Food Service Supervisor

Job Description

Mt Adams School District #209

Food Service Supervisor

Purpose Statement

The job of Food Service Manager was established for the purpose/s of planning, implementing, managing and maintaining the district's nutritional services; ensuring that departmental work goals are met; complying with state and federal program mandates and health requirements; and ensuring optimal utilization of personnel and other resources.

Essential Functions

• Attends various events (e.g. meetings, conferences, training sessions and district information sessions,) for the purpose of communicating and/or gathering information required to perform the functions of the job.
• Complete employer required training for the purpose of maintaining current knowledge regarding specific job and/or district, state and federal rules, regulations, policies and procedures and laws.
• Develops and implements standards for efficient, sanitary and nutritious food service for the purpose of ensuring quality and quantity of food service and preparation.
• Develops long and short range plans/programs (e.g. nutritional analysis, reduced calories/fat menu, USDA guidelines, controls for cost, financial objectives, etc.) for the purpose of ensuring that district resources are effectively utilized and the program operates within budgetary objectives.
• Supervises food services activities and assigned personnel (e.g. trains, evaluates, screens, recommends hiring, schedules, etc.) for the purpose of ensuring that department functions are performed efficiently and in conformance with required safety and regulatory standards.
• Inspects all site operations for the purpose of ensuring compliance with health and safety rules established by federal (OSHA), state, and local agencies.
• Maintains a variety of information, files and records (e.g. menus, meal counts, nutritional analyses, USDA & state purchasing guidelines, personnel records, etc.) for the purpose of maintaining up to date records in compliance with all USDA and State guidelines.
• Manages procurement, inventory, equipment, utensils for the purpose of ensuring that all food services purchases for goods and/or services are consistent with the district's food service objectives, and that all supplies and equipment are properly inventoried or surplused consistent with local, district and state regulations.
• Monitors food production and service for the purpose of ensuring planned menus are followed and meals served in compliance with requirements.
• Oversees functioning of the district's food services program for the purpose of ensuring an effective, efficient and safe working environment while conforming to federal and state regulations and District policies and procedures.
• Participates in meetings, workshops and seminars for the purpose of conveying and/or gathering information required to perform functions.
• Prepares a wide variety of materials (e.g. menus, budget controls, free & reduced meal reports, etc.) for the purpose of documenting activities and issues, meeting compliance requirements and/or providing audit references.
• Presents information and in-service activities (e.g. staff, students, parents, board members, others) for the purpose of providing information and knowledge related to food service departmental procedural activities.
• Procures food and supplies for the purpose of ensuring that purchases are made in compliance with USDA and state guidelines.
• Provides support and assistance to others (e.g. staff, administrators, students, vendors, community members, board members) for the purpose of providing information, support, direction and assistance to help others with food services information or procedures ensuring an effective work environment.
• Recommends policies, procedures and/or actions (e.g. type/quantity of food & supplies, equipment, safety standards, sanitation procedures, cleaning schedules, etc.) for the purpose of providing information and/or direction that ensures efficient operation of nutritional services and regulatory compliance.
• Researches new products, laws, regulations, etc. for the purpose of recommending purchases, contracts and maintaining district wide services.
• Researches outside funding opportunities and grants for the purpose of additional funding to enhance the food services program within the district.
• Supports assigned administrative personnel for the purpose of collaborating with administrators in achievement of department, program and district goals.
• Assist other personnel as may be required for the purpose of supporting them in the completion of their work activities.
• Perform such other duties and assume such other responsibilities as may be assigned by the Superintendent.
• Uphold Mount Adams School District Board Policies, follow administrative procedures, adhere to the Code of Professional Conduct, and enforce school rules.

Job Requirements: Minimum Qualifications

Skills, Knowledge and Abilities:

SKILLS are required to perform single, technical tasks with a need to occasionally upgrade skills in order to meet changing job conditions. Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; operating equipment used in a commercial kitchen; operating standard office equipment using pertinent software applications; planning and managing projects; and preparing and maintaining accurate records.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and solve practical problems. Specific knowledge- based competencies required to satisfactorily perform the functions of the job include: school nutritional requirements; food management; OSHA and state health standards and hazards; menu planning and quantity cooking.

ABILITY is required to schedule a number of activities, meetings, and/or events; gather, collate, and/or classify data; and use job- related equipment. Flexibility is required to independently work with others in a wide variety of circumstances; analyze data utilizing defined but different processes; and operate equipment using defined methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires analysis based on organizational objectives; and problem solving with equipment is moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; maintaining confidentiality; meeting deadlines and schedules; working with frequent interruptions; and working as part of a team.

Responsibility:

Responsibilities include: working under limited supervision using standardized practices and/or methods; managing a department; and monitoring budget expenditures. Utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services.

Leaves:

Leave both compensated and noncompensable will be administered in accordance with all applicable State, Federal and local laws and policies.

Work year:

• 8 hours per day.
• 190 days to include the regular school year plus 5 days before and 5 days after the first and last days of school.
• Summer school, when applicable.

Working Environment:

The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; some climbing and balancing; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally the job requires sitting,

walking, and standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness.

Leaves:

Leave both compensated and noncompensable will be administered in accordance with all applicable State, Federal and local laws and policies.

Experience: 3+ years job related leadership experience within specialized field and/or previous supervisor experience is required.

Education: Associate of Arts or higher degree in job related area preferred.

Equivalency: Job related experience preferred.

Certificates & Licenses:

Registered Dietician - Preferred

Valid Washington State Driver's License - Required

Food Handlers/SafeServ Certificate

First Aid Certificate

Continuing Education / Training:

OSPI, ESD, etc. as offered

Clearances:

Criminal Justice Fingerprint/Background Clearance

Reports To:

Executive Director of Business and Operations

Salary:

Regular school year $60,000 - $65,000 Depending on experience.

Additional required days(ex. summer school) paid at per diem rate.

FLSA Non-Exempt