Job Description
Job Description
Title: FOOD SERVICE SUPERVISOR (effective with the 2026-2027 school year)
(8 hours per day / 210 days per year)
Reports to: Assigned administrator/supervisor
Job Objective: Manages the effective delivery/advancement of district food service operations.
Minimum • Minimum Education Requirements: Bachelor's degree (or equivalent educational experience) in a
Qualifications: related field; OR Bachelor's degree in any field and State recognized certificate for school nutrition director; OR Bachelor's degree in any field and one year of relevant food service experience; OR Associate's degree (or equivalent educational experience) in a related field and one year of relevant food service experience; OR High School diploma (or GED) and three years of relevant food service experience.
• Institutional food service and nutrition, health and safety regulation compliance skills substantiated by training and work experience including, but not limited to, all annual training requirements for School Nutrition Program Personnel.
• Complies with drug-free workplace rules, board policies and administrative guidelines/procedures.
• Embodies high ethical standards/integrity. Accepts personal responsibility for decisions/conduct.
• Exhibits consistent, impartial and resourceful decision-making skills. Interprets information accurately. Evaluates options thoroughly. Develops reasonable solutions to resolve issues.
• Holds or is qualified to obtain Serve Safe Food Protection Manager Certification.
• Maintains a record free of criminal violations that would prohibit public school employment.
• Meets all mandated health screening requirements.
Essential 1. Manages food service operations. Pursues ongoing program improvements.
Functions: Serves as an active member of the management team. Upholds board policies. Implements administrative guidelines/procedures. Upholds applicable local, state and federal laws.
• Plans/implements strategies to ensure tasks are completed within required time-frames.
• Supervises food service operations (e.g., staffing, menu planning, purchasing, food production, record keeping, etc.). Markets the program to maximize profits.
• Monitors the board-approved budget. Controls costs. Upholds fiscal accountability standards.
• Monitors inventories and reorders supplies to maintain reliable service levels. Approves invoices for payment. Prepares revenue/expense projections.
• Recommends the replacement of equipment necessary to ensure effective food services.
• Recommends equipment, supplies and service contracts. Prepares competitive bid specifications.
• Coordinates the pick-up and delivery of food service equipment and supplies.
• Assists the treasurer's office with the management of non-consumable asset records.
• Consults with administrators to evaluate food services and identify short/long-range needs/opportunities. Manages the continuous improvement of food services.
• Helps develop/implement a district-wide strategic plan. Delineates time-frames, financial/program resources, and a strategy to accomplish food service program goals.
• Cultivates relationships that promote a strong commitment of public support for the district.
• Participates in food service staff selection/orientation. Periodically updates job descriptions. Trains staff in procedures to accomplish assigned duties effectively.
• Supervises food service staff. Assumes responsibility for the results of duties delegated to staff.
• Develops work schedules. Ensures the equitable distribution of workloads. Ensures that essential services are maintained during staff absences. Approves time sheets.
• Investigates and prepares accident reports. Documents all injuries that require treatment.
• Provides staff leadership. Engenders staff enthusiasm/teamwork. Helps resolve problems.
• Implements state mandated and locally developed personnel assessment programs.
• Coordinates the planning of food service staff development/in-service training activities.
• Publishes menus. Provides appealing food choices. Monitors customer satisfaction.
• Manages food preparation activities. Helps staff meet established schedules. Ensures that meals meet USDA child nutrition guidelines. Addresses the needs of students with dietary restrictions.
• Uses standardized recipes to maintain quality control. Monitors production sheets/work progress.
• Ensures compliance with district specifications and mandated regulations (e.g., hazard analysis of critical control points, portion size, sanitation procedures, etc.). Monitors temperature controls.
• Directs serving line set up and the attractive presentation of food.
• Oversees the cleaning/sanitization of equipment and the storage/disposal of leftover food.
• Processes applications and records for free and reduced-cost lunch programs.
