Site Supervisor

Position: Site SupervisorDepartment/Campus: Food and Nutrition ServicesWage/Hour Status: Non-exemptImmediate Supervisor(s): Director of FNSPay Grade: Per Compensation ManualDays Employed: Per Compensation ManualPOSITION SUMMARY: Supervise the daily operations in school food service kitchens Manage the FNS employee training program QUALIFICATIONS:Education/Certification: Bachelor's degree in Nutrition/Food Science or related field Serv Safe Managers certification or equal certification Special Knowledge/Skills: Knowledge and familiarity with USDA regulations for the child nutrition program Willingness to learn school food service regulations and required TDA regulations Marketing and promotion of school meals Effective problem-solving skills Computer literate in POS "Systems Design", Primero, email, Word, Excel, and basic computer applications. Training will be provided on specialized computer programs as needed. Excellent verbal communication skills Strong leadership capabilities and creative ideas Energetic personality with the ability to communicate well with all customers, parents, and staff Knowledge of District policy and procedures Ability to successfully complete several projects simultaneously and work without supervision Experience: Minimum of three (3) years experience in the food service industry preferably in a school food service operation. MAJOR RESPONSIBILITIES:These statements are intended to describe the major purpose and responsibilities assigned to the job and are not intended to represent an exhaustive list of all responsibilities, duties, and skills required. Supervise daily operations in school kitchens, ensuring production records, inventory, and orders are completed correctly and on time Responsible for developing, scheduling, and teaching professional development training classes for FNS staff Maintain training records and certification levels for all FNS staff Evaluate the performance of food service managers and staff Oversee HACCP implementation in kitchens and maintain documentation records Supervise catering, and special event functions Promotes good relationships with employees, students, faculty, parents, and public Ability to Multi- task Adheres to Texas health department sanitation regulations in preparing and serving food. Understands and practices safety rules and regulations in the workplace Maintains daily communications with FNS director Assists with special events and catering Performs other duties that may be assigned by the FNS Director Equipment Used: Standard office equipment including computer, printer, fax, copier, shredder, and basic knowledge of commercial kitchen equipment SUPERVISORY RESPONSIBILITIES: Supervise and manage the daily operations of school cafeteria kitchen staff Ensure menu items are prepared correctly using standardized recipes EXPECTATIONS OF MENTAL DEMANDS/PHYSICAL DEMANDS/ENVIRONMENTAL FACTORS: The demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job Tools/Equipment Used: Standard office equipment including computer printer, copier, fax machine, shredder Motion: Frequent walking and reaching, frequent standing; kneeling/squatting, bending/stooping, pushing/pulling, and twisting Lifting: Frequent light lifting and carrying (less than 15 pounds); heavy lifting (45 pounds or over) Environment: Work inside; exposure to noise Mental Demands: Work with frequent interruptions; maintain emotional control under stress; Ability to interact positively and proactively with staff and the community, communicate verbally and in writing, maintain emotional control under stress Professional Dress: Dress must be clean, neat, in a manner appropriate for his or her assignment, and in accordance with any additional standards established by his or her supervisor and approved by the Superintendent. During work hours, visible body piercings (except earrings) will not be allowed. EVALUATIONS: Performance of this position will be evaluated annually