TITLE:  NUTRITIONAL SERVICES – Food Service Production Supervisor

LOCATION: TBD

JOB GOAL: The foodservice production supervisor is responsible for supervising all duties and employees in the assigned areas, which include daily production, preparation, storage of food and supplies, accountability, and safety/sanitation procedures.

ESSENTIAL FUNCTIONS:

Attend and complete required job related training classes and workshops.
Practice and monitor appropriate HACCP procedures to assure proper sanitation and safety standards met in the preparation of the serving area; preparing, serving, and storing food; use and care of equipment; personal habits.
Follow and enforce verbal and/or written instructions for preparing, portioning, garnishing, serving meals, storing food and utilizing and maintaining equipment and facility.
Maintains the highest quality of production to insure that the best possible food is served.
Plan and implement daily production schedules and line sheets
Uses only district approved standardized recipes.
Consistently demonstrates efficient and productive use of time and resources so as to meet established productivity standards.
Maintain with accuracy all required records and forms including recording of time, absence reports, food and supply usage records.
Consistently demonstrate the ability to communicate positively with students, co-workers, school staff and parents.
Assist and direct other food service workers with the completion of their tasks within the time specification and be able to serve as a replacement worker for absent food service employees.
Follow procedures in personnel matters including grievance, absence, job bidding and established dress code.
Perform any food service related tasks as assigned by Director, Operations Manager, Manager, Assistant Manager and/or Site Monitor.
Follow District/Department policies and procedures.
Flex scheduling may occur based on the needs of the department.
Other duties as assigned

QUALIFICATIONS: 

ServSafe, preferred

Good communication and customer service skills

Good organizational, record keeping and telephone skills

Ability to lift 35# alone and 50# and above with assistance

Must be able to stand continuously throughout assigned shift

Job may require bending, stooping, kneeling, and pushing and pulling

Health permits full participation in all food service related tasks and meets requirements of BOE

Must complete a minimum of 15 hours of training during the first year of employment and 10 hours per year thereafter.

High school diploma or GED

Willingness to consider joining state and national professional affiliations.

COMMUNICATION / ORGANIZATION

Maintains communication with school personnel, and parents/guardians to enhance cooperative action which will meet the needs of students.

Utilizes existing technology effectively in the performance of duties.

Performs other related work as required.

REASONING ABILITY: 

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

LANGUAGE SKILLS: 

Ability to read and analyze and interpret general professional journals, technical procedures, or governmental regulations.  Ability to write reports, general curriculum and learning theories, correspondence, and protocols.  Ability to effectively present information and respond to questions from groups of administrators, staff, parents, students, and the general public.

PHYSICAL DEMANDS: The physical demands described 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 disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to sit, walk, stand and talk or hear. The employee must regularly lift and/or move up to 35 lbs alone. The employee must occasionally lift items with assistance of 50 pounds such as cases of cans and 50 lbs. bags of sugar or flour, or moving/rearranging appliances. Vision abilities required by this job include close vision, distance vision, and depth perception.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually loud and is a standard acceptable level for this environment. Is directly responsible for students’ safety, work output and well-being.

OTHER SKILLS and ABILITIES:

Ability to apply knowledge of current research and theory to instructional program; ability to plan and implement lessons based on division and school objectives and the needs and abilities of students.  Ability to establish and maintain effective working relationships with students, peers, parents and community; ability to speak clear and concisely in written or oral communication.

TERMS OF EMPLOYMENT:  185-190 days

REPORT  TO:      Cafeteria Manager

SALARY:             Based on Salary Schedule

FLSA STATUS:    NON EXEMPT, HOURLY

Evaluation:    Performance of this position will be evaluated in accordance with the  Board of Education policy on evaluation.

Signatures

This job description has been approved by all levels of management:

Manager _______________________________________________

HR ___________________________________________________

Employee signature below constitutes employee’s understanding of the requirements, essential functions and duties of the position.

Employee _____________________________ Date ____________