without exposure to adverse environmental conditions, such as dirt, dust, pollen, odors, wetness, humidity, rain, fumes, temperature and noise extremes, machinery, vibrations, electric currents, traffic hazards, animals/wildlife, toxic/poisonous agents, violence, disease, or pathogenic substances. Must be able to use Material Safety Data Sheets (MSDS) during execution of job duties.
The Orange County School District will provide reasonable accommodations to qualified individuals with disabilities to allow them to perform the essential functions of the job when such individuals request an accommodation.
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