Food Service Field Supervisor

Food Service Field Supervisor JobID: 5717

Position Type:

Food Service and Warehouse

Date Posted:

4/9/2024

Location:

Alameda Middle School

  Additional Information: Show/Hide

POSITION TITLE: FIELD SUPERVISOR - FOOD SERVICE DEPARTMENT

LOCATION: Alameda Middle School

POSTING DATE: April 9, 2024

CLOSING DATE: For best consideration please apply by April 16, 2024. However, position will be open until filled.

ADDITIONAL INFORMATION: Eight hours per day

DAYS: Nine month position

SALARY SCHEDULE: Rate of pay will be $17.22 per hour

START DATE: ASAP

BENEFITS INFORMATION: Medical, Dental, Vision, Life Insurance and Public Employees Retirement are available to Classified

employees who work at least half time (20 hours per week) or more in a regular position.

EMPLOYMENT INFORMATION: Must apply on-line with AppliTracks. If you are currently working for the School District, please apply

with an Internal Application. All others will use the External Application. A Resume, Letter of Interest and 3 signed Letters of Reference are required.

JOB DESCRIPTION:

Responsible for the management of school food service activities at assigned schools; performs related work as required.

Primary Function

The principal function of an employee in this class is to manage the activities of the school food service program at assigned sites; supervising menus, safe food preparation and storage, and cleaning of food services areas; ordering and inventory of supplies; preparing production sheets and daily food count records; receiving, reconciling, and making bank deposits; developing work schedules, training and evaluation work of food service staff; and preparing required reports for the Pocatello School District. The responsibilities range from managing an operation where food is prepared on-site to satellite faciltiies where most of the components of the meals are delivered. The field supervisor position requires strong organizational skills, supervisory skills, and computer knowledge and ability to perform work accurately with numerous and frequent interruptions. Work is conducted independently and performed under the general supervision of the Food Serivce Coordinator and Assistnt Coordinators. The principal duties of this class are performed in an educational institution commercial kitchen setting. Working with commercial kitchen equipment may involve related hazards. Work requires standing for long periods of time, and employee is frequently exposed to heat from steam pots and/or ovens and cold from coolers, and freezers. Work requires physical exertion and lifting (e.g. cases of canned foods, frozen food etc.).

Essential Duties and Responsibilities (will vary by assignment)

• Supervises, trains and evaluates staff at assigned sites;

• Organizes daily work, makes work schedules and assignments;

• Listens to staff concerns and develops and implements solutions;

• Monitors and approves free and reduced applications

• Maintains data on chasiering system, acts as cashier, balances cash register and makes daily bank deposit;

• Prepares required reports (i.e. payroll documentation, inventories, food and supply orders);

• Supervises the preparation, serving and packaging of meals to insure guidelines of menu, dietary requirements, and the standard of appearance, taste, temperature, and sanitation are followed;

• Follows all health department and HACCP regulations; monitors the proper care cleaning of food service areas, storage of equipment and utensils;

• Maintains inventory of food supplies, and kitchen items;

• Performs all work duties and activities in accordance with District policies, procedures and safety practices.

Other Duties and Responsibilities

• Assist with maintaining cashiering system;

• Assist Dietitian with recipes and menus;

• Monthly Inventory

Competency Requirements:

Knowledge of:

Methods and materials used to prepare food for large-scale production;

Use and care of cooking utensils and equipment;

Sanitation and safety practices used in food handling and preparation;

Knowledge of nutrition;

Supervisory and organization skills

Ability to:

• Calculate volume measurements used in cooking;

• Communicate effectively, both verbally and in writing;

• Establish priorities and work within time constraints and deadlines;

• Operate commercial kitchen equipment (i.e. mixers, dishwashers; convection oven, slicers, tilt skillet, warmers, etc.);

• Operate a computerized cashiering system and use program applications appropriate to assigned duties;

• Follow written and oral instructions.

• Communite effectively and establish working relationships with students, food service staff, other employees, administrators, and the public;

• Perform multiple tasks simultaneously, including handling interruptions, and return to and complete tasks in a timely manner;

• Work independently, with minimal supervision, and make appropriate decisions in the absence of a supervisor;

• Maintain student and family confidentiality in regards to free and reduced meal benefits and employee supervision confidentiality.

Acceptable Experience and Training

High school diploma or GED equivalency is preferred; and

Experience in commercial food service; or

Any equivalent combination of experience and training which provides the knowledge and abilities necessary to perform as an effective and

competent field supervisor.

Essential Physical Abilities

Sufficient clarity of speech and hearing or other communication capabilities, with or without reasonable accommodation, which permits the

employee to understand verbal instructions and to communicate effectively on the telephone and in person;

Sufficient visual acuity, with or without reasonable accommodation, which permits the employee to comprehend written work instructions; operate computerized cashiering system, commercial kitchen equipment, and organize documents and materials;

Sufficient manual dexterity, with or without reasonable accommodation, which permits the employee to operate computerized cashiering system and commercial kitchen equipment;

Sufficient personal mobility, flexibility, and balance, with or without reasonable accommodation, which permits the employee to work in various kitchen locations, with computerized cashiering system, and to lift or move objects that weigh up to 50 lbs.

Job tasks may require, with or without reasonable accommodation, climbing, stooping, kneeling, crouching, reaching, standing, walking, lifting, grasping and repetitive motions.