Food Services Training and Marketing Specialist

Summary

Qualifications

Required

• Any combination of education and experience equivalent to a bachelor's degree in food service management, marketing, training, project management, nutrition, or a related field.
• Two (2) years of experience in food service management, training, instructing, or classroom teaching, one (1) year of which shall have been in developing and implementing employee training programs, with some experience in a lead or supervisory role.
  • Advanced degree(s) beyond the minimum degree requirement in a relevant field may be considered for some experience.
• ServSafe Manager Certification required within six (6) months of hire.
• Knowledge of federal, state, and county policies, procedures, and regulations governing school food programs.
• Knowledge of institutional food service procedures, practices, and equipment.
• Knowledge of safety regulations and procedures.
• Knowledge of personnel and administrative policies and procedures.
• Knowledge of marketing theories, techniques, practices, and strategies.
• Proficiency in the use of technology.
• Ability to design, develop, and implement training procedures, programs, methods, and techniques.
• Ability to create effective marketing strategies and promotions utilizing a variety of tools and formats to include print, digital media, web-based platforms, social media, etc.
• Ability to effectively articulate the theories and practices of food services work to a diverse workforce.
• Ability to maintain accurate records and write reports relating to training evaluations.
• Ability to motivate and instruct adult learners.
• Ability to provide training and present information to large groups.
• Ability to plan and organize work.
• Ability to establish and maintain effective working relationships.
• Ability to communicate effectively, both orally and in writing.

Preferred

• Master's Degree in food service management, marketing, training, project management, nutrition, or a related field.
• Experience in K-12 food service programs
• Experience in project management

Major Duties/Essential Functions

1. Develops, coordinates, and conducts training programs for all food services staff to ensure the successful operation of all food programs and compliance with federal, state, and county regulations and requirements.
2. Conducts needs analyses, develops, assesses, and revises course curriculum and training materials, utilizing a variety of presentation formats and methods.
3. Creates a training schedule, conducts training and professional development, and coordinates training presentations featuring subject matter experts from various FCPS departments and offices.
4. Designs and delivers a training program for new managers in training and mentors new managers.
5. Stays current and ensures training requirements are met; participates in professional development activities to keep abreast of new training methodologies and utilizes methodologies and technologies in training.
6. Creates and manages a quality assurance program in order to maintain best practices in food quality, food safety, and customer service.
7. Creates and maintains a database to track training program participation for statistical data reporting; ensures all food services staff receives ServSafe certification within six (6) months of hire; analyzes data for evaluation and future planning.
8. Functions as the Food and Nutrition Services spokesperson; create media communication and outreach activities across multiple platforms.
9. Manages, maintains, and coordinates the research of information, resources, and content for the Food and Nutrition Services webpage and plans a schedule of timely postings and updates.
10. Plans, develops, and implements public information and marketing plans to promote increased knowledge of Food and Nutrition Services food programs, and increased participation in school meal programs.
11. Plans, develops, and implements food service promotions throughout the school year to increase the visibility of, and participation in, Food and Nutrition Services programs; assesses programming to plan for and recommend future programming.
12. Creates and conducts nutrition education programs; participates in community events involving health and wellness.
13. Serves on wellness committees.
14. Develops grant proposals for Food and Nutrition Services.
15. Performs related duties as required or assigned.

Work Environment/Physical Requirements

• Salary Range: $84,512 - $146,688
• Salary Grade
  [Salary Information]: Unified Scale-Schedule B/Grade 004-FEU-OP
• Office: Food & Nutrition Services
• Contract Length: 260-Day Contract
• Pay Frequency: Monthly
• Percent Full-Time: Full Time
• Job Type: Food Services
• Open
  Until
  Filled: Yes
• Re-Adv.
  Position: No