Supervisor of Food Service

Supervisor of Food Service

The Food Service Supervisor will oversee all aspects of the Walled Lake Consolidated School District Food Service Program (FSP). The job functions include administrating, planning, directing, assessing, implementing, and evaluating the program in order to meet the nutritional and educational needs of children, as they relate to the FSP. The school food service professional shall partner with others in the school district and community to solicit support for the development of a sound nutrition assistance food program while following federal, state, and local guidelines.

The FSP is to provide an environment that supports healthy food habits while maintaining program integrity and customer satisfaction.

In compliance with Title VII of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, the Age Discrimination Act of 1975, and the Americans with Disabilities Act of 1990, it is the policy of the Walled Lake Consolidated School District that no person shall, on the basis of race, color, religion, national origin or ancestry, sex, age, disability, height, weight, political belief, military service or marital status, be excluded from participation in, be denied the benefits of, or be subjected to discrimination during any program or activity or in employment. For information, contact the District Compliance Officer Dr. Ali Hamka, Assistant Superintendent, Human Resources, 850 Ladd Rd., Bldg. D., Walled Lake, MI 48390, phone View phone number on click.appcast.io. Every Child, Every Day!

Essential duties and responsibilities include:

• Customer Service
• Establishes quality standards for the presentation and service of food.
• Implements a district-wide customer service driven philosophy that focuses on Value and satisfaction.
• Sanitation, Food Safety, and Employee Safety
• Establishes procedures to ensure that food is prepared and served in a sanitary and safe environment.
• Develops and integrates employee safety regulations into all phases of the school food service operation.
• Financial Management and Recordkeeping
• Establishes measurable financial objectives and goals for the FSP.
• Prepares annual food service budget.
• Evaluates meal costs and recommends changes as appropriate
• Manages the FSP using appropriate financial and cash management techniques in accordance with best practices for safety and security of assets.
• Implements efficient management techniques to ensure all records and supporting documentation is maintained in accordance with local, state, and federal laws and policies including monitoring of Federal excess fund balance requirements.
• Is responsible for all receipts and disbursements and for maintaining financial records.
• Food Production
• Develops procedures to ensure the food production system provides safe nutritious food of high quality.
• Monitors food production and service to assure that planned menus are followed and that substitutions comply with meal requirements.
• Ensures operational procedures for efficient and effective food production and distribution.
• Procurement
• Implements a cost-effective procurement system.
• Develops purchasing guidelines to ensure purchased food and supplies reflect product knowledge, customer preferences, district needs, policies, and nutrition objectives.
• Establishes standards for receiving, storing, and inventorying food and non-food supplies based on sound principles of management.
• Develops specifications, solicits competitive prices and purchase/requisition of all food, equipment and supplies for the department in accordance with District, State and Federal procurement requirements.
• Program Accountability
• Ensures FSP compliance with all local, state, and federal laws, regulations, and policies.
• Develops guidelines for providing services in response to disaster or emergency situations.
• Nutrition and Menu Planning
• Develops cost-effective menus that maintain nutrition integrity and meet all local, state, and federal guidelines and regulations.
• Assesses customer preferences, industry trends, and current research to plan menus that encourage participation in the FSP.
• Works with school staff, teachers, parents, and physicians to plan menus for children with special nutrition needs.
• General Management
• Oversees and coordinates the daily operation of the District's FSP.
• Employs management techniques to maintain an effective and efficient FSP.
• Develops short and long term goals through strategic planning for the district school food service program that supports the philosophy and policies of the Board of Education.
• Implements policies and procedures to ensure the effective operations of FSPs.
• Develops a long-range program for establishing professional status for the FSP's role in the education community.
• Reviews current research information to determine health and nutrition-related trends and food service management developments; and develops innovative program changes and expansions based on this information.
• Chairs district Wellness Committee and develops required strategies.
• Assists in the planning of new programs and improvements of existing programs.

Supervisory responsibilities include:

• Personnel Management
• Implements personnel policies and procedures for the FSP according to local, state, and federal regulations and laws and Board of Education Policies.
• Interviews candidates and recommends employment decisions.
• Supervises and evaluates food service staff, secretarial staff and food service warehouse employees.
• Develops job performance standards that provide for performance improvement.
• Develops methods for hiring, training, and evaluating personnel that recognize education, experience, performance, and certification.
• Audits and approves employee time sheets.
• Establishes procedures to implement employee contract agreements, progressive discipline, and formal grievances.
• Establishes standards for the professional development of the district's FSP personnel.

Qualification requirements include:

• Education
• Candidates must meet the requirements in either paragraph A, B, or C in accordance with State/Federal standards.
• A. A bachelor's degree, or equivalent educational experience, with an academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field;
• B. A bachelor's degree, or equivalent educational experience, with any academic major or area of concentration, and a State-recognized certificate for school nutrition directors/supervisor;
• C. A bachelor's degree in any academic major and at least five years of relevant experience in school nutrition programs.
• Certificates, Licenses, Registrations
• Registered Dietitian status preferred.
• Other Skills and Abilities
• Working knowledge of quantity food preparation, sanitation principals, menu planning, inventory control, record keeping, and production schedules.
• Previous experience in food service management.
• Ability to apply knowledge of current research and theory in specific field.
• Ability to establish and maintain effective working relationships with students, staff and the school community.
• Ability to speak clearly and concisely both in oral and written communication.
• Ability to perform duties with awareness of all district requirements and Board of Education policies.

Essential functions of the job include:

• Must be present at the work site to perform duties, as required.
• Must be able to manage stressful situations.
• Must be able to lead and manage groups of people and individuals.
• Must be able to communicate effectively.
• Must be able to build and maintain a safe environment.
• Must be able to meet the physical demands of the job including but not limited to: walking, kneeling, sitting on the floor, rising from the floor, bending, and lifting at least 20 pounds. The Essential Functions here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with qualified disabilities to perform the essential functions.

The work environment ranges from quiet to very noisy. The employee is continuously required to meet deadlines with severe time constraints, interact with the public and other staff, work irregular or extended work hours. The employee is occasionally exposed to noxious fumes and hot objects.