An employee in this position serves as a supervisor for the cafeteria staff in a school setting. (S)he organizes and supervises the food service operation at a school site. Work includes training staff, assigning duties and tasks, monitoring work, ordering food and supplies, and completing the necessary records and reports on each food service activity. (S)he usually participates in and often performs the cooking, preparation, or serving duties just like the staff. Work involves organizing and planning skills and the ability to retain knowledge of the rules and regulations of the federally funded child nutrition meal program. This position is supervised by a Child Nutrition Area Supervisor and is reviewed by on-site inspections, customer feedback, discussions, and a review of records and reports submitted.
DUTIES AND RESPONSIBILITIES:
- Supervises cafeteria staff in the preparation, serving, and clean up tasks for meals.
- Makes work assignments for staff, trains staff in work to be assigned, monitors work of staff and disciplines staff as necessary.
- Implements, follows, and monitors compliance of: USDA regulations, Child Nutrition procedures, HACCP procedures and Health Department regulations.
- Orders food and supplies on prescribed schedule, monitors, and manages inventory, counts inventory on a prescribed schedule.
- Follows planned menu and dietary requirements.
- Implements, follows, and ensures compliance of marketing standards
- Substitutes for staff; requests temporary services when employees are absent; completes time sheets and submits payroll information.
- Maintains all records and reports on food service activities as required by the state, local, and federal regulations.
- Checks equipment, input requests for maintenance or repairs when necessary, and ensures safe operation of equipment.
- Counts monies collected, prepares deposits, and secures the cafeteria at the end of the workday.
- Provides excellent customer service to administrators, staff, students, parents, or guardians.
- Performs related duties as assigned.
REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:
- Considerable knowledge of the rules, regulations, requirements, processes, and procedures of a food service operation.
- Ability to learn and retain knowledge of the rules, regulations, requirements, processes, and procedures of federal child nutrition meal programs.
- Working knowledge of supervisory practices and procedures.
- Knowledge of cash handling procedures to ensure accurate, counting of monies and preparation of deposits.
- Ability to train staff and apply superior customer service skills.
- Ability to plan, organize, monitor, and evaluate a food service operation.
- Ability to develop and maintain effective working relationships with students, faculty, administrators, and staff.
- Ability to interpret, monitor and comply with a variety of federal, state, and local food service guidelines, policies and procedures.
- Ability to communicate effectively in oral and written forms.
- Ability to communicate effectively with individuals ranging in age from pre-kindergarten to adult and with varying education levels with superior customer service skills.
- Ability to comprehend and follow written and oral instructions
- Ability to gather information and evaluate information, draw appropriate conclusions, create solutions to a question or problem, and evaluate the consequences of choosing each alternative.
- Ability to learn and use computer applications, including but not limited to, Microsoft Word, Excel, Outlook, Point of Sale system and other program specific applications; ability to type general business documents.
- Ability to maintain and compile necessary records and reports using a computer.
- Ability to obtain and maintain NC Driver’s license, acceptable driving record and travel during work hours to and from locations to conduct business and attend meetings.
- Ability to perform simple math.
- Ability to lift 35 lbs.; stand and/or walk for long periods of time during scheduled shift.
EDUCATION AND EXPERIENCE REQUIREMENTS:
Minimum: High School Diploma and two years of full-time experience in food services with one year full-time supervisory experience; or an equivalent combination of education and experience
CERTIFICATION AND LICENSURE REQUIREMENTS:
Ability to obtain and maintain ServSafe certification. Necessary instruction and testing will be provided by district. Valid Driver’s license required.
Administering the Class for a Trainee Appointment
The school system has established a rotation type training program for Food Service Supervisor Trainees as a prerequisite for potential Food Services Supervisors. When an individual has been selected to go into the Trainee Program, their salary will be adjusted to the beginning step of a salary grade 60. When the employee has successfully completed the training program and based on the needs of the business, has been assigned a school cafeteria to permanently supervise, the salary will be adjusted to the step 1 of the full Food Services Supervisor I class of salary grade 62.