221 days/year 8 hours/day Salary Range: $50,000 - $65,000/year Overview: The Site Supervisor will assist the Coordinator of Food Services in directing the total food service program to ensure an atmosphere of efficiency, cleanliness, and friendliness in which students are served nutritious and attractive meals. Assists in administering the K-12 nutrition services programs. Primary areas of responsibility include: assisting with the evaluation of cafeteria operations for efficiency and effectiveness; providing technical support to cafeteria operations; ensuring department compliance with federal, state and local guidelines; assisting with interpretation of federal, state and local regulations for all child nutrition programs; providing nutrition expertise for internal and external stakeholders; assisting Coordinator of Food Services with all aspects of cafeteria and catering operations. Key Responsibilities: Coordinates the training and orientation of new substitutes in the food service department. Arranges for substitutes as needed. Visits lunchrooms daily as assigned, checking that high standards of health and safety are maintained. Assists with ensuring that all equipment assigned to and used by the lunch program is safe and operational. Assists with administering policies and guidelines. Prepares financial reports, federal and state reports, district reports, and other such correspondences and records as may be necessary or required. Understands and is able to use the point-of-sale system. Is able to use computer networks and make use of email and other computer software. Assists with all absence reporting in Aesop and payroll processing in VeriTime. Processes orders and requisitions as assigned. Assists with parent communication. Assists with annual audits as required. Facilitates varied scheduling needs for the food services department. Inputs and maintains purchased inventories and summaries. Responds to phone calls and resolve issues - kitchens, vendors, repairs, or staff related. Performs evaluations as assigned. Plans menus in compliance with federal and state nutrition guidelines monthly. Incorporates promotions and celebrations. Monitors kitchen operations as assigned. Assists in conducting site visits to kitchens to ensure compliance with menus and recipes. Monitors health inspections and provides corrective action when necessary. Communicates issues to the Coordinator of Food Services. Research staff and parent/guardian questions for resolution. Assists in processing applications and providing notices for free/reduced lunch eligibility. Assists with the coordination and operations of concessions. Assists with catering event preparation and facilitation. Processes information for accurate and timely billing. Attends seminars, conferences, food shows, training. Operates the department in the absence of the Coordinator of Food Services. Performs other duties as assigned. Key Qualifications: Bachelor's degree or higher, or equivalent educational experience, with academic major in food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field; OR Bachelor's degree or higher in any academic major and a State recognized certificate for food service directors, OR Bachelor's degree or higher in any academic major and at least two years of relevant nutrition programs experience; OR Associate's degree, or equivalent educational experience, with academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field and at least two years of relevant school nutrition programs experience. ServSafe Certified through the National Restaurant Association and accreditation by the American National Standards Institute conference for Food Protection or the ability to demonstrate capacity to learn and obtain during first year of employment preferred. Experience with computer software for menu planning and nutritional analysis preferred. Evidence of specific training in governmental regulations related to food service and nutrition or the ability to demonstrate capacity to learn during the first six months of employment required. Knowledge, Skills and Abilities (KSA): Knowledge of commercial food service operations Knowledge of federal and state child nutrition programs regulations: National School Lunch, School Breakfast, Fresh Fruit and Vegetable Program, After School Snack, Farm to School, etc. Knowledge of governmental regulations related to food service and nutrition. Knowledge of standard sanitation procedures for food production and food service operations. Ability to review, evaluate and improve cafeteria operations. Ability to effectively administer school nutrition programs. Excellent oral and written communication, human relations, and technological skills. Ability to work with basic mathematical and computational concepts. Demonstrates enthusiasm and a sincere desire to ensure the safety of all. Is able to accept constructive criticism or feedback. Demonstrates professional tact and diplomacy with administrators, staff, teachers, students, parents, and the diverse community. Is conscientious and assumes responsibility for individual performance. Anticipates problems and unforeseen events and deals with them in an appropriate manner. Demonstrates an ability to make proper decisions when required. Demonstrates loyalty to the administrative team and district. Participates in appropriate professional organizations and activities. Maintains a calm attitude and sense of control at all times. Maintains a high level of ethical behavior and confidentiality of information. Possesses the ability to be flexible and adaptable to changing needs. Physical Demands & Work Environment: PHYSICAL DEMANDS: The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Position is mostly indoors in a climate-controlled office or building. While performing the duties of this job, the employee is frequently required to walk and stand. Occasionally the employee will sit and/or run. The employee will frequently bend or twist at the trunk while performing the duties of this job. The employee will frequently squat, stoop, kneel, reach above the head, reach forward and repeat the same hand motion many times while performing the duties of the job. The employee may routinely lift and move objects weighing 25-30 pounds. The employee must also have the ability to work in an environment, including extreme variations in temperatures and to operate varied technologies and commercial office equipment. The specific vision requirements of the job include good depth perception and occasionally being able to see objects/persons at a distance. The employee frequently is required to hear conversation in quiet, as well as a noisy environment and be able to tell where a sound is coming from while performing the duties of the job. The employee must be able to communicate to the team to give directions. The Board of Education does not discriminate on the basis of race, color, national origin, sex (including sexual orientation and transgender identity), disability, age, religion, military status ancestry, genetic information (collectively, "Protected Classes"), or any other legally protected category, in its programs and activities, including employment opportunities.
