Food Service Supervising Manager
Beaumont Independent School District Beaumont Independent School District Beaumont, TX Beaumont, TX Full-time Full-time $20.
43 - $28.
81 an hour $20.
43 - $28.
81 an hour PRIMARY PURPOSE:
The Child Nutrition Supervisor is responsible for managing an assigned area in the District's Child Nutrition Program(s).
In this assigned area, this role is responsible for directing all aspects of the daily operations, including managing assigned personnel, confirming that USDA/TDA regulations are being followed, ensuring that standard operational procedures are being met.
Reviewing kitchen operation to establish that proper food preparation, presentation and storage techniques are in place is also an assigned role.
This role works within the management team to plan, research and evaluate the overall food service operation to assure that the nutritional and education needs of all students are being met.
Qualifications:
Education/Certification:
High School Diploma or GED required Texas Association for School Nutrition (TASN) Certification, required (may obtain on the job) Certified at the highest level with TASN Serv-Safe Certification or equivalent, required (may obtain on the job) City Food Manager, required (may obtain on the job) Special Knowledge/Skills:
Knowledge of Federal, State and local laws, regulations, policies, and best practices in areas of food service management, food purchasing, and preparation of foods in food service environment; certified in FDA food safety standards and regulations Knowledgeable in Child Nutrition Meal Programs Demonstrate technology skills for working with kitchen equipment Skill in providing educational and training assistance for Child Nutrition managers and other campus employees.
Skill in comprehending and evaluating facts and problems associated with student food service situations, exercising sound judgment, and taking decisive and timely action in accordance with standard operating procedures.
Skill in presenting information in a variety of formats Ability to manage multiple complex tasks simultaneously and independently to meet deadlines Ability to communicate effectively, both verbally and written, utilizing tact and diplomacy Ability to maintain effective working relationships with District staff of all levels.
Working knowledge of all equipment in a kitchen (large scale)
Experience:
Minimum of four years experience in school nutrition including one year in an operational administrative/managerial capacity in a public school setting, preferably.
MAJOR RESPONSIBILITIES AND DUTIES:
Customer Service 1.
Answer phones when in the office.
2.
Reinforce quality standards for the presentation and service of food 3.
Respond to emails in a timely manner 4.
Communicate with campus administration to be made aware of campus activities, field trips or any other scheduled events 5.
Support kitchen manager and staff on your assigned campuses and ensure compliance with TDA, USDA and Local laws 6.
Attend scheduled departmental meetings- be present and be prompt.
At each meeting be prepared with challenges, accomplishments and tasks taking place in assigned schools.
7.
Assist parents, student body and campus staff as needed.
8.
Visit assigned campuses regularly School/Organizational Climate 9.
Monitor assigned campuses to assure that food products are being prepared and served according to the approved written recipes.
10.
Assist in development, implementation, and evaluation of goals and objectives for the food and Nutrition Service Program to include monitoring and evaluation of programs, menu planning, and special catering functions.
11.
Communicate with the purchasing supervisor any product related issues 12.
Assure production records are being correctly completed with the use of software 13.
Review production records weekly and retrain managers as needed 14.
Apply management principals to establish and maintain high standards for quality food purchasing, distribution, preparation, and presentation.
15.
Ensure cashiers and servers understand state and federal regulations for meal patterns and portion sizes, compliance with special diets and counting and claiming 16.
Communicate to Supervising Manager - Purchasing and Assistant Director student acceptability and menu combinations.
17.
Work and plan with the CN Team to conduct training for managers and Food Service Workers as needed.
18.
Utilize management team to assure that all audits required by TDA are completed for the summer feeding program.
19.
Utilize management team to support summer feeding marketing 20.
Complete site visit forms for assigned campuses each year before the annual deadline 21.
Communicate and follow up on equipment that is not working properly 22.
Ensure that all equipment is working properly in assigned kitchens 23.
Communicate and follow up on equipment that is not working properly Personnel Management (to include Sanitation, Food Safety and Employee Safety) 24.
Train managers and employees as required and as necessary 25.
Train staff concerning equipment in the kitchen 26.
Reinforce HACCP procedures and standard operating procedures 27.
Review and follow up on local health department violation or recommendations 28.
Report all work related injuries to direct report immediately 29.
