SUPERVISOR - FOOD SERVICES

DEFINITION:

Under general direction, coordinates and supervises the District food service program; reviews and evaluates the operations of the food service program; supervises and coordinates the activities of food service employees; does other related work as assigned.

DUTIES:

Inspects, reviews and evaluates food preparation methods and procedures; maintains quality and portion control systems; may demonstrate correct methods and techniques in the preparation of foods; assists in the orientation and inservice training of cafeteria personnel; establishes and maintains procedures to ensure clean, orderly, safe and sanitary conditions within the food preparation area; maintains complete and accurate records, and inventories, prepares clear, accurate and concise reports as required; may assist in the recruitment, selection and assignment of food service personnel; plans the efficient ordering and purchasing of cafeteria supplies; may load and transport food service items, mail and supplies to schools.

EMPLOYMENT STANDARDS:

Knowledge of:

• sanitation and safety laws and practices
• procedures, methods, techniques and equipment used in the preparation of food
• preparation of foods which are nutritionally balanced and attractive to children
• requirements of the Type "A" school lunch program
• principles, methods and techniques of supervision and training
• principles and procedures of efficient quantity purchasing of food stuffs

Ability to

• maintain a good driving record and qualify for district vehicle insurance coverage
• assist in the coordination and supervision of the food services operations
• demonstrate proper food preparation methods and techniques
• analyze and devise efficient and effective food service operational methods
• supervise and evaluate the work of others
• establish and maintain records
• understand and carry out oral and written directions
• establish and maintain cooperative working relationships with others
• lift and carry up to 50 lbs.
• complete requirements for food handler's certificate

Experience:

• one to two years of quantity food preparation and facility maintenance in a commercial, institutional, or school cafeteria setting

Education:

• equivalent to the completion of twelfth grade

License Required:

• possession of a valid California Motor Vehicle Operator's license
• possession of a valid Food Handler's Certificate

PHYSICAL DEMANDS:

The physical demands 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.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; talk or hear; and taste or smell. The employee is occasionally required to reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.

The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

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.

While performing the duties of this job, the employee occasionally works in outside weather conditions and is occasionally exposed to extreme cold and extreme heat.

The noise level in the work environment is usually moderate.

Range: On Supervisory Salary Schedule

8/4/94