Districtwide Food Service Supervisor 1.0 FTE

To perform this job successfully an individual must be able to perform the essential job functions satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the primary job functions herein described. Since every duty associated with this position may not be described herein employees may be required to perform duties not specifically spelled out in the job description.

JOB SUMMARY

Manage and coordinate the day-to-day food service operations of assigned school sites; assure compliance with District State and federal requirements and laws regarding nutrition sanitation safety and record-keeping; select assign schedule supervise direct and evaluate assigned Managers to ensure that all records policies regulations services health and safety factor procedures of the Fayette County Public Schools are being followed.

ESSENTIAL JOB FUNCTIONS

• Visit assigned school cafeterias to monitor the implementation of County State and Federal guidelines for providing quality food service.
• Proper observance of record-keeping policies regulations services health and safety factors.
• Payroll appropriate leave cards appropriate menu planning and service thereof for special events/services.
• Employee evaluations.
• Managers mileage vouchers; inventories (foods equipment operating supplies); financial management.
• Assist with the placement of applicants for food service employment.
• Assist with In-Service activities development of menu planning guidelines preparation standards and serving standards guidelines and food product development/evaluation.
• Work with principals in assigned schools to determine and maintain a desirable Food Service Program in the schools.
• Evaluate the job performance of the Managers.
• Attend monthly administrative staff meetings and professional meetings.
• Assist in the training of new Managers in all aspects of the School Food Service Program.
• Evaluate the monthly financial position of assigned school cafeterias; advise Manager on ways to improve financial position.
• Advise Managers regarding personnel policies and procedures.
• Assist in the evaluation of food items equipment and operating supplies to be used in the cafeterias.
• Demonstrates the ability to communicate in more than one language or the willingness to learn to communicate in more than one language at the novice level of proficiency.
• Performs other duties as assigned.
• Maintains regular attendance.

KNOWLEDGE AND ABILITIES

KNOWLEDGE OF:

• Nutrition requirements.
• Principles of good nutrition and quantity food preparation and service.
• Price and portion controls.
• Food ordering and storage methods.
• Proper operation and maintenance of food service equipment.
• HACCP food handling safety and sanitation principles standards and techniques.
• Federal and State laws and regulations governing child nutrition programs such as USDA donated food usage free and reduced meals programs for needy students and competitive sales.
• Inventory and record-keeping procedures.
• Basic cost accounting techniques.
• Efficient staff utilization procedures including time and motion studies and work scheduling.
• Interpersonal skills using tact patience and courtesy.

ABILITY TO:

• Plan coordinate and monitor various District food services programs relating to food and equipment procurement nutritional and safety requirements personnel financial efficiency and operational efficiency.
• Develop and recommend changes in District food services operations.
• Plan and modify menus in relation to likes waste and commodities using proper nutrition requirements.
• Conduct site visits to facilitate communications inspect the quality of services and ensure adherence to rules and regulations.
• Assure adherence of food service programs to federal State and local laws and regulations and District requirements.
• Analyze food service operations for cost effectiveness.
• Prepare and deliver oral presentations.
• Maintain records compile and verify data and prepare reports.
• Maintain current knowledge of program rules regulations requirements and restrictions.
• Analyze situations accurately and adopt an effective course of action.
• Work independently with little direction.
• Meet schedules and timelines.

QUALIFICATIONS

Education and Experience:

• High school diploma or GED certificate and minimum three years of food service management college degree in Dietetics Home Economics or related subjects preferred but not required.

Licenses or Certifications:

• Valid Kentucky Drivers License
• Health Department Managers Certification
• Membership in School Nutrition Association (SNA)

Special Requirements:

PHYSICAL DEMANDS

• Work is performed while standing sitting and/or walking.
• Requires the ability to communicate effectively using speech vision and hearing.
• Requires the use of hands for simple grasping and fine manipulations.
• Requires bending squatting crawling climbing reaching.
• Requires the ability to lift carry push or pull medium weights one third of your body weight not to exceed 50 pounds

The Fayette County Board of Education is an Equal Opportunity Employer. The Superintendent shall adhere to a policy of equal employment opportunity in all personnel matters. No person shall be subjected to discrimination in regard to employment retention promotion demotion transfer or dismissal because of race color religion sex (including sexual orientation or gender identity) genetic information national or ethnic origin political affiliation age or disabling condition or limitations related to pregnancy childbirth or related medical conditions.

Required Experience:

Manager