STOCKTON UNIFIED SCHOOL DISTRICT FOOD SERVICE OPERATONS SUPERVISOR DEFINITION Plan, organize and supervise the preparation, serving, packaging, and transportation of meals to school sites and/or on-site cafeterias, snack bars, central kitchens; ensures that the kitchen areas are maintained a clean and sanitary environment; train and supervise food service personnel; and perform related duties as assigned. SUPERVISION RECEIVED AND EXERCISED Receives general direction from the Director of Child Nutrition/Food Services, and exercises direction over cafeteria managers at assigned schools. EXAMPLES OF DUTIES – Duties may include, but are not limited to, the following: Supervise and direct the preparation of food, serving, packaging and/or transportation of food service to students and district personnel. Organize and schedule menu production to ensure all meal requirements are met per the National School Lunch and Breakfast Programs, and district requirements. Organize all kitchen work activity to ensure that all equipment and supplies are available to the production staff to meet student demands and meal program requirements. Arrange for proper storage and use of all food and non-food supplies. Responsible for timely orders of food, non-food and equipment supplies. Sets standards for efficient and sanitary practices in food preparation and work areas. Complete all documents required by state, federal and department guidelines, including but not limited to, meal productions sheets, transport sheets, payroll forms, inventory and other related documents. Supervise and train staff in meal production techniques, sanitary kitchen and food handling practices, student service, personal hygiene and other requirements. Responsible for all monies and daily summaries collected at the school site. Maintain regular and prompt attendance in the workplace. Performs other related duties as assigned. QUALIFICATIONS Knowledge of: •Principles and methods of quantity food preparation •Proper food handling and storage techniques for hot food and other related food items •Sanitation principles applicable to serving and storage •Operation and maintenance of large and small food service equipment •Computing proper amounts of foods and on-food supplies •Principles and techniques of employee supervision, training and evaluation Ability to: •Supervise and personally participate in the preparation of food for all food service •Operate all equipment in food service areas •Maintain all written documentation as required •Effectively train, supervise and evaluate food service assigned personnel •Follow oral and written directions •Maintain cooperative working relationships with others Experience and Education: Any combination of education, training and experience equivalent to graduation from high school and: •Five (5) years of increasingly responsible experience in quantity food preparation in a large public or commercial establishment and one (1) year of which must have involved performing duties comparable to those of a Cafeteria Manager III License and Certificates: •Possession of a valid California driver’s license •Valid First Aid and CPR certificates must be obtained within sixty (60) days from date of hire •Completion of an approved Food Sanitation course is required immediately after employment WORKING CONDITIONS: ENVIRONMENT: Food service environment. Subject to heat from ovens. Must wear closed toe shoes. PHYSICAL DEMANDS: Employee in this position must have/be able to: •Standing for extended periods of time. •Enter data into a computer terminal/typewriter and operate standard office equipment. •Sit for extended periods of time. •See and read a computer screen and printed matter with or without vision aids. •Hear and understand speech at normal levels and on the telephone, with or without hearing aids. •See, hear and speak with/without assistive devices sufficient to communicate effectively with others. •Dexterity of hands and fingers to operate food service equipment. •Reach overhead, above shoulders and horizontally. •Frequent forceful grasping. •Walk and bend at the waist, kneel or crouch. •See to monitor food quality and quantity. •Lift and/or carry up to 40 lbs to waist height for short distances. •Occasionally lift and/or carry up to 50 pounds to waist height for short distances. •Push or pull up to 75 lbs for short distances. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes.