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OFFICE OF HUMAN RESOURCES AND DEVELOPMENT → CLASSIFICATION → FOOD SERVICES SUPERVISOR I

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Food Services Supervisor I

MONTGOMERY COUNTY PUBLIC SCHOOLS CLASS DESCRIPTION
OFFICIAL TITLE: Food Services Supervisor I CODE: 0746 SQ/OQ: Not Applicable
WORKING TITLE: Food Services Supervisor I GRADE: G MONTHS: 12
SUMMARY DESCRIPTION OF CLASSIFICATION: Under direction of the Director and Assistant Director of the Division of Food and Nutrition Services, supports the goals and objectives of the division and provides technical and supervisory expertise to the MCPS Food and Nutrition Services. Positions in this class provide supervision of food service programs, provision of technical nutrition services management and operational guidance and assistance, and development and implementation of standards and related services. Provide guidance and expertise in the nutritional regulations for Child Nutrition Programs and in food ingredient interactions. Oversees the nutritional parameters of food service programs to assure compliance to regulations. Researches and develops specifications for food and supplies. Primary contact for parents, students and staff for information regarding menu planning, nutritional regulations of school meals, and nutrient/ingredient content of school foods. Plans and implements training programs for division staff.
MINIMUM QUALIFICATION STANDARDS
KNOWLEDGE, SKILLS, AND ABILITIES: Ability to manage multiple school cafeteria operations. Ability to analyze and utilize data to maintain an efficient and cost-effective cafeteria operation. Knowledge of equipment layout and design. Thorough knowledge of federal, state and local guidelines and regulations related to food service, nutrition and food technology. Ability to supervise, train and evaluate cafeteria employees. Strong communication and human relations skills. Ability to develop and present nutrition programs for small and large groups. Thorough knowledge of current practices in quantity food production and packing. Ability to evaluate food service employee performance and to make recommendations for improvements. Ability to establish training programs and instruct personnel in recipe development, cooking, baking, operation of equipment, record keeping, financial management, free and reduced-price guidelines, and other activities. Knowledge of the needs of a diverse work force. Excellent communication and human relations skills. Extensive knowledge of current point-of-sale system. Microsoft Office skills required. Database skills desirable. Knowledge and application of the MCPS Professional Growth Systems (PGS).
EDUCATION, TRAINING, AND EXPERIENCE: Bachelors degree from an accredited college or university with a degree in food service management, institutional management or a related field with appropriate courses in dietetics, sanitation, nutrition, or food service management. Experience in satellite operations from a central production facility or commissary. Proficiency in advanced Microsoft Office and current point-of-sale systems required. Other combinations of applicable education, training, and experience which provide the knowledge, abilities, and skills necessary to perform effectively in the position may be considered.
CERTIFICATE AND LICENSE REQUIREMENTS: Possession of a valid Maryland noncommercial class C driver¿s license or equivalent. Registered Dietitian status desirable
PHYSICAL DEMANDS: (Special requirements such as lifting heavy objects and frequent climbing.) Ability to perform work requiring sustained moderate physical effort, movement of objects weighing 40-60 pounds, operation of commercial food service equipment, continuous standing and extreme variations in temperature.
SPECIAL REQUIREMENTS: (Frequent overtime or night work required, etc.) Use of personal car required. Overtime, evening and weekend work may be required.
OVERTIME ELIGIBLE: No

EXAMPLES OF DUTIES AND RESPONSIBILITIES:

Central Production Operation: Supervises central production facilities in achieving and maintaining high nutritional and sanitation standards by developing work procedures and training employees in methods of large quantity food preparation, handling, cooking, and equipment operation and sanitation practices: conducts review for conformance with established standards. Instructs managers in maintaining accurate cost records of food and labor expense; generates reports on cost efficiency of central kitchen concept. Recommends equipment for large volume food production, packaging and distribution. Evaluates food preparation to determine compliance with federal and state child nutrition program requirements. Consults with managers on product quality. Applies work simplification techniques to achieve high productivity. Evaluates the performance of cafeteria and satellite managers.


School Operations: Supervises and instructs Field Managers in maintaining nutrition and sanitation standards, food and labor cost control, reports and records. Collaborates with Field Managers for direct management and oversight of all aspects of cafeteria operations. Develops and maintains collaborative relationships with school staff and leadership team. Responds to input and inquiries from parents, teachers, and students in matters relating to nutrition and National School Meals programs. Insures compliance with HACCP guidelines for safe food handling from receiving to service. Monitors and analyzes cafeteria operations to insure financial viability within an enterprise fund. Establishes and monitors performance measures to support the strategic plan of the Division of Food and Nutrition Services. Manages special programs: Child and Adult Care Food Program, Summer Food Service Program, Maryland Meals for Achievement, Head Start and Pre-Kindergarten programs.


Product Testing, Recipe Development, and Systems Design: Participates in testing of new products to be served or used in schools and organizing test panels to assess student acceptability of product. Recommends the selection of food for appropriate quality, test, texture, price, acceptability and appearance to be used in the food service programs. Develops procedures for introduction of new product and systems; conducts cost effectiveness studies. Establishes procedures for product evaluation in schools. Recommends acceptance or rejection of products. Develops large quantity standardized recipes. Establishes production, packaging, and distribution procedures and recommends appropriate supplies and equipment. Participates in development of specifications and layouts for kitchen facilities.


General: Plans, develops and conducts related training workshops. Formulates and implements a training program to meet the immediate and long-range needs of the division. Implements nutrition education programs to encourage sound food habits among students. Administers Child and Adult Care Food Program. Determines menu format, marketing strategies, and promotional materials. Responds to the needs of the community. Participates in and supports community outreach. Responds to inquiries from community, media, staff and student groups. Assesses, improves, corrects and monitors food service operations to meet nutritional, sanitation, and financial objectives of the program and to comply with federal/state regulations.


Commodities: Revises and makes recommendations on bid specifications; reviews formal quotes; determines orders for processing with vendors; coordinates USDA commodities program including determination of allocation requests, and preparation of reports; monitors product standards and compliance with bids; controls product turnover; establishes and maintains inventory levels; establishes cafeteria ordering schedules and monitors schedules; administers the automated school lunch inventory system (SLICS); participates in menu planning; tests new products; determines adherence of products to bid specifications and evaluates performance of product in food service operations; develops standardized recipes for computer assisted menu planning.

Performs related duties as assigned.
Class Established: 7/78
Date(s) Revised: 4/87, 5/91, 8/93, 1/08, 11/14
Last Reviewed:

This description may be changed at any time.