• Prepares an accounting of daily receipts and meals served. Prepares/makes bank deposits. Submits records to the district business office.
• Prepares documentation required for state and federal audits/reports.
• Ensures compliance with all relevant federal, state and local regulations. Anticipates/prepares for fire, health and safety inspections. Teaches staff how to operate fire/safety equipment.
• Coordinates preparation/clean-up activities for special district events. Assists with non-school use of food service facilities (e.g., rental, scheduling, set-up, etc.).
• Protects district property. Ensures that kitchen/storage areas are secured at the end of the day.
2. Exemplifies professionalism that advances the district's public image.
• Develops mutually respectful relationships with co-workers. Functions as part of a cohesive team.
• Encourages community participation in school-sponsored activities.
• Maintains a professional appearance. Wears work attire appropriate for the position.
• Maintains an acceptable attendance record and is punctual.
• Respects privacy and maintains the confidentiality of privileged information.
• Shows an active interest in the personal development of all staff/students.
• Strives to develop rapport and serve as a positive role model for others.
• Sustains an effective and positive work/learning environment.
• Takes advantage of opportunities to promote district programs.
3. Maintains open/effective communications.
• Communicates district objectives and program performance expectations to stakeholders.
• Coordinates staff meetings, conferences and other required school activities.
• Interprets district policy. Serves as an information resource for program/procedure changes.
• Prepares/maintains accurate records. Submits required paperwork on time.
• Provides prompt notification of personal delays or absences.
• Routinely interacts with food service staff to ensure complete intercommunication.
• Uses active listening and problem-solving techniques to resolve questions/concerns tactfully.
• Uses diplomacy and exercises self-control when dealing with other individuals. Respects diversity
4. Pursues opportunities to enhance professional performance.
• Keeps current with technology and other skills associated with work assignments.
• Maintains applicable credentials. Complies with all state licensure requirements.
• Works toward mastery of individualized development/performance goals as directed.
5. Takes precautions to ensure safety.
• Intervenes to prevent/stop bullying and/or inappropriate student behavior.
• Monitors safety concerns. Works with stakeholders to manage/eliminate risks. Helps update/implement the district's emergency preparedness/crisis response plan.
• Reports suspected child abuse and/or neglect to civil authorities as required by law.
• Responds to emergencies. Serves as a liaison to community services (e.g., police, fire, etc.).
• Upholds the student conduct code. Maintains high expectations for appropriate student behavior.
• Watches for situations that may indicate a problem. Initiates action to manage/eliminate risks.
• Works with staff/students to address equipment safety/security issues.
6. Performs other specific job-related duties directed.
• Assists with unexpected/urgent situations as needed.
• Manages workplace initiatives that improve productivity and advance district goals.
Working Safety is essential to job performance. Employees must exercise caution and comply with
Conditions: standard safety regulations and district procedures when involved in the following situations:
• Balancing, bending, climbing, crouching, kneeling, reaching, or standing.
• Exposure to adverse weather conditions and temperature extremes.
• Exposure to air-borne particulates, chemical irritants, combustible materials, electrical hazards, equipment vibrations, loud sounds and odors. Exposure to wet and/or slippery surfaces.
• Exposure to blood-borne pathogens and communicable diseases.
• Interacting with aggressive, disruptive and/or unruly individuals.
• Lifting, carrying and moving work-related supplies/equipment.
• Operating and/or riding in a vehicle.
• Performing repetitive tasks for prolonged periods.
• Performing tasks that require strenuous physical exertion.
• Traveling to meetings and work assignments.
• Working in proximity to moving mechanical parts.
Performance Job performance is evaluated according to policy provisions and contractual agreements adopted
Evaluation: by the Bloom-Carroll Local School District.
The Bloom-Carroll Local School District is an equal opportunity employer. This job description identifies general responsibilities and is not intended to be a complete list of all duties performed. This document is subject to change in response to student demographics, staffing factors, funding variables, modified operating procedures, program/curriculum changes and unforeseen events.
