Food Service Supervisor III
Downey Unified School District
Sorry, This Job is No Longer Available.
- The anticipated opening is 40 hours per week, 190 days per year.
- The recruitment will be run as Open and Promotional - open to current employees, employees on the reemployment list, and the public. This will result in the creation of 2 lists: one priority list for successful internal candidates and a second list for successful external candidates.
- Only online applications will be accepted: http://agency.governmentjobs.com/downey/default.cfm
- Link to Full Job Description
EDUCATION AND EXPERIENCE:
Any combination equivalent to:
- Graduation from high school.
- 4 years' increasingly responsible experience in preparing food in a quantity food service operation including one year in a supervisory capacity.
- Possession of Safe Food Handlers Certificate within six (6) months' of employment, as well as meeting requirements to keep certificate current.
- Principles and methods of quantity food service preparation, serving and storage.
- Principles and practices of supervision and training.
- Sanitation and safety practices related to cooking and serving food.
- Standard kitchen equipment, utensils and measurements.
- Policies and procedures for free and reduced lunches.
- Principles of providing work direction and guidance to others.
- Plan, organize, supervise and participate in the operation of a school cafeteria.
- Prepare food; supervise and assist in the serving and storage of food and the cleaning and maintenance of equipment, utensils and work areas.
- Train, supervise and evaluate performance of assigned food service assistants and student helpers.
- Order and inventory supplies and prepare and maintain records and reports.
- Assign and review the work of others.
- Work independently with little direction.
- Demonstrate behavior in line with CHARACTER COUNTS! principles of trustworthiness, respect, responsibility, fairness, caring, and citizenship.
- FUNCTION & DUTIES
Under the direction of the Director, Food Services, or the Food Service Operations Coordinator, plan, organize, supervise and participate in the operation of a high school cafeteria and snack areas; supervise and assist in the serving and storage of food and the cleaning and maintenance of equipment, utensils and work areas; train, supervise and evaluate the performance of assigned food service assistants and student helpers; order and inventory supplies and prepare and maintain records and reports.
Food Service Supervisor I incumbents are assigned to cafeterias where services include reimbursable lunches, breakfasts, and snacks. Incumbents in this classification supervise from one to five employees and oversee up to two Points of Sale. Food Service Supervisor II incumbents are assigned to cafeterias where services include reimbursable lunches, breakfasts, after school snacks and snack bar. Incumbents in this classification supervise from six to twelve employees and oversee three to twelve Points of Sale. Food Service Supervisor III incumbents are assigned to cafeterias where duties performed are more complex due to an expanded snack bar operation and number of employees supervised. Incumbents in this classification supervise a minimum of thirteen employees and oversee at least thirteen Points of Sale.
- Plan, organize, supervise and participate in the operation of a high school cafeteria involving breakfast, reimbursable lunches, ala carte and snack items. E
- Comply with all federal, state and local laws, regulations and policies in regards to food service operations. E
- Assure the preparation, cooking and baking of menu items; maintain standards of efficiency and sanitation in large quantity food preparation. E
- Schedule, supervise, and evaluate performance of assigned food service assistants; train assigned employees and student helpers including handicapped students as necessary; obtain substitutes. E
- Estimate and order required quantities of food; inspect items received for quality and quantity; oversee and assist with proper storage and efficient use of foods and supplies. E
Maintain necessary inventory, cost and sales records including daily sales, cash deposits, time reports and menu production sheets. E
- Responsible for proper account maintenance of student and staff monies; deposit monies; perform cashiering duties. E
- EXAMINATION PROCEDURES
ALL COMMUNICATIONS FROM DUSD REGARDING TESTING AND/OR INTERVIEWS WILL BE SENT VIA EMAIL.
Anticipated Written Exam: September 19, 2017
Anticipated Oral/Performance Exam: September 27, 2017
- WORKING CONDITIONS
School cafeteria environment frequented by students; subject to heat from ovens, and cold from walk-in refrigerators and freezers.
Standing and walking for extended periods of time; dexterity of hands and fingers to operate kitchen equipment; seeing to inspect food and assure proper quantities; bending at the waist; reaching overhead, above the shoulders and horizontally; ability to lift 40 pounds, and occasional lifting of up to 50 pounds with assistance..
Exposure to very hot foods, equipment, and metal objects used in cooking and baking; exposure to sharp knives and slicers.