Mar 23, 2024
Full time
221 days/year 8 hours/day Salary Range: $50,000 - $65,000/year Overview: The Site Supervisor will assist the Coordinator of Food Services in directing the total food service program to ensure an atmosphere of efficiency, cleanliness, and friendliness in which students are served nutritious and attractive meals. Assists in administering the K-12 nutrition services programs. Primary areas of responsibility include: assisting with the evaluation of cafeteria operations for efficiency and effectiveness; providing technical support to cafeteria operations; ensuring department compliance with federal, state and local guidelines; assisting with interpretation of federal, state and local regulations for all child nutrition programs; providing nutrition expertise for internal and external stakeholders; assisting Coordinator of Food Services with all aspects of cafeteria and catering operations. Key Responsibilities: Coordinates the training and orientation of new substitutes in the food service department. Arranges for substitutes as needed. Visits lunchrooms daily as assigned, checking that high standards of health and safety are maintained. Assists with ensuring that all equipment assigned to and used by the lunch program is safe and operational. Assists with administering policies and guidelines. Prepares financial reports, federal and state reports, district reports, and other such correspondences and records as may be necessary or required. Understands and is able to use the point-of-sale system. Is able to use computer networks and make use of email and other computer software. Assists with all absence reporting in Aesop and payroll processing in VeriTime. Processes orders and requisitions as assigned. Assists with parent communication. Assists with annual audits as required. Facilitates varied scheduling needs for the food services department. Inputs and maintains purchased inventories and summaries. Responds to phone calls and resolve issues - kitchens, vendors, repairs, or staff related. Performs evaluations as assigned. Plans menus in compliance with federal and state nutrition guidelines monthly. Incorporates promotions and celebrations. Monitors kitchen operations as assigned. Assists in conducting site visits to kitchens to ensure compliance with menus and recipes. Monitors health inspections and provides corrective action when necessary. Communicates issues to the Coordinator of Food Services. Research staff and parent/guardian questions for resolution. Assists in processing applications and providing notices for free/reduced lunch eligibility. Assists with the coordination and operations of concessions. Assists with catering event preparation and facilitation. Processes information for accurate and timely billing. Attends seminars, conferences, food shows, training. Operates the department in the absence of the Coordinator of Food Services. Performs other duties as assigned. Key Qualifications: Bachelor's degree or higher, or equivalent educational experience, with academic major in food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field; OR Bachelor's degree or higher in any academic major and a State recognized certificate for food service directors, OR Bachelor's degree or higher in any academic major and at least two years of relevant nutrition programs experience; OR Associate's degree, or equivalent educational experience, with academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field and at least two years of relevant school nutrition programs experience. ServSafe Certified through the National Restaurant Association and accreditation by the American National Standards Institute conference for Food Protection or the ability to demonstrate capacity to learn and obtain during first year of employment preferred. Experience with computer software for menu planning and nutritional analysis preferred. Evidence of specific training in governmental regulations related to food service and nutrition or the ability to demonstrate capacity to learn during the first six months of employment required. Knowledge, Skills and Abilities (KSA): Knowledge of commercial food service operations Knowledge of federal and state child nutrition programs regulations: National School Lunch, School Breakfast, Fresh Fruit and Vegetable Program, After School Snack, Farm to School, etc. Knowledge of governmental regulations related to food service and nutrition. Knowledge of standard sanitation procedures for food production and food service operations. Ability to review, evaluate and improve cafeteria operations. Ability to effectively administer school nutrition programs. Excellent oral and written communication, human relations, and technological skills. Ability to work with basic mathematical and computational concepts. Demonstrates enthusiasm and a sincere desire to ensure the safety of all. Is able to accept constructive criticism or feedback. Demonstrates professional tact and diplomacy with administrators, staff, teachers, students, parents, and the diverse community. Is conscientious and assumes responsibility for individual performance. Anticipates problems and unforeseen events and deals with them in an appropriate manner. Demonstrates an ability to make