Shire Jobs

This job was posted by https://idahoworks.gov : For more information, please see: https://idahoworks.gov/jobs/2266723

Food Service Field Supervisor - JobID: 5988

Position Type: Food Service and Warehouse/Food Service Worker

Location: IrvingMiddle School

POSITION TITLE: FIELD SUPERVISOR - FOOD SERVICE DEPARTMENT\ \ LOCATION: Irving Middle School\ ADDITIONAL INFORMATION: Eight hours per day\ DAYS: Nine-month position\ SALARY SCHEDULE: Rate of pay will be \$17.48 per hour\ START DATE: ASAP\ BENEFITS INFORMATION: Medical, Dental, Vision, Life Insurance and Public Employees Retirement are available to Classified employees who work at least half time (20 hours per week) or more in a regular position.\ \ \ JOB DESCRIPTION:\ Responsible for the management of school food service activities at assigned schools; performs related work as required.

Primary Function The principle function of an employee in this class is to manage the activities of the school food service program at assigned sites; supervising menus, safe food preparation and storage, and cleaning of food services areas; ordering and inventory of supplies; preparing production sheets and daily food count records; receiving, reconciling, and making bank deposits; developing work schedules, training and evaluation work of food service staff; and preparing required reports for the Pocatello School District. The responsibilities range from managing an operation where food is prepared on-site to satellite facilities where most of the components of the meals are delivered. The field supervisor position requires strong organizational skills, supervisory skills, and computer knowledge and ability to perform work accurately with numerous and frequent interruptions. Work is conducted independently and performed under the general supervision of the Food Service Coordinator and Assistant Coordinators. The principle duties of this class are performed in an educational institution commercial kitchen setting. Working with commercial kitchen equipment may involve related hazards. Work requires standing for long periods of time, and employee is frequently exposed to heat from steam pots and/or ovens and cold from coolers, and freezers. Work requires physical exertion and lifting (e.g. cases of canned foods, frozen food etc.).\ \ Essential Duties and Responsibilities (will vary by assignment)

* Supervises, trains and evaluates staff at assigned sites\ * Organizes daily work, makes work schedules and assignments\ * Listens to staff concerns and develops and implements solutions\ * Monitors and approves free and reduced applications\ * Maintains data on cashiering system, acts as cashier, balances cash register and makes daily bank deposit\ * Prepares required reports (i.e. payroll documentation, inventories, food and supply orders);\ * Supervises the preparation, serving and packaging of meals to ensure guidelines of menu, dietary requirements, and the standard of appearance, taste, temperature, and sanitation are followed\ * Follows all health department and HACCP regulations; monitors the proper care cleaning of food service areas, storage of equipment and utensils\ * Maintains inventory of food supplies, and kitchen items\ * Performs all work duties and activities in accordance with District policies, procedures and safety practices.\ \ Other Duties and Responsibilities\ * Assist with maintaining cashiering system\ * Assist Dietitian with recipes and menus\ * Monthly Inventory

Competency Requirements:

Knowledge of:\ Methods and materials used to prepare food for large-scale production\ Use and care of cooking utensils and equipment\ Sanitation and safety practices used in food handling and preparation\ Knowledge of nutrition\ Supervisory and organization skills\ \ Ability to:\ * Calculate volume measurements used in co king\ * Communicate effectively, both verbally and in writing\ * Establish priorities and work within time constraints and deadlines\ * Operate commercial kitchen equipment (i.e. mixers, dishwashers, convection oven, slicers, tilt skillet, warmers, etc.)\ * Operate a computerized cashiering system and use program applications appropriate to assigned duties\ * Follow written and oral instructions.\ * Communicate effectively and establish working relationships with students, food service sta