Under direction, the purpose of the position is to facilitate development of a quality assurance program, perform compliance inspections, and monitor corrective action plans that meet or exceed school food services standards. Employees in this classification are responsible for performing periodic inspections during and at completion of work conducted by School Food Services employees. Position uses analytical skills to analyze trends in failures and successes. Position ensures compliance of all work with applicable school district food service policies, Department of Health Regulation, and other industry standards. Performs related work as directed. Must possess a valid Florida Driver’s license and transportation for frequent/daily site visits.
EXAMPLES OF ESSENTIAL FUNCTIONS
Responds to internal and external customers in a timely, accurate, courteous and empathetic manner representing OCPS in a positive light.
Responsible duties may require occasionally occur outside of the normal business hours and on Saturday and Sunday to support school based or district needs.
Keeps the direct supervisor and any other Stakeholder informed of critical issues within the units.
Conducts quality assurance reviews of the Food programs to ensure compliance of Department of Health and the Department of Agriculture regulations.
Travels throughout the county to conduct official OCPS business as required or as assigned by supervisor.
Ensures point of sale procedures are implemented and conducted in accordance with F&NS approved policies and procedures.
Assists the manager in ensuring that all required reports and paperwork are accurately completed in a timely manner.
Understands and actively participates in the Health and Safety responsibilities by following established FNS policy, procedures, training, and team member involvement activities.
Ensures that proper safety and sanitation is followed.
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.
Works collaboratively with other lunchroom staff to ensure daily food service responsibilities adhere established schedules.
Studies and reviews data for analysis of trends that indicates improvement is required.
Organizes and conducts audits of completed work accomplished by the kitchen staff.
Inspects work in progress and perform daily recording of observations; prepares corrective action plans based on data, observations and reports.
Establishes and maintains an effective working relationship with, FNS employees and district departments.
Submits recommendations for any required training to improve quality control process or skills to correct deficiencies.
Perform other relevant duties and responsibilities assigned by the FNS Manager Supper, Summer and Saturday.
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 or GED; supplemented by minimum five (5) years progressively knowledgeable and skilled school food service or hospitality industry experience, with ability to fulfill the physical requirements of the work. Must have ServSafe Certification accredited by the National Restaurant Association of obtaining the position.
Effective July 1, 2007, 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 provide guidance, assistance, and/or interpretation to others on how to apply procedures and standards to specific situations.
Equipment, Machinery, Tools, and Materials Utilization: Requires the ability to operate, maneuver and/or control the actions of manual and electrically powered food preparation equipment, and hand-held supplies and cooking tools, including knives.
Verbal Aptitude:
Requires the ability to utilize a wide variety of reference, descriptive, and advisory 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 ability to apply principles of rational systems. Ability to interpret instructions furnished in written, oral, diagrammatic, or schedule form. Ability to exercise independent judgment to adopt or modify methods and standards to meet variations in assigned objectives.
Situational Reasoning: Requires the ability to exercise the judgment, decisiveness and creativity required in situations involving evaluation of information against measurable or verifiable criteria.
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 the ability to perceive and discriminate odors. Some tasks require the ability to perceive and discriminate tastes. Some tasks require oral communications ability. Most tasks require visual perception and discrimination.
Environmental Factors:
Tasks are regularly performed with potential exposure to adverse environmental conditions, such as strong odors, wetness, humidity, machinery, temperature and noise extremes, and toxic/poisonous agents. 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.
12/17/2025
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