Nutrition Floating Supervisor

Position Criteria:

• High School diploma or equivalent, desired
• ServeSafe certification is required within 90 days of hire
• 2 years of experience high volume food service

Performance Criteria:

• Food Preparation including washing produce, temping foods, preparing frozen food for cooking, etc.
• Day to day supervision, guidance and training for staff when covering for Kitchen Supervisor. Oversee preparation, cooking and service of breakfast and lunch daily and various a la carte items (school dependent)
• Cooking foods in commercial ovens, steamer, warmers, microwave, kettles. Operates kitchen equipment including ovens, knives, food processors, dish washer, braziers, etc.
• Portion and serve food to students.
• Ensure food safety including temperature checks, labeling of food, routine equipment maintenance, and proper cleaning/sanitizing.
• Cater to children with special dietary needs (allergies) including keeping specialized inventory, preventing cross contamination, and communicating with parents as needed.
• Maintain accurate production records throughout breakfast and lunch to ensure proper production for the future. Track all food produced throughout the day and safely, storing excess.
• Data entry and records including creating and maintaining preparation lists, signage, production records to project for present and future production to limit waste/cost, and email communications/follow up.
• Assemble and operate the dish machine and assist with dirty dishes. De-liming (deep cleaning) dish machine as needed
• Running the Point-of-Sale and ensuring students follow federal meal guidelines
• Managing inventory and receiving deliveries for a building
• Create and submit orders
• Cleaning, sweeping, mopping, sanitizing the work area, washing dishes and cleaning equipment for the end of day. Including taking out trash, recycling and laundry.
• Compliance requirements including monthly supervisor meetings, monthly safety training, as well as preparation for passing state and health inspections.
• Assists in organizing and maintaining inventory practices including stock rotation and perishable items.
• Closing down commercial kitchens for summer. Deep cleaning, storing equipment, taking final inventory.
• Training and Continuing Education
• Training and assisting new staff members
• Verifying cash deposits at the end of day.
• Duties as assigned