School District Food Service Supervisor

School Dsitrict Food Service Supervisor

QUALIFICATIONS:

1. Minimum of three (3) food service experience required per the National School Lunch Program.

2. Food Service Sanitation Certification required.

3. Required Education:

• High school diploma (or GED) and at least three years of relevant experience in school nutrition programs; or
• Associate’s degree or equivalent educational experience in specific academic majors*, and at least one year of relevant school nutrition programs experience; or
• Bachelor’s degree in any academic major, and at least 1 year of relevant school nutrition programs experience; or
• Bachelor’s degree in any academic major, and State-recognized certificate for school nutrition directors; or
• Bachelor’s degree, or equivalent educational experience in specific academic majors*.

* Specific majors/areas of concentration: food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field.

GOALS:

• Provide each student with highly nutritious food in a clean, cheerful atmosphere.
• Plan, organize, direct, administer, and assume the responsibility of the district food service program according to policies approved by the Board, ISBE, and USDA NSLP.
• Recommend policies, procedures, and direction for food service operations.
• Serve as consultant on matters regarding food service operation and nutrition education.
• Keep current with best practices and requirements as they relate to the job assignment.

REPORT TO: Chief School Business Officer

RESPONSIBILITIES:

• Hire, assign, evaluate and supervise all food service personnel.
• Develop and implement a professional learning plan annually including food service sanitation licensure per Federal, State, and local regulations for all food service personnel.
• Maintain District membership in the Northern Illinois Independent Purchasing Cooperative (NIIPC) and represent the District at mandatory NIIPC meetings.
• Prepare for and complete all required State and Federal reports, reviews and audits.
• Develop USDA compliant lunch and breakfast menus for all cafeterias then visit periodically to observe preparation and serving techniques for efficiencies and to ensure health and safety compliance.
• Work with District administrators to plan and prepare refreshments as needed for District sponsored meetings/activities.
• Maintain a District lunch web page to promote the District lunch program and provide relevant information including menus to students, parents, and staff.
• Welcome suggestions from students or student groups in regards to food prepared and implement if/where possible within the rules and regulations of the USDA National School Lunch Program.
• Serve on the District Wellness Committee and provide input as needed to District Wellness Policy.
• Maintain all required food service records including a monthly inventory of all food service equipment and supplies by building unless otherwise required by State and Federal rules/regulations for all District kitchens.
• Administer USDA National School Lunch, Breakfast, Special Milk, Snack, Afterschool Snack, and Summer Feeding programs as applicable.
• Complete all applications for Federal subsidies by required deadlines.
• Maintain the District Free and Reduced Lunch Program, including application and approval process.
• Access the ISBE website monthly to obtain and update direct certification role.
• Complete annual verification of free and reduced-price lunch applications.
• Complete annual applications for government commodities and plan to utilize the program to the fullest extent possible to subsidize the food service program.
• Collect lunch money, process online lunch payments, prepare deposits, and account for all lunch program revenues and expenditures, standardizing cafeteria accounting procedures to those required by District auditors.
• Verify all food service program bills/invoices with purchase orders (where applicable) for accuracy including quantities, pricing, shipping/handling costs, extended pricing, and totals before presenting to the District Office for payment.
• Review and evaluate all requests from food service personnel and make recommendations for purchase or replacement of food service equipment to assist in preparation of the annual food service budget.
• Collect all food service personnel time cards, verifies hours worked, paid time off (where applicable), and work with the district bookkeeper to verify food service personnel payrolls.
• Prepare bid specifications and general conditions as dictated by Board Policy or State statutes to ensure compliance with applicable USDA rules and regulations including any cooperative/joint bidding with other regional school districts -- milk, bread, etc.
• Perform other duties necessary for administration of the District Food Service Program or as assigned by the CSBO or Superintendent.

ESSENTIAL JOB FUNCTIONS:

• Working knowledge of computers, internet, spreadsheets, word processing, and email.
• Ability to maintain confidentiality at all times.
• Accuracy when working with numbers, money, and accounting.
• Ability to lifting up to 50 pounds.
• Ability to master the basics of all subordinates in order to substitute for the head cook, assistant cook, and lunch clerk if needed.
• Ability to stand for up to 6 hours when substituting for staff.
• Willing to use own car to move equipment/supplies from building to building as needed.
• Excellent customer service skills when dealing with students, parents, staff, and general public.

Terms of Employment: 200 days annually; 8 hours daily; unpaid lunch break; salary; Major Medical and Dental benefits provided; ancillary benefits offered.

Evaluation: Performance of this job will be evaluated in accordance with provisions of the Board of Education’s policy on evaluation of support personnel.