MANHATTAN BEACH UNIFIED SCHOOL DISTRICT FOOD SERVICE SUPERVISOR DEFINITION Under the direction of the Director of Food Services, the Food Service Supervisor coordinates the operation of the District’s central kitchen, and catering. Assists staff in the performance of their assigned duties. CLASS CHARACTERISTICS This is a full first-level supervisor class. Incumbents assign, schedule, monitor, train, check and correct the work of assigned staff; participate in the selection of personnel; advise subordinates of standards of performance, observe and document performance, and prepare periodic and special evaluations of performance. Incumbents prepare supporting documentation and recommend employee recognition and discipline; process formal and informal grievances; counsel employees on matters related to performance and employment status; develop work procedures of the unit; make oral and written directives; interpret, enforce and apply policies and regulatory requirements controlling the work of the unit. Incumbents must be prepared to participate fully in the full range work of the central kitchen. EXAMPLE OF DUTIES* The tasks listed in this section are representative of duties assigned to positions in this class. This list is not intended to be an exhaustive list of all of the tasks assigned to positions in the class, and it is not expected that all of the tasks listed are necessarily assigned to all positions in the class. •Plans, organizes, and supervises the food service operation following established procedures. •Coordinates the activities of the central kitchen, satellite sites and catering staff. •Assumes responsibility for timely delivery of all necessary food and supplies to all serving locations. •Orders appropriate quantities of food and supplies and assure proper storage and authorized use of same. •Checks goods received against requisitions and invoices and contacts warehouse personnel or direct-delivery vendors to correct errors. •Assumes responsibility for the quality and quantity of foods prepared and portions control. •Follows approved housekeeping and safety practices to assure that sanitary and safe conditions are maintained in the kitchen, food serving areas and in dining areas. •Maintains high standards of sanitation and safety involving the receipt, storage, handling, preparation and service of food. •Prepares, forwards and maintains detailed records and reports required by the Food Service Department including production plans/records and reports pertaining to inventory, personnel, and the number of meals prepared/served. •Participates in selection of food service personnel. •Provides on-the-job training to develop maximum efficiency and safety. •Supervise the food service staff by preparing work schedules, assigning and directing work, enforcing work production standards, evaluating work performance, and recommending disciplinary action when necessary. •Supervises and participates on an emergency basis in the preparation, cooking and service of food for students and staff. •Assure that menus meet the meal requirements specified by the U.S. Department of Agriculture and the state that standardized recipes, approved price schedules and portion controls are followed. •Tests, develops and standardizes recipes to assure compliance with district, state, and/or federal nutritional requirements. •Follows prescribed procedures to protect the anonymity of students who qualify for free or reduced price meals. •Utilizes cost control procedures to avoid unwarranted food service operating costs and to stay within budgeted funds. •Initiates requests for equipment repairs or replacement. •Plans, orders and supervises preparation of food items for catering events. •Works for harmonious relationships with school personnel, parents and students. •Assumes responsibility for the total operation of Food Services in the absence of the Director. •Performs other work related duties as required or assigned. QUALIFICATIONS Knowledge of: •Principles and methods of planning, preparing and serving meals in large quantities according to appropriate sanitation and safety procedures. •The use and care of large food preparation equipment. •Health and safety rules and regulations pertaining to operation of an institutional food service operation, including appropriate sanitation procedures. •Principles and techniques of supervision including motivation and team building skills. •Basic knowledge of nutrition as it applies to school age children. •Principles of cost control and records. •Basic math. Ability to: •Use a computer to assemble and analyze data. •Plan, organize and direct the work of food service personnel. •Organize, schedule and direct the operation of a large-scale food preparation program. •Estimate and order appropriate quantities of supplies needed for use in preparation of daily lunch and breakfast menus. •Prepare high quality food in quantity and to prepare required servings within budget limitations. •Operate standard and specialized food service equipment. •Lift or move objects weighing up to 40 pounds. •Keep accurate records and prepare written reports such as production/distribution work sheets and inventories. •Analyze situations and adopt effective courses of action; regularly meet schedules and timelines. •Understand and implement both oral and written directions. •Operate a motor vehicle in a safe manner. •Establish and maintain cooperative-working relationships with those contacted in the course of work. •Supervise, train and evaluate the work performance of the food service staff, student employees or volunteers. •Read and write at the level required for successful job performance. •Make arithmetic computations. TRAINING AND EXPERIENCE Any combination of education and experience that would likely provide the required knowledge and abilities for carrying out the duties and responsibilities of positions in this classification. Such education and experience would typically be gained as follows: Three (3) or more years of experience in food service management, as well as related formal training and /or Bachelor’s Degree. LICENSE Possession and maintenance of a valid California driver’s license. PHYSICAL ABILITIES AND WORKING CONDITIONS OF CONTINUED EMPLOYMENT The Physical Abilities and Other Conditions of Continued Employment and the Associated Tasks listed in this section are representative of, but are not intended to provide an exhaustive list of Physical Abilities and Other Conditions of Continued Employment and Associated Tasks which may be required of positions in this class. Manhattan Beach Unified School District encourages persons with disabilities who are interested in employment in this class and need reasonable accommodation of those disabilities to contact the Personnel Department for further information. To perform tasks such as to: Read recipes and complete forms Detect spoiled food Hearing Understand speech over a telephone Hear sounds which warn of potential danger Have tolerance to be exposed to noisy conditions To perform tasks such as to: Take phone orders and order supplies Operate food service machines Work around food service machines Speech: Speak with a level of proficiency and volume to be understood over a telephone To perform tasks such as to: Take phone orders and order supplies Direct employees Upper Body Mobility: Use hands and fingers to feel, grasp, and manipulate small objects, manipulate fingers, twist and bend hands at wrist and elbow Extend arms to reach outward and upward Use hands and arms to lift objects Turn, raise, and lower head Twist and bend at torso To perform tasks such as to: Make change and complete forms Store food and inventory supply room Prepare ingredients Lower Body Mobility: Walk on even surfaces Stoop Stand for prolonged periods of 4 hours Step over objects To perform tasks such as to: Accomplish duties in a kitchen area Put food away Move safely around kitchen Strength: To lift, push, pull, and/or carry objects which weigh as much as 30 pounds on a frequent basis To perform tasks such as to: Conduct inventory; transport products to serving lines Smell: Distinguish strong odors which may warn of equipment malfunction or danger To perform tasks such as to: Operate food service equipment Detect spoiled food Environmental Requirements: Constant work interruptions High noise level Frequent and extreme changes in temperature/temperature extremes Exposure to harsh chemicals/toxic conditions Work performed in confined spaces Work independently Work cooperatively with others To perform tasks such as to: Respond to questions, receive deliveries and direct food service workers Work with food service machines To perform tasks such as to: Transport food in and out of walk-in-freezer Sanitize and clean food area and equipment Transport materials to and from freezer Perform duties with minimum direction and in absence of director Coordinate food preparation and direct workers Mental Requirement: Read, write, understand, interpret, and apply routine information Math skills at basic level Listen Demonstrate Give verbal/written instruction Write/compose at a basic level To perform tasks such as to: Prepare reports; read guidelines Make on-the-spot decisions to substitute food, change worker assignments, and respond to emergency Convert units of measurement; prepare sales reports effectively plan and assign work to food service worker Develop recipe; write simple memos Other Conditions of Continued Employment: •Speak English at a conversational level •Comply with rules and regulations of the Classified Service and provisions of labor agreements