Food Technologist Jobs in Kentucky

To perform this job successfully, an individual must be able to perform the essential job functions satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the primary job functions herein described. Since every duty associated with this position may not be described herein, employees may be required to perform duties not specifically spelled out in the job description.

• Plan, organize and lead the complex service operations and activities at a satellite kitchen involving food service to on-site students and staff; schedule food service transporting activities to assigned school; train, assign and provide work direction to assigned staff.
• Plan the preparation of meals according to District menu guides; determine amount to be served; maintain standards of efficiency and sanitation related to large quantity food preparation, heating, serving and storage.
• Monitor and control activities involved in food transport to serving kitchen to assure standards of quality and sanitation, health regulations and timelines are met.
• Prepare work schedules and assign duties for assigned personnel; screen and recommend selection of new employees.
• Assist in the inspection of the satellite kitchen to assure proper cleanliness and maintenance of equipment and supplies used in the cafeteria; assure compliance with safety and sanitation regulations.
• Prepare and maintain a variety of reports and records including inventory, sales, requisitions, transportation records, daily reports of meals served and production sheets.
• Estimate and requisition food quantities, equipment and supplies needed; receive, inspect, verify and accept delivery of food and supplies; oversee and assist with proper storage and efficient use of food and supplies.
• Assist in coordinating food service operations with school activities to improve school and community public relations and increase student participation.
• Assure accuracy of daily cash receipts; count and wrap money; prepare bank deposits and deposit money into appropriate account.
• Confer with the Production Manager regarding cafeteria needs, conditions and menu changes.
• Operate a variety of equipment and machines used in kitchens, including slicer, chopper, mixer, oven and others as required.
• Demonstrates the ability to communicate in more than one language or the willingness to learn to communicate in more than one language at the novice level of proficiency.
• Performs other duties as assigned.
• Maintains regular attendance.

• Planning, organization and operation of a large food service program.
• Methods of calculating and estimating needed food and supplies.
• Methods of preparing, cooking and serving food in large quantities.
• Sanitation and safety practices related to cooking, serving and transporting food.
• Standard kitchen equipment, utensils and measurements.
• Storage and rotation of perishable food.
• Principles of training and providing work direction.
• Inventory methods and practices.
• Health and safety regulations.
• Interpersonal skills using tact, patience and courtesy.
• Record-keeping techniques.

• Plan, organize and supervise the complex service operations and activities at a central kitchen or large school district involving food service to on-site students and staff.
• Calculate, estimate and requisition food and supplies.
• Train and provide work direction to others.
• Maintain records and prepare reports.
• Assure food preparation, service, transport and storage are in accordance with health, sanitation and safety regulations.
• Participate in and assure proper maintenance of food service equipment and serving areas are in a clean and sanitary condition.
• Operate standard kitchen equipment safely and efficiently.
• Lift heavy objects.
• Meet schedules and timelines.
• Work independently with little direction.
• Complete work with many interruptions.
• Establish and maintain cooperative and effective working relationships with others.
• Communicate effectively both orally and in writing.

• High school diploma or G.E.D. Certificate
• Three years food service experience.

• Valid Food Service Permit issued by the Department of Health;
• Must complete the training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.

• Work is performed while standing, sitting and/or walking.
• Requires the ability to communicate effectively using speech, vision and hearing.
• Requires the use of hands for simple grasping and fine manipulations.
• Requires bending, squatting, crawling, climbing, reaching.
• Requires the ability to lift, carry, push or pull medium weights, one third of your body weight, not to exceed 50 pounds.

The Fayette County Board of Education is an Equal Opportunity Employer. The Superintendent shall adhere to a policy of equal employment opportunity in all personnel matters. No person shall be subjected to discrimination in regard to employment, retention, promotion, demotion, transfer or dismissal because of race, color, religion, sex (including sexual orientation or gender identity), genetic information, national or ethnic origin, political affiliation, age or disabling condition or limitations related to pregnancy, childbirth, or related medical conditions.