proper decisions when required. Demonstrates loyalty to the administrative team and district. Participates in appropriate professional organizations and activities. Maintains a calm attitude and sense of control at all times. Maintains a high level of ethical behavior and confidentiality of information. Possesses the ability to be flexible and adaptable to changing needs. Physical Demands & Work Environment: PHYSICAL DEMANDS: The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Position is mostly indoors in a climate-controlled office or building. While performing the duties of this job, the employee is frequently required to walk and stand. Occasionally the employee will sit and/or run. The employee will frequently bend or twist at the trunk while performing the duties of this job. The employee will frequently squat, stoop, kneel, reach above the head, reach forward and repeat the same hand motion many times while performing the duties of the job. The employee may routinely lift and move objects weighing 25-30 pounds. The employee must also have the ability to work in an environment, including extreme variations in temperatures and to operate varied technologies and commercial office equipment. The specific vision requirements of the job include good depth perception and occasionally being able to see objects/persons at a distance. The employee frequently is required to hear conversation in quiet, as well as a noisy environment and be able to tell where a sound is coming from while performing the duties of the job. The employee must be able to communicate to the team to give directions. The Board of Education does not discriminate on the basis of race, color, national origin, sex (including sexual orientation and transgender identity), disability, age, religion, military status ancestry, genetic information (collectively, "Protected Classes"), or any other legally protected category, in its programs and activities, including employment opportunities.
Shaker Place Rehabilitation & Nursing Center
Albany, New York
Supervising Food Service Helper Full Time 12:30-8:30 pm NYS Pension & Retirement Plan Tuition Reimbursement On-Site Day Care - Opening Soon! Pay rate between $19.52-20.19/hour (based on experience and shift differentials) Shaker Place Rehabilitation & Nursing is a 5-Star Quality Rated Senior Care Community conveniently located in Albany County, NY. The Supervising Food Service Helper supervises the distributing and serving of food and the cleaning of the dining and kitchen areas. This is supervisory work involving activities related to preparing and serving food and cleanup of eating area. The work also involves occasional cooking duties and the occasional supervision of the main kitchen. The work is performed in accordance with prescribed procedures under the general supervision. This work involves supervising subordinate Food Service Helpers in preparing food carts and cleaning kitchen and dining areas. Supervising Food Service Helper Requirements: Graduation from a regionally accredited or New York State registered college or university with an associate degree in food service administration or nutrition and one (1) year of food service experience OR Three (3) years of food service experience in an institutional setting Responsibilities of a Supervising Food Service Helper: Supervises the preparation of food carts. Supervises the preparation of sandwiches, bread, and coffee. Supervises and subsequently inspects the cleanup of the dining and kitchen areas. Supervises the cleaning of dishes, pots, and pans. Prepares schedules of workers for the various shifts. Prepares breakfasts in the main kitchen. Keeps records and prepares work schedules. Each day and every interaction are an opportunity to further Our Mission of providing the highest quality of care and demonstrate respect, dignity, and compassion to not only our Residents but also our Staff. Exceptional Benefits you won't find elsewhere: Experience Based Pay & Shift Differentials New York State Pension & Retirement Plan Tuition Reimbursement On Site Day Care - opening soon! Free CDTA bus pass with direct stop at Shaker Place Health Insurance Options: Low cost or No cost Health, Dental, Vision, Prescriptions for you & your family Generous Paid Time Off includes vacation, personal, holidays. 401K Deferred Compensation: full or part time Monthly Bus Pass: Discounted rate of only $9 So much more including Life Insurance, Flexible Spending Accounts, 529 College Savings Plan and more! About Shaker Place Rehabilitation & Nursing: Beautiful, recently renovated, state-of-the-art facilities with new amenities, advanced equipment, and thoughtful design. We cultivate a supportive, inclusive, respectful, diverse, and welcoming culture committed to providing the highest quality of care to our residents. Our Mission is to provide comprehensive care and exceptional services to the people of Albany County and surrounding areas. For nearly 50 years, we have been committed to enhancing each resident's quality of life and valuing their independence, dignity, and happiness. Shaker Place Rehabilitation & Nursing Center is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability status or any other status protected by laws and regulations.
