POSITION SUMMARY:
The
Supervisor of Food Services Operations will assist the Director of Food
Services in the daily operational responsibilities and control necessary for
efficient and economical functioning of a large school system Food Services
Program.
DUTIES and RESPONSIBILITIES: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
Supervises Food
Service Supervisors/Field Specialist; Directs job assignments, setting
performance goals and implements program changes as required;
Visits school food
service operations to ensure program compliance, customer satisfaction,
accountability quality control, and assess performance of food service
employees;
Establishes staffing
levels according to participation, operational need and budgetary objective;
Coordinates the
Afterschool Supper and Summer Food Service Programs;
Coordinates all MSDE
and USDA program reviews;
Ensures that all
required site visits are conducted and documented;
Ensures compliance in
food safety and HACCP procedures;
Maintains liaison
with principals, parents, other department leaders and administrators;
Maintains a
relationship with assigned Human Resources personnel regarding vacancies,
hiring, advertising, and other related information regarding assigned division
staff;
Assists Human
Resources personnel in the hiring process for assigned division positions;
Assists the Director
in budget preparation, annual reports and financial analysis;
Assists in the
planning of new kitchens, i.e., equipment layout, opening procedures, assigning
staff;
Assists in the
development and presentation of training sessions for all levels of food
service personnel;
Assists in preparing
and reviewing central master menus;
Analyzes Food Service
Operational procedures by use of electronic data processing or manually;
Resolves disciplinary
concerns;
Meet
the annual continuing education/ training education requirements for USDA Professional Standards for School
Nutrition Employees;
Assumes direction of
the department in the absence of the Director of Food and Nutrition Services
with authority to make department level decisions; and
Performs other duties
as assigned.
QUALIFICATIONS:The requirements listed below are representative of the knowledge, skill, and/or ability required.
Thorough
knowledge of the practices, methods, materials and equipment involved in the
operation of a large school system Food Services Program;
Thorough
knowledge of supervisory principles and practices involved in the operation and
control of large numbers of personnel;
Thorough
knowledge of the occupational hazards and safety precautions to be observed in
large food services operations;
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; and
Ability
to state ideas clearly and concisely, orally and in writing.
EDUCATION and/or EXPERIENCE REQUIREMENTS:
Bachelor’s Degree in
Nutrition, Food Service Management or a related field; Registered Dietitian
preferred. Minimum of five (5) years multi-level supervisory
operational experience in food services, accounting, budget, management
and/or operations; or any equivalent combination of experience and training
which provides the required knowledge, skill and abilities.
CERTIFICATION REQUIREMENTS:
ServSafe
certification or Certified Food Service Manager; Certification as a School
Nutrition Specialist (SNS) with the School Nutrition Association, preferred;
candidate must possess an appropriate Driver’s License, insurance, and a
reliable vehicle; Twelve (12) hours continuing education/training required
annually.
SUPERVISORY RESPONSIBILITIES:
Overseeing the area
supervisory staff and school based 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.