MCHS Food Service Supervisor II (Assistant Manager)

BASIC FUNCTION:

Plan organize and supervise the complex service operations and activities at a central kitchen or large school district involving food service to onsite students and staff; schedule food service transporting activities to District schools; train supervise and evaluate assigned staff.

DISTINGUISHING CHARACTERISTICS:

Food Service Supervisor II incumbents supervise complex operations and activities of a central kitchen and plan food service transportation to District school sites or supervise the activities of a large school district food service operation. Food Service Supervisor I incumbents supervise food services operations at an assigned school site.

REPRESENTATIVE DUTIES:

• Plan organize and supervise the complex service operations and activities at a central kitchen or large school district involving food service to onsite students and staff; schedule food service transporting activities to District schools as required.
• Plan and supervise the preparation of meals according to District menu guides; determine amount to be served; maintain standards of efficiency and sanitation related to large quantity food preparation heating serving and storage.
• Monitor and control activities involved in food transport to serving kitchens to assure standards of quality and sanitation health regulations and time lines are met.
• Prepare work schedules and assign duties for subordinate personnel; train supervise discipline and evaluate assigned staff; screen and recommend hiring of new employees.
• Assist in the inspection of the central kitchen or assigned District kitchens to assure proper cleanliness and maintenance of equipment and supplies used in the cafeteria; assure compliance with safety and sanitation regulations.
• Prepare and maintain a variety of reports and records including inventory sales requisitions transportation records daily reports of meals served and production sheets.
• Estimate and requisition food quantities equipment and supplies needed; receive inspect verify and accept delivery of food and supplies; oversee and assist with proper storage and efficient use of food and supplies.
• Assist in coordinating food service operations with school activities to improve school and community public relations and increase student participation.
• Prepare food for transport to serving kitchens as required; assure guidelines for maintaining appropriate food temperatures and sanitation requirements are met.
• Assure accuracy of daily cash receipts; count and wrap money; prepare bank deposits and deposit monies into appropriate account.
• Confer with the supervisor regarding cafeteria needs conditions and menu changes.
• Operate a variety of equipment and machines used in a kitchen including slicer chopper mixer oven and others.

• Attend inservice meetings and workshops related to food service operations and activities.
• Perform related duties as assigned.

KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:

• Planning organization and operation of a large food service program.
• Methods of calculating and estimating needed food and supplies.
• Methods of preparing cooking and serving food in large quantities.
• Sanitation and safety practices related to cooking serving and transporting food.
• Standard kitchen equipment utensils and measurements.
• Storage and rotation of perishable food.
• Principles and practices of supervision and training.
• Inventory methods and practices.
• Health and safety regulations.
• Interpersonal skills using tact patience and courtesy.
• Recordkeeping techniques.

ABILITY TO:

• Plan organize and supervise the complex service operations and activities at a central kitchen or large school district involving food service to onsite students and staff.
• Calculate estimate and requisition food and supplies.
• Train supervise and evaluate personnel.
• Maintain records and prepare reports.
• Assure food preparation service transport and storage are in accordance with health sanitation and safety regulations.
• Participate in and assure proper maintenance of food service equipment and serving areas are in a clean and sanitary condition.
• Operate standard kitchen equipment safely and efficiently.
• Lift heavy objects.
• Meet schedules and time lines.
• Work independently with little direction.
• Complete work with many interruptions.
• Establish and maintain cooperative and effective working relationships with others.
• Communicate effectively both orally and in writing.

EDUCATION AND EXPERIENCE:

Any combination equivalent to: high school diploma G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and five years food service experience.

Required Experience:

Manager