918 FOOD SERVICE SUPERVISOR/REPORTS

918 FOOD SERVICE SUPERVISOR, REPORTS

REPORTS TO: Director, Food Service

QUALIFICATIONS:

High School Diploma or GED
Two years experience in a supervisory position, preferably from the Child Nutrition Program or 15 hours of college credit with some business orientation.
Must have a working knowledge of the Child Nutrition Program with the policies and procedures set by the program.
Must be proficient with the computer, system designs POS, must have dependable transportation, must be able to communicate via e-mail, must be able to perform office tasks, must have a general understanding of kitchen equipment maintenance, and must be willing to travel to school kitchens throughout the district.

SUPERVISES: Food Service Warehouse and Maintenance Personnel

JOB GOALS:

To supervise assigned staff by making sure that all kitchens are being maintained and needed repairs are performed in a timely manner.
To ensure that the needed reports for monthly claims are completed, balance money deposits for department, evaluate needed repairs/ purchases of kitchen equipment, training of all food service staff on POS system, and to evaluate/assist with the technological needs of the department.
To ensure that the warehouse operations are maintained orderly and deliveries are made as needed to the campuses.

TERMS OF EMPLOYMENT: Manual Trades Pay Grade 7, 226 days Wage/Hour Status: Non-Exempt

1.	Assigns duties daily for the maintenance and warehouse personnel.
2.	Follows up with maintenance/warehouse personnel on job tickets, ensuring each work order is completed or each delivery is made in a timely manner.
3.	Assist Director of Food Service with training of food service staff when needed.
4.	Assists managers with issues that occur concerning deliveries/kitchen maintenance and keeps the Director of Food Service informed of these concerns.
5.	Assists kitchens with Point of Sale or computer problems when they occur and ensures that any technology issues are attended to as quickly as possible.
6.	Maintains the work order process organized and reports monthly to the Director on work tickets that are completed or outstanding.
7.	Maintain positive communication and support for kitchen staff.
8.	Promotes a positive, customer attitude from the maintenance/warehouse guys to the kitchen staff they are servicing.
9.	Keeps informed of the breakfast/lunch menus and prioritizes needed repairs to the cooking needs of the kitchen.
10.	Assist Director with the interview process for new hires when needed.
11.	Act as liaison between district and the computer point of sale software company, district technology department, district maintenance department, district finance department, local bank, and vendors of equipment.
12.	Address and notify point of sale or computer issues with the appropriate Supervisor/Manager of the kitchen.
13.	Maintain and balance accounts of deposits and other receivables regarding the Child Nutrition Program. Track food service financial progress through the utilization of spreadsheets.
14.	Prepare and verify End of Month Reports for the Child Nutrition Program.
15.	Perform the end of day and month end close down of the point of sale software.
16.	Input work orders as necessary for repair on cafeteria equipment that are needed from the district Maintenance department.
17.	Assist in the process of approving lunch applications when applicable.
18.	Comply with the policies established by federal and state law and the local Board of Trustees.
19.	Performs duties in a professional, ethical, and responsible manner as defined in the TDA and local district code of conduct.
20.	Assist the Director of Food Service as required.
21.	Annually establish and meet performance goals.
22.	Attend meetings and training as necessary to maintain food handler and other certifications as needed for the position.
23.	Performs other tasks and assumes such responsibilities as related to the position and as assigned.
24.	Make sure the warehouse, freezer, cooler, and department vehicles are maintained, orderly, and kept reasonably clean.

EQUIPMENT USED: Calculator, computer, copier, fax machine, kitchen equipment (occasional), and cash registers (occasional).

Working Conditions: Mental Demands: Reading, ability to communicate effectively, ability to perform arithmetic, maintain emotional control under stress.

Physical Demands: Standing, walking, bending, lifting, and driving.

The foregoing statements describe the general purposes and responsibilities assigned to this job and are not an exhaustive list of all responsibilities, duties, and skills that may be required. 6/10 SR