POSITION SUMMARY:
Under the supervision
of the Director, the Facilities Support Supervisor is responsible for the
purchase and maintenance of all equipment, ensuring that all equipment and
materials used in the food service operations comply with predetermined
specifications, applicable laws and regulations.
DUTIES and RESPONSIBILITIES: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
Manages large
equipment purchases within budget guidelines;
Oversees Kitchen progress
in New School Construction by attending progress meetings and reporting back to
Director and Supervisor of Food Service Operations;
Oversees
new/renovation projects to the point of receiving a Health Permit - coordinates
with area supervisor to insure a smooth and timely opening;
Coordinates with CIP
in the design of new or renovated kitchens. Closely reviews building plan documents, make notes of
changes, review with Director and Supervisor of Food Service Operations;
Coordinates,
supervises and monitors all Food Service equipment repairs, while maintaining a close relationship with
Maintenance Department and follow-up on equipment repair requests in a timely
manner;
Coordinates and
teaches Food Safety Classes;
Identifies and
coordinates facilities for food service training;
Maintains individual
school equipment inventories;
Maintains and keeps
to all deadlines as they relate to building opening;
Performs equipment
bid evaluation and makes recommendations to Purchasing Department;
Performs school surveys
and selects equipment replacement;
Prepares equipment
specifications included in RFP;
Acts as liaison
between food service equipment suppliers and Department of Food and Nutrition
Services;
Acts as liaison
between County Health Department, CIP Office and Department of Food and
Nutrition Services; performs pre-inspection of new facilities to determine
substantial completion prior to Health Department scheduling;
Establishes equipment
standards and specifications;
Determines condition
of idle equipment in operations of the Department of Food and Nutrition
Services;
Reviews Health
Department inspection forms and follows up on repair requests as they relate to
regulation and compliance at each school;
Addresses Health
Department critical violations as they relate to equipment;
Actively participates
in making minor equipment repairs – (i.e. Temperature control, follow-up with
maintenance and parts orders, etc.);
Complies with opening
procedures and checklist: Administrative
Procedure #3505 for new schools;
Schedules equipment
demonstrations with manufactures;
Trains food service
employees on use, maintenance and cleaning procedures of equipment;
Actively participates
in Professional Standards Trainings for all food service staff;
Completes the
following reports: Transfer Documents,
Work Order requests, In-Use Inventory Form, Large Equipment Inventory, Purchase
Order Drafts, and Supply Requisition;
Handles special
situations as they relate to the support of facilities – examples Scheduling
use of refrigerated truck for transport of food, moving of schools, etc.;
Meets
the annual continuing education/ training education requirements for USDA Professional Standards for School
Nutrition Employees; and
Performs other duties
as assigned.
QUALIFICATIONS:The requirements listed below are representative of the knowledge, skill, and/or ability required.
Thorough
understanding of National School Lunch and Child Nutrition Program regulations
and policies;
Thorough knowledge of
management theories and practices involved in kitchen design and layout, materials
and equipment involved in the operation of a large school system Food Services
Program;
Thorough knowledge of
the occupational hazards and safety and sanitation precautions to be observed in large food
services operations;
Thorough
knowledge of the methods and procedures of food services operations, including
equipment operation, lay out, and current management theories and practices;
Considerable
knowledge of HACCP Principles, food safety and sanitation procedures;
Good knowledge of
governmental procurement and contracting procedures;
Working knowledge of
the analytical tools (i.e. electronic data processing) required for problem
solution;
Ability to plan,
layout, supervise and review the work of subordinates in a manner conducive to
full performance and high morale;
Ability to research
material, gather information and originate reports;
Ability to state
ideas clearly and concisely, orally and in writing;
Demonstrated leadership
and administrative competency;
Demonstrated written
and oral communication skills; and
Effective human
relations skills.
EDUCATION and/or EXPERIENCE REQUIREMENTS:
Bachelor’s Degree in
Nutrition, Food Service Management or related fields; with at least five (5) years’
experience in food services, accounting, budget, management and operations; or
any equivalent combination of experience and training which provides the
required knowledge, skill and abilities.
CERTIFICATION REQUIREMENTS:
ServSafe Certified Instructor and Proctor
SUPERVISORY RESPONSIBILITIES:
Overseeing the staff
and operations of the programs within the department.
PHYSICAL DEMANDS:
The physical demands 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 frequently required to stand, talk, hear, walk, sit, and use fingers, tools or controls. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, the ability to adjust focus, and depth perception. While performing the duties of this job, the employee may occasionally push or lift up to 25 lbs.
WORKING ENVIRONMENT:
The work environment characteristics are representative of those an employee encounters while performing the essential functions of the job.
ADDITIONAL INFORMATION:
None.