<p>SUMMARY DESCRIPTION OF CLASSIFICATION:</p> <p>Under the direction of the Food Services Supervisors and the Senior Specialist for School-Based Operations, this position functions as both a Food Services Field Manager and the team lead for the Field Manager group. The role provides comprehensive training and technical support to cafeteria and satellite managers in areas such as managerial practices, regulatory compliance, accountability systems, computer applications, employee development, scheduling, cafeteria operations, equipment use, and performance evaluation. As needed, the position also assumes full responsibility for operating school cafeterias at various sites to address staffing shortages, absences, or vacancies. As the functional team lead, this position guides daily field operations, supports consistent implementation of program standards across assigned schools, and collaborates closely with Food Services Supervisors and the Senior Specialist to develop, refine, and implement Standard Operating Procedures (SOPs). The team lead serves as a key liaison for the Field Manager team, facilitating meetings, communicating expectations, and supporting conflict resolution and process improvement. The role requires strong communication skills to clearly convey complex program rules and operational procedures to schools, departments, and internal and external stakeholders. The position also evaluates staffing-related processes, provides operational support to Field Managers, and reviews daily operational reports to identify and resolve discrepancies. Work is carried out independently, with complex issues escalated to supervisory staff when appropriate. During the summer months, the position supports the operation of the Summer Food Service Program through preparation of required paperwork, the development of organizational systems and procedures for tracking program compliance, and data entry for reporting requirements. During summer months, the position also assists with planning and preparation for the upcoming school year, ensuring continuity of service and adherence to all program guidelines. PHYSICAL DEMANDS: Ability to perform work requiring sustained moderate physical effort, movement of objects weighing 40-60 pounds, operation of commercial food service equipment, continuous standing and extreme variations in temperature. SPECIAL REQUIREMENTS: Personal car use required. Ability to work overtime as required. Substitute for cafeteria or satellite manager or cafeteria worker as needed. Completion of the MCPS Food Service Cafeteria Manager Test at score required for a Cafeteria Manager IV.</p> <p>KNOWLEDGE, SKILLS, AND ABILITIES:</p> <p>Completion of the MCPS Food Service Cafeteria Manager Test at score required for a Cafeteria Manager IV. Demonstrated ability to exercise sound, independent judgment, strong leadership skills, and strict adherence to state and federal monitoring, compliance and record-keeping requirements. Demonstrates strong verbal, written, and interpersonal communication skills, with the ability to work cooperatively in fast-paced environments and under frequent deadlines. Able to communicate effectively with students, colleagues, school staff, and community members, adapting messaging to meet diverse needs. Skilled in collaboration and facilitating teams. Leads with a proactive, student focused, solution-oriented approach. Possesses considerable knowledge of the School Meals Programs and the Summer Food Service Program, including federal, state, and local guidelines, as well as thorough knowledge of free and reduced-price meal benefit regulations and accountability procedures. Demonstrates understanding of nutrition principles and MCPS meal requirements, along with working knowledge of management and supervision strategies aligned with Montgomery County Public Schools standards and the Department of Food and Nutrition Services. Skilled in analyzing and applying data to support efficient, cost-effective cafeteria operations. Capable of training cafeteria and satellite managers, Perm Subs, and TPTs in areas such as cafeteria management, delegation, leadership, evaluation techniques, accountability, culinary skills, professional growth, HACCP food-safety practices, sanitation procedures, ordering, inventory, and the use of IT systems, software, and technology-based equipment. Able to evaluate the accuracy of reports and ensure proper use of established reporting methods. Demonstrates proficiency in computer use, data entry, and cashiering systems.?</p> <p>EDUCATION, TRAINING, AND EXPERIENCE:</p> <p>High School or GED diploma required. Minimum of 3 years of supervisory or management experience in a school or other institutional food service setting required. Experience in the operation of a variety of commercial food service equipment required. Experience in the operation of a variety of commercial food service equipment and in current or modern point-of-sale system required. Must have proven successful experience leading teams, facilitating collaborative approaches, developing and implementing SOPs, and applying conflict resolution strategies. ?Experience as a MCPS Food Services Field Manager preferred. Microsoft Office skills required and demonstrated successful experience assessing and troubleshooting technical issues or technology-based equipment required. Other combinations of applicable education, training, and experience that provide the knowledge, abilities, and skills necessary to perform effectively in the position may be considered.?CERTIFICATE AND LICENSE REQUIREMENTS: Valid Class C noncommercial driver's license. Sanitation certification required.</p>