The posting
SUMMARY Coordinate, supervise, and evaluate the total food service activities and operations of assigned area, schools, and site programs for the National School Lunch and Breakfast Programs.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Assist and support Food Service Managers by providing guidance, answering questions regarding day-to-day operations. May periodically provide assistance in food preparation, serving, and opening and closing procedures, if a kitchen is short staffed.
Visit assigned sites, to complete written site reviews and monitor accurate claim, quality control, and facility operations. Evaluate site production, quality of services (including customer service), safety and sanitation.
Oversee requirements for the National Lunch and Breakfast Programs. Maintain state and local health department regulations.
Train and develop managers related to professional growth, cost control, sanitation, food safety, and kitchen production.
Implement personnel policies and procedures, including interviewing managers, facility staffing and problem solving site personnel issues.
Monitor, evaluate, review, and report needed improvements in food production, record keeping, and personnel.
Act as a liaison for principals, staff, students, and community to provide communication which promotes a positive image of the department's programs while maintaining good relations.
Verify menu worksheets and program required documentation. Evaluates meals per labor hour (MPLH) and average daily participation (ADP). Reviews invoices and payroll as needed.
Serve on special committees as needed, e.g. menu planning, training, recipe analysis and development, marketing, etc.
Oversee completion of special activities cost reports for special functions.
Evaluate Food Service Managers and assist them with the evaluation of Satellite Lead Hourly Worker positions. Approve evaluations of Food Service Assistants and Food Service Hourly Workers after completion by managers.
Perform other duties as assigned.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EXPERIENCE 3-5 years minimum supervisory experience in Institutional Food Service Management, including working knowledge of school cafeterias preferred or minimum of 3 years experience in School Food Service Management, including operation of a financially sound operation. .
EDUCATION AND TRAINING Bachelors or associates degree in a nutrition or food service related field preferred. Equivalent experience will be considered
CERTIFICATES, LICENSES, REGISTRATIONS Valid Colorado driver's license and Manager Training required for hire. Jefferson County Food & Nutrition Services Manager Training must be acquired within six months of hire. Certification from ASFSA (American School Food Service Association) preferred but not required for hire.
SKILLS, KNOWLEDGE, & EQUIPMENT Organizational, interpersonal, communication, marketing, basic math, leadership and supervisory skills. Knowledge of child nutrition programs. Operating knowledge of site kitchen equipment, van/truck, and office equipment within 3 months of hire. Working knowledge of computers required for hire and point of service (POS) system, including Horizon System within probationary period.
DECISION MAKING Requires independent decision making with regards to specific rules and regulations concerning the Federal USDA school lunch/breakfast program. Must be able to present appropriate choices to each operation that support District and department policies and procedures as well as state and federal rules and regulations. Requires independent judgment and ability to evaluate a solutions capability to solve the problem. Failure to pay close attention to the Food Safety and Sanitation factors used in any food service site could result in food borne illness to students, school staff or co-workers. Resolution requires the manager and staff to adhere to proper food production procedures and sanitation standards. The supervisor must communicate expectations to the manager and monitor each of their sites appropriately. Errors could potentially result in substantial embarrassment and/or cost to the District.
COMMUNITY RELATIONS Daily contact with classified staff within the department to discuss routine internal matters, obtain/furnish information, resolve routine corrections/adjustments, maintain relationships, and negotiate controversial matters; with classified staff outside department to obtain/furnish information and interpret policy; with professional staff within department to obtain/furnish information and recommend policy; with students and parents to negotiate controversial matters; and with vendors, contractors, engineers, developers to resolve routine corrections/adjustments. Weekly contact with professional staff outside department to obtain information, resolve routine corrections/adjustments, interpret policy, and maintain relationships; with citizen or patron committees to negotiate controversial matters; and with the general public and community members to maintain relationships. Monthly contact with Colorado Department of Education and Health Department to resolve routine corrections/adjustments. Annual contact with auditors to resolve routine corrections/adjustments.
SPAN OF CONTROL Directly supervises 17-18 direct reports and indirectly supervises 40-60 indirect reports in the Food and Nutrition Services Department. Positions supervised include Preparation Managers, Satellite Managers, Utility Workers, Van Drivers, Food Service Workers, Substitutes and Cashiers. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include assisting Supervisor/Manager with the hiring by submitting a requisition form for a vacancy of a full-time manager or food service worker to the Food and Nutrition Services Human Resources staff who follows the District interviewing and selection process for advertising, bidding, conducting panel interviews, and selecting the most qualified candidate to fill a vacancy. The position recommends to department administration the candidates they believe meet the qualifications and requirements of the job. In the event of a part-time Food Service Worker vacancy, this position ensures that the Food Service Site Manager trains and develops substitutes to prepare them for promotion to hourly worker status. This position is responsible for evaluating and disciplining employees and may recommend terminations. This position is directly responsible for 17-18 employee evaluations.
EDUCATIONAL DELIVERY Support the schools and students by assuring that the school food and nutrition service staffs provide high quality nutritious meals to the students and school employees. This position is responsible for supervising and training food service staffs to ensure that the kitchens are clean, safe and well maintained. This position regularly inspects up to 18 food service sites to ensure all students are given the opportunity to consume a quality meal. The majority of time is spent on the school sites.
COMPLEXITY OF WORK Work is self-directed and assigned by department administrators. Requires independent thinking, ability to organize and prioritize work; excellent problem solving skills to maintain operational efficiency and effective customers service; and ability to use independent judgment when managing personnel. This position must be able to compile and interpret data, have working knowledge of school food and nutrition, and ability to effectively communicate with others.
The physical demands, mental functions, and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
PHYSICAL DEMANDS While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, or crouch. The employee must regularly lift and/or move up to 25 pounds. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities for this job include close vision, distance vision, color vision, peripheral vision, and depth perception.
MENTAL FUNCTIONS While performing the duties of this job, the employee is regularly required to communicate, coordinate, instruct, compute, evaluate, use interpersonal skills, and negotiate. The employee is frequently required to compare, analyze, copy, and compile.
WORK ENVIRONMENT While performing the duties of this job, the employee is frequently exposed to wet or humid conditions (non-weather) and exposed to moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outdoor weather conditions, extreme heat (non-weather), and risk of electrical shock. The noise level in the work environment is usually moderate.
