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Food Services Field Operations Supervisor
Title: Food Services Field Operations Supervisor
Department: Food Services
Reports To: Manager, Food Services
This is a full-time 10-month, CASA represented position.
The School District of Philadelphia is committed to becoming the fastest improving District in the country and transforming the educational opportunities it offers to our city’s more than 200,000 students. The District seeks leaders who have a passion for working with schools and communities who are committed to ensuring all students achieve. Serving a population as diverse as ours requires creativity, commitment and vision. Will you join us?
Job Summary
Oversees the work of Food Services Manager and other staff in an assigned region. Visits schools with satellite and full-service cafeterias to ensure governmental and School District policies and procedures for food services operations are implemented properly. Resolve problems in the cafeteria operations.
Essential Functions
- Plans, supervises, and directs the activities of food service staff in schools with full service and satellite cafeterias.
- Conducts individual school cafeteria visitations to evaluate the efficiency of operations; inspects personnel, kitchens, cafeterias, lunchrooms and related equipment to insure adherence to sanitation and cleanliness standards; implements corrective action plans when necessary.
- Promotes student acceptance of the National School Breakfast and Lunch Programs.
- Analyzes the controls needed to improve the overall operation by reviewing profit and loss statements which determine the cost factors of each operation in the areas of food, labor and other costs.
- Implements changes in new cafeteria feeding techniques and makes recommendations for equipment replacement.
- Assists in the scheduling of staff for school cafeterias and makes recommendations concerning the additions or reassignment of personnel.
- Provides on-the-job training and participates in the disciplinary process for cafeteria personnel.
- Acts as a liaison between the Division of Food Services and school administrators, students, parents and community associations in promoting the school meal programs.
Minimum Requirements
- Bachelor’s degree in Hotel, Restaurant and Institutional Management Dietetics, Dietary Management or a related field from an accredited college or university.
- Four years of full-time, paid, supervisory cafeteria experience in a large and complex food services operation serving a minimum of 1300 meals daily, which have involved responsibility for preparing menus, evaluating the efficiency of the operation, and maintaining financial records.
OR
- Associate’s degree or forty-five credit hours in Hotel, Restaurant and Institutional Management, Dietetics or a related field from an accredited college or university.
- Six years of full-time, paid, supervisory cafeteria experience, four of which have been in a large and complex food services operation serving a minimum of 1300 meals daily and have involved responsibility for preparing menus, evaluating the efficiency of the operation, and maintaining financial records.
OR
- High school diploma or equivalent.
- Eight years of full-time, paid supervisory cafeteria experience, six of which have been in a large and complex food services operation serving a minimum of 1300 meals daily and have involved responsibility for preparing menus, evaluating the efficiency of the operation, and maintaining financial records
Certificates/Licenses
- Possession of a proper class license valid to operate a motor vehicle in the Commonwealth of Pennsylvania prior to and during tenure of appointment.
Knowledge, Skills and Abilities
Demonstrated knowledge of:
- the modern methods, materials and equipment used in preparing and serving food on a large scale.
- the safety and sanitation measures to be observed in large-scale cooking operations.
- food values, nutrition and quantity preparation.
- supervisory methods and techniques.
- current food costs.
- United States Department of Agriculture guidelines.
Demonstrated ability to:
- make estimates of food and service requirements needed to serve large groups of people.
- plan and execute menus.
- explain policies and procedures to managers and field staff in the division.
- make recommendations based on findings.
- prepare reports and summaries.
- understand and interpret the guidelines and regulations pertaining to the administration of government funded food service programs.
- present ideas effectively, both orally and in writing.
- analyze operations and procedures.
- establish and maintain effective working relationships.
Disclaimer
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.
Nondiscrimination
The School District of Philadelphia provides equal employment opportunities to all employees and applicants for employment without regard to race, color, age, creed, religion, sex, sexual orientation, ancestry, national origin, disability, pregnancy, marital status, gender identity, or genetic information. Please refer to Board Policy 348 for further information regarding the District's commitment to Nondiscrimination in Employment Practices.