Job Title: Catering Supervisor (Cafeteria Supervisor III)

Department: Nutrition Services

Pay Grade: O190

FLSA Status: Non-Exempt

Reports to: Director III – Nutrition Services

GENERAL PURPOSE

Responsible for providing support to the food service activities at assigned location with specific responsibilities for planning and delivering catering services; directing food service personnel at assigned event/s; providing support to invoicing and collection processes; and complying with mandated health standards.

ESSENTIAL JOB FUNCTIONS

• Attend unit meetings, in-service training, and workshops in order to gather information required to perform job functions.
• Clean utensils, equipment, storage, food preparation, and serving areas maintaining sanitary conditions.
• Coordinate catering requests by organizing catered events, overseeing event staff and providing production assistance.
• Direct assigned personnel to perform their functions in a safe and efficient manner.
• Estimate food preparation amounts and adjusts recipes as needed to meet projected meal requirements and minimize waste of food items.
• Evaluate prepared food for flavor, appearance, and temperature presenting items that students and/or staff will accept.
• Inspect food and/or supply deliveries verifying quantity, quality, and specifications of orders and/or compliance with mandated health requirements.
• Inventory food, condiments, supplies, and equipment at specified intervals ensuring availability of items required for meeting projected menu requirements.
• Maintain equipment, storage, food preparation, and serving areas in a sanitary condition by complying with current health standards.
• Monitor kitchen and cafeteria areas ensuring a safe and sanitary working environment.
• Order food, equipment, and supplies maintaining an adequate inventory to maintain operations within established nutritional and budget guidelines.
• Oversee the preparation and transportation of food and beverage items to function locations ensuring a timely arrival of items required for event.
• Oversee event closing ensuring proper event cleanup, security of equipment, and storage of food and supplies.
• Participate in unit meetings, in-service training, and workshops in order to convey and/or gather information required to perform job functions.
• Perform functions of other nutritional services positions as needed ensuring adequate staff coverage.
• Plan food and beverage menus for the scheduled event.
• Prepare food and beverage items to meet project event meal requirements.
• Prepare food and beverage items meeting mandated nutritional and projected meal requirements.
• Prepare a wide variety of documentation providing written support and/or conveying information.
• Process receipts to complete, document transactions, and/or prepare bank deposits.
• Promote food service operations and special events in order to expand services and develop good nutrition habits in students.
• Reconcile transactions maintaining account balances in compliance with established policies and procedures.
• Schedule work hours and assignments ensuring adequate coverage for event operations.
• Stage food serving and related event areas meeting event requirements.
• Stock food, condiments, and supplies maintaining adequate quantities and security of items.
• Transport food and equipment from the Central kitchen to event sites for events.
• Help cost out catering menus and develop new menu offerings for events
• Order/inventory food items, linens, paper products etc. for events
• Perform other related duties as required/assigned.

QUALIFICATIONS AND REQUIREMENTS

Education and Experience

• Associate’s Degree from an accredited college or university.
• Minimum of three (3) years of job related experience with increasing levels of responsibility is required.

Certificates, Licenses and Other Special Requirements

• Must pass a Criminal Background Clearance, the results of which must be satisfactory to the District, required.
• Servsafe Certified
• Food Handlers Safety Certification (SGCHD)
• Valid Driver’s License with evidence of insurability.

Knowledge, Skills, and Abilities

• Knowledge of basic math, including calculations using fractions, percentages, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and solve practical problems.
• Knowledge based competencies required to satisfactorily perform the functions of the job include safety practices and procedures; ability to read a recipe and follow directions within a recipe, quantify food preparation and handling; and sanitation practices.
• Skill to perform multiple, technical tasks with a need to routinely upgrade skills in order to meet changing job conditions.
• Skill based competencies required to satisfactorily perform the functions of the job, including: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications.
• Ability to read technical information and compose a variety of documents.
• Ability to analyze situations to define issues and draw conclusions.
• Ability to work with others under a wide variety of circumstances; working with data utilizing defined but different processes; and operate equipment using defined methods.
• Ability to work with a significant diversity of individuals and/or groups; work with data of widely varied types and/or purposes; and utilize job-related equipment.
• Ability to analyze issues and create action plans.
• Ability to collaborate and communicate effectively with internal and external stakeholders.
• Ability to apply critical thinking/problem solving to improve work processes.
• Ability to adhere to safety practices; meet deadlines and schedules; work under time constraints; and communicate with diverse groups.

Working Conditions and Physical Requirements

• Work environment is primarily inside, where the noise and temperature levels are moderate, occasionally work in extreme temperatures in freezers or hot kitchen environments.
• The work is moderately physical work which requires exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force to move objects..
• Must possess the physical ability to work primarily with fingers, perceive the nature of sounds, make rational decisions through sound logic and deductive processes, express or exchange ideas by the spoken word, substantial movements (motions) with the hands, wrists, and/or fingers, and discern letters or numbers at a given distance.
• Additionally, the following physical abilities are required: grasping, handling, lifting, hearing, kneeling, manual dexterity, mental acuity, reaching, repetitive motion, speaking, standing, stooping, talking, visual acuity, and walking.