Specialist, Food Service Facilities

DESCRIPTION

Under the direction of the Director of Food and Nutrition Services, the Specialist, Food Service Facilities is responsible for the purchase and maintenance of all equipment and ensuring that all equipment and materials used in the food service operations comply with predetermined specifications, applicable laws, and regulations.

The position assists with overseeing the food service fixed assets program, coordinates the management of the school system’s vending program, and oversees all equipment maintenance and repair jobs with contractors and vendors.

The position performs skilled work to ensure the safety, effectiveness, and efficiency of the school system's food service facilities and that the school system adheres to all related food service facility codes and regulations.

This position may require you to work evenings and / or weekends for emergency events.

ESSENTIAL POSITION RESPONSIBILITIES

Facilitates and coordinates equipment repairs and preventive maintenance of all food service equipment with contractors consistent with established department goals, objectives, and policies.

Inspects the quality of performed repair and maintenance work. Checks that all kitchen maintenance and repair jobs are executed on time, to the budget, and without compromising building users’ safety.

• Coordinates school kitchen surveys, recommends equipment for replacement, prepares equipment specifications and scope of work to be included in RFP’s, performs equipment bid evaluations, and makes recommendations to the Director of Food and Nutrition Services.
• Facilitates the food service Computerized Maintenance Management System (CMMS) for work order tracking, scheduling preventive maintenance, managing assets and inventory, and generating reports, leading to improved productivity and cost-effective maintenance practices.
• Ensures that HCPSS adheres to all related food service facility codes and regulations, consults appropriate agencies and conducts research to identify most appropriate means to meet food services’ needs, submits plans to appropriate regulatory agency for review, and obtains necessary inspections and approvals.

Reviews Health Department kitchen inspection forms and addresses repair requests as they relate to regulations, critical violations, and compliance at each school.

• Develops an annual budget for equipment maintenance, repairs, and replacement. Approves invoices for payment and completes, maintains, and submits accurate purchasing receipts, cost reports, inventories and other records as required.
• Meets with architects, designers, consultants, engineers, contractors, project managers, and / or other school system maintenance / facilities staff to assist in planning and developing projects to improve food service facilities.
• Facilitates delivery of training to improve employee performance, safety, and efficiency. Provides information, instructions, and support to ensure food service staff understand and can apply up-to-date knowledge and skills required in areas such as equipment, job, and food safety, confined spaces, and lock out / tag out.

Meets the annual continuing education / training education requirements for USDA Professional Standards for School Nutrition Employees.

The above list is a summary of the functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties.

ESSENTIAL KNOWLEDGE, SKILLS, AND ABILITIES

• Knowledge of industrial / commercial food processing and production equipment.
• Knowledge of computerized maintenance management and control systems.
• Knowledge of commercial food service (kitchen) equipment repairs, maintenance, and installation techniques.
• Knowledge of building systems, including heating and refrigeration, electrical, plumbing, and fire safety.
• Effective verbal and written communication skills, including active listening and the ability to articulate complex information to a variety of stakeholders.
• Effective organizational skills for scheduling maintenance tasks and ensuring job completion, even during emergencies.
• Ability to plan, organize, and execute work, requiring attention to concurrent tasks and priorities, with minimal supervision.
• Ability to work evenings and / or weekends for emergency events.
• Ability to implement workplace safety policies and standards.
• Ability to recognize, understand, and interpret local, state, and national codes and regulations including, but not limited to OSHA, EPA Uniform Mechanical Code, Uniform Plumbing Code, National Electrical Code, etc.

MINIMUM QUALIFICATIONS

A combination of education and experience may be considered.

Education :

Associate degree from an accredited college or university.

Experience :

Five (5) years of experience in facilities maintenance to include all phases of preventive and corrective maintenance.

PREFERRED QUALIFICATIONS

• Bachelor’s Degree from an accredited college or university in food service, engineering, business administration, hospitality management, or other related field.
• Certified Facility Manager (CFM) credential or other facilities maintenance or management certification.
• Food service facilities and equipment maintenance experience in a PreK-12 or institutional food service setting.
• Experience managing a commercial facility or food service facility.
• Experience planning and maintaining facility budgets.
30+ days ago