Food Service Supervisor

Food Service Supervisor (Classified Management)Under the direction of the Director of Child Nutrition, plan, organize, coordinate, supervise, and monitor food service operations in the district; evaluate assigned staff; conduct training; do menu planning and nutritional evaluation; and apply continuous improvement principles in monitoring for quality control, food safety and program compliance.Responsibilities will include but not be limited to:Confers with the Director of Child Nutrition to coordinate activities.Monitors food service sites daily and consults with food service personnel, school administrators and staff to implement necessary changes to improve food preparation, customer service, menus, computerization, equipment and facilities.Assures adherence of school food service programs to Federal, State, and local laws and district requirements concerning sanitation, safety, free and reduced price meals, point of sale and nutritional standards by monitoring all school food service sites.Recommends cafeteria personnel transactions, including hiring, counseling, evaluating performance, changes in hours, transfers and disciplinary action.Analyzes and reviews labor hours in accordance with staffing formulas and applies established standards of performance to each position supervised.Trains and assists new supervisors and/or employees in ordering procedures, inventory methods, computer programs, menu production, work scheduling, meals per labor hour standards, work simplification, portion control, use of commodity foods, sanitation and safety procedures, completion of reports and data entry procedures.Conducts nutrition education/training classes for food service employees, faculty, students, parents and community members.May review and audit meal applications and assist with annual verification process.Inspects food, facilities and equipment for quality, safety, sanitation and efficiency.Tests and/or evaluates food products, recipes, equipment and facilities.Assists in planning district menus and standardizing recipes to ensure nutritional adequacy, program compliance, student preferences, effective use of food supplies, equipment and cost control.Coordinates organization of special events, catering and other related duties as required.Perform other duties as assigned.Knowledge and abilities include:Principles and methods of quantity food production, service and food merchandising.Principles of sanitation and safety related to food preparation, service and storage.Use and care of institutional kitchen equipment, utensils and facilities.Procedures in procurement, ordering, receiving, warehousing food and supplies.Principles of nutrition and the United States Dietary Guidelines for Americans.Principles and techniques of effective personnel management and education such as supervision, motivation, leadership and adult training.Menu planning to meet nutritional and budget requirements of USDA menu patterns.Staff utilization procedures including work scheduling and work simplification methods.Applicable laws, codes, regulations, policies and procedures.Operation of standard office and classroom equipment including a computer and assigned software.Interpersonal skills using tact, patience and courtesy.Record-keeping and report preparation techniques.Ability to cope with emergency situations.Communicate effectively both orally and in writing.Work independently with little direction.Working environment includes:Office environmentKitchen environmentDriving a vehicle to conduct businessPhysical demands (consideration will be given to reasonable accommodation) include:Sufficient hearing to conduct in-person and telephone conversationsSufficient physical mobility to move about school sitesSufficient vision to read printed materialAbility to speak in an understandable voice with sufficient volume to be heard in normal conversational distance, on the telephone, and in addressing groupsPhysical, mental, and emotional stamina to endure long hours under stressful conditionsStanding and sitting for long periods of timeDexterity of hands and fingers to operate a computer keyboardDuring crisis situations, may require moderate to significant physical work and lengthy periods of standingPhysical ability to lift, carry, push, pull up to ten pounds on a regularly basis and up to 50 pounds occasionallyAbility to bend, twist, kneel and stoopAbility to reach in all directionsOther characteristics include:Willing to travel locallyWilling to work at any school location and be assignedRequired qualifications include:Demonstrated knowledge, experience and education required to effectively supervise the operation of a school food service program.Two (2) years of experience in school food service management or combination and/or experience that could likely provide that knowledge and ability.Food Safety CertificationPossession and maintenance of a valid California Driver LicensePreferred qualifications include:Bilingual in English/SpanishB.S. in Dietetics, Food and Nutrition, or Food Service Management related field.Location: DistrictwideStarting Date: TBDPayroll Range: Classified Supervisory Salary Schedule Range – DcYearly Salary: $68,426 – $87,459 (6-step salary schedule, salary placement dependent upon related experience)Yearly Stipends: $1,000 for Masters / $1,500 Doctorate degreesBenefit Plan: Management Benefit Plan (posted on GUSD website)Supervisor/Evaluator: Director of Child Nutrition