Site Supervisor II

221 days/year

8 hours/day

Salary Range: $50,000 - $65,000/year

Overview:

The Site Supervisor will assist the Coordinator of Food Services in directing the total food service program to ensure an atmosphere of efficiency, cleanliness, and friendliness in which students are served nutritious and attractive meals. Assists in administering the K-12 nutrition services programs. Primary areas of responsibility include: assisting with the evaluation of cafeteria operations for efficiency and effectiveness; providing technical support to cafeteria operations; ensuring department compliance with federal, state and local guidelines; assisting with interpretation of federal, state and local regulations for all child nutrition programs; providing nutrition expertise for internal and external stakeholders; assisting Coordinator of Food Services with all aspects of cafeteria and catering operations.

Key Responsibilities:

• Coordinates the training and orientation of new substitutes in the food service department.

• Arranges for substitutes as needed.

• Visits lunchrooms daily as assigned, checking that high standards of health and safety are maintained.

• Assists with ensuring that all equipment assigned to and used by the lunch program is safe and operational.

• Assists with administering policies and guidelines.

• Prepares financial reports, federal and state reports, district reports, and other such correspondences and records as may be necessary or required.

• Understands and is able to use the point-of-sale system.

• Is able to use computer networks and make use of email and other computer software.

• Assists with all absence reporting in Aesop and payroll processing in VeriTime.

• Processes orders and requisitions as assigned.

• Assists with parent communication.

• Assists with annual audits as required.

• Facilitates varied scheduling needs for the food services department.

• Inputs and maintains purchased inventories and summaries.

• Responds to phone calls and resolve issues - kitchens, vendors, repairs, or staff related.

• Performs evaluations as assigned.

• Plans menus in compliance with federal and state nutrition guidelines monthly.

• Incorporates promotions and celebrations.

• Monitors kitchen operations as assigned.

• Assists in conducting site visits to kitchens to ensure compliance with menus and recipes.

• Monitors health inspections and provides corrective action when necessary.

• Communicates issues to the Coordinator of Food Services.

• Research staff and parent/guardian questions for resolution.

• Assists in processing applications and providing notices for free/reduced lunch eligibility.

• Assists with the coordination and operations of concessions.

• Assists with catering event preparation and facilitation.

• Processes information for accurate and timely billing.

• Attends seminars, conferences, food shows, training.

• Operates the department in the absence of the Coordinator of Food Services.

• Performs other duties as assigned.

Key Qualifications:

• Bachelor's degree or higher, or equivalent educational experience, with academic major in food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field; OR

• Bachelor's degree or higher in any academic major and a State recognized certificate for food service directors, OR

• Bachelor's degree or higher in any academic major and at least two years of relevant nutrition programs experience; OR

• Associate's degree, or equivalent educational experience, with academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field and at least two years of relevant school nutrition programs experience.

• ServSafe Certified through the National Restaurant Association and accreditation by the American National Standards Institute conference for Food Protection or the ability to demonstrate capacity to learn and obtain during first year of employment preferred.

• Experience with computer software for menu planning and nutritional analysis preferred.

• Evidence of specific training in governmental regulations related to food service and nutrition or the ability to demonstrate capacity to learn during the first six months of employment required.

Knowledge, Skills and Abilities (KSA):

• Knowledge of commercial food service operations

• Knowledge of federal and state child nutrition programs regulations: National School Lunch, School Breakfast, Fresh Fruit and Vegetable Program, After School Snack, Farm to School, etc.

• Knowledge of governmental regulations related to food service and nutrition.

• Knowledge of standard sanitation procedures for food production and food service operations.

• Ability to review, evaluate and improve cafeteria operations.

• Ability to effectively administer school nutrition programs.

• Excellent oral and written communication, human relations, and technological skills.

• Ability to work with basic mathematical and computational concepts.

• Demonstrates enthusiasm and a sincere desire to ensure the safety of all.

• Is able to accept constructive criticism or feedback.

• Demonstrates professional tact and diplomacy with administrators, staff, teachers, students, parents, and the diverse community.

• Is conscientious and assumes responsibility for individual performance.

• Anticipates problems and unforeseen events and deals with them in an appropriate manner.

• Demonstrates an ability to make proper decisions when required.

• Demonstrates loyalty to the administrative team and district.

• Participates in appropriate professional organizations and activities.

• Maintains a calm attitude and sense of control at all times.

• Maintains a high level of ethical behavior and confidentiality of information.

• Possesses the ability to be flexible and adaptable to changing needs.

Physical Demands & Work Environment:

PHYSICAL DEMANDS: The physical demands described herein 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.

• Position is mostly indoors in a climate-controlled office or building.

• While performing the duties of this job, the employee is frequently required to walk and stand. Occasionally the employee will sit and/or run.

• The employee will frequently bend or twist at the trunk while performing the duties of this job.

• The employee will frequently squat, stoop, kneel, reach above the head, reach forward and repeat the same hand motion many times while performing the duties of the job.

• The employee may routinely lift and move objects weighing 25-30 pounds.

• The employee must also have the ability to work in an environment, including extreme variations in temperatures and to operate varied technologies and commercial office equipment.

• The specific vision requirements of the job include good depth perception and occasionally being able to see objects/persons at a distance.

• The employee frequently is required to hear conversation in quiet, as well as a noisy environment and be able to tell where a sound is coming from while performing the duties of the job.

• The employee must be able to communicate to the team to give directions.

The Board of Education does not discriminate on the basis of race, color, national origin, sex (including sexual orientation and transgender identity), disability, age, religion, military status ancestry, genetic information (collectively, "Protected Classes"), or any other legally protected category, in its programs and activities, including employment opportunities.