2026-2027 Cafeteria Supervisor VI Central High School

Job Title: Cafeteria Supervisor VI

Department: Nutrition Services

Pay Grade: F220

FLSA Status: Non - Exempt

Reports to: Director III Nutrition Services

GENERAL PURPOSE

Responsible for providing support to the educational process with specific responsibilities forfood service activities at one High School Catering and Satellite location; organizing foodpreparation activities; supervising and assisting nutrition workers with food preparation andserving; confirming quantities and quality of food items are available for use; providing writtenreports; and complying with mandated health requirements.

ESSENTIAL JOB FUNCTIONS

• Estimate food preparation amounts and adjust forecasting when necessary in order tomeet projected meal requirements and minimize waste of food items.
• Evaluate prepared food for flavor appearance and temperature to present items thatstudents and/or staff will accept.
• Implement menu plans meeting students mandated daily nutritional requirements.
• Inspect food and/or supply deliveries verifying quantity quality and specifications oforders and/or compliance with mandated health requirements.
• Maintain accurate equipment temperature food temperature production recordsmaintenance and receiving logs.
• Inventory food condiments supplies and equipment at specified intervals ensuringavailability of items required to meet projected menu requirements.
• Maintain equipment storage food preparation and serving areas in a sanitary conditioncomplying with current health standards.
• Manage assigned site(s) operations providing efficient food services in compliance withestablished nutritional and health requirements.
• Monitor food service operations ensuring a safe clean and sanitary workingenvironment in compliance with standard practices and established nutritional and health standards.
• Order food equipment and supplies maintaining an adequate inventory withinestablished nutritional and budget guidelines.
• Oversee the preparation cooking serving and transportation of food and beverage itemsensuring appealing presentation while meeting projected meal quantities and mandated
  nutritional and safe food handling standards.
• Participate in unit meetings in-service training and workshops in order to conveyand/or receive information required to perform job functions.
• Perform functions of other nutritional services positions as needed ensuring adequatestaff coverage.
• Prepare a variety of documents providing written support and/or conveyinginformation.
• Process documents materials in order to complete and document transactions.
• Reconcile transactions maintaining account balances in compliance with establishedpolicies and procedures.
• Respond to inquiries of students parents staff and the public providing informationand/or direction regarding available food items and/or food service policies andpractices.
• Schedule work assignments for cafeteria employees ensuring adequate coverage fordaily operations.
• Order and stock food condiments and supplies maintaining adequate quantities andsecurity of items.
• Supervise food service personnel as assigned maximizing the efficiency of the workforce and meeting shift requirements.
• Train employees ensuring achievement of work goals and maximized performance.
• Clean utensils equipment storage food preparation and serving areas maintainingsanitary conditions.
• Serve food items that meet the required nutritional USDA guidelines.
• Perform other related duties as required/assigned.

QUALIFICATIONS AND REQUIREMENTS

Education and Experience

• Minimum of five (5) years of job-related experience with increasing levels of responsibilityis preferred.

Certificates Licenses and Other Special Requirements

• Must have a Food Handlers Safety Certification.
• Must be Servsafe Certified.
• Must pass a Pre-Placement Physical Capacities Test.
• Must have a Hepatitis A vaccination.
• Must pass a Criminal Background Clearance the results of which must be satisfactory to the District required.
• Possession of a valid Drivers License with evidence of insurability.

Knowledge Skills and Abilities

• Knowledge of algebra and/or geometry; basic math skills and cash handling ability to readand follow a recipe in English read technical information compose a variety ofdocuments and/or facilitate group discussions; and analyze situations to define issuesand draw conclusions.
• Knowledge based competencies required to satisfactorily perform the functions of thejob include safety practices and procedures; quantify food preparation and handling; andsanitation practices.
• Skill to perform multiple technical tasks with a need to routinely upgrade skills in orderto meet changing job conditions.
• Skill based competencies required to satisfactorily perform the functions of the jobincluding: adhering to safety practices; planning and managing projects; preparing andmaintaining accurate records; operating standard office equipment and equipment foundin a commercial kitchen; and using pertinent software applications.
• Ability to schedule a number of activities meetings and/or events; gather collate and/orclassify data; and use job-related equipment.
• Ability to work with a significant diversity of individuals and/or groups.
• Ability to analyze issues and create action plans.
• Ability to collaborate and communicate effectively.
• Ability to apply critical thinking/problem solving to improve work processes.
• Ability to work as part of a team; analyze situations and make accurate decisions; workon multiple projects; and deal with frequent interruptions and changing work priorities.
• Ability to adhere to safety practices; meet deadlines and schedules; work under timeconstraints; and communicate with diverse groups.

Working Conditions and Physical Requirements

• Work environment is primarily inside where the noise and temperature levels aremoderate. Work is primarily in and out of refrigerators/freezer and warm kitchenenvironments.
• The work is medium work that requires exerting up to 50 pounds of force occasionallyand/or lifting up to 30 pounds frequently and/or up to 10 pounds of force constantly tomove objects.
• Must possess the physical ability to perceive the nature of sounds make rationaldecisions through sound logic and deductive processes express or exchange ideas by thespoken word substantial movements (motions) with the hands wrists and/or fingersand discern letters or numbers at a given distance.
• Additionally the following physical abilities are required: balancing climbing crawlingcrouching feeling grasping handling hearing kneeling manual dexterity mental acuitypulling pushing reaching repetitive motion speaking standing stooping talking visualacuity and walking.

Required Experience:

Manager