• Assist each manager/manager in training with preparation and implementation of an effective work and cleaning assigned task.

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  Ensure that each manager/manager in training organizes his/her office and paperwork, so that records are readily accessible.

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  Conduct On-Site Reviews for compliance with the Texas Department of Agriculture (TDA) guidelines. If necessary, re-train personnel until each school passes all areas of review.

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  Conduct Supervisor Quality Assurance to ensure that department procedures, including Hazardous Analysis of Critical Control Points (HACCP), are being followed. If necessary, retrain personnel until each school passes all areas of review.

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  Verify grocery orders by comparing them to weekly inventories and menus. If necessary, retrain manager/manager in training on proper ordering procedures. Keep grocery deliveries to a minimum.

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  Submit grocery orders on designated due date.

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  Read and understand profit and loss statements. Supervise cafeterias so that they run in the black.

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  Check cost control budgets weekly/monthly. Make sure that managers/managers in training keep food and paper expenses within budget.

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  Check production records weekly for accuracy. If necessary, retrain manager/manager in training on proper procedures.

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  Make sure managers/manager in training weekly and monthly reports and paperwork are submitted on time.

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  Maintain weekly and monthly records in district files for specified legal periods.

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  Evaluate managers/manager in training at the appropriate times. When necessary, counsel with managers/manager in training or complete write-ups and growth plans. Ensure that managers/manager in training are evaluating his/her employees.

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  Approve employee evaluations.

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  Ensure that money counting and end of day procedures are followed in his/her region.

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  Assist managers/manager in training with correction of computer problems in the point-of-sale system. Investigate all over/under errors.

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  Assist manager/manager in training with enforcement of all safety and sanitation practices. If necessary retrain personnel.

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  Ensure cashier compliance with TDA guidelines and department procedures.

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  Submit Free and Reduced Meal applications to Free/Reduced Specialist within 24 hours of receipt.

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  Must attend all mandatory meetings and/or functions.

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  E-mail, visit, or phone principals regularly to maintain effective communication between school management and Child Nutrition management.

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  Conduct weekly meetings with managers/manager in training, which include written agendas for clarification.

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  Be able to respond to unusual situations effectively. Be a self-starter and look for information to solve a problem.

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  Work with other Field Supervisors to complete assigned duty that will be used for all managers.

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  Communicate with Director/Assistant Director.

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  Maintain a professional working relationship with managers/manager in training and staff.

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  Perform specific jobs as assigned by Director/Assistant Director. Communicate with each school in your assigned region at least once a week.

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  Work with managers/manager in training who does not pass his /her Quality Assurance until any follow up is needed.

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  Maintain regular attendance and adhere to office staff work schedule and hours.

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  Report to Director/Assistant Director/Office Manager if unable to adhere to schedule.

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  Assist in termination recommendations and dismiss workers from employment, if necessary.

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  Conduct camera snapshot on all campuses within one month. Immediately address all concerns with manager/manager in training. If concerns continue follow up with Supervisor Quality Assurance Review.

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  Change campus assignments of employees when necessary.

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  Communicate with payroll/personnel specialist about vacancies and absences in order to maintain appropriately staffed schools.

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  Must follow all Child Nutrition handbook policies and procedures.

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  Assign part time associates to your region. Move part time/associates to other campuses to fill in when necessary.

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  Keep up with managers’ time, tardies and absences. Document and counsel as necessary.

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  Document daily positive as well as negative job performances. Communicate this information to manager as soon as possible with policy violation if necessary.

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  Keep documentation for evaluations, growth plans, and recommendations for advancement.

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  Additional duties, as assigned.

Minimum Education/Certification:

• High School diploma or equivalent.
• Food handler’s card required.

Special Knowledge/Skills:

• Working knowledge of the kitchen equipment and food production.
• Proficient in computer/cash register point-of-sale system.

EQUIPMENT USED:

Able to use large and small kitchen equipment including electric slicer, mixer, pressure steamer, sharp cutting tools, ovens, dishwasher, power soak, vegetable wash, food/utility carts, and any other existing or new equipment in assigned region. Working knowledge of cash registers and adding machine where applicable.

WORKING CONDITIONS:

Mental Demands: Ability to communicate effectively (verbal and written); interpret policy, procedures, and data; maintain emotional control under stress.

Physical Demands: Stands, walks, pushes, and pulls; moderate lifting and carrying (up to 15 lbs.) individual lifting – if object to be lifted weighs more than 15 lbs., it should only be lifted with assistance; some stooping, bending, and kneeling.

Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Noise level in the work environment is usually moderate. Position usually demands meeting deadlines with severe time constraints. Work performed indoors. District travel, occasional prolonged and irregular hours