Food Services Supervisor I

Job Description

SUMMARY DESCRIPTION:

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.

CERTIFICATE LICENSE:

Possession of a valid Maryland noncommercial class C driver¿s license or equivalent. Registered Dietitian status desirable

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.