Dallas Food Service Field Supervisor
New Today
The Food Service Field Supervisor will assist the Child Nutrition Team in providing each school child with a selection of food with high nutritious quality in an atmosphere of cleanliness and cheerfulness, that encourages maximum student participation.
Duties:
ESSENTIAL DUTIES AND RESPONSIBILITIES: include but are not limited to the following.
•Perform routine audits of data from the school and the student database to verify the validity of information.
•Oversee employee safety training and compliance.
•Assist with inspections of school kitchens to ensure that standards of diet, cleanliness, health, and safety are maintained.
•Attends in-service programs and assist with staff compliance for such events.
•Train and monitor food service staff in government programs, procedures, compliance systems.
•Know and comply with all state and district policies and regulations, especially those that apply to food service.
•Perform weekly audits of the food service inventory system to ensure that on-hand inventory is correct.
•Audit and monitor kitchen staff for proper procedure and food safety practices.
•Help design, print, and post food service signage as required by federal, state, or local guidelines.
•Train staff for implementation of new HACCP and Food Safety Guidelines as well as other government programs, procedures, and compliance systems..
•Evaluate student satisfaction and food waste as assigned.
•Alert the Child Nutrition Team to the needs of the kitchen including, but not limited to, pest control, certificates, grease trap cleaning, equipment, small wares and cooking utensils, and staff issues.
•Monitor and retrain food service employees and managers in data entry as needed.
•Provide feedback on specific recipes and student engagement.
•Establish and maintain a welcoming and warm eating environment in both the kitchen and cafeteria.
•Assist with inspections of school kitchens to ensure that standards of diet, cleanliness, health, and safety are maintained.
•Understand how to accurately complete Food Production and HACCP records to meet local, state, and federal regulations.
•Ensure that all personnel responsible for meal count and cash collection operations are properly trained and authorized.
•Encourage cooperation between food service staff and teaching staff or other outside groups to promote higher student participation in lunch, breakfast, and other programs.
•Use constructive methods to correct employees and resolve employee conflict through use of good communication skills and progressive disciple procedures as per department and district guidelines.
•Responsible for coverage of any position at any campus when needed.
•Serve as point of contact between vendors and supervisors/managers and department.
•verify and audit all cafeteria weekly invoices for Milk, Ice Cream and Grocery deliveries, and any other service invoices received from cafeterias to ensure inventory is correct.
•Maintain a working knowledge of all recipes and cooking procedures to advise food service staff as needed.
•Troubleshoot hardware, software and data issues and serve as the initial support person for Student Nutrition Department. Input Technology SOSs for the department when issues are beyond our expertise.
•Provide technical computer training and cashier training as needed in a group setting or one-on-one.
•Monitor participation and operational benchmarks and prepare reports to summarize information for the cafeterias.
Skills/Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
•Proficient attention to detail.
•Ability to meet established deadlines.
•Customer service oriented with a focus on helping parents/staff with enrollment information.
•Ability to communicate effectively and efficiently with TBP parents in English and/or Spanish.
•Strong organizational, communication, and interpersonal skills.
While performing the duties of this job, the employee is regularly required to sit, use hands to grasp, handle, or feel; and talk or hear. The employee is regularly required to stand, walk, and reach with hands and arms. The employee must occasionally lift and /or move up to 50 pounds.
Requirements
•Proficient in computer technology applications for school food service operations.
•Previous Food Service Management Required.
•Proficient in staffing and Personnel management of food service operations.
•Effective communication and interpersonal skills.
•Bilingual preferred.
- Location:
- Grand Prairie