FOOD SERVICE AREA SUPERVISOR Primary Responsibility: Supervise, plan, organize, coordinate, and direct the food production, distribution, and serving in schools within an assigned geographical area of the school district requiring independent judgment and analysis; assist in the quality and cost control of the district’s food service program. Directly Responsible to: Director of Child Nutrition Supervises: Supervise, evaluate, train, and direct the performance of assigned Food Service staff. Employment Standards: Any combination equivalent to-Associate’s Degree with a major in food management or a related field, and four years increasingly responsible experience with satellite feeding, preparation of menus, snack bar operation, and preparation of food in large quantities. Knowledge and Abilities: Supervise, plan, organize, coordinate, and direct the food production, distribution, and serving in schools within an assigned geographical area of the school district requiring independent judgment and analysis. Assist in the quality and cost control of the district’s food service program. Supervise, evaluate, train, and direct the performance of assigned staff members. Analyze operational problems, and recommend and implement program improvements. Maintain statistical records, and prepare comprehensive statistical reports, analyses, and recommendations. Research, analyze, compile, verify data, and prepare reports. Read, interpret, apply, and explain rules, regulations, policies, and procedures. Maintain confidentiality as appropriate. Understand and follow oral and written directions, procedures, functions, and limitations of assigned duties. Operate a computer and related software to enter data, maintain records, and generate reports. Communicate effectively, and maintain cooperative and effective working relationships with others. Analyze situations accurately, and adopt an effective course of action. Work independently with little direction, and meet schedules and timelines. Compose correspondence and written materials independently. Utilize effective leadership skills that work well within a team setting. Meet district standards of professional conduct as outlined in Board Policy. Lift light objects according to safety regulations. Essential Management Functions: (Incumbents may perform any combination of the essential functions shown below. This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but are intended to accurately reflect the principle job elements.) 1. Supervise, plan, organize, coordinate, and direct the food production, distribution, and serving in schools within an assigned geographical area of the school district requiring independent judgment and analysis; assist in the quality and cost control of the district’s food service program. Page 2 2. Supervise, evaluate, train, and direct the performance of assigned staff, and participate in the interview and selection of new employees; process personnel records; make recommendations concerning staffing; discipline assigned staff according to district policies and procedures. 3. Plan and select menus, and determine quantities of food to be produced for serving locations; determine food and supplies requirements, and exercise control over distribution and inventories. 4. Collaborate with site administrators, and provide leadership in strategic planning; design, implement, and supervise food service operations; coordinate outreach efforts to strengthen district food service programs. 5. Monitor, observe, interview, and conduct surveys to assess food service operations; respond appropriately to improve overall program quality. 6. Assist in drafting policies, procedures, directives, and contracts; assure compliance with federal, state, county, and district laws, regulations, policies, procedures, directives, and contracts concerning food service. 7. Provide technical expertise, and respond to concerns from parents, site administrators, and district staff regarding the interpretation of laws, rules, regulations, and contracts governing food service operations. 8. Oversee and evaluate the planning, organization, and coordination of timely preparation of food for multiple food service programs. 9. Devise, present, and evaluate staff development programs; provide mentoring, training, and technical assistance; design, prepare, and maintain a wide variety of operations manuals. 10. Responsible for accurate meal claim reporting and the monitoring of food service expenses; approve free and reduced-price lunch applications. 11. Review, assess, and maintain daily operational data including meal participation and financial records for assigned serving locations; analyze data and prepare a variety of administrative and auditable reports. 12. Monitor sanitation and food quality of area sites for compliance with district policy and health and sanitation requirements. 13. Operate a computer to input, output, update, and access a variety of records and information; generate reports, records, lists, and summaries from computer database. Page 3 14. Provide excellent customer service by establishing positive relationships with district personnel, agencies, representative from external organizations, the community, and others; respond to phone calls, e-mails, letters, and other communications; lift light objects. 15. Promote teamwork by sharing knowledge, cooperating with others, participating in meetings and work groups, and supporting the goals and objectives of the district and division. 16. Perform related duties as assigned. Working Conditions: SAMPLE ENVIRONMENT: Food Service environment; subject to heat from ovens, cold from walk-in refrigerators and freezers; drive a vehicle to conduct work. SAMPLE PHYSICAL ABILITIES: Hearing and speaking to exchange information; seeing to assure proper quantities of food and monitor activities; sitting or standing for extended periods of time; dexterity of hands and fingers to operate a computer keyboard and kitchen equipment; carrying pushing or pulling food trays, carts, materials, and supplies; reaching overhead, above the shoulders, and horizontally; bending at the waist; lifting light objects. SAMPLE HAZARDS: Exposure to very hot foods, equipment, and metal objects; exposure to sharp knives and slicers; exposure to cleaning agents and pesticides; contact with dissatisfied or abusive individuals. 09/20/05