Communicate with managers regarding swipe issues for assigned campuses 30.
Communicate time corrections or notices to CN Dept Secretary immediately 31.
Verify pay scale with Department Director for summer feeding labor.
32.
Assist managers with inventory procedures and release inventory as required 33.
Ensure campus student roster is available at every register 34.
Ensure all employees meet USDA Professional Standards for the School Nutrition Program 35.
Make on-site visits to assure accountability, safety, sanitation, customer service, and compliance with counting and claiming.
36.
Develop department education program to identify and train future managers.
Program should provide for continuing training of managers and production specialists to meet state and federal regulations, ensure financial accountability, standardize food preparation, assure appropriate use and care of equipment, maintain personal safety, meet state and local sanitation standards, and enhance customer service.
37.
Supervision of the SDS Materials, coordination of purchasing the updates of the SDS materials and update managers and communicate to all staff concerning the updates.
38.
Support manager with personnel issues, conflict resolution and required record keeping 39.
Develop short and long term goals for the assigned area 40.
Maintain effective meal per labor hours 41.
Transfer employees to alternate work locations as needed including pool workers 42.
Assist in interviewing and bringing new hires on board 43.
Assist in training all staff 44.
Assist all employees with professional development 45.
Coordinate training with outlined expectations for all employees that serve the department during the summer feeding program.
Administration and Fiscal/Facilities Management 46.
Reinforce standards for receiving, storing and inventory of foods and non-food supplies 47.
Assist manager with submitting orders on time 48.
Enforce schedules for all employees at the campus levels 49.
Coordinate with Purchasing Supervisor to purchase products for catering events 50.
Maintain records and reports for child nutrition programs.
51.
Maintain working knowledge of BISD, USDA and TDA policies, procedures and regulations by attending workshops, conferences and meetings as necessary.
52.
Coordinate , Assist and manage summer feeding program annually School/Community Relations 53.
Maintain good public relations with students, faculty, parents, and District departments.
54.
Exercise confidentiality in the USDA Nutrition Programs.
55.
Support department with regular attendance and punctuality.
56.
Assist with service on the district's wellness team and coordinate activities at health fairs.
Professional Growth and Development 57.
Pursue educational growth in the food service industry in the areas of technology, child and adolescent nutrition, food products, equipment, personnel leadership, training styles, waste management, and budgeting of resources.
58.
Assist the Director and the Assistant Director of Food and Nutrition Services in any capacity which will facilitate maximum success in the department.
59.
Perform other duties as assigned.
60.
Attend TDA trainings as appropriate EQUIPMENT USED:
All kitchen equipment, machinery, POS, office equipment including computers, fax, calculator, and copier.
This will include all equipment in school kitchens and cafeterias.
SUPERVISORY
Responsibilities:
Supervises and evaluates performance of professional and support staff at his/her assigned campuses.
WORKING CONDITIONS:
Mental Demands Maintain emotional control under stress Occasional prolonged and irregular hours of work Expectation of professional leadership abilities Physical Demands Light lifting/carrying, reaching above shoulder, use of fingers, repetitive hand motions; frequent bending and stooping Moderate stooping, bending and kneeling Frequent standing, walking, pushing and pulling Environmental Demands Work indoors to conduct on-site inspections of facilities Frequent district-wide travel Possible exposure to some hazardous chemicals The above statements describe the general purpose and responsibilities assigned to the job and are not an exhaustive list of all responsibilities, duties, and skills that may be required.
This job description is not an employment agreement or contract.
The administration has the exclusive right to alter this job description at any time without notice.
The Beaumont Independent School District does not discriminate on the basis of age, color, disability, national origin, race, religion, or sex in the educational programs or activities that it operates and is an equal opportunity employer.
Job Type:
Full-time Pay:
$20.
43 - $28.
81 per hour
Benefits:
401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Vision insurance Experience level:
4 years Shift:
Day shift Weekly day range:
Monday to Friday Ability to commute/relocate:
Beaumont, TX 77706:
Reliably commute or planning to relocate before starting work (Preferred) Education:
High school or equivalent (Preferred) License/Certification:
Driver's License (Preferred) TASN Certification (Preferred) ServSafe Certification (Preferred) Work Location:
In person.
