Food Service Supervisor

 The Baby Fold has been successfully wrapping services around children and families since 1902, offering life-critical support such as foster care, special education, early childhood programming, and post-adoption support. The Baby Fold is a unique resources with a strong and enduring heritage. We care for our youngest citizens so they can be blessed with loving homes, stable lives, and the futures they deserve.

Benefits:

• Medical, Dental, & Vision Insurance
• 403(b) Retirement Plan
• Life & Long Term Disability
• Short Term Disability
• Health Savings Account
• Flexible Spending Account and Dependent Care Plan
• Generous Paid Time Off with paid School Breaks
• Tuition Reimbursement
• Employee Assistance Program
• Headspace Care - coaching, therapy, & psychiatry
• Paytient - line of credit for medical, mental health, & veterinary services
• Candidly - student loan navigation support
• Mentorship, advancement, and professional development opportunities

Summary of Working as a Food Service Supervisor:

• The Food Service Supervisor is responsible for overseeing all food services functions including supervision of cooking staff,  preparation of meals for the school breakfast and lunch programs for students and employees, food ordering and record keeping, and ensuring compliance with all sanitation, safety, and food storage policies and procedures.  
• Work Schedule: Following the school calendar, hours generally Mon-Fri, 6:30 a.m.- 2:00 p.m. during school year and until 1 p.m. over summer school
• Location: Both Hammitt School campuses in Normal, based at 612 Oglesby, Normal
• Pay: $40,580/year minimum, salary/exempt

Job Responsibilities:

1. Kitchen Management:

· Monitors cooks to ensure tasks are completed timely and fills in when and wherever needed to ensure efficient kitchen operation. 

· Create monthly menus and cook rotations

· Prepares food according to a planned menu and tested uniform recipes and determines if the finished product is of the best quality both in flavor and appearance before it is served. 

· Follows approved recipes as assigned. Identifies problems related to achieving the desired quality and uses problem-solving procedures to resolve the issues. Communicates deviations needed to the Director.

· Monitors portion control measures to control food costs and assure compliance with USDA standards.

· Organizes and schedules tasks so that meals are prepared promptly.

· Prepares items for the next day as needed.

· Pulls stock and thaws frozen items for next-day meals.

· Prepares food for special occasions as assigned. 

· Checks the temperatures of food before food leaves the kitchen to be distributed to students and employees. Sees that menus developed by the Director are followed without deviation. 

· Maintains inventory of all food service items at all campuses: Plans and orders food items as needed. Maintains accurate order guides with vendors

· Coordinates food donations from food banks and other sources.

· Establishes standards for receiving, storing, and inventorying all food and non-food supplies.

· Enforces established procedures to ensure that food is prepared and served in a sanitary and safe environment

· Enforces established procedures to ensure the food production system provides safe, nutritious food of high quality. 

· Serves breakfast and lunch daily

· Works with supervisor to replace long-term out-of-stock items as needed

· Manages allergy forms routinely checking they are up to date and notifies nurses of any menu changes

· Proactively maintains equipment to ensure top performance and life.

2. Sanitation:

· Maintains high standards of personal hygiene. Follows hand washing protocol. Practices standards of dress (clothing shoes, hair restraint, gloves, etc.)

· Maintains a clean and sanitary work environment; follows guidelines to ensure compliance with sanitation requirements.

· Follows standard procedures for cleaning equipment; utensils and food preparation containers; plates, silverware, and serving containers; and work area.

· Maintains a valid Foodservice Sanitation Certificate and Food Manager Certificate

· Directs sanitation procedures. Inspects the kitchen, cooking and mixing utensils, and employees for cleanliness and sanitary purposes.

· Maintains accurate daily records of the number of lunches, breakfasts, and meals served. 

3. Safety:

· Operates equipment according to manufacturers’ directions with emphasis given to safety guidelines. Notifies the director of any malfunction, damage, or loss of equipment.

· Check hot holding equipment, ovens, microwaves, and milk service units to make sure the equipment is empty before turning on. Ensures hot holding equipment, ovens, microwave, and milk service units are empty and turned off before leaving for the day.

4. Personnel Management:

· Monitors daily operation of cooks ensuring food preparation, sanitation, and safety procedures are followed. 

· Coordinates staff to ensure meals are delivered on time to all four meal distribution sites. 

· Responsible for assigned staff, including employment, training, supervision, support, and performance feedback, as well as timely completion of performance evaluations. 

· Trains, coaches and supervises kitchen staff. 

· Establishes work schedules and plans daily work assignments.

· Ensures kitchen staff obtain and maintain Food Service Sanitation Certificates and attend related training as appropriate.

5. Food Orders:

· Forecasts production needs to ensure food and supplies are ordered, produced, and served in the correct amount. 

· Review student food returns for trends and look for alternatives that students will eat.

· Ensures we have sufficient food for the menu, prepares order(s) in advance, and maintains production records and inventory.

· Orders food from contracted food suppliers. Review pricing to stay within budget.

· Receiving: Checking delivery of products: (1) match bid specifications with the delivered product (2) match bid price with invoice price (3) match quantity requested to quantity delivered, (4) report any discrepancies to supervisor.

· Coordinates food donations from food banks and other sources. Assists supervisor in adjusting menus/recipes to utilize donations. 

· Acquires food donations from Midwest Food Bank

6. Food Storage

· Labels and keeps food items stored properly.

· Controls food and supply inventory, including ordering food and supplies, completing physical inventory as required, and dating and rotating stock. Follows first in, first out procedure to ensure rotation of stock.

· Regularly reviews food inventory ensuring that food is used before the expiration date. Discards any food in which the expiration date has passed.

· Check temperature log sheets for refrigerators, freezers, and milk service containers at each location. Informs supervisor of any deviations from nor and food safety requirements—Notifies maintenance of any equipment repairs needed.

· Completes annual food inventory for year-end financial statements.

7. Record Keeping:

· Records any deviations from the menu.  Completes production sheets after every meal.

· Ensures production records and reports are maintained by state and federal requirements.

· Maintains product formulation statements and child nutrition labels for all processed menu items in product binders.

· If product formulation statements are not available for products, researches food nutritional content. Makes decisions as to discontinuation of products based on product nutritional content.

· Maintains weekly nutrition binders. 

· Updates emergency meal recording sheets monthly. 

· Manages inventory system- Asset Panda

· Manages agency ticketing system for support services - Atera

· Assists in completing annual food inventory for year-end financial statements

1. Must be at least 21 years of age.

2. High school diploma or equivalent required.

3. Valid Illinois Food Service Sanitation Certificate required.

4. Previous experience in general food service, preferably in school nutrition.

5. At least two years of supervisory experience required.

6. Strong interpersonal skills.

7. A commitment to cleanliness and orderliness. 

8. Ability to organize efficiently, establish priorities, and attend to details.

9. Working knowledge of Microsoft Office software and Google programs (e.g. Outlook, Word, Excel, and Google Sheets). Must have ability to learn other job-related programs as needed.

10. Must have good written and verbal communication skills. 

11. Ability to read and follow recipes, menus, and written instructions.

12. Must pass necessary background checks.

13. Must have a valid driver’s license and transportation to drive between campuses to complete assigned tasks during the work day.

14. Demonstrated competence in serving a culturally diverse population.  Demonstrated ability to work collaboratively with a diverse workforce.

15. Mission-oriented and willing to apply The Baby Fold’s beliefs and standards to the performance of job duties.