Mar 18, 2024
Full time
Supervising Food Service Helper Full Time 12:30-8:30 pm NYS Pension & Retirement Plan Tuition Reimbursement On-Site Day Care - Opening Soon! Pay rate between $19.52-20.19/hour (based on experience and shift differentials) Shaker Place Rehabilitation & Nursing is a 5-Star Quality Rated Senior Care Community conveniently located in Albany County, NY. The Supervising Food Service Helper supervises the distributing and serving of food and the cleaning of the dining and kitchen areas. This is supervisory work involving activities related to preparing and serving food and cleanup of eating area. The work also involves occasional cooking duties and the occasional supervision of the main kitchen. The work is performed in accordance with prescribed procedures under the general supervision. This work involves supervising subordinate Food Service Helpers in preparing food carts and cleaning kitchen and dining areas. Supervising Food Service Helper Requirements: Graduation from a regionally accredited or New York State registered college or university with an associate degree in food service administration or nutrition and one (1) year of food service experience OR Three (3) years of food service experience in an institutional setting Responsibilities of a Supervising Food Service Helper: Supervises the preparation of food carts. Supervises the preparation of sandwiches, bread, and coffee. Supervises and subsequently inspects the cleanup of the dining and kitchen areas. Supervises the cleaning of dishes, pots, and pans. Prepares schedules of workers for the various shifts. Prepares breakfasts in the main kitchen. Keeps records and prepares work schedules. Each day and every interaction are an opportunity to further Our Mission of providing the highest quality of care and demonstrate respect, dignity, and compassion to not only our Residents but also our Staff. Exceptional Benefits you won't find elsewhere: Experience Based Pay & Shift Differentials New York State Pension & Retirement Plan Tuition Reimbursement On Site Day Care - opening soon! Free CDTA bus pass with direct stop at Shaker Place Health Insurance Options: Low cost or No cost Health, Dental, Vision, Prescriptions for you & your family Generous Paid Time Off includes vacation, personal, holidays. 401K Deferred Compensation: full or part time Monthly Bus Pass: Discounted rate of only $9 So much more including Life Insurance, Flexible Spending Accounts, 529 College Savings Plan and more! About Shaker Place Rehabilitation & Nursing: Beautiful, recently renovated, state-of-the-art facilities with new amenities, advanced equipment, and thoughtful design. We cultivate a supportive, inclusive, respectful, diverse, and welcoming culture committed to providing the highest quality of care to our residents. Our Mission is to provide comprehensive care and exceptional services to the people of Albany County and surrounding areas. For nearly 50 years, we have been committed to enhancing each resident's quality of life and valuing their independence, dignity, and happiness. Shaker Place Rehabilitation & Nursing Center is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability status or any other status protected by laws and regulations.
