2023-2024 Cafeteria Supervisor I, Cherokee Middle School - Student Nutrition Services

Job Title: Cafeteria Supervisor I
Department:Student Nutrition Services
Pay Grade: F162
FLSA Status: Non - Exempt
Reports to: Director III - Student Nutrition Services
GENERAL PURPOSE
Responsible for providing support to the educational process with specific responsibilities for food service activities at two assigned Elementary locations or one Middle School location; organizing food preparation activities; supervising and assisting nutrition workers with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with mandated health requirements.
ESSENTIAL JOB FUNCTIONS

• Estimate food preparation amounts and adjust forecasting when necessary in order to meet projected meal requirements and minimize waste of food items.
• Evaluate prepared food for flavor, appearance, and temperature to present items that students and/or staff will accept.
• Implement menu plans meeting students' mandated daily nutritional requirements.
• Inspect food and/or supply deliveries verifying quantity, quality, and specifications of orders and/or compliance with mandated health requirements.
• Maintain accurate equipment temperature, food temperature, production, maintenance, and receiving logs.
• Inventory food, condiments, supplies, and equipment at specified intervals ensuring availability of items required to meet projected menu requirements.
• Maintain equipment, storage, food preparation and serving areas in a sanitary condition complying with current health standards.
• Manage assigned site/s operations providing efficient food services in compliance with established nutritional and health requirements.
• Monitor food service operations ensuring a safe, clean, and sanitary working environment in compliance with standard practices and established nutritional and health standards.
• Order food, equipment, and supplies maintaining an adequate inventory within established nutritional and budget guidelines.
• Oversee the preparation, cooking, serving, and transportation of food and beverage items ensuring appealing presentation while meeting projected meal quantities and mandated nutritional and safe food handling standards.
• Participate in unit meetings, in-service training, and workshops in order to convey and/or gather information required to perform job functions.
• Perform functions of other nutritional services positions as needed ensuring adequate staff coverage.
• Prepare a variety of documents providing written support and/or conveying information.
• Process documents, materials in order to complete and document transactions.
• Reconcile transactions maintaining account balances in compliance with established policies and procedures.
• Respond to inquiries of students, parents, staff, and the public providing information and/or direction regarding available food items and/or food service policies and practices.
• Schedule work assignments for cafeteria employees ensuring adequate coverage for daily operations.
• Order and stock food, condiments, and supplies maintaining adequate quantities and security of items.
• Supervise food service personnel as assigned maximizing the efficiency of the work force and meeting shift requirements.
• Train employees ensuring achievement of work goals and maximized performance.
• Clean utensils, equipment, storage, food preparation, and serving areas maintaining sanitary conditions.
• Serve food items that meet the required nutritional USDA guidelines.
• Perform other related duties as required/assigned.

QUALIFICATIONS AND REQUIREMENTS
Education and Experience

• High School Diploma or its equivalent.
• Minimum of five (5) years of job related experience with increasing levels of responsibility is required.

Certificates, Licenses and Other Special Requirements

• Must have a Food Handlers Safety Permit.
• Must be Servsafe Certified.
• Must pass a Pre-Placement Physical Capacities Test.
• Must have a Hepatitis A vaccination.
• Must pass a Criminal Background Clearance, the results of which must be satisfactory to the District, required.
• Possession of a valid Driver's License, with evidence of insurability.

Knowledge, Skills, and Abilities

• Knowledge of algebra and/or geometry; basic math skills and cash handling, ability to read and follow a recipe, read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions.
• Knowledge based competencies required to satisfactorily perform the functions of the job include safety practices and procedures; quantify food preparation and handling; and sanitation practices.
• Skill to perform multiple, technical tasks with a need to routinely upgrade skills in order to meet changing job conditions.
• Skill based competencies required to satisfactorily perform the functions of the job, including: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications.
• Ability to schedule a number of activities, meetings, and/or events; gather, collate, and/or classify data; and use job-related equipment.
• Ability to work with a significant diversity of individuals and/or groups.
• Ability to analyze issues and create action plans.
• Ability to collaborate and communicate effectively.
• Ability to apply critical thinking/problem solving to improve work processes.
• Ability to work as part of a team; analyze situations and make accurate decisions; work on multiple projects; and deal with frequent interruptions and changing work priorities.
• Ability to adhere to safety practices; meet deadlines and schedules; work under time constraints; and communicate with diverse groups.

Working Conditions and Physical Requirements

• Work environment is primarily inside, where the noise and temperature levels are moderate. Work is primarily in and out of refrigerators/freezer and warm kitchen environment.
• The work is medium work that requires exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
• Must possess the physical ability to perceive the nature of sounds, make rational decisions through sound logic and deductive processes, express or exchange ideas by the spoken word, substantial movements (motions) with the hands, wrists, and/or fingers, and discern letters or numbers at a given distance.
• Additionally, the following physical abilities are required: balancing, climbing, crawling, crouching, feeling, grasping, handling, hearing, kneeling, manual dexterity, mental acuity, reaching, repetitive motion, speaking, standing, stooping, talking, visual acuity and walking.