Title: FOOD SERVICE SUPERVISOR (effective with the 2026-2027 school year)
(8 hours per day / 210 days per year)
Reports to: Assigned administrator/supervisor
Job Objective: Manages the effective delivery/advancement of district food service operations.
Minimum • Minimum Education Requirements: Bachelor's degree (or equivalent educational experience) in a
Qualifications: related field; OR Bachelor's degree in any field and State recognized certificate for school nutrition director; OR Bachelor's degree in any field and one year of relevant food service experience; OR Associate's degree (or equivalent educational experience) in a related field and one year of relevant food service experience; OR High School diploma (or GED) and three years of relevant food service experience.
• Institutional food service and nutrition, health and safety regulation compliance skills substantiated by training and work experience including, but not limited to, all annual training requirements for School Nutrition Program Personnel.
• Complies with drug-free workplace rules, board policies and administrative guidelines/procedures.
• Embodies high ethical standards/integrity. Accepts personal responsibility for decisions/conduct.
• Exhibits consistent, impartial and resourceful decision-making skills. Interprets information accurately. Evaluates options thoroughly. Develops reasonable solutions to resolve issues.
• Holds or is qualified to obtain Serve Safe Food Protection Manager Certification.
• Maintains a record free of criminal violations that would prohibit public school employment.
• Meets all mandated health screening requirements.
Essential 1. Manages food service operations. Pursues ongoing program improvements.
Functions: Serves as an active member of the management team. Upholds board policies. Implements administrative guidelines/procedures. Upholds applicable local, state and federal laws.
• Plans/implements strategies to ensure tasks are completed within required time-frames.
• Supervises food service operations (e.g., staffing, menu planning, purchasing, food production, record keeping, etc.). Markets the program to maximize profits.
• Monitors the board-approved budget. Controls costs. Upholds fiscal accountability standards.
• Monitors inventories and reorders supplies to maintain reliable service levels. Approves invoices for payment. Prepares revenue/expense projections.
• Recommends the replacement of equipment necessary to ensure effective food services.
• Recommends equipment, supplies and service contracts. Prepares competitive bid specifications.
• Coordinates the pick-up and delivery of food service equipment and supplies.
• Assists the treasurer's office with the management of non-consumable asset records.
• Consults with administrators to evaluate food services and identify short/long-range needs/opportunities. Manages the continuous improvement of food services.
• Helps develop/implement a district-wide strategic plan. Delineates time-frames, financial/program resources, and a strategy to accomplish food service program goals.
• Cultivates relationships that promote a strong commitment of public support for the district.
• Participates in food service staff selection/orientation. Periodically updates job descriptions. Trains staff in procedures to accomplish assigned duties effectively.
• Supervises food service staff. Assumes responsibility for the results of duties delegated to staff.
• Develops work schedules. Ensures the equitable distribution of workloads. Ensures that essential services are maintained during staff absences. Approves time sheets.
• Investigates and prepares accident reports. Documents all injuries that require treatment.
• Provides staff leadership. Engenders staff enthusiasm/teamwork. Helps resolve problems.
• Implements state mandated and locally developed personnel assessment programs.
• Coordinates the planning of food service staff development/in-service training activities.
• Publishes menus. Provides appealing food choices. Monitors customer satisfaction.
• Manages food preparation activities. Helps staff meet established schedules. Ensures that meals meet USDA child nutrition guidelines. Addresses the needs of students with dietary restrictions.
• Uses standardized recipes to maintain quality control. Monitors production sheets/work progress.
• Ensures compliance with district specifications and mandated regulations (e.g., hazard analysis of critical control points, portion size, sanitation procedures, etc.). Monitors temperature controls.
• Directs serving line set up and the attractive presentation of food.
• Oversees the cleaning/sanitization of equipment and the storage/disposal of leftover food.
• Processes applications and records for free and reduced-cost lunch programs.
