Food Services Supervisor

Muscatine Community School District

Job Requirements Analysis

POSITION TITLE: Food Service Supervisor

EMPLOYEE UNIT: Classified Administrator

FUNDING SOURCE: Food Service

FUNCTIONAL AREA: Support

REPORT TO: Director of Operations

SUPERVISES: Food Service Personnel

STATUS: Full-Time, 12-month

GENERAL FUNCTION AND SCOPE:

The District School Nutrition Supervisor will oversee all aspects of the district Child Nutrition Program (CNP) operation. The job functions include administering, planning, directing, assessing, implementing, and evaluating the program in order to meet the nutritional and educational needs of children, as they relate to the CNP. The school nutrition professional shall partner with others in the school district and community to solicit support for the development of a sound nutritional assistance food program while following federal, state, and local guidelines. The CNP is to provide an environment that supports healthy food habits while maintaining program integrity and customer satisfaction.

ESSENTIAL FUNCTIONAL AREAS OF RESPONSIBILITY:

Customer Service

• Establishes quality standards for the presentation and service of food.
• Implements a district-wide customer service driven philosophy that focuses on

value and satisfaction.

Sanitation, Food Safety, and Employee Safety

• Establishes procedures to ensure that food is prepared and served in a sanitary and

safe environment.

• Develops and integrates employee safety regulations into all phases of the school

foodservice operation.

• Establishes procedures and policies for risk management.

Financial Management and Recordkeeping

• Establishes measurable financial objectives and goals for the CNP.
• Manages the CNP using appropriate financial management techniques.
• Implements efficient management techniques to ensure all records and supporting

documentation are maintained in accordance with local, state, and federal laws

and policies.

Food Production

• Develops procedures to ensure the food production system provides safe

nutritious food of high quality.

• Ensures operational procedures for efficient and effective food production and

distribution.

Procurement

• Implements a cost-effective procurement system.
• Develops purchasing guidelines to ensure purchased food and supplies reflect

product knowledge, customer preferences, district needs, policies, and nutrition

objectives.

• Establishes standards for receiving storing, and inventorying food and non-food

supplies based on sound principles of management.

Program Accountability

• Ensures CNP compliance with all local, state, and federal laws, regulations, and

policies.

• Provides technical assistance and training for school food service personnel,

school administrators, and other school support staff.

• Develops guidelines for providing services in response to disaster or emergency

situations.

Nutrition and Menu Planning

• Develops cost-effective menus that maintain nutrition integrity and meet all local,

state, and federal guidelines and regulations.

• Assesses customer preferences, industry trends, and current research to plan

menus that encourage participation in the CNP.

• Works with school staff, teachers, parents, and physicians to plan menus for

children with special nutrition needs.

General Management

• Employs management techniques to maintain an effective and efficient CNP.
• Develops short and long term goals through strategic planning for the district

school food service program that supports the philosophy and policies of the

Board of Education.

• Implements policies and procedures to ensure the effective operations of CNPs.
• Develops a long-range program for establishing professional status for the CNP’s

role in the education community.

• Reviews current research information to determine health and nutrition-related

trends and food service management developments; and develops innovative

program changes and expansions based on this information.

Personnel Management

• Implements personnel policies and procedures for the CNP according to local,

state, and federal regulations and laws.

• Develops job performance standards that provide for performance improvement.
• Develops methods for hiring, training, and evaluating personnel that recognize

education, experience, performance, and certification.

• Establishes procedures to implement employee contract agreements, progressive

discipline, and formal grievances.

• Establishes standards for the professional development of the district’s CNP

personnel.

Facility Layout and Design and Equipment Selection

• Assists with designing and planning facilities that ensure high quality customer

service, wholesome food production, and efficient workflow.

• Determines equipment needs and specifications consistent with program needs

and budget.

Environmental Management

• Develops and implements policies and procedures to ensure environmental

responsibility.

• Establishes a waste management system for the CNP that is effective, economical,

and environmentally safe.

Marketing

• Develops a marketing plan to attract students, parents, teachers, administrators,

support staff, and community.

• Conducts an on-going evaluation of the marketing plan.
• Communicates program information to encourage and secure support for the

school food and nutrition program from the Board of Education, administrators,

faculty, students, parents, and community.

