Food Service Supervisor

FOOD & NUTRITION SERVICES, Supervisor

QUALIFICATIONS:

1. Supervisory experience in school food service management preferred.
2. ServSafe certification required.
3. SNA certification preferred.
4. Ability to effectively present information and respond to questions from employees, parents, co-workers, and the general public. Skill in using public relations techniques to promote the foodservice program to students, parents, school personnel and the community.
5. Ability to identify problems, collect data, establish facts, draw valid conclusions, and determine solutions.
6. Valid driver’s license and use of an automobile.
7. Possession of the knowledge, skills, abilities, and physical attributes necessary to perform the essential functions of the position.
8. Such alternatives to the above qualifications as the Board may find appropriate or acceptable.

REPORTS TO:  Director of Food & Nutrition Services

JOB GOAL:  To assist in the overall operation of the food service department. Duties include but not limited to manager and employee development and training; supervision of school cafeterias including marketing, inventory, and food production management. 

PERFORMANCE RESPONSIBILITIES:

1. Adequately staff all sites daily based on departmental need and availability of substitutes.
2. Assume the duties and responsibilities of a manager in the absence of a manager.
3. Supervise assigned sites and assist with other sites as needed:
   1. Observe kitchen operations and identify strengths and areas needed for improvement and give feedback and assistance to the manager and staff.
   2. Assist managers in the use of standardized recipes and batch cooking; correct portioning; serving food at proper temperature; training/scheduling employees; developing job schedules; using production sheets and historical records as a guide for ordering and preparing food, and scheduling personnel; evaluating kitchen staffing based on MPLH and staffing in the absence of one or more food service employees; taking inventory and inventory management; marketing and merchandising; increasing breakfast and lunch participation; increasing a la carte food sales; food safety and sanitation procedures; and customer service expectations with students, parents, teachers and staff.
   3. Evaluate assigned kitchens bi-annually (food safety, cleanliness, food quality/quantity, marketing and merchandising, record keeping, and fiscal performance) using the FNS elementary and secondary school checklists.
   4. Conduct administrative and on-site reviews to ascertain compliance with federal, state, and local laws and regulations concerning free and reduced-price meals, nutritional standards, and sanitation and safety.
   5. Conduct manager or employee informal or formal disciplinary action, as needed.
   6. Assist in the conducting of annual evaluations of managers and ensure managers properly complete their employee evaluations.
   7. Train new managers.
   8. Help train new employees.
   9. Help managers determine their small and large equipment needs and communicate those needs to the FNS Office.
4. Assist in the Assistant Director in the placement of newly hired food service personnel.
5. Conduct 90-day and annual evaluations of contracted relief workers.
6. Train managers and cashiers on computer software. Inform Director and/or Systems Analyst on recommendations for improvement.
7. Conduct certification and manager’s training sessions as needed.
8. Oversee production sheet records and assist managers with production sheets problems.
9. Help check monthly inventory.
10. Participate in new employee orientation meeting at the beginning of the school year and at other times throughout the year when needed.
11. Help supervise cafeterias during summer school, as needed.
12. Attend all managers’ meetings, making Assistant Director aware when there is a need to be included on agenda.
13. Communicate to parents and the community, in written or verbal communication, a positive nutrition message on behalf of the district.
14. Assist in FNS Office, as needed.
15. Establish and maintain effective working relationships with building principals, staff and administration.
16. Participate in professional development activities that enhance personal growth.
17. Comply with all district rules, regulations, and policies.
18. Other duties as required or assigned.

TERMS OF EMPLOYMENT:                  Ten, eleven, or twelve-month year. Salary and work year to be established by the Board.

FLSA:                                                   Non-exempt

RETIREMENT:                                      Public Education Employee Retirement Systems (PEERS)

CLEARANCES:                                      Criminal Justice Fingerprint/Background Clearance

EVALUATION:                                      Performance of this job will be evaluated by the immediate supervisor                                                             in accordance with provisions of the Board’s policy on Evaluation of                                                             Professional Personnel.