TO APPLY FOR THIS POSITION AND COMPLETE DETAILS, PLEASE VISIT OUR WEBSITE AT: TITLE: Site Manager - 7.5 hour shift (30 minute lunch break) DEPARTMENT: Food & Nutrition Services HOURS: 7:00 AM - 3:00 PM PAY GRADE 13: $18.54-$19.64 (Based on experience and education) DAY/YEAR: 183 Days/School Year REPORTS TO: Director of Food & Nutrition Services This position is eligible for stretch-pay over 26 pays per year. Benefits eligible: This position is eligible for employee level medical coverage, dental, and vision as well as personal and sick days and state retirement (PERF). SUMMARY: Under the direct supervision of the Director of Food Services, is responsible for efficiently and effectively managing the School Food Service program to ensure that federal, state, and local procedures, policies and regulations are strictly adhered to; supervises and seeks to improve Food Services staff performance; and serves nutritionally balanced and attractive meals/food within the financial guidelines and restraints of the New Albany-Floyd County Schools Food Service programs. QUALIFICATION: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disability to perform the essential functions. Education and/or Experience: High school diploma or GED, a minimum of three years successful experience in quantity food preparation and knowledge and skills of food service helper, production worker and assistant manager. Prefer training in nutrition, food production and food service management knowledge of managing food service budgets; understanding meal pattern requirements of the National Breakfast and Lunch Programs. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of students, parents, school personnel and others. Mathematical Skills: Ability to calculate figures and amounts such as discounts, proportions, percentages, and volume. Understands productivity measurement i.e., labor cost as a percentage of revenue. Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Computer Skills: Proficient in Microsoft Word, Microsoft Excel, and Microsoft Outlook. Working knowledge of accountability program, inventory program, and direct order entry system to major vendors. Certificates, Licenses and Registrations: Certified in food service sanitation by Board of Health; must have Serv Safe Manager passing test. Other Qualifications: Must pass a food service sanitation course with a passing grade of 87%. Must pass a food service competency test with a grade of 90%. RESPONSIBILITIES: Program Accountability: Follows federal, state, and local regulations for safe food preparation and storage. Takes pro-active measure to protect the identity of students receiving free and reduced price meals. Operates within budgetary guidelines. Communicates needs and concerns to supervisory personnel. Cooperates with the principal and teachers in promoting the educational values of school nutrition programs for better health and nutrition Financial Management and Record Keeping: Maintains program integrity and a fiscally sound food service program in keeping with federal guidelines, and food service department policy. Responsible for all record keeping of the National School Breakfast and Lunch Programs and in accordance with the State Board of Accounts, and Indiana Department of Child Nutrition. Directs cash collection and daily deposits. Takes physical count of all inventory (purchased and government commodities) on last day of month. Maintains filing system for inventory, invoices, daily sales reports, cash deposit reports, participation data, production sheets, menus, time reports, accident reports, etc. Personnel Management: Trains, supervises, disciplines and directs work of employees assigned to the Food service department. Ensures employee adherence to federal, state, local laws, and school board policies and professional conduct. Authorizes payment of employee payroll records. Represents child nutrition department at staff meetings. Safety and Sanitation: Follows procedures to maintain safe and sanitary conditions in the storage, preparation, serving, and dining areas. Supervises the routine cleaning and sanitation of dishes, work areas, utensils, equipment and facility. Reports potential safety hazards, accidents, and injuries to appropriate personnel. Trains employees to follow accident prevention practices. Program Service: Provides a pleasant and helpful environment for meal preparation and service. Promotes participation in the National School Breakfast and Lunch Programs. Equipment Use and Care: Maintains and protects equipment and property of the school; Reports equipment in need of repair or replacement. Promotes energy conservation methods when using equipment. Food Procurement and Production: Procures, receives, and safely stores food products. Follows procedures for checking quality, quantity, and correct food upon delivery. Returns unacceptable food or supplies that do not meet department standards. Directs the preparation of meal service in a safe and attractive manner. Trains employees in the areas of food production, offer vs. serve, portion control. Nutrition and Menu Planning: Evaluates plate waste for food acceptance and quality of food production and service. Utilizes student suggestions to help plan menus. Participates in monthly special events in the cafeteria to increase school spirit and to raise student participation in the meal programs. Assists Director with interviewing and hiring; directly trains employees, planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Performs other related duties as assigned by the Director and/or other designee. The employee shall remain free of any alcohol or non-prescribed controlled substance abuse in the workplace throughout his/her employment in the corporation. SUPERVISORY RESPONSIBILITIES: Direct work of subordinate food service employees; carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Benefits eligible: This position is eligible for employee level medical coverage, dental, and vision as well as personal and sick days and state retirement (PERF).
