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OFFICE OF HUMAN RESOURCES AND DEVELOPMENT → CLASSIFICATION → FOOD SERVICES SUPERVISOR II

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Food Services Supervisor II

MONTGOMERY COUNTY PUBLIC SCHOOLS CLASS DESCRIPTION
OFFICIAL TITLE: Food Services Supervisor II CODE: 0747 SQ/OQ: Not Applicable
WORKING TITLE: Food Services Supervisor II GRADE: H MONTHS: 12
SUMMARY DESCRIPTION OF CLASSIFICATION: Under direction, provides guidance and expertise in the nutritional regulations for Child Nutrition Programs and in food ingredient interactions (food allergies). Oversees the nutritional parameters of food service programs to assure compliance to regulations. Researches and develops specifications for food, beverages, and supplies. Supervises staff in the ordering area for the division. Primary contact for parents, students and staff for information regarding menu planning, nutritional regulations of school meals, and nutrient/ingredient content of school foods.
MINIMUM QUALIFICATION STANDARDS
KNOWLEDGE, SKILLS, AND ABILITIES: Thorough knowledge of nutrition regulations for child nutrition programs, ingredients in foods, allergen effects of certain ingredients and impact on parents and children in the MCPS community. Thorough knowledge of governmental regulations related to school food service, including USDA commodities, nutrition, and food technology. Knowledge of MCPS procurement and purchasing policies. Considerable knowledge of food services procurement and purchasing needs. Ability to administer food service programs including supervision and instruction of employees. Ability to develop effective working relationships with administrators, school staffs, parents, and others. Ability to train cafeteria personnel in nutritional requirements of food service programs and to present in front of large group gatherings. Ability to complete written reports and recommendations. Skill in using a computer for food service operations. Excellent oral, written and human relation skills. Knowledge and application of the MCPS Professional Growth Systems (PGS).
EDUCATION, TRAINING, AND EXPERIENCE: Bachelors degree from an accredited college or university with a degree in. food service management, institutional management or related field. Course work in dietetics, sanitation, nutrition and/or food service management. Minimum of two years of experience in a large food service operation with multiple sites. Experience in developing menus, writing bid specifications, providing employee training programs, performing nutritional analysis, developing budgets and maintaining cost controls. Preference for National School Lunch and Breakfast Program experience.
CERTIFICATE AND LICENSE REQUIREMENTS: Possession of a valid Maryland noncommercial class C driver's license or equivalent. Registration by the American Dietetic Association.
PHYSICAL DEMANDS: (Special requirements such as lifting heavy objects and frequent climbing.) None
SPECIAL REQUIREMENTS: (Frequent overtime or night work required, etc.) None
OVERTIME ELIGIBLE: No

EXAMPLES OF DUTIES AND RESPONSIBILITIES:

Chairs the divisions menu committee.

Oversees the nutritional parameters of the food service programs to assure compliance to regulations.

Provides nutritional expertise to MCPS schools and offices. Participates in the testing of new products to be served or used in schools.

Provides feedback to vendors as to acceptability and appropriateness of product of MCPS.

Organizes test panels to assess student acceptability of new products to be served or used in schools.

Develops procedures for introduction of new products and establishes procedures for product evaluation in schools.

Coordinates with vendors to report back consolidated reports.

Recommends acceptance or rejection of products.

Support s the development of large quantity recipes used in production of food items.

Maintains liaison with the department of Materials Management regarding procurement issues.

Evaluates bid submissions and makes recommendations for awards.

Reaches food and /or supply quality complaints, contacting vendors when necessary for monetary credit and/or refund.

Determines adherence of products to bid specification and evaluates performance of both products and vendors. Approves substitutes when necessary.

Oversees food services ordering procedures and establishes practices to maximize accuracy and effectiveness of the ordering operation.

Coordinates with food services staff to determine items needed to be bids.

Coordinates the USDA commodities program including determination of allocation requests, and preparation of reports.

Assists in the administration of the free and reduced meal program and may hear informal appeals of program decisions.

Assists and coordinates with field staff in nutrition, procurement, food quality and vendor matters.

Assists in manger training regarding nutrition and procurement issues.

Provides technical assistance to cafeteria managers regarding nutrition, menus, bid specifications, procurement policies and product quality concerns.

Responds to inquires/concerns from community, staff and student groups.

Develops nutrient and allergen information for use by parents of student with special nutritional needs.

Understands and applies the six leadership standards that have been established for the Montgomery County Association of Administrators and Principals (MCAAP/MCBOA), and the Core Competencies for the Supporting Services (SEIU) Professional Growth System (SSPGS).

Performs related duties consistent with the scope and intent of the position.
Class Established: 2/97
Date(s) Revised: 2/08, 11/14, 4/18
Last Reviewed:

This description may be changed at any time.