Nutrition Services Unit Supervisor

POSITION: Food Service Unit Supervisor Position Guide: Non – Certified Personnel Full Time - 9 Months Bargaining Unit Position Non – Exempt Function: The food service unit supervisor serves as an integral member of the food service department management team and is responsible for the overall daily operation of one of four food service operating units, preparing and serving up to two thousand meals per day, in both a junior high cafeteria environment and satellite operations.
Responsibilities will include, but not be limited to : quality assurance and control, employee supervision and training, production, recipe development, inventory management, procurement, cash control, all associated record keeping, insure adherence to USDA nutritional guidelines and all state and federal regulations associated with the operation of a National School Lunch Program, promote and maintain positive customer relations.
Reports to: Director of Food Services Coordinator of Food Services Position Qualifications: Associate Degree in Food Service Management with three years of progressive experience or high school diploma with five years of progressive experience in institutional or commercial food service.
Proven experience in effective employee supervision and training.
Must have demonstrated ability and experience in quantity food production.
Must possess or have the ability to obtain a Food Service Sanitation Certificate.
Must be able to physically perform all duties associated with the position.
Performance Responsibilities: As the primary production supervisor will insure District #86 students and staff, contract and catering customers received the highest quality product, through staff supervision and hands on preparation and production of meals.
Train and supervise staff in proper production methods and techniques to maximize the cost effectiveness of the unit.
Insure the efficient utilization of products and staff to maximize the cost effectiveness of the unit.
Train and supervise staff to insure the strictest compliance with USDA nutritional requirements.
Schedule production, labor and delivery to insure that all District and non District sites receive the highest quality meals in an efficient and timely manner.
Train and supervise staff in proper portion control to insure that production requirements are met and food cost goals are achieved.
Train and supervise staff using safety precaution measures in all phases of food service operation.
Insure that staff exhibits knowledge of operating all equipment, work techniques and methods of performing duties.
Train and supervise staff in proper production methods and techniques to maximize the cost effectiveness of the unit.
Forecast and plan production requirements based on menu, customer counts and historical data.
Maintain the highest levels of cleanliness and sanitation for personnel, equipment and plant.
Train and supervise staff to insure the strictest compliance with all state and federal regulations pertaining to the distribution and accounting of reimbursable meals.
Foster and maintain positive employee relations through constructive communication on a daily basis, on going training, new employee orientation and training.
Conduct concise, informative and fair employee evaluations.
Promote and maintain the highest level of positive customer relations, to be achieved through high visibility and interaction with students, faculty and staff at the junior high and elementary schools and also at contract accounts.
Maintain complete and accurate records for inventory, food cost, purchases, labor, daily sales and cash receipts, satellite deliveries and customer counts.
Develop and promote concepts for ala – cart sales within the unit.
Responsible for the production, setup and related scheduling for any catered or special event functions as assigned by the Coordinator of Food Services.
Any other duties, responsibilities or projects as directed by the Director and /or Coordinator of Food Services.
PHYSICAL DEMANDS: Exposed to heat from ovens, burners and steam trays; exposed to cutting and slicing equipment and machines with moving parts; required to stand for prolonged periods; required to move heavy supplies and full pans of food weighing up to fifty (50) pounds; exposed to high noise levels from kitchen equipment and students at meals; required to wear protective clothing; may need to take precautions to avoid exposure to cleaners and fumes; potentially exposed to ordinary infectious diseases carried by students.
WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Employee will have frequent interruptions; required to meet inflexible deadlines; requires concentration and attention to detail.