• Prepares an accounting of daily receipts and meals served. Prepares/makes bank deposits. Submits records to the district business office.
• Prepares documentation required for state and federal audits/reports.
• Ensures compliance with all relevant federal, state and local regulations. Anticipates/prepares for fire, health and safety inspections. Teaches staff how to operate fire/safety equipment.
• Coordinates preparation/clean-up activities for special district events. Assists with non-school use of food service facilities (e.g., rental, scheduling, set-up, etc.).
• Protects district property. Ensures that kitchen/storage areas are secured at the end of the day.
2. Exemplifies professionalism that advances the district's public image.
• Develops mutually respectful relationships with co-workers. Functions as part of a cohesive team.
• Encourages community participation in school-sponsored activities.
• Maintains a professional appearance. Wears work attire appropriate for the position.
• Maintains an acceptable attendance record and is punctual.
• Respects privacy and maintains the confidentiality of privileged information.
• Shows an active interest in the personal development of all staff/students.
• Strives to develop rapport and serve as a positive role model for others.
• Sustains an effective and positive work/learning environment.
• Takes advantage of opportunities to promote district programs.
3. Maintains open/effective communications.
• Communicates district objectives and program performance expectations to stakeholders.
• Coordinates staff meetings, conferences and other required school activities.
• Interprets district policy. Serves as an information resource for program/procedure changes.
• Prepares/maintains accurate records. Submits required paperwork on time.
• Provides prompt notification of personal delays or absences.
• Routinely interacts with food service staff to ensure complete intercommunication.
• Uses active listening and problem-solving techniques to resolve questions/concerns tactfully.
• Uses diplomacy and exercises self-control when dealing with other individuals. Respects diversity
4. Pursues opportunities to enhance professional performance.
• Keeps current with technology and other skills associated with work assignments.
• Maintains applicable credentials. Complies with all state licensure requirements.
• Works toward mastery of individualized development/performance goals as directed.
5. Takes precautions to ensure safety.
• Intervenes to prevent/stop bullying and/or inappropriate student behavior.
• Monitors safety concerns. Works with stakeholders to manage/eliminate risks. Helps update/implement the district's emergency preparedness/crisis response plan.
• Reports suspected child abuse and/or neglect to civil authorities as required by law.
• Responds to emergencies. Serves as a liaison to community services (e.g., police, fire, etc.).
• Upholds the student conduct code. Maintains high expectations for appropriate student behavior.
• Watches for situations that may indicate a problem. Initiates action to manage/eliminate risks.
• Works with staff/students to address equipment safety/security issues.
6. Performs other specific job-related duties directed.
• Assists with unexpected/urgent situations as needed.
• Manages workplace initiatives that improve productivity and advance district goals.
Working Safety is essential to job performance. Employees must exercise caution and comply with
Conditions: standard safety regulations and district procedures when involved in the following situations:
• Balancing, bending, climbing, crouching, kneeling, reaching, or standing.
• Exposure to adverse weather conditions and temperature extremes.
• Exposure to air-borne particulates, chemical irritants, combustible materials, electrical hazards, equipment vibrations, loud sounds and odors. Exposure to wet and/or slippery surfaces.
• Exposure to blood-borne pathogens and communicable diseases.
• Interacting with aggressive, disruptive and/or unruly individuals.
• Lifting, carrying and moving work-related supplies/equipment.
• Operating and/or riding in a vehicle.
• Performing repetitive tasks for prolonged periods.
• Performing tasks that require strenuous physical exertion.
• Traveling to meetings and work assignments.
• Working in proximity to moving mechanical parts.
Performance Job performance is evaluated according to policy provisions and contractual agreements adopted
Evaluation: by the Bloom-Carroll Local School District.
The Bloom-Carroll Local School District is an equal opportunity employer. This job description identifies general responsibilities and is not intended to be a complete list of all duties performed. This document is subject to change in response to student demographics, staffing factors, funding variables, modified operating procedures, program/curriculum changes and unforeseen events.
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