Mar 10, 2024
Full time
TO APPLY FOR THIS POSITION AND COMPLETE DETAILS, PLEASE VISIT OUR WEBSITE AT: TITLE: Site Manager - 7.5 hour shift (30 minute lunch break) DEPARTMENT: Food & Nutrition Services HOURS: 7:00 AM - 3:00 PM PAY GRADE 13: $18.54-$19.64 (Based on experience and education) DAY/YEAR: 183 Days/School Year REPORTS TO: Director of Food & Nutrition Services This position is eligible for stretch-pay over 26 pays per year. Benefits eligible: This position is eligible for employee level medical coverage, dental, and vision as well as personal and sick days and state retirement (PERF). SUMMARY: Under the direct supervision of the Director of Food Services, is responsible for efficiently and effectively managing the School Food Service program to ensure that federal, state, and local procedures, policies and regulations are strictly adhered to; supervises and seeks to improve Food Services staff performance; and serves nutritionally balanced and attractive meals/food within the financial guidelines and restraints of the New Albany-Floyd County Schools Food Service programs. QUALIFICATION: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disability to perform the essential functions. Education and/or Experience: High school diploma or GED, a minimum of three years successful experience in quantity food preparation and knowledge and skills of food service helper, production worker and assistant manager. Prefer training in nutrition, food production and food service management knowledge of managing food service budgets; understanding meal pattern requirements of the National Breakfast and Lunch Programs. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of students, parents, school personnel and others. Mathematical Skills: Ability to calculate figures and amounts such as discounts, proportions, percentages, and volume. Understands productivity measurement i.e., labor cost as a percentage of revenue. Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Computer Skills: Proficient in Microsoft Word, Microsoft Excel, and Microsoft Outlook. Working knowledge of accountability program, inventory program, and direct order entry system to major vendors. Certificates, Licenses and Registrations: Certified in food service sanitation by Board of Health; must have Serv Safe Manager passing test. Other Qualifications: Must pass a food service sanitation course with a passing grade of 87%. Must pass a food service competency test with a grade of 90%. RESPONSIBILITIES: Program Accountability: Follows federal, state, and local regulations for safe food preparation and storage. Takes pro-active measure to protect the identity of students receiving free and reduced price meals. Operates within budgetary guidelines. Communicates needs and concerns to supervisory personnel. Cooperates with the principal and teachers in promoting the educational values of school nutrition programs for better health and nutrition Financial Management and Record Keeping: Maintains program integrity and a fiscally sound food service program in keeping with federal guidelines, and food service department policy. Responsible for all record keeping of the National School Breakfast and Lunch Programs and in accordance with the State Board of Accounts, and Indiana Department of Child Nutrition. Directs cash collection and daily deposits. Takes physical count of all inventory (purchased and government commodities) on last day of month. Maintains filing system for inventory, invoices, daily sales reports, cash deposit reports, participation data, production sheets, menus, time reports, accident reports, etc. Personnel Management: Trains, supervises, disciplines and directs work of employees assigned to the Food service department. Ensures employee adherence to federal, state, local laws, and school board policies and professional conduct. Authorizes payment of employee payroll records. Represents child nutrition department at staff meetings. Safety and Sanitation: Follows procedures to maintain safe and sanitary conditions in the storage, preparation, serving, and dining areas. Supervises the routine cleaning and sanitation of dishes, work areas, utensils, equipment and facility. Reports potential safety hazards, accidents, and injuries to appropriate personnel. Trains employees to follow accident prevention practices. Program Service: Provides a pleasant and helpful environment for meal preparation and service. Promotes participation in the National School Breakfast and Lunch Programs. Equipment Use and Care: Maintains and protects equipment and property of the school; Reports equipment in need of repair or replacement. Promotes energy conservation methods when using equipment. Food Procurement and Production: Procures, receives, and safely stores food products. Follows procedures for checking quality, quantity, and correct food upon delivery. Returns unacceptable food or supplies that do not meet department standards. Directs the preparation of meal service in a safe and attractive manner. Trains employees in the areas of food production, offer vs. serve, portion control. Nutrition and Menu Planning: Evaluates plate waste for food acceptance and quality of food production and service. Utilizes student suggestions to help plan menus. Participates in monthly special events in the cafeteria to increase school spirit and to raise student participation in the meal programs. Assists Director with interviewing and hiring; directly trains employees, planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Performs other related duties as assigned by the Director and/or other designee. The employee shall remain free of any alcohol or non-prescribed controlled substance abuse in the workplace throughout his/her employment in the corporation. SUPERVISORY RESPONSIBILITIES: Direct work of subordinate food service employees; carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Benefits eligible: This position is eligible for employee level medical coverage, dental, and vision as well as personal and sick days and state retirement (PERF).