Food Service Classified Supervisor Tier 1

Tier 1 Classified Supervisor - Nutritional ServicesBlue Springs School District2026-2027Position SummaryThe job of Food Services Classified Supervisor is done for the purpose/s of providing support to the educational process with specific responsibilities for directing food service personnel; producing meals to meet the mandated nutritional needs of students; supervising food and nutrition services and activities; providing information to others; and scheduling work assignments within established timeframes and standards.This job reports to Director of NutritionThis position is a 260 Day, 8 hr./day, Full Time, benefits eligible position.The starting salary/range for this position is $55,571 - $84,750. Salary will be commensurate with Full Time, parallel years of experience.Essential FunctionsAssists with department functions including hiring/termination recommendations, planning/ scheduling activities, training, advising, consulting, etc. (e.g. oversees school managers and warehouse/food storage, etc.) for the purpose of ensuring that the department functions in a safe and efficient manner.Coordinates food services staff schedules for the purpose of providing coverage for daily production and special events (catering, promotional events, etc.).Coordinates with district personnel for the purpose of implementing and maintaining services and/or programs.Implements assigned activities and/or projects (e.g. vendor contact; new products, etc.) for the purpose of complying with regulatory requirements and established guidelines.Manages site operations (e.g. oversee preparation, set up and service of food; provides training on food preparation, health standards, sanitation, etc.) for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional requirements and health standards.Coordinates purchasing for the School Nutritional Services program including food, supplies and equipment for the purpose of ensuring sustainable service and adhering to district budgets.Monitors and assists with fund balances of assigned programs and related financial activity (e.g. oversees commodity program and how to spend commodity dollars, etc.) for the purpose of ensuring that allocations are accurate, related revenues are generated, expenses are within budget limits and/or fiscal practices are followed.Oversees menu planning for the district (e.g. stays within calorie count and sodium limitation; ensures allergens are noted, etc.) for the purpose of meeting USDA specifications and standards.Participates in meetings, workshops and seminars (e.g. use of computer software programs; USDA requirements; menu planning, etc.) for the purpose of conveying and/or gathering information required to perform functions.Prepares a variety of materials (e.g. reports, memos, letters, procedures, manuals, etc.) for the purpose of documenting activities, providing written reference, and/or conveying information.Recommends policies, procedures and/or actions for the purpose of providing direction for meeting the district's goals and objectives.Supervises food service workers and other personnel as assigned (e.g. orients, trains, evaluates, etc.) for the purpose of maximizing the productivity of the workforce, providing adequate coverage and ensuring compliance with health, safety and nutritional standards of central kitchen operations.Other FunctionsPerforms other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.Job Requirements: Minimum Qualifications Skills, Knowledge and AbilitiesSKILLS are required to perform multiple technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill-based competencies required to satisfactorily perform the functions of the job include: operating standard office equipment including using a variety of software applications; planning and managing projects; and preparing and maintaining accurate records.KNOWLEDGE is required to perform algebra and/or geometry; read technical information, compose a variety of documents, and/or facilitate group discussions; and solve practical problems. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: health standards and hazards; safety practices and procedures; and nutritional standards.ABILITY is required to schedule a number of activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with similar types of data; and utilize a variety of types of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is limited to moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: adapting to changing work priorities; communicating with diverse groups and individuals; meeting deadlines and schedules; setting priorities; working as part of a team; and working with detailed information/data.ResponsibilityResponsibilities include: supervising others, working independently under broad organizational guidelines to achieve unit objectives; managing multiple departments; tracking budget expenditures. Utilization of resources from other work units may be required to perform the job's functions. There is some opportunity to significantly impact the organization's services.Work EnvironmentThe usual and customary methods of performing the job's functions require the following physical demands: some lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally, the job requires 20% sitting, 20% walking, and 60% standing. This job is performed in a generally clean and healthy environment.The noise level is usually moderate to loud.The information contained in this job description is for compliance with the American with Disabilities Act (A.D.A.) and is not an exhaustive list of the duties performed for this position and additional duties may be assigned.Experience: Job related experience with increasing levels of responsibility is required.Education: Preferred Bachelor or higher. Preferred SNS or RD certification.Equivalency: NoneBackground Check:Employment in this position is contingent upon consent to and successful completion of a pre-employment background check, which may include a criminal background check, reference checks, verification of work history, and verification of any required academic credentials, licenses, and/or certifications, with results acceptable to the Blue Springs School District. Background check information will be used in a confidential, non-discriminatory manner consistent with state and federal law.Equal Opportunity EmployerRequired TestingNoneCertificates and LicensesFood Handlers PermitContinuing Education/TrainingNoneClearancesFCSR Clearance, Criminal Background CheckFLSA StatusExemptSalary Grade09