APPLE VALLEY UNIFIED SCHOOL DISTRICT

CLASS TITLE: FOOD SERVICE SUPERVISOR

BASIC FUNCTION:
Under direction of the Director, Food Service; plan, organize, coordinate and supervise the food service operation at a large, secondary school; prepare and maintain required records and reports; train, supervise and evaluate the performance of assigned personnel and student workers.

DISTINGUISHING CHARACTERISTICS:
The Food Service Supervisor supervises a complex food service operation at a comprehensive secondary school including meal service and preparation, ordering and scheduling of a canteen operation and ala carte service and supervises a large staff. This classification, at times due to facility renovation and/or new construction projects will assume oversight and production of meal service for several sites simultaneously. When responsible for meal preparation for two (2) or more geographically independent sites, this classification shall be eligible for differential compensation.

ESSENTIAL DUTIES AND RESPONSIBILITIES: Incumbents in the classification may not perform all of these tasks or may perform similar related tasks not listed here.

• Assign personnel to snack bar, food carts and cafeteria work stations; train, supervise and evaluate the performance of assigned personnel and student workers. (E1)
• Prepare monthly menus in accordance with federal, state, local and District regulations, utilizing commodities and maintaining nutritional standards. (E1)
• Prepare and maintain federal, State and District records and reports related to food service sales, personnel and inventory. (E1)
• Operate a computerized Point-of-Sale (POS) system. (E1)
• Set up cash boxes, count money and prepare for bank deposit. (E1)
• Assure proper maintenance of cafeteria equipment, utensils and facilities; assure clean and sanitary work and serving areas according to health and safety regulations. (E1)
• Operate commercial kitchen equipment and arrange for repairs as needed. (E1)
• Plan, organize, coordinate and supervise food preparation and serving duties at a secondary school. (E1)
• Perform data entry for free and reduced meal program ensuring strict compliance with state and District regulations. (E1)
• Assure proper storage and rotation of supplies. (E2)
• Direct periodic inventory. (E2)
• Prepare a wide variety of appetizing and nutritionally sound food items for students and staff. (E2)
• Order, receive and check in food items and supplies in accordance with production requirements and budget limitations. (E2)
• Operate and drive vehicle in support of essential duties; observe legal and defensive driving practices. (E3)
• Maintain established food quality standards of taste, appearance and good nutrition.
• Perform related duties as assigned.

MINIMUM QUALIFICATIONS:
The requirements listed below are representative of knowledge, skills and abilities required to satisfactorily perform the essential duties and responsibilities.

EDUCATION AND EXPERIENCE:

A. Graduation from High School or equivalent required.

B. Three (3) years of quantity food preparation and serving experience required with one (1) year as a Kitchen Coordinator or Food Service Production Assistant preferred.


LICENSES AND OTHER REQUIREMENTS:
• A certificate stating freedom from Tuberculosis.
• Valid Food Manager certificate from “Serve Safe” or other nationally recognized program.
• A valid California Drivers License.
• Current DMV printout.
• Insurable by District liability insurance carrier.
• Valid First Aid Certification.
• Valid CPR Certification.

KNOWLEDGE OF:
• Quantity food production, planning and scheduling in a complex food service facility.
• Principles of supervision and training.
• Health, safety and sanitation regulations related to food service operations and facilities.
• Meal planning and recipe conversion procedures.
• Record-keeping and inventory methods.
• Basic math.
• Operation and care of commercial kitchen equipment.

ABILITY TO:
• Plan, organize and supervise complex food service operations at a secondary school.
• Assign personnel to cafeteria, snack bar and food cart work stations.
• Cook and prepare a wide variety of food items for students and staff
• Meet schedules and time lines.
• Prepare and maintain records and reports following federal, State and District guidelines.
• Order food items and supplies in large quantities.
• Sit and drive in a vehicle.
• Operate a PC and related software.
• Train, supervise and evaluate assigned personnel and student workers. Maintain established quality standards.
• Store food properly and take inventory.
• Maintain work pace appropriate to given work load.

PHYSICAL ABILITIES:
• Hearing and speaking to exchange information.
• Standing for extended periods of time.
• Bending from the waist.
• Seeing to read and compose written materials.
• Reach with hands and arms above the shoulders and overhead.
• Able to carry, push or pull food trays and carts.
• Dexterity of hands and fingers to operate a computer keyboard.
• Lift or move up to 50 pounds.

ENVIRONMENT:
• Indoor school cafeteria environment.
• Subject to demanding time lines and constant interruptions.
• Subject to extreme heat from ovens and extreme cold from walk-in refrigerators or freezers.
• Occasionally exposed to outside weather conditions.
• Occasionally works evenings or weekends.

HAZARDS:
• Standing for an extended period of time.
• Sharp kitchen utensils including but not limited to; knives, forks, slicers.
• Loud noise levels.


Pre-Employment Requirements: Candidates selected for appointment are required to be fingerprinted at the employee’s expense, and must receive Department of Justice and FBI clearance before beginning work.  Employees must be physically and
mentally able to perform the essential duties of the position without hazard to themselves or others.