Job Description

JOB DESCRIPTION SUMMARY

Pittsburgh Public Schools employs over 4,000 individuals in various capacities to support the academic achievement and strength of character of the students we serve.
Under the supervision of the Compliance Officer the Food Service Supervisor is responsible for overseeing the operations of multiple school kitchens/cafeterias and assisting with other food service administrative functions. This position oversees the following areas of the school cafeteria food services programs: staffing, operations, management logistics, food acquisition, meal participation counts, cash control, customer service, inventory, and payroll.
The Food Service Supervisor ensures the school kitchens/cafeteria food program is consistent across sites and uses leadership and problem-solving skills to address workplace challenges while striving for operational excellence. The position is directly responsible for the training, evaluation, and performance of Food Services Operations & Compliance Managers, Food Services Managers, Cafeteria Managers, Food Services Workers, Cafeteria Aids and Food Service subs.
The Food Service Supervisor directly ensures compliance with the guidelines set by the United Stated Department of Agriculture (USDA), Pennsylvania Department of Education (PDE), Allegheny County Health Department, and Pittsburgh Public Schools Department of Food Services.

EDUCATION REQUIRED

· Bachelor’s Degree in Food Services or related field; a combination of relevant education and experience may be considered in lieu of a minimum degree.

YEARS OF EXPERIENCE

Minimum 4 Years of experience in food preparation and operational management (preferred)

KNOWLEDGE, SKILLS, & ABILITIES

• Reliable transportation to travel to various schools and sites.
• Experience supervising, evaluating, training, coaching, and motivating staff.
• Experience in using performance metrics to grow team members’ practice.
• Experience developing and tracking trainings.
• Ability to build positive relationships with families.
• Ability to establish priorities, work independently and collaboratively with senior level management.
• Possess strong analytical, planning, organizational, and problem-solving skills.
• Possess successful multitasking abilities and can work under pressure while switching between various tasks with ease.
• Experience in making sound decisions, leading with confidence and poise while directing and driving enthusiasm in team members.
• High sense of professionalism and discretion with sensitive matters.
• Strong understanding of Hazard Analysis Critical Control Points (HACCP)
• ServSafe Certification required or must complete the ServSafe certification class and pass the exam within 90 days of employment.
• Overview of School Nutrition Programs.
• Flexible schedule to accommodate early morning and late afternoon business needs.
• Ability to cultivate relationships, work independently and collaboratively as a team player, under pressure with multiple competing deadlines, and with culturally, educationally, and racially diverse internal and external customers.
• Excellent verbal, written communication, and interpersonal skills.
• Demonstrated proficiency in MS Word, Outlook, and PowerPoint.
• Enthusiastic about the fundamental goal of advancing student achievement in an urban public school district.Value, demonstrate, and promote diversity, equity, and inclusion .

WORKING CONDITIONS & PHYSICAL REQUIREMENTS

The working conditions and physical requirements described here are representative of, but not limited to, those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made.

• Ability to lift/carry 35-pound weight.
• Ability to pull and push 4-wheeled dollies weighing 50-70 pounds, may occur 11-33% of the workday.
• Capable of standing 15-20% of the day of which 60 minutes is continual and walking 25-35% of the day of which 20 minutes continual and walking.
• Ability to sit 40 to 60% of the workday.
• Ability to reach on a frequent basis (34-67%) throughout the day while performing typical job functions. Reaching is primarily performed between the knee and shoulder levels. Rarely, (1-10%), overhead reaching is required to secure items stored above head level. Reaching between knee and shoulder levels may be performed unilaterally with either upper appendage on an occasional (11-33%) basis.

· Ability to be exposed to very hot and cold temperatures, loud equipment sounds including lunchroom crowds and bells.
· Ability to be exposed to cleaning chemicals and equipment that may produce injuries, cuts, or burns if not properly handled correctly.

