Food & Nutrition Services Supervisor (26-27 SY)- Food Services

IRVING INDEPENDENT SCHOOL DISTRICT

Job Description

JOB TITLE: F&NS Supervisor

WAGE/HOUR STATUS: Exempt

FUNDING SOURCE: Food & Nutrition Services Department

REPORTS TO: Assistant Director of F&NS

PAY GRADE: Prof 01

DUTY DAYS: 230 days

DEPARTMENT: Food & Nutrition Services

DATE REVISED: 05/26

A Letter of Assurance will be issued for this position.

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PRIMARY PURPOSE: Responsible for supervising all aspects of the day-to-day food service operation of assigned cafeterias to ensure compliance with all federal, state, and local regulations, district and department guidelines, policies, and procedures in the administering of all federal meal programs Also responsible for organizing, implementing, monitoring and leading the oversight of one core component relative to the overall successful management of the Food & Nutrition Services department.

Qualifications

Minimum Education/Certification:

• Bachelor’s degree or higher in related field required.
• ServSafe certification required within three months of employment.
  
  

Special Knowledge/Skills

• Strong organizational skills, including the ability to work with detailed records and manage multiple tasks simultaneously.
• Excellent communication, both verbal and written, strong interpersonal skills and ease with telephone and in-person contact.
• Ability to effectively supervise, manage, train, and coach personnel.
• Ability to be flexible, adaptable, and work in a high volume, fast-paced environment.
• Ability to exercise good judgement for quick decision-making is essential.
• Ability to interpret procedures and analyze data for effective decision-making and problem-solving.
• Initiative-taker with the ability to perform duties successfully with minimal direct supervision.
• Bilingual (English/Spanish) helpful; not required.
• Proficient with computer applications (Word, PowerPoint and Excel) and social media platforms.
• Valid Texas Driver’s License, and proof of insurability with District insurance carrier required, be willing to drive personal vehicle as necessary for department purposes (mileage will be reimbursed).
  
  

Minimum Experience

• Three years of management or supervisory experience in a multi-unit environment, preferably in a school food service capacity with knowledge of state and federal policies, procedures, and regulations in Child Nutrition programs; general food service management experience will be considered.
  
  

