Food Service Training

**Job Description**

* Position Type:

Food Service

* Date Posted:

3/2/2022

* Location:

Food Services - Peoria, AZ

Additional Information:

Description: Training/Catering Supervisor

Department: Food and Nutrition

Supervisor: Director of Food and Nutrition

Term of Employment: 12 Months

Salary Classification: Supervisory 4 Classified Exempt

**Purpose Statement**

The job of FOOD SERVICE TRAINING/CATERING SUPERVISOR is done for the purpose/s of providing

support to the Food and Nutrition service activities in planning, developing, and conducting a wide variety of

staff training and orientation programs for new and current personnel regarding policies, procedures, laws,

and regulations; planning and delivering catering services; directing food service personnel at assigned

event/s; providing support to invoicing and collection processes; marketing the Food and Nutrition Services

programs; and complying with mandated health standards.

**Essential Functions**

Attends and participates in a variety of conferences and meetings, in-service training, workshops,

product shows (e.g. School Nutrition Association, health products and local buyers gatherings, etc.) for

the purpose of evaluating nutrition services products for district; maintaining current knowledge,

applicable laws, codes, rules and regulations related to assigned catering and training functions.

Communicates with a variety personnel (e.g. kitchen staff, administrators, other staff, parents, outside

agencies, and vendors, etc.) for the purpose of exchanging information, coordinating activities,

responding to inquiries and resolving issues and concerns regarding Food and Nutrition Services training

and catering policies and procedures.

Coordinates catering requests (e.g. scheduling, maintaining event logs, billing, etc.) for the purpose of

organizing catered events, overseeing event staff and providing production assistance.

Coordinates the inventories of food, condiments, supplies and equipment and orders at specified

intervals for the purpose of ensuring availability of items required for meeting projected menu

requirements for catering plans.

Estimates food preparation amounts and adjusts recipes, if required, for the purpose of meeting

projected meal requirements and minimizing waste of food items.

Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that

will be accepted by students and/or staff.

Inspects and advises the cleaning of utensils, equipment, and the storage, food preparation and serving

areas; prepares laundry for the purpose of maintaining sanitary conditions of all kitchens and following

food safety regulations.

Inspects food and/or supply deliveries for the purpose of verifying quantity, quality and specifications of

orders and/or complying with mandated health requirements.

Oversees catering event preparation, menu selection, opening, staging food service area, and closing for

the purpose of ensuring proper event arrangement, set-up, and cleanup; security of equipment; and

storage of food and supplies.

Participates in developing departmental procedures; then updates and modifies presentations, operating

procedure manuals and training materials for the purpose of responding to changing laws, policies,

procedures on nutrition services. Plans and coordinates in-service training; and develops orientation videos on a wide variety of topics

(e.g. food preparation, health standards, sanitation, methods,supervisory skills, use of computerized

point of sale system; methods of preparing, cooking and serving food; proper use and maintenance of

cafeteria equipment; ordering and storing supplies, etc.) for the purpose of assuring departmental

compliance with applicable laws, codes, rules and regulations related to assigned activities.

Promotes and markets food service operations and special events for the purpose of expanding services

and developing nutrition habits in students.

Provides content for social media (e.g. health tips, food guidelines, champions, brochures, stories, meal

plans, wellness policy, etc.) for the purpose of marketing nutrition services and educating staff,

community, parents and students.

Supervises food service workers and other personnel as assigned (e.g. interview and select employees

and recommend transfers, reassignment, termination and disciplinary actions, etc.) for the purpose of

maximizing the productivity of the work force, providing adequate coverage and ensuring compliance

with health, safety and nutritional standards of central kitchen operations.

Transports food and equipment from the central kitchen to event sites for the purpose of providing food

items required at event.

**Marginal Functions**

Performs functions of other nutritional services positions, as needed for the purpose of ensuring

adequate staff coverage within site nutritional services operations.

**Job Requirements: Minimum Qualifications**

Skills, Knowledge and Abilities

SKILLS are required to perform single, technical tasks with a need to occasionally upgrade skills in order to meet

changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job

include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records;

operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software

applications.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read

a variety of manuals, write documents following prescribed formats, and/or present information to others; and solve

practical problems. Specific knowledge based competencies required to satisfactorily perform the functions of the

job include: principles and practices of training and supervision; safety practices and procedures; quantify food

preparation and handling; and sanitation practices.

ABILITY is required to schedule a number of activities, meetings, and/or events; often gather, collate, and/or classify

data; and consider a variety of factors when using equipment. Flexibility is required to work with others in a variety of

circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of

standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety

of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create action

plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with

equipment is moderate to significant. Specific ability based competencies required to satisfactorily perform the

functions of the job include: preparing and delivering oral presentations; communicating with diverse groups; setting

priorities; working as part of a team; working with interruptions; and working with detailed information/data.

Responsibility

Responsibilities include: working under limited supervision following standardized practices and/or methods; directing

other persons within a small work unit; monitoring budget expenditures. Utilization of resources from other work units

may be required to perform the job's functions. There is some opportunity to significantly impact the organizations

services.

Work Environment

The usual and customary methods of performing the job's functions require the following physical demands:

significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling,

crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 40% sitting, 30% walking,

and 30% standing. The job is performed under som