POSITION: FOOD SERVICE FIELD SUPERVISOR
SITE/ASSIGNMENT: THIS POSITION IS AN EIGHT (8) HOUR PER DAY, 261 DAYS PER YEAR.
FILING DEADLINE: FRIDAY, FEBRUARY 21, 2014 AT 4:00 P.M.
SALARY: RANGE 31M $46,576.32 - $56,613.81 ANNUALLY
Under the direction of the Director of Food Services, plan, organize, and assist in the supervision of the District's food and nutrition program; implement, coordinate and monitor new operations and program changes; oversee and monitor kitchen procedures, train and provide work direction and in-service program(s) for Food Services staff; supervise and evaluate the performance of assigned personnel.
Minimum Qualifications Required to Apply:
Any combination equivalent to: Four years of experience in quantity food preparation and serving with at least two years experience in a supervisory position. An A.A. Degree or higher in institutional food service, culinary arts, or restaurant management will be considered equivalent to two years of experience in quantity food preparation.
LICENSES AND OTHER REQUIREMENTS:
Valid State of California Servsafe Certificate or equivalent certificate that meets the San Bernardino County Department of Environmental Health Services requirements.
Valid California driver's license and proof of automobile insurance.
MUST UPLOAD A COPY OF SERVSAFE CERTIFICATE WITH APPLICATION.
Supervise and evaluate Food Services staff District-wide; assure compliance with applicable laws, codes, ordinances, regulations, policies and procedures. (E)
Work collaboratively with the District's Classified Personnel office to assure that the Education Codes, Personnel Commission Rules and Regulations, and Collective Bargaining agreements as they relate to personnel supervision are appropriately implemented. (E)
Work collaboratively with site administrators to ensure smooth communications relative to the identification of site Food Service needs and implementation of resulting assigned tasks. (E)
Plan, organize and conduct employee orientations to ensure that all legally mandated notices and trainings are presented and documented. (E)
Analyze information and provide input to the Director regarding workloads, staffing, scheduling, equipment needs, storage, food costs, participation and other nutrition service operations. (E)
Assist the Director with the development of menus, assuring that menus meet governmental nutrition standards and participant tastes. (E)
Supervise purchasing activities relative to food service supplies, food, and equipment.
Maintain sources of supply and ensure best quality for the lowest price.
Receive and compile weekly production sheets from schools; reconcile meals served with food used; supervise and participate in inventories to ensure efficient utilization of inventory. (E)
Prepare and/or review a wide variety of records and reports such as vendor invoices, food supply orders, production, sales, dispatch, requisitions, menus, personnel timesheets, catering and delivery schedules. (E)
Visit assigned school sites to assure adherence of food service programs to federal, state and local laws, regulations and District requirements related to sanitation, safety, free and reduced priced meals for needy students and nutritional standards. (E)
Assist the Director with annual bids and quotes, by writing policy and procedure materials for compliance reviews and efficient operations. (E)
Make suggestions and recommendations to improve efficiency, streamline work methods, ensure compliance, and resolve operational problems. (E)
Work with the Director of Food Service on ideas and special projects to encourage student participation in the school nutrition service meal programs. (E)
Communicate with a variety of District personnel, vendors, parents, and others regarding school nutrition services, purchases, operations, and to resolve problems relative to scheduling. (E)
Assist in the coordination of catering, outside sales, and planning of special events involving food service.
May perform the duties of a Food Service Operator or Food Service Operator II as needed.
May arrange for substitute food service personnel as necessary.
May provide technical assistance and serve as a liaison between the software vendor and the Food Service Department for Point of Sale at school sites and offices.
Attend and participate in various meetings as assigned.
Perform related duties as assigned.
Knowledge, Skills & Abilities / Working Conditions:
Board Policies relating to personnel, Personnel Commission Rules and Regulations, the classified collective bargaining agreement.
Documentation procedures relating to classified employee performance.
Positive intervention techniques to assist employees with issues that impact their work.
Methods, procedures, and equipment used in quantity preparation, cooking, serving and storage of food including substitutions, portion control and container sizes.
Menu planning to meet the nutritional requirements of school-aged children.
Applicable codes, ordinances, requirements, regulations and safety precautions.
Policies and objectives of assigned programs and activities.
Budget preparation/control and basic mathematics
Use of a computer, data entry and assigned food service computer software programs
Oral and written communications skills
Correct English usage, spelling, grammar and punctuation.
Inventory practices, procedures and requirements for Food Service activities
Principles of training and providing work direction
Filing, record-keeping and report preparation techniques
Operation of commercial kitchen equipment
Efficient operation of food warehousing and storage including procedures relating to ordering and receiving foods, equipment, and supplies
Interpersonal skills using tact, patience and courtesy
Basic marketing and promotion strategies
Proper lifting techniques
Supervise and evaluate the performance of assigned staff
Plan, organize and supervise food and nutrition operations
Analyze situations accurately and adopt an effective course of action
Establish and maintain cooperative, effective working relationships with others
Interpret, apply and explain laws, codes, regulations, policies and procedures
Observe health and safety regulations
Meet schedules and timelines
Work independently and under broad organizational guidelines with little direction
Plan and organize work
Communicate effectively both orally and in writing
Prepare and maintain various records and reports related to assigned activities
Travel to district sites