Estimated Salary: $20 to $28 per hour based on qualifications.
43 - $28.
81 an hour $20.
43 - $28.
81 an hour PRIMARY PURPOSE:
The Child Nutrition Supervisor is responsible for managing an assigned area in the District's Child Nutrition Program(s).
In this assigned area, this role is responsible for directing all aspects of the daily operations, including managing assigned personnel, confirming that USDA/TDA regulations are being followed, ensuring that standard operational procedures are being met.
Reviewing kitchen operation to establish that proper food preparation, presentation and storage techniques are in place is also an assigned role.
This role works within the management team to plan, research and evaluate the overall food service operation to assure that the nutritional and education needs of all students are being met.
Qualifications:
Education/Certification:
High School Diploma or GED required Texas Association for School Nutrition (TASN) Certification, required (may obtain on the job) Certified at the highest level with TASN Serv-Safe Certification or equivalent, required (may obtain on the job) City Food Manager, required (may obtain on the job) Special Knowledge/Skills:
Knowledge of Federal, State and local laws, regulations, policies, and best practices in areas of food service management, food purchasing, and preparation of foods in food service environment; certified in FDA food safety standards and regulations Knowledgeable in Child Nutrition Meal Programs Demonstrate technology skills for working with kitchen equipment Skill in providing educational and training assistance for Child Nutrition managers and other campus employees.
Skill in comprehending and evaluating facts and problems associated with student food service situations, exercising sound judgment, and taking decisive and timely action in accordance with standard operating procedures.
Skill in presenting information in a variety of formats Ability to manage multiple complex tasks simultaneously and independently to meet deadlines Ability to communicate effectively, both verbally and written, utilizing tact and diplomacy Ability to maintain effective working relationships with District staff of all levels.
Working knowledge of all equipment in a kitchen (large scale)
Experience:
Minimum of four years experience in school nutrition including one year in an operational administrative/managerial capacity in a public school setting, preferably.
MAJOR RESPONSIBILITIES AND DUTIES:
Customer Service 1.
Answer phones when in the office.
2.
Reinforce quality standards for the presentation and service of food 3.
Respond to emails in a timely manner 4.
Communicate with campus administration to be made aware of campus activities, field trips or any other scheduled events 5.
Support kitchen manager and staff on your assigned campuses and ensure compliance with TDA, USDA and Local laws 6.
Attend scheduled departmental meetings- be present and be prompt.
At each meeting be prepared with challenges, accomplishments and tasks taking place in assigned schools.
7.
Assist parents, student body and campus staff as needed.
8.
Visit assigned campuses regularly School/Organizational Climate 9.
Monitor assigned campuses to assure that food products are being prepared and served according to the approved written recipes.
10.
Assist in development, implementation, and evaluation of goals and objectives for the food and Nutrition Service Program to include monitoring and evaluation of programs, menu planning, and special catering functions.
11.
Communicate with the purchasing supervisor any product related issues 12.
Assure production records are being correctly completed with the use of software 13.
Review production records weekly and retrain managers as needed 14.
Apply management principals to establish and maintain high standards for quality food purchasing, distribution, preparation, and presentation.
15.
Ensure cashiers and servers understand state and federal regulations for meal patterns and portion sizes, compliance with special diets and counting and claiming 16.
Communicate to Supervising Manager - Purchasing and Assistant Director student acceptability and menu combinations.
17.
Work and plan with the CN Team to conduct training for managers and Food Service Workers as needed.
18.
Utilize management team to assure that all audits required by TDA are completed for the summer feeding program.
19.
Utilize management team to support summer feeding marketing 20.
Complete site visit forms for assigned campuses each year before the annual deadline 21.
Communicate and follow up on equipment that is not working properly 22.
Ensure that all equipment is working properly in assigned kitchens 23.
Communicate and follow up on equipment that is not working properly Personnel Management (to include Sanitation, Food Safety and Employee Safety) 24.
Train managers and employees as required and as necessary 25.
Train staff concerning equipment in the kitchen 26.
Reinforce HACCP procedures and standard operating procedures 27.
Review and follow up on local health department violation or recommendations 28.
Report all work related injuries to direct report immediately 29.
Communicate with managers regarding swipe issues for assigned campuses 30.
