Food Service Supervisor
About the Employer
Job Description
The Davenport Community School District is an EEO/AA employer.
• Rate of pay: $20.83 minimum, determined based on certification and experience.
Basic Function
Plans, organizes, and directs the food service program in a high school building cafeteria/kitchen under the direction of the Supervisor of Food Service and Food ü Nutrition Services Specialists in accordance with the objectives and policies established by the Food and Nutrition Services Department. Orders food, supplies, and small equipment for operation. Inventories food and supplies. Maintains proper storage conditions. Safeguards/secures food and supplies. Ensures adherence to proper safety and sanitation principles.
Menu Planning
Completes the basic menu plan by adding more choices and planning for special functions, use of leftovers, stock on hand, individual school's students likes and dislikes, and merchandising. Develops menus which comply with federal requirements and meet the nutritional needs of students.
Catering
Schedules, sets up, preparation, coordination, staff.
Food Production Records
Completes and maintains food production records as required by the Supervisor of Food Service, in compliance with federal standards. Ensures use of standard recipes and menus, meal components, requirements, proper portions, and principles of good nutrition.
Personnel
Schedules and monitors labor time/cost based on production needs. Recommendations major changes and needs to food service supervisor or food ü Nutrition Services Specialist. Delegates/assigns duties to staff as needed. Assists in guiding, training, and instructing staff. Monitors and documents employees' performance, including problems or unsatisfactory performance. Completes employee evaluations.
Discipline and Policy Enforcement
Disciplines staff as needed, in conjunction with supervisor of food service or food ü Nutrition Services Specialist when necessary.
Employee Relations
Provides instruction, direction, and support for satellite food service operations. Monitors employee absences. Coordinates substitutes as needed. Manages/resolves employee conflicts; maintains a positive working environment. Prepares and submits payroll.
Quality and Merchandising
Ensures high quality food appearance and quality. Applies merchandising and marketing techniques appropriately for the operation and service to customers. Inspects equipment periodically. Requests maintenance and needed repairs (completes work request forms). Recommends changes/additions to equipment. Assists in making the school food service program an integral part of the educational program. Plans and coordinates the operation of the cafeteria with the building principal. Serves as liaison between principal and food and nutrition services department. Sets professional example for staff. Processes and maintains free and reduced-price meal applications.
Technology and Management
Uses food and nutrition services computer hardware and software to assist in management of the operation. Performs other duties as may be assigned.
Physical Requirements of Position
The manager II is physically able to work in a standing position for prolonged periods and to walk much of the time during the day. Must be able to work in very warm surroundings; has manual dexterity to handle knives and other pieces of kitchen equipment, and is able to lift materials weighing at least 46 pounds. May be required to climb stairs.
Qualifications Required/Desired
• Must maintain ServSafe Manager certification.
• Manager II shall have successful experience in the above stated areas of responsibility.
• High school diploma or GED is required.
• Advanced training in food production, food preparation, nutrition, safety and sanitation, and interpersonal relationships is required.
• Recommended certification by the School Nutrition Association.