SANTA ANA UNIFIED SCHOOL DISTRICT FOOD SERVICE SUPERVISOR_INTERMEDIATE BASIC FUNCTION: Under the direction of the Director of Food Service, plan, direct, and supervise food service at an intermediate school. DISTINGUISHING CHARACTERISTICS: Positions in this classification are distinguished from the Food Service Supervisor_High School positions in that the Food Service Supervisor_ Intermediate is responsible for the food service operation at an intermediate school where food service acti¬vities include the heating and serving of student meals and the preparation and serving of a la carte food items. Incumbents supervise approximately six food service employees. REPRESENTATIVE DUTIES: Requisition food from vendors or warehouses in quantities needed to prepare the meals planned. E Assign tasks to meet deadlines; supervise the preparation, wrapping, heating, serving and storing of foods. E Inspect food for quality and attractiveness; suggest efficient methods for performing tasks. E Train, assign, supervise and evaluate subordinates. E Ensure that foods are prepared on schedule for the estimated number of students. E Confer with Director of Food Service regarding operational problems and improvement of service, changes in menus or items sold. E Ensure that health, safety and sanitation requirements are being met. E Coordinate service with other school activities. E Receive lunch orders, keys and data receipts from assigned intermediate school Food Service Operations; order intermediate school lunches from the Central Food Facility and issue keys and money for change daily. E Accept and sign for deliveries. E Prepare and maintain records, reports and inventories involving nutrition, cost, sales, employee attendance, employee performance, requisitions and free or reduced lunch program information. E Supervise safe and effective use of mechanical equipment. E Supervise safe handling of money; issue money for change for assigned elementary school; prepare money bags for pickup by armored transport. E Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: A wide variety of standard recipes. Efficient, sanitary and safe food handling practices. Operation of food service equipment. Basic math. Basic supervision techniques. Oral and written communication skills. ABILITY TO: Plan and supervise a large-scale food service program. Count, add, subtract, multiply and divide four_digit numbers. Understand and follow oral and written directions. Order, heat and serve large quantities of pre_packaged lunches. Schedule heating of pre_packaged lunches under rush conditions. Maintain records and prepare simple reports. Estimate food and supply needs. Establish and maintain effective working relationships with others. Work independently with little direction. Operate electronic tabulator. Plan, organize and supervise the work of others. Perform the essential functions of the job. EDUCATION AND EXPERIENCE: Any combination equivalent to graduation from high school and two years of experience in preparing food in a large scale food service operation, including one year of experience in a supervisory capacity. Course in quantity food preparation, nutrition or sanitation are desirable. WORKING CONDITIONS: ENVIRONMENT: Intermediate school food service area. PHYSICAL ABILITIES: Hearing and speaking accurately to exchange information. Seeing to monitor proper measurements read materials. Bending at the waist, kneeling or crouching. Reaching over head, above the shoulders and horizontally. Lifting, carrying, pushing or pulling objects, normally not exceeding thirty (30) pounds. Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job. Board Approved: (12/82 11/91) 5/01