Position Title: Kitchen Supervisor

Under the direction of the Director of School Nutrition, the Kitchen Supervisor is responsible for supervising and implementing the food service program under the regulations of D.E.S.E and School Food Service.

Hours: Full-time, 40 Hours per week

Responsibilities:

• Supervises the preparation of food and prepares food under USDA guidelines and menus established by the Director of School Nutrition
• Ensures that food served meets local, state, and federal guidelines 
• Supervises food services staff as assigned
• Assists and supervises the Kitchen Managers with ordering, food prep, taste tests, surveys, and other operational responsibilities as assigned. 
• Ensures food preparation, storage, and serving areas are maintained according to Department of Health guidelines, regulations, and local expectations.
• Maintains records of receipts, meals served, and information for state and federal reporting for The National School Breakfast & Lunch program.
• Prepares and makes daily deposits to the bank as necessary.
• Maintains all food and supply  inventory and monitors the condition of equipment
• Performs related duties, including substitution, as assigned by the Director of School Nutrition 
• Promotes and supports The Sharon Nutrition Department and the National School Lunch program.

Qualifications:

• Knowledge of food preparation nutrition requirements.
• ServSafe and Allergen Certification and knowledge of food service sanitation standards, including procedures to prevent contamination, spoilage, and waste
• Ability to deal effectively with cafeteria staff and work as a team member.
• Basic book-keeping and arithmetic skills
• Must have basic computer skills in word processing, spreadsheets, databases, electronic mail, and web-based applications
• Ability to use a cash register
• Language skills to read and interpret documents such as safety rules, MSDS, recipe instructions, operating instructions, and procedural manuals
• Ability to communicate orally and in writing with students, department employees, school faculty staff, and visitors.

Physical Ability to Meet the Following Requirements:

• Stand, sit, reach, grasp, stoop, bend, push, pull, kneel, squat, and twist.
• Ability to lift a minimum of 40 lbs.
• Some locations may have stairs and may not have elevators. 

Operation of Vehicles and Equipment Requirements:

• Ability to travel to various locations within a reasonable time frame. Ability to lift a minimum of 40 lbs.
• Must be able to operate food service equipment