ESSENTIAL FUNCTIONS

1. Lead and oversee the operational aspects of a subset of the school kitchens/cafeterias by ensuring that the meal program is operating efficiently, effectively and in compliance with guidelines.
2. Assist the Compliance Officer in the development, implementation and refinement of food services goals, strategies, performance standards, special projects, and plans.
3. Supervise, train, and evaluate Food Services Operations & Compliance Coordinators, Food Services Managers, Cafeteria Managers, Food Services Workers, Cafeteria Aids and Food Service subs
4. Develop communication plans and provide directives to the Food Services Operations & Compliance Coordinators to ensure that procedures and communication are updated and consistent across all assigned sites.
5. Coach the Food Service Operations & Compliance Coordinators on developing innovative methods to significantly enhance customer satisfaction, guarantee operational excellence, and effectively cater to the diverse needs of students.
6. Establish working relationships and partner directly with school leaders and departmental administrators to ensure seamless coordination of activities among schools, cafeterias, departments, families, and external partners.
7. Serve as the liaison between school kitchens/cafeterias, the production floor and warehouse to communicate essential needs. needs.
8. Collaborate with the department purchaser to determine equipment needs that will enable the school kitchens/cafeterias to function efficiently and maintain a high level of safety.
9. Oversee the process to acquire coverage during the absence or vacancies of employees at school kitchen/cafeteria sites.
10. Conduct site visits to school kitchens/cafeterias to perform administrative functions, assess operational aspects, solve procedural and employee-related challenges, and introduce innovative solutions.
11. Serve as the initial point of contact for family, school, and employee complaints, applying a proactive and creative approach to resolve issues in a timely manner.
12. Investigate allegations, prepare formal documentation, schedule discipline hearings and participate in due process meetings.
13. Approve and submits payroll, assist with a la carte sales money, make bank deposits, and distribute petty cash.
14. Ensures that the training hours of Food Services Manager, Cafeteria Managers, Food Service Workers, and Cafeteria Aids are accurately completed and submitted in compliance with the required Continuing Education Units (CEU).
15. Accurately review, complete, maintain, and submit all required daily, weekly, and monthly food service reports, safety records, and paperwork.
16. Leads, organize, and schedule bi-monthly Area Meetings with Food Service Operations & Compliance Managers as well as other personnel.
17. Keep Compliance Officer abreast of the progress and challenges of the school kitchen/cafeteria operations, employee concerns, and compliance factors.
18. Participate in the recruitment, interview and placement process for promotions and new hires by thinking strategically about personnel moves and engaging in the selection process.
19. Stay abreast of, adhere to, and enforce the procedures and standards set forth by the United Stated Department of Agriculture (USDA), Pennsylvania Department of Education (PDE), Allegheny County Health Department, Collective Bargaining Agreements (CBAs) and Pittsburgh Public Schools.
20. Ensures that a safe, sanitary, and healthy environment is maintained.
21. Adhere to dress code and hygiene practices.
22. Adhere to time clock procedures by signing in and out at schedule start/end times and utilizing the Time Management system to request time off.
23. Participate and contribute to departmental, team, and individual planning and goal- setting meetings.
24. Communicate professionally at all levels, over the phone, face-to-face, and electronically.
25. Other relevant duties as assigned by supervisor in support of the department’s or school’s goals and objectives and the District’s mission and Superintendent’s Priority Goals.

The working conditions and physical requirements described here are representative of, but not limited to, those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made.

• Ability to lift/carry 35-pound weight.
• Ability to pull and push 4-wheeled dollies weighing 50-70 pounds, may occur 11-33% of the workday.
• Capable of standing 15-20% of the day of which 60 minutes is continual and walking 25-35% of the day of which 20 minutes continual and walking.
• Ability to sit 40 to 60% of the workday.
• Ability to reach on a frequent basis (34-67%) throughout the day while performing typical job functions. Reaching is primarily performed between the knee and shoulder levels. Rarely, (1-10%), overhead reaching is required to secure items stored above head level. Reaching between knee and shoulder levels may be performed unilaterally with either upper appendage on an occasional (11-33%) basis