Education Food Service Supervisor chez Salt River Pima-Maricopa Indian Community, AZ

About the Department

Definition:  Under direct supervision of the Food Service Manager, the Food Service Supervisor plans, organizes, directs and controls food service operations for one or more kitchens providing year round meal service for children ages infant through high school and selected catering to assure prompt and efficient service. Includes the supervision of cooks and cook aides.

Primary Job Functions:  Primary functions may vary among positions, but may include the following tasks, knowledge, skills, and abilities among other characteristics. This list of tasks is ILLUSTRATIVE ONLY and is not intended to be a comprehensive listing of tasks performed by all positions in this classification.

Position Duties

Job Duties

1. Oversees food preparation to ensure food quality, food safety and compliance with program and budget requirements.
2. Develops cleaning schedules and perform periodic sanitary inspections.
3. Oversees meal service and point of sale system to ensure correct portions, accurate meal claims and proper cash handling.
4. Serves as back up cook as required. 
5. Plans and coordinates the ordering, preparation, storage and transporting of foods and supplies.
6. Prepares work orders for kitchen maintenance and equipment repairs.
7. Receives, inventories, and manages food and supply storage.
8. Reviews and evaluates meal counts to assure necessary food items, equipment utensils and staffing needs are met for services and production requirements.
9. Monitors budget and eliminates waste. 
10. Supervises food service programs and staff to include evaluation, training, coaching, counseling and mentoring, as needed or required.
11. Assigns food production duties and reviews production records for accuracy and completeness for each meal/ snack/ catering. 
12. Trains workers in use, daily cleaning, and periodic maintenance of all kitchen equipment including, but not limited to slicer, chopper, mixer, oven, steamer, tilting-skillet, dishwasher, knives, and kitchen tools.
13. Develops and/or enforces federal regulations as well as internal policies and procedures.
14. Completes required reports and maintains all files as required by USDA or department.
15. Maintains current daily records as required.
16. Establishes and maintains effective and cooperative communication with coworkers, site administrators, other staff, parents, and students.
17. Establishes and maintains good customer service.
18. Assists Food Service Manager with special projects.
19. May occasionally drive delivery van when needed.
20. Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Knowledge, Abilities, Skills, and Other Characteristics
A willingness to learn and understand:  

• The History, culture, traditions, and customs of the Salt River Pima-Maricopa Indian Community

Knowledge of: 

• Food service operations and USDA regulations in schools (preferred) or institutional settings
• Basic food safety and sanitation w/ Serve Safe certification or equivalent
• School food service point of sale systems and reports
• Principles and techniques of supervision

Skilled in:

• Use of Microsoft Office Suite and internet
• Performing mathematical calculations and analysis used to determine the number of servings in a given amount of food, recipe modification requirements and food costs and projections
• Use of nutrition analysis software for menu and recipe development, preferred

Ability to:

• Clearly express ideas verbally and in writing to include preparing reports, giving written or verbal instructions and conversing with staff, students, parents and colleagues in a professional manner
• Work with multi-cultural staff in various supervisory capacities including training and evaluation
• Lift and carry up to 50 pounds
• Perform strenuous physical work involving large and small motor tasks including, but not
• limited to; walking, standing for long time periods, bending, reaching, pushing, pulling, climbing, driving, and repeated manipulation of small objects with arms, hands or fingers
• Hear in a noisy environment
• Tolerate of excessive heat and excessive cold

Minimum Qualifications

Education and experience: High school diploma or G.E.D. equivalent.  A minimum of four (4) years experience in quantity food production.  A minimum of one (1) year experience in supervision of food service staff and/or similar personnel management experience within the past four (4) years.   Must possess or have the ability to obtain a Food Handler’s Permit with Serve Safe Certification or equivalent.    

Driving Requirement:  This job description does not require the incumbent to drive; however, any employee who chooses or is asked to drive an SRPMIC vehicle for work related community business must receive authorization to do so.  For clarification, work related community business includes driving to and from SRPMIC government sites and buildings.

Equivalency: Any equivalent combination of education and/or experience that would allow the candidate to satisfactorily perform the duties of this position, will be considered.

Underfill Eligibility: An enrolled Community Member whom closely qualifies for the minimum qualifications for a position may be considered for employment under SRPMIC Policy 2-19, Underfill.

Other Qualifications

• Terms of Employment:  This position is treated as a full-time non-exempt position scheduled for 40 hours per week.  
• Must be able to pass a Pre-Employment Drug Test and extensive Fingerprint and Background Check. Employee is Subject to Random Drug Testing and completion of a Background Check every five (5) years.
• The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities, duties, and skills that may be required.

Prior to hire as an employee, applicants will be subject to drug and alcohol testing. Will be required to pass a pre-employment background/fingerprint check. 

"SRPMIC is an Equal Opportunity/Affirmative Action Employer" Preference will be given to a qualified: Community Member Veteran, Community Member, Spouse of Community Member, qualified Native American, and then other qualified candidate.

In order to obtain preference, the following is required: 1) Qualified Community Member Veteran (DD-214) will be required at the time of application submission 2) Qualified Community Member (must provide Tribal I.D at time of application submission),3) Spouse of a Community Member (Marriage License/certificate and spouse Tribal ID or CIB is required at time of application submission), and 4) Native American (Tribal ID or CIB required at time of application submission).

Documents may be submitted by one of the following methods: 
1)attach to application
2)email to [email protected]
3)fax (480) 362-5860
4)mail or hand deliver to Human Resources.

Documentation must be received by position closing date. 
The IHS/BIA Form-4432 is not accepted.
Your Tribal ID/CIB must be submitted to HR-Recruitment-Two Waters.

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