May 11, 2020

Food Service Supervising Manager

  • TrulyHired
  • Beaumont, TX, USA
Full-time Administrative

Job Description



Beaumont independent school districtJob Description
JOB TITLE:

Child Nutrition - Supervising Manager (Supervisor)

CLASSIFICATION:

Non-Exempt

REPORTS TO:

Director Food Services

PAY GRADE:

AUX

PayGrd

/ 183 Days

LOCATION:

Administration, Food Services

DATE REVISED:

1/28/2020

PRIMARY PURPOSE:

The Child Nutrition Supervisor is responsible for managing an assigned area in the District's Child Nutrition Program(s). In this assigned area, this role is responsible for directing all aspects of the daily operations, including managing assigned personnel, confirming that USDA/TDA regulations are being followed, ensuring that standard operational procedures are being met. Reviewing kitchen operation to establish that proper food preparation, presentation and storage techniques are in place is also an assigned role. This role works within the management team to plan, research and evaluate the overall food service operation to assure that the nutritional and education needs of all students are being met.

QUALIFICATIONS:

Education/Certification:
  • High School Diploma or GED required
  • Texas Association for School Nutrition (TASN) Certification, required (may obtain on the job)
  • Certified at the highest level with TASN
  • Serv-Safe Certification or equivalent, required (may obtain on the job)
  • City Food Manager, required (may obtain on the job)
Special Knowledge/Skills:
  • Knowledge of Federal, State and local laws, regulations, policies, and best practices in areas of food service management, food purchasing, and preparation of foods in food service environment; certified in FDA food safety standards and regulations
  • Knowledgeable in Child Nutrition Meal Programs
  • Demonstrate technology skills for working with kitchen equipment
  • Skill in providing educational and training assistance for Child Nutrition managers and other campus employees.
  • Skill in comprehending and evaluating facts and problems associated with student food service situations, exercising sound judgment, and taking decisive and timely action in accordance with standard operating procedures.
  • Skill in presenting information in a variety of formats
  • Ability to manage multiple complex tasks simultaneously and independently to meet deadlines
  • Ability to communicate effectively, both verbally and written, utilizing tact and diplomacy
  • Ability to maintain effective working relationships with District staff of all levels.
  • Working knowledge of all equipment in a kitchen (large scale)
Experience:
  • Minimum of four years experience in school nutrition including one year in an operational administrative/managerial capacity in a public school setting, preferably.

MAJOR RESPONSIBILITIES AND DUTIES:

Customer Service
Answer phones when in the office.Reinforce quality standards for the presentation and service of foodRespond to emails in a timely mannerCommunicate with campus administration to be made aware of campus activities, field trips or any other scheduled eventsSupport kitchen manager and staff on your assigned campuses and ensure compliance with TDA, USDA and Local lawsAttend scheduled departmental meetings- be present and be prompt. At each meeting be prepared with challenges, accomplishments and tasks taking place in assigned schools.Assist parents, student body and campus staff as needed.Visit assigned campuses regularly

