Address
Form of workNutrition Services Catering Supervisor
Location: Nutrition Services Office
Schedule: 7:00am-3:30pm, Monday - Friday
Work Year: 260 paid days per year
JOB SUMMARY:
Under the direction of the Director of Nutrition Services, coordinates and manages a catering and special events program; participates in the kitchen production work including school site BBQ, summer feeding program, adult menus, catering truck, and vending services. The Nutrition Services Catering Supervisor supports the equity work of the district by providing students and staff freshly prepared meals that exceed USDA nutrition requirements.
ESSENTIAL FUNCTIONS:
KNOWLEDGE OF:
ENVIRONMENT:
With or without reasonable accommodations
Board Approved: September 12, 2023
Location: Nutrition Services Office
Schedule: 7:00am-3:30pm, Monday - Friday
Work Year: 260 paid days per year
JOB SUMMARY:
Under the direction of the Director of Nutrition Services, coordinates and manages a catering and special events program; participates in the kitchen production work including school site BBQ, summer feeding program, adult menus, catering truck, and vending services. The Nutrition Services Catering Supervisor supports the equity work of the district by providing students and staff freshly prepared meals that exceed USDA nutrition requirements.
ESSENTIAL FUNCTIONS:
- Analyze catering operations for food and labor costs; recommend implementation of improvements in service, equipment, food preparation, personnel assignments and facilities to assure fiscal efficiency.
- Supervise and train assigned personnel; participate in employee selection; make modifications to assignments; set priorities.
- Shop, order, prepare, cook and deliver food for all assigned events.
- Analyze and compare food orders for catering events with available historical data.
- Identify questionable orders and take appropriate action to reconcile potential discrepancies and recommend allowable alternatives.
- Monitor special equipment on hand to assure availability for distribution.
- Communicate with the Nutrition Services Office to resolve ordering, supply, distribution and serving problems.
- Research and develop menus in collaboration with the Nutrition Services Director and Nutrition Services Supervisor.
- Create catering menus, including Adult Food for Breakfast and Lunch options.
- Serve as the supervisor for catering programs and special event activities.
- Implement approved programs in areas of cost control, employee training, quality control and food preparation.
- Monitor payroll-related record-keeping and assure proper reporting of time worked and absences.
- Assure compliance with Federal, State and local laws and regulations; and District requirements concerning such matters as sanitation, safety, program administration and nutritional standards.
- Monitor, review, correct and submit records, reports and other management information, assuring timelines of submission.
- Provide basic instruction to subordinates in assigned job tasks; provide on-the-job training to those assigned.
- Report operational problems to the assigned manager; assure proper utilization, care and repair of equipment.
- Recommend modifications of work procedures and schedules to meet special needs and conditions; make oral and written directives.
- Assign available substitute workers to work locations and assignments in accordance with established priorities.
- Utilize automated record-keeping software and computer terminals to monitor and maintain records and to generate reports.
- Serve as a member of the Nutritional Services Department and Lemon Grove School District management team.
- Serve on assigned committees and advisory groups
- Perform related duties as assigned.
KNOWLEDGE OF:
- Advanced concepts of work simplification, safety, sanitation, Hazard Analysis and Critical Control Points (HACCP) Procedures, and work scheduling as applicable to District-wide food service operations.
- Advanced principles of large quantity food preparation, distribution and serving materials, methods and equipment.
- Food ordering and storage practices.
- Proper utilization and care of food service equipment.
- Record-keeping and report preparation.
- Principles of supervision and training.
- Business mathematics.
- Plan, assign, schedule, train, review and evaluate the activities and work performed by assigned personnel assigned to catering operations.
- Operate food preparation equipment found in large scale food preparation operations.
- Apply free and reduced price application, procedures and guidelines.
- Apply applicable Federal, State and local laws, regulations and procedures involving school fund preparation, distribution and service.
- Analyze, interpret and apply technical operations and procedures, rules and regulations applicable to the assigned areas of responsibility.
- Prepare clear, complete and concise reports, directives, recommendations and work procedures.
- Operate a computer input/output device to utilize applicable word processing and record keeping programs.
- Make accurate mathematical calculations.
- Analyze situations carefully and adopt effective courses of action.
- Communicate effectively, both orally and in writing.
- Work cooperatively with others.
- Establish and maintain cooperative and effective working relationships with others.
- Associate of Arts degree in food management, food service or hospitality management with a concentration in restaurant services.
- Four (4) years of responsible food service experience in institutional or commercial large quantity food preparation, distribution or field operations including one year lead experience.
- Possession of a valid California driver's license and ability to maintain insurance sufficient to meet the District's insurance carrier requirements.
- Certification in American School Food Service Association Supervisor or Manager level within twelve months of employment is required.
ENVIRONMENT:
- Foodservice environment.
- Heat from ovens and cold from walk-in refrigerators and freezers.
With or without reasonable accommodations
- Prolonged standing and walking for extended periods of time, often on uneven ground.
- Hearing and seeing within a normal range.
- Dexterity of hands and fingers.
- Bending at waist, kneeling or crouching to move objects.
- Regularly lift items up to 20 pounds and or move items up to 35 pounds.
Board Approved: September 12, 2023
