A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
The job of Director of Food Service is to ensure corporation and Administering agency regulations and goals are met; to ensure optimal utilization of personnel and resources; and to plan for and provide quality meal service for the school nutrition program and the district.
ESSENTIAL JOB FUNCTIONS
Ensures School Nutrition Program (SNP) is in compliance with all local, state, federal laws, regulations and corporation policies.
Reconciles accounts for the purpose of maintaining accurate balances and complying with corporation and administering agency regulations
Ensures compliance with process, approval, and verification of meal assistance benefits
Ensures the allocation of USDA food is appropriately ordered, planned for use, and safely stored
Contributes to the nutrition education and nutrition promotion at the district using current research foundation, nutrition trends and management techniques.
Evaluates, projects facility and equipment needs and coordinates maintenance and repair of equipment and food preparation areas
Develops, implements and monitors internal controls monthly to ensure financial accountability and program integrity
Accurately completes required paperwork
Develops policy/procedures to ensure the food production system provides safe, nutritious, high quality food within budget guidelines
Attends/plans professional workshops, trainings, trade shows to upgrade skills and knowledge
Develops cost effective menus that maintain nutrition integrity and meet all local, state and federal guidelines/regulations
Works with school staff, nurse, teachers, parents, health care professionals with prescriptive authority to plan menus for children with special nutrition needs
Develops and implements procedures to ensure food is prepared and served in safe and secure environment
Develops food safety security procedures for risk management
Implements district wide customer service driven philosophy that focuses on value and satisfaction
Cultivates, maintains positive relationships with counterparts to achieve mutual goals
Implement management information systems that increase the productivity and effectiveness of the SNP
Creates positive environment for the purpose of providing quality customer service and retention of food service staff
Oversees procurement process for goods/services
Responds to inquiries from parents, students, stakeholders, staff to provide information regarding the SNP
Maintains various fiscal information, files, records, for the purpose of providing up to date reference and audit rail information.
Presents information on various topics for the purpose of communication information; training staff, and giving feedback
Assists other personnel as may be requested for the purpose of supporting them in the completion of their tasks
Reviews sites yearly for quality assurance
May be assigned additional duties at the discretion of the corporation administration
After hour duties may be required frequently
Note:
The above description is illustrative of task and responsibilities. It is not meant to be all inclusive of every task or responsibility.
EQUIPMENT
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Use of standard office equipment such as personal computer, printer, adding machine, copier
Use of commercial kitchen equipment
Use of point of sale computer system
KNOWLEDGE, SKILLS AND ABILITIES
Basic math skills
Ability to apply pertinent codes, policies, regulations and or laws
Able to work with a diverse group of individuals
Ability to maintain confidentiality
Ability to establish and maintain cooperative working relationships
Problem solving skills needed to identify issues and create action plans
Ability to adapt to shifting work priorities and constant interruptions
Ability to review and interpret technical information
Ability to schedule a significant number of activities
Ability to collect, collate, and interpret data
Ability to achieve results within time constraints and meet deadlines and schedules
Ability to report orally and or in writing to supervisor as required
Ability to carry out instructions furnished in written and or oral format
Ability to upgrade skills in order to meet changing job conditions
Excellent communication and organizational skills required
PHYSICAL AND MENTAL DEMANDS, WORK HAZARDS
Job requires work in standard office setting, and occasional warehouse or commercial kitchen setting
Job requires some lifting, carrying, pushing, pulling, occasional stooping, crouching, kneeling, crawling and significant finger dexterity. Repetitive motion is required involving filing, typing and use of wrists/hands. 50% sitting; 40% walking/lifting; 10% standing. The job is performed under some extreme temperature variations.
QUALIFICATIONS
Education :
BS with specific major concentration in food/nutrition; food service management; dietetics; family and consumer sciences; nutrition education; culinary arts; business or related field., Registered Dietitian OR BS with any academic major and a state recognized certificate OR
BS with any academic major and at least 5 years experience in management of program At least 8 hours food safety training within 5 years prior to start date or completion within 30 days of start date. Director must obtain a food safety certificate every 5 years.
Continuing Education:
12 hrs professional development hours/year; HACCP training yearly; Civil Rights Training yearly; Food Safety certification every 5 years
Indiana school nutrition membership required
Strong computer skills; proficient in Microsoft Office and Google applications