Communicate time corrections or notices to CN Dept Secretary immediately 31.
Verify pay scale with Department Director for summer feeding labor.
32.
Assist managers with inventory procedures and release inventory as required 33.
Ensure campus student roster is available at every register 34.
Ensure all employees meet USDA Professional Standards for the School Nutrition Program 35.
Make on-site visits to assure accountability, safety, sanitation, customer service, and compliance with counting and claiming.
36.
Develop department education program to identify and train future managers.
Program should provide for continuing training of managers and production specialists to meet state and federal regulations, ensure financial accountability, standardize food preparation, assure appropriate use and care of equipment, maintain personal safety, meet state and local sanitation standards, and enhance customer service.
37.
Supervision of the SDS Materials, coordination of purchasing the updates of the SDS materials and update managers and communicate to all staff concerning the updates.
38.
Support manager with personnel issues, conflict resolution and required record keeping 39.
Develop short and long term goals for the assigned area 40.
Maintain effective meal per labor hours 41.
Transfer employees to alternate work locations as needed including pool workers 42.
Assist in interviewing and bringing new hires on board 43.
Assist in training all staff 44.
Assist all employees with professional development 45.
Coordinate training with outlined expectations for all employees that serve the department during the summer feeding program.
Administration and Fiscal/Facilities Management 46.
Reinforce standards for receiving, storing and inventory of foods and non-food supplies 47.
Assist manager with submitting orders on time 48.
Enforce schedules for all employees at the campus levels 49.
Coordinate with Purchasing Supervisor to purchase products for catering events 50.
Maintain records and reports for child nutrition programs.
51.
Maintain working knowledge of BISD, USDA and TDA policies, procedures and regulations by attending workshops, conferences and meetings as necessary.
52.
Coordinate , Assist and manage summer feeding program annually School/Community Relations 53.
Maintain good public relations with students, faculty, parents, and District departments.
54.
Exercise confidentiality in the USDA Nutrition Programs.
55.
Support department with regular attendance and punctuality.
56.
Assist with service on the district's wellness team and coordinate activities at health fairs.
Professional Growth and Development 57.
Pursue educational growth in the food service industry in the areas of technology, child and adolescent nutrition, food products, equipment, personnel leadership, training styles, waste management, and budgeting of resources.
58.
Assist the Director and the Assistant Director of Food and Nutrition Services in any capacity which will facilitate maximum success in the department.
59.
Perform other duties as assigned.
60.
Attend TDA trainings as appropriate EQUIPMENT USED:
All kitchen equipment, machinery, POS, office equipment including computers, fax, calculator, and copier.
This will include all equipment in school kitchens and cafeterias.
SUPERVISORY
Responsibilities:
Supervises and evaluates performance of professional and support staff at his/her assigned campuses.
WORKING CONDITIONS:
Mental Demands Maintain emotional control under stress Occasional prolonged and irregular hours of work Expectation of professional leadership abilities Physical Demands Light lifting/carrying, reaching above shoulder, use of fingers, repetitive hand motions; frequent bending and stooping Moderate stooping, bending and kneeling Frequent standing, walking, pushing and pulling Environmental Demands Work indoors to conduct on-site inspections of facilities Frequent district-wide travel Possible exposure to some hazardous chemicals The above statements describe the general purpose and responsibilities assigned to the job and are not an exhaustive list of all responsibilities, duties, and skills that may be required.
This job description is not an employment agreement or contract.
The administration has the exclusive right to alter this job description at any time without notice.
The Beaumont Independent School District does not discriminate on the basis of age, color, disability, national origin, race, religion, or sex in the educational programs or activities that it operates and is an equal opportunity employer.
Job Type:
Full-time Pay:
$20.
43 - $28.
81 per hour
Benefits:
401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Vision insurance Experience level:
4 years Shift:
Day shift Weekly day range:
Monday to Friday Ability to commute/relocate:
Beaumont, TX 77706:
Reliably commute or planning to relocate before starting work (Preferred) Education:
High school or equivalent (Preferred) License/Certification:
Driver's License (Preferred) TASN Certification (Preferred) ServSafe Certification (Preferred) Work Location:
In person.
Estimated Salary: $20 to $28 per hour based on qualifications.
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