School/Organizational Climate
Monitor assigned campuses to assure that food products are being prepared and served according to the approved written recipes.Assist in development, implementation, and evaluation of goals and objectives for the food and Nutrition Service Program to include monitoring and evaluation of programs, menu planning, and special catering functions.Communicate with the purchasing supervisor any product related issuesAssure production records are being correctly completed with the use of softwareReview production records weekly and retrain managers as neededApply management principals to establish and maintain high standards for quality food purchasing, distribution, preparation, and presentation.Ensure cashiers and servers understand state and federal regulations for meal patterns and portion sizes, compliance with special diets and counting and claimingCommunicate to Supervising Manager - Purchasing and Assistant Director student acceptability and menu combinations.Work and plan with the CN Team to conduct training for managers and Food Service Workers as needed.Utilize management team to assure that all audits required by TDA are completed for the summer feeding program.Utilize management team to support summer feeding marketingComplete site visit forms for assigned campuses each year before the annual deadlineCommunicate and follow up on equipment that is not working properlyEnsure that all equipment is working properly in assigned kitchensCommunicate and follow up on equipment that is not working properly
Personnel Management (to include Sanitation, Food Safety and Employee Safety)
Train managers and employees as required and as necessaryTrain staff concerning equipment in the kitchenReinforce HACCP procedures and standard operating proceduresReview and follow up on local health department violation or recommendationsReport all work related injuries to direct report immediatelyCommunicate with managers regarding swipe issues for assigned campusesCommunicate time corrections or notices to CN Dept Secretary immediatelyVerify pay scale with Department Director for summer feeding labor.Assist managers with inventory procedures and release inventory as requiredEnsure campus student roster is available at every registerEnsure all employees meet USDA Professional Standards for the School Nutrition ProgramMake on-site visits to assure accountability, safety, sanitation, customer service, and compliance with counting and claiming.Develop department education program to identify and train future managers. Program should provide for continuing training of managers and production specialists to meet state and federal regulations, ensure financial accountability, standardize food preparation, assure appropriate use and care of equipment, maintain personal safety, meet state and local sanitation standards, and enhance customer service.Supervision of the SDS Materials, coordination of purchasing the updates of the SDS materials and update managers and communicate to all staff concerning the updates.Support manager with personnel issues, conflict resolution and required record keepingDevelop short and long term goals for the assigned areaMaintain effective meal per labor hoursTransfer employees to alternate work locations as needed including pool workersAssist in interviewing and bringing new hires on boardAssist in training all staffAssist all employees with professional developmentCoordinate training with outlined expectations for all employees that serve the department during the summer feeding program.
Administration and Fiscal/Facilities Management
Reinforce standards for receiving, storing and inventory of foods and non-food suppliesAssist manager with submitting orders on timeEnforce schedules for all employees at the campus levelsCoordinate with Purchasing Supervisor to purchase products for catering eventsMaintain records and reports for child nutrition programs.Maintain working knowledge of BISD, USDA and TDA policies, procedures and regulations by attending workshops, conferences and meetings as necessary.Coordinate , Assist and manage summer feeding program annually

School/Community Relations
Maintain good public relations with students, faculty, parents, and District departments.Exercise confidentiality in the USDA Nutrition Programs.Support department with regular attendance and punctuality.Assist with service on the district's wellness team and coordinate activities at health fairs.
Professional Growth and Development
Pursue educational growth in the food service industry in the areas of technology, child and adolescent nutrition, food products, equipment, personnel leadership, training styles, waste management, and budgeting of resources.Assist the Director and the Assistant Director of Food and Nutrition Services in any capacity which will facilitate maximum success in the department.Perform other duties as assigned.Attend TDA trainings as appropriate
EQUIPMENT USED:
  • All kitchen equipment, machinery, POS, office equipment including computers, fax, calculator, and copier. This will include all equipment in school kitchens and cafeterias.
SUPERVISORY RESPONSIBILITIES:

Supervises and evaluates performance of professional and support staff at his/her assigned campuses.

WORKING CONDITIONS:

Mental Demands
  • Maintain emotional control under stress
  • Occasional prolonged and irregular hours of work
  • Expectation of professional leadership abilities
Physical Demands
  • Light lifting/carrying, reaching above shoulder, use of fingers, repetitive hand motions; frequent bending and stooping
  • Moderate stooping, bending and kneeling
  • Frequent standing, walking, pushing and pulling
Environmental Demands
  • Work indoors to conduct on-site inspections of facilities
  • Frequent district-wide travel
  • Possible exposure to some hazardous chemicals
The above statements describe the general purpose and responsibilities assigned to the job and are not an exhaustive list of all responsibilities, duties, and skills that may be required. This job description is not an employment agreement or contract. The administration has the exclusive right to alter this job description at any time without notice.

The Beaumont Independent School District does not discriminate on the basis of age, color, disability, national origin, race, religion, or sex in the educational programs or activities that it operates and is an equal opportunity employer.

  • Position Type: Full-time
Job Categories: Administrator > Director/Coordinator/Manager
Administrator > Food Services
Support Staff > Food Service
Contact Information
  • Derwin Samuels
  • 3395 Harrison Ave
  • Beaumont, Texas 77706

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