Hybrid Nutrition Process Center | Supervisor - Cooking & Baking at Fort Wayne Community Schools

BASIC FUNCTION:

The Cooking & Baking Supervisor is responsible for planning, organizing, and supervising the cooking and baking operations within the Nutrition Center. This role ensures that all food items are prepared, baked, and cooked according to established quality, safety, and sanitation standards. The Cooking & Baking Supervisor trains and evaluates the performance of assigned personnel and collaborates with other staff to ensure efficient NPC operations.

QUALIFICATIONS:

• High school diploma or equivalent.
• 6+ months of education in the baking or culinary field.
• Three to five years of experience in food service management, preferably in a school nutrition environment.
• ServSafe certified or the ability to obtain certification within three months of hire.
• Demonstrated experience in supervising, training, and evaluating personnel.
• Knowledge of health, safety, and sanitation regulations related to food service operations.
• Ability to operate food service equipment.

ESSENTIAL FUNCTIONS:

1. Develop, plan, and oversee the preparation, baking, and cooking of food items.
2. Train, supervise, and evaluate the performance of assigned personnel.
3. Coordinate personnel and activities to ensure that food and food service facilities are maintained in a clean and sanitary condition in compliance with health, safety, and sanitation standards.
4. Monitor inventory and supplies and place orders as necessary to ensure that the Nutrition Center is adequately stocked.
5. Collaborate with the Menu Planner/Dietitian to ensure the execution of menus for breakfast, lunch, and snack programs meets established standards.
6. Collaborate with various administrators and personnel to ensure smooth, efficient, and proper completion of assigned food service operations.
7. Maintain records and prepare reports related to food service operations, including production records, inventory reports, and other required documentation.
8. Develop and implement training programs for food service workers.
9. Operate food service equipment and arrange for maintenance and repairs as needed.
10. Participate in various workshops to maintain knowledge of current food service practices, requirements, guidelines, standards, and procedures.
11. Perform other duties as assigned by the NPC Production Coordinator to meet the needs of the department.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to speak and hear. The employee is required to have dexterity of hands and fingers. The employee is required to sit or stand for extended periods of time. They may be occasionally required to bend at the waist, kneel or crouch. Specific vision acuity is required. While performing the duties of this job the incumbent is seated or walking at will and must be able to push, pull, lift and carry up to 25 pounds on occasion.