Food Service Supervisor - High School

SANTA ANA UNIFIED SCHOOL DISTRICT

FOOD SERVICE SUPERVISOR_HIGH SCHOOL

BASIC FUNCTION:

Under the direction of the Director of Food Service, plan, direct, schedule and supervise the food service operation at a high school in which school lunches and staff meals are prepared and served; and, when assigned, prepare lunches or items to be transported to other schools.

DISTINGUISHING CHARACTERISTICS:

This classification is distinguished from other Food Service Supervisor positions in that incumbents are assigned to a high school cafeteria where food for Type A lunches is prepared. Incumbents supervise a greater number of food service employees and direct the preparation and serving of food items such as meats, soups, sauces, gravies, vegetables, and desserts.

REPRESENTATIVE DUTIES:

Review District menus to plan, estimate and order meals. E

Requisition food from vendors or warehouses in quantities needed to prepare the meals needed. E

Supervise the preparation of main dishes, desserts and other food items. E

Train, assign, supervise and evaluate subordinates. E

Assign personnel and tasks to meet deadlines; ensure foods are prepared on schedule. E

Supervise portion control, wrapping, arranging and storing of foods; inspect foods for quality and attractiveness. E

Accept and sign for deliveries. E

Maintain nutrition and cost records; prepare and maintain other reports and records as necessary; prepare and maintain food and supply inventories on a regular basis. E

Supervise the safe handling of monies collected from the sale of food. E

Supervise safe and effective use of food service equipment and utensils. E

Ensure health, safety and sanitation requirements are being met. E

Count and balance daily cash receipts; prepare money bags for pickup by armored transport. E

Plan additional menus as necessary. E

Prepare and dispense lunch tickets. E

Program and operate the Accu_Tab electronic lunch tabulator; operate calculator and other equipment used in performance of duty. E

REPRESENTATIVE DUTIES: (CONTINUED)

Confer with the Director of Food Service regarding operational problems, improvement of service, change in menus or items sold. E

Perform related duties as assigned.

KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:

A wide variety of standard recipes.

Efficient, sanitary and safe food handling practices.

Operation of food service equipment.

Basic math.

Supervision, training, and performance appraisal techniques.

Oral and written communication skills.

ABILITY TO:

Plan, organize, direct and supervise a large scale food service program.

Plan, organize and supervise the work of others.

Count, add, subtract, multiply and divide four_digit numbers.

Understand and follow oral and written directions.

Order, heat and serve large quantities of pre_packaged lunches. Schedule heating of pre_packaged lunches under rush conditions. Maintain records and prepare simple reports.

Estimate food and supply needs.

Establish and maintain effective working relationships with others.

Work independently with little direction.

Operate electronic tabulator.

Apply arithmetical computations relating to recipe conversions, cost control and inventory preparation.

EDUCATION AND EXPERIENCE:

Any combination equivalent to graduation from high school and three years of experience in preparing food in a large-scale food service operation, including one year of experience in a supervisor capacity in a school lunch program. Course in quantity food preparation, nutrition and sanitation desirable.

WORKING CONDITIONS:

ENVIRONMENT:

School cafeteria environment.

PHYSICAL ABILITIES:

Hearing and speaking accurately to exchange information.

Seeing to monitor proper measurements and read materials.

Walking and standing for extended periods of time.

Bending at the waist, kneeling or crouching.

Reading over head, above the shoulders and horizontally.

Lifting, carrying, pushing or pulling objects, normally not exceeding thirty (30) pounds.

Accommodation may be made to enable a person with a disability to perform the essential functions of the job with or without reasonable accommodation.

Board Approved: (12/82 11/91) 5/01

Requirements / Qualifications

Requirements / Qualifications