POSITION OVERVIEWUnder direction from the Chief Operations Director, the Food Service Supervisor manages the day-to-day of the food service operations at the school to ensure the quality and cleanliness, oversee the meal programs are of nutritional quality and delivered in a caring environment to students, develop and maintain the record keeping for food delivery, meal counts, inventory and food safety, and performs related work as assigned. Supervise food service staff.PRIMARY RESPONSIBILITIES Plans, organizes, supervises, and assigns work of food services staff.Provides and coordinates training of food service staff. Work with staff to correct deficiencies.Prepares and maintains various records and reports on operations and activities including inventory, personnel, meals served, monies collected, requisitions, daily reports, and production sheets.Ensures staff and kitchens are operated and maintained according to Health Department guidelines and regulations; ensures sanitary standards are maintained; monitors the inventory control and storage practices.Audits records of food production, purchasing, and inventory management to ensure adherence to budget guidelines, participation goals, and expenditure controls.Recommends and assists in the implementation of department goals and objectives. Implement policies and procedures.Performs a variety of food service duties as needed to assure timely preparation and service.Assures cleanliness and maintenance of equipment and food service supplies, as well as, the kitchen in accordance with food safety standards.Operates a variety of kitchen/cafeteria equipment and machines, including slicers, chopper, steamer, mixer, ovens, and dishwashers.Follows established nutritional guidelines for meal programs and revises menus as needed to meet standards.Attends meetings related to the food service operation.Demonstrates courteous and cooperative behavior when interacting with students, clients, visitors, and staff; acts in a manner that promotes a harmonious and effective workplace environment.Other Duties as assigned.DESIRED EXPERIENCE Required Associate Degree in Food Service Management, Hospitality, Dietetics, or related field or equivalent combination of education, training and experienceThree years of experience in large-scale food preparation facilities or an equivalent combination of education, training, and experienceKnowledge of federal, state, and local regulations applicable to Child Nutrition ProgramsKnowledge of federal, state, and local codes and regulations governing food handling and public nutrition servicesHighly Preferred Preferably a minimum of two years of experience in a supervisory roleExperience working in historically educationally underserved communities and communities of color