Food Service Supervisor

PURPOSE OF POSITIONThe Food Service Supervisor is responsible for the administrative oversight coordination and daily operation of the districts school food service program. This position ensures compliance with all federal state and local regulations while providing nutritious cost-effective and appealing meals to students. The supervisor oversees food service staff budgeting menu planning procurement recordkeeping and program reporting in accordance with USDA and Ohio Department of Education RESPONSIBILITIES1. Ensure safe and efficient food preparation for all constituents. Visit and inspect facilities for cleanliness USDA required standards of diet and safety. Provide leadership for district professional development and training for cafeteria personnel. Design and implement a food service safety program. Develop a department crisis/safety plan. 2. Develop a successful food service marketing plan. Key components are increased participation clear and regular communication to students parents and staff and promoting an internal positive customer service culture. 3. Coordinates all aspects of food service. Supervises and coordinates the districts food service staff. Interviews all potential employees and recommends to the Human Capital department candidates for hiring. Evaluation and management of all food service staff. Promote open communication and input with building administrators in all food service related issues. 4. Responsible for all budgetary aspects of the food service department. Budget development and long range financial planning with the treasurer. All food service related applications required by government agencies. Responsible for creating the procedure receipt processing and monthly statement reconciliation. Verification and approval of invoices from food service vendors coordination of food service supply and equipment purchases with the treasurer and maintaining accurate accounting Administration & Compliance. 5. Has primary purchasing responsibility and has custody of all supplies and equipment authorized by the Board. Establishes publicizes and maintains a standardized purchase and supply program to gain economies of scale. Responsible for purchasing supplies material services and equipment at the lowest cost/best value for the School District. 6. Correlates the function of food services and works closely and cooperatively with Central Office Administrators Building Principals and Directors as part of the overall support services associated with the business operations office. 7. Responsible for expediting supplies and material. Responsible for the care and custody of the School Districts food service and storage facilities including cleanliness and organization. 8. Prepares and executes all necessary steps to carry out responsibilities. Will initially try to resolve any problems/disputes that arise. If unsuccessful will elevate the problem to the Treasurer Operations Director or Human Capital Director as applicable.9. Develops and recommends purchasing inventory supply and storage policies and procedures for the effective operation of the School District. Development of the food service annual budgets for the Treasurers approval. Recommends cost reduction techniques and programs. 10. Attends all meetings as requested and makes reports and recommendations as assigned. May be asked to assist or participate in the collective bargaining process. Keeps the Treasurer and Operations Director informed concerning the conditions and levels of supplies and inventory. 11. Updates professional competencies through participation in professional organizations workshops conferences and courses at the college/university level. 12. Assists in negotiating contracts with suppliers for food service.13. Performs additional duties as assigned by the Superintendent and The Director of Business AND ABILITIES1. Must be able to demonstrate computer software skills concerning word processing e-mail and other facilities management software. 2. Must be able to demonstrate oral and written communication skills.3. Must be able to manage multiple locations at one AND EXPERIENCEBachelors degree in any academic major and at least 2 years of relevant school nutrition programs experience. Prefer a minimum of three (3) years management experience. Possess current Food Service Management Certificate or ServSafe WORKING CONDITIONSExposure to blood bodily fluids and among unruly adults/childrenOperation of a vehicle in inclement weather hand motion e.g. computer keyboard typing calculator to travel both daily and work.

Required Experience:

Manager