• Implements a plan for providing foodservice for special functions consistent with

Board of Education policies.

Computer Technology

• Implements management information systems that increase the productivity and

efficiency of the school food and nutrition operation.

• Trains staff to use computer technology in individual school sites to improve

management techniques.

Nutrition Education

• Develops and implements a comprehensive nutrition education program using

school cafeterias as learning laboratories.

• Establishes role of the CNP as a resource for expertise in the development and

presentation of nutrition education materials and activities.

Other

• Performs and directs job related proficiency with the highest ethical integrity.
• Performs and directs with a commitment to promote a quality CNP that meets the

nutritional needs of the customers served.

• Performs and directs with an overall nature that is committed to the goals and

visions of the school district.

• Performs and directs appropriate communication skills with the customers served.
• Other duties of a similar nature to be assigned as needed.

MINIMUM QUALIFICATIONS:

Bachelor’s or Master’s degree in food and nutrition, food service management, dietetics, family and consumer science, nutrition education, culinary arts, business, or related field. Bachelor’s in any academic major and relevant school food service (SFS) or food service (FS) experience that includes 2 years of relevant school food service (SFS) leadership experience. Associate’s degree in a specific area of study with 2 years SFS experience.

ANNUAL TRAINING REQUIREMENTS:

The United States Department of Agriculture (USDA) established minimum annual training requirements.

LOCATION: Central Production Kitchen and all school locations

Knowledge skills and abilities required to carry out the job satisfactorily

• Excellent oral and written communication skills
• Ability to work well with students, faculty, staff and the community
• Must have knowledge of USDA Nutrition requirements and State of Iowa and USDA reporting requirements.
• Must be capable of Food Service management
• Supervisory skills
• Ability to manage food service personnel
• Computer skills for reporting and data completion
• Position requires that a person be capable of organizing the work and setting priorities.
• Position requires that a person be capable of referring employees on to senior administrators when Board policy or Superintendent's decisions are required.

American Disabilities Act Statement:

The employee must be capable of mobility amongst all of the locations within the district. Considerable daily travel and the majority of the job involves interpersonal communication.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand; walk; use hands and fingers to handle and/or feel objects, tools or controls; talk and hear. The employee frequently must squat, stoop or kneel, reach above the head and forward 0 -24 inches and on occasion up to 36 inches. The employee continuously uses hand strength to grasp items. The employee will frequently bend or twist at the neck and trunk more than the average person while performing the duties of this job. The employee must frequently lift and/or move up to 50 pounds 0 - 12 feet and occasionally up to 20 feet, such as materials, equipment, desks, chairs, and boxes. The employee will sometimes push/pull items such as tables and carts. Specific vision abilities required by this job include close vision, color vision and the ability to adjust focus while working with computers, written materials, reports, data, etc.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually quiet. The position requires the commitment of professional working hours that may require the employee to extend beyond a typical 8:00 a.m. to 4:30 p.m. work day. The employee will frequently work in different areas of the district including in/at desks, on or near the floor, standing, in movement while supervising or assisting others, etc. The employee will usually work in indoor temperatures.

The information contained in this job description is in compliance with the American with Disabilities Act (A.D.A) and is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individual holding this position and additional duties may be assigned.

The Muscatine Community School District is an Equal Opportunity/Affirmative Action Employer. It is the policy of the Muscatine Community School District not to discriminate on the basis of race, color, national origin, sex, disability, religion, creed, age, marital status, sexual orientation, gender identity, and socioeconomic status in its employment practices.

The statements contained herein describe the scope of the responsibilities, essential functions, physical requirements, and working conditions of the Food Services Supervisor position, but should not be considered to be an all-inclusive list. An employee serving in the Food Services Supervisor position may perform other duties as assigned. Nothing in this job description restricts the District’s right to assign or reassign duties and responsibilities to the Food Services Supervisor position at any time. A copy of this job description will be given to the employee serving as Food Services Supervisor and a copy of this job description will be placed in that employee’s personnel file. The employee understands the responsibilities, essential functions, physical requirements, and working conditions of the Food Services Supervisor position and affirms the employee can perform the essential functions of the Food Services Supervisor position without accommodations or with the following accommodations:

EVALUATION: At least annually by the Director of Operations