Supervise all food operations and deliver excellent customer service to our students. The goal is to maximize student participation. Duties include, but not limited to, POS software management, menu development and compliance, staff development and training, personnel management, catering, development of department policies and procedures, and supervision of school cafeterias.

ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following. Other duties may be assigned.

Supervision

• Observe kitchen operations to identify strengths and areas needed for improvement. Provide feedback and assistance to the manager and staff.
• Aid managers in all areas of operation including, but not limited to, production, service, work scheduling, employee discipline and recognition, food safety, employee safety, and customer service according to district standard operating procedures.
• Review and manage food orders with goal of keeping within budgeted guidelines.
• Conduct administrative and on-site reviews to ascertain compliance with federal, state, and local laws and regulations concerning free and reduced-price meals, nutritional standards, and sanitation and safety.
• Conduct manager or employee informal or formal disciplinary action, as needed.
• Manage payroll system for department with assistance of the Food Service Office & Financial Tech.
• Conduct annual evaluations of managers and ensure managers properly complete employee evaluations.
• Provide communication and nurture an ownership environment with emphasis in motivation and teamwork.
• Establish and maintain effective working relationships with building principals, staff, and administration.
• Identify customer needs and respond proactively.

Staffing

• Develop process and tools for recruiting and keeping high quality workforce.
• Determine placement of newly hired food service personnel.
• Oversee employee information data and files.
• With the assistance of the Food Service Office Technician, review payroll records to identify abuse of overtime and absentee issues.
• Recommend changes to staffing to resolve issues.
• Staff all sites daily based on departmental need.

Training

• Implement staff development curriculum for all food service positions.
• Assist in developing and maintaining training handbook.
• Conduct training sessions, as needed.
• Participate in and deliver new employee orientation, as needed.
• Ensure employees have the resources they need to be successful.
• Demonstrate understanding of job positions to ensure staff schedule is adequate and appropriate.
• Oversee monthly elementary and secondary manager meetings.

Employee Safety

• Track employee accident reports and make recommendations for process improvements, as needed.
• Work with Director of Food Service to develop Emergency Management plans related to employee communication and safety.

Catering

• Oversee a professional and profitable catering business for the department.

Operations

• Oversee POS computer software program. With assistance from Food Service Technology Support Specialist.
• Train managers and cashiers on POS computer software.
• Develop standard operating procedures (SOPs) for efficient and effective inventory management, forecasting, production, service, and maintenance of the site-based food service operations resulting in safe, nutritious, and high-quality food and service.
• Develop plan, staff, and oversee After School Snack and Summer Food Service Programs with assistance from the district dietitian.
• Assist as needed in the monitoring and implementation of all Child Nutrition Programs.

Facilities and Equipment

• Develop equipment specifications consistent with program needs and budget.
• Train employees on equipment usage and maintenance.
• Maintain inventories of small and capital equipment.
• Maintain accurate records on equipment status and condition.
• Assess the equipment needs of the school kitchens.

Food Safety & Compliance

• Enforce a food safety plan based on HACCP principles and assist in implementation.
• Enforce model cleaning schedule.
• Monitor Health Department inspections and make recommendations for improving systemic problems.
• Follow-up with Director of Food Service and Area Supervisors to correct site issues.
• Ensure recipe and menu development are in accordance with program guidelines and regulations.
• Evaluate the quality of food being served.
• Develop training classes to instruct employees on basic culinary skills, proper use of kitchen equipment, and recipe education.
• Enforce recipe & menu accuracy
• Ensure that food production consistently meets USDA guidelines and exceeds student expectations.

SUPERVISORY RESPONSIBILITIES: Yes.

REQUIRED QUALIFICATIONS:

• Bachelor’s degree in Nutrition, Dietetics, Business, HR/Training, Hospitality, or related field.
• Minimum 3-5 years successful experience in management and supervision, related to quantity food preparation and service.
• An equivalent combination of education and experience.
• Valid driver’s license and use of an automobile.
• Ability to obtain SNS professional credentialing.
• Ability to obtain ServSafe Manager certification.
• Ability to successfully manage financial metrics to determine cost effectiveness.
• Aptitude for analytical endeavors such as data analysis, work scheduling and state reporting.
• Ability to quickly learn software utilized by the Department as well as Microsoft Office products (e.g., Excel, Word).

PREFERRED QUALIFICATIONS:

• Registered Dietitian and Licensed in the State of Missouri.
• Experience working in a Public Education setting.
• Experience in managing large-scale projects.
• Experience in managing a diverse and challenging workforce.
• Experience managing USDA programs.
• Experience leading multi-site foodservice operations.
• Experience in high volume institutional food service.

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.

This job requires that the employee be able to: sit, stand, walk, speak, hear, use hands, fingers,

reach with hands and fingers; bend, stoop, lift objects of at least forty pounds.

BENEFITS: Retirement Programs, Health and Dental Insurance are provided.