St Labre Indian School

St. Labre Indian Catholic School
Pretty Eagle Catholic Academy

St. Charles Mission School

Job Description

Job Title:    Food Service Supervisor
Department:    Food Services
Reports To:    Food Services Director
FLSA Status:    Non-Exempt – 12 month position
Salary Grade:    8B ($20.37 - $23.95 - $27.50)/hr.
Approved Date:    07/01/2022

SUMMARY

Provides administrative support to the Food Services Director, directly supervises food services staff at the Ashland campus, and oversees the daily operation of the St Labre Food Service in the absence of the FS Director by performing the following duties.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. * Indicates the non-essential duties and responsibilities. Nothing in this job description restricts St. Labre's right to assign or reassign duties and responsibilities to this job at any time.

1.    Demonstrates a positive attitude that is supportive of the Food Service Department contribution to the overall Mission of St Labre. Avoids and discourages negative behaviors and remarks that may impact the overall performance of the department.
2.    Assists Food Services Director to review upcoming events, menus, personnel issues, suggestions for department improvement.
3.    Observes the day to day operations in the kitchen and dining room. Works with the FS Staff to insure all meals are:
a.    prepared according to planned menu, specified recipes and portions, and established techniques,
b.    prepared safely and efficiently,
c.    high in quality - taste and appearance,
d.    complete and meet all USDA requirements, and
e.    ready to be served on time,
4.    Works with Food Service staff to implement safety/sanitation policies/procedures regarding:
a.    the use, care, cleaning, and sanitizing of equipment
b.    cleaning and sanitizing of work and storage areas
c.    preparation, holding, serving, and storing of food
to reduce the risks of injury, food borne illness, or pest infestation.
5.    Updates time distribution spreadsheets on a regular basis so labor and benefits can be assigned to each meal, snack, or requisition during both the regular school year and the summer feeding programs while in session.
6.    Assists FS Director in estimating costs for catering special events for the school, parish, or community. This will include facility, food, non-food, and labor & benefits costs.
7.    Prepares and sends bills for all accounts receivable, ie: funeral dinners, concessions supplies, Parish orders, special meals, and other FS activities each month. Posts and tracks receipts on each account. Mails receipts to individuals or other departments when payment is received in the FS office.
8.    Summarizes and totals all charge-outs and distributes summaries to each department. Sends charge- out information to accounting office before the 10th of each month.
9.    Documents observable actions (both positive and negative) of Food Services staff. Reviews documentation with employee and submits documentation to FS Director. Issues warnings for actions or behaviors that do not follow policy.

10.    Helps in providing or arranging for orientation and training to all new employees and temporary substitutes.
11.    Delivers (to several areas on campus) and picks up food orders or supplies from local businesses, driving a company owned vehicle.
12.    Participates in regular weekly meetings with all FS Staff to review schedules, new information, special events, staff needs, or just anything that needs to be discussed with everyone
13.    Assists in menu planning and analysis according to USDA Guidelines using approved software. Also helps in developing new menus and recipes using the same software.
14.    Assists in maintaining perpetual inventory and tracking of all supplies.
15.    Helps with gathering lists from all areas in FS department and external departments and preparing orders for food and non-food supplies.
16.    Helps in preparing and analyzing bid requests for equipment.
17.    Arranges for delivery of supplies to other departments.
18.    Helps with day to day office operations i.e.: Composes and types routine correspondence.
19.    Helps with organizing and maintaining file system, and files correspondence and other records. Conducts research, and compiles and types statistical reports. Makes copies of correspondence or other printed materials. Prepares outgoing mail and correspondence, including e-mail and faxes.
20.    Occasionally travels to outer missions as directed by FS Director.
21.    Attends training that may require travel and staying overnight for one or more nights.
22.    Performs other duties as assigned by the director.

SUPERVISORY RESPONSIBILITIES

The FS Supervisor directly supervises Food Services staff at St Labre campus. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include planning, assigning, and directing work; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High school diploma or general education degree (GED); and one to two years related experience and/or training required; or equivalent combination of education and experience.

KNOWLEDGE, SKILLS AND ABILITIES

1.    Very strong computer skills and experience working with spreadsheet, database, and word processing software.
2.    Working knowledge of Food Service Safety and Sanitation; use and care of Food Services equipment; and food preparation.
3.    Excellent interpersonal skills (contact with staff, students, staff and sales/delivery people).
4.    Willingness to work overtime, if needed, holidays and weekends.
5.    Ability to work independently with little supervision. 
6.    Strong communication and self-motivation skills.
7.    Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
8.    Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
9.    Ability to write reports, business correspondence, and procedure manuals.
10.    Working knowledge of basic accounting.
11.    Respects the teachings of the gospel of Jesus Christ in private, personal, and public life.
12.    Commitment to the mission of the Roman Catholic Church in Native American education.
13.    Sensitivity to, and appreciation of Native American people and their cultures.
14.    Ability to serve as an appropriate role model for students.

CERTIFICATES, LICENSES, REGISTRATIONS

Valid Montana driver's license.
8 Hour Food Service Safety and Sanitation Certification. (within probationary period) Must be renewed every 5 years.

PHYSICAL DEMANDS

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 talk or hear. The employee frequently is required to stand; use hands to finger, handle, or feel; and taste or smell. The employee is occasionally required to walk and reach with hands and arms. The employee must frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, color vision, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.