Major Responsibilities And Job Duties

• Assist in planning, organizing, directing, and administering all areas and aspects of the NSLP (National School Lunch Program), SBP (School Breakfast Program), CACFP (Child and Adult Care Food Program) Afterschool At-Risk Supper, and SFSP or SSO (Summer Food Service Program or Seamless Summer Option) meal programs.
• Using established auditing systems for program evaluation including On-Site Reviews, Quality Assurance and Meal Observation Reports, Cafeteria and Production Record Audits, visit assigned school sites (9-12) to monitor and conduct audits to:
• Ensure state and federal compliance to NSLP, SBP, CACFP, etc. to meal program regulations being administered,
• Validate adherence to HACCP Standard Operating Procedures and food safety and sanitation measures, and City of Irving Health Department regulations,
• Monitor and ensure compliance with food preparation methods, food quality, Monitor the School Breakfast, Lunch, CCFP and Summer Food Service programs following USDA and other applicable guidelines and regulations.
• Provide oversight into all aspects of an assigned core component area from planning and providing oversight to completion of:
• Special Meal Programs: CACFP, SFSP, and SSO,
• Food Safety and Sanitation: Department HAACP Program (Hazard Analysis Critical Control Point), SERV Safe certification process and exam proctor and Food Handler certification process,
• Training Requirements and Professional Standards: compliance with annual employee training/continuing education requirements to ensure school nutrition personnel at all levels, have the knowledge, training, and tools they need to plan, prepare, and purchase healthy products to create and serve healthy, safe and enjoyable school meals,
• Marketing: design and implement marketing strategies to promote student menus, nationally and state recognized special events (National School Lunch and Breakfast Week(s), Texas Farm Fresh Challenge, etc.) and staff recognition (National Child Nutrition Employee Appreciation Week, School Lunch Hero Day, etc.).
• Serve as a liaison between department and campus administration and work in partnership with school staff to deliver great cafeteria dining experiences to all students.
• Provide technical assistance and support to assigned cafeteria managers to address and resolve personnel issues or concerns in accordance with district and department policies and procedures.
• Maintain an active role in implementing employee orientation and training programs to ensure teams of well-trained and skilled employees for the successful operation of all district cafeterias. Such programs include but not limited to:
• New Employee Orientation,
• Manager Trainee Program,
• SERV Safe Certification,
• Food Handler Certification
• Provide mandatory training to cafeteria managers and kitchen staff to ensure training requirements are completed as required by USDA/TDA regulations for Professional Standards compliance. Topics include but are not limited to POS training, Batch Cooking, Taking and Recording Food and Equipment Temperatures, Customer Service, Civil Rights, and Recognizing Reimbursable Meals.
• Assist in the planning and implementation of annual department in-services and monthly Manager/Safety meetings.
• Assist RD/Menu Planner and the Culinary Supervisor to ensure compliance with student special diets, to develop and test new recipes and menus and to provide feedback and recommendations on student menus.
• Supervise or arrange for managerial coverage of cafeteria when manager is absent and assure adequate staffing at each assigned cafeteria.
• Monitor and evaluate cafeteria manager and kitchen staff performance as needed and on an annual basis using district established performance evaluation tools.
• Assist in the planning and future development of the department, including short- and long-range goals, staffing requirements, marketing strategies, kitchen redesign and equipment needs.
• Ensure accurate use of department software and hardware; oversee Acceptable Use agreement and administrative procedures compliance by cafeteria managers and kitchen staff.
• Travel to assigned cafeterias using personal vehicle (mileage reimbursement provided).
• Attend meetings, training workshops, and conferences for the purpose of professional development and stay up to date on school food service applications and trends.
• Assist in other areas as assigned or as scheduled.
• Additional duties as assigned by Director/Asst. Director of Food Service or his/her designee.
  
  

SUPERVISORY RESPONSBILITIES: Directly supervises 9-12 cafeteria managers.

Directs and supervises the tasks of large managerial or employee groups; evaluates manager and employee performance formally and informally. Responsible for training others in multiple/complex tasks and procedures or subjects. Conducts supervisory responsibilities in accordance with F&NS and Irving ISD policies, procedures, and applicable laws.

Working Conditions

Mental Demands/Physical Demands/Environnemental Factors :

Must demonstrate the ability to communicate effectively (verbal and written). Should be able to interpret procedures and analyze data for decision-making. Frequent in-district and occasional in-state or national travel. Occasionally prolonged and irregular hours.

Tools/Equipment Used: Computer, AV equipment, fax, calculator, typical food service equipment.

Posture: Very frequent standing and walking; frequent pushing and pulling; moderate lifting and carrying; sitting, reaching (often overhead) with hands and arms, some climbing on ladder, balancing, stooping, kneeling, crouching.

Motion: Frequent walking; repetitive computer work with frequent use of hands and wrists

Lifting: Regular light lifting and carrying (less than 15 pounds); occasional lifting up to 40 pounds

Environment: Exposure to wet and/or humid conditions; exposure to machinery with moving mechanical parts; exposed to fumes, airborne particles, toxic, and caustic chemicals; temperature extremes; risk of electrical shock, moderate noise levels.

Mental Demands: Maintain emotional control under stress. Work with frequent interruptions.

Safety: Contribute to the prevention of accidents and injuries by observing safety rules and District policy, practicing the principles and skills taught in safety training, wearing personal protective equipment as required, reporting injuries and incidences immediately to the supervisor, and being proactive in the ongoing efforts to improve and maintain workplace safety.

The information contained in this job description is for compliance with the Americans with Disabilities Act (ADA) and foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities, duties, and skills that may be required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.