CLASS TITLE
WORKING TITLE
TITLE CODE GRADE:
REPORTS TO
DEFINITION
EXAMPLES OF DUTIES:
Supervises assigned food services employees in multiple locations.
Monitors cafeteria operations for food quality, safety, sanitation, cash and meal accountability, inventory, and production controls.
Monitors quality control of food services; tasks include monitoring cooking, storing, and cleaning procedures, monitoring inventory, assisting in the development of improved systems, assessing equipment needs, and product testing.
Develops and implements employee training (e.g., sanitation, production, staff development, cashier training).
Monitors food service programs in schools (e.g., snack, Breakfast in the Classroom).
Monitors and reconciles food services computer program reports, installs computer hardware, and replaces broken equipment as necessary.
Conducts reviews and audits of cafeteria.
Assists with implementing, supervising, mentoring, and promoting the summer food service program.
Performs other duties as required.
MINIMUM QUALIFICATIONS
Education, Training and Experience
Bachelor's degree in food & nutrition, food service management, dietetics, family & consumer science, nutrition education, culinary arts, business, or related field from an accredited institution.
A minimum of three (3) years of experience in the field of food service.One (1) year supervisory experience in the field of food service.
Licenses and Certificates:
Possession of a valid Class C Maryland driver's license, or an equivalent.
Certified Food Service Manager – Level I certification preferred.
Required certifications must be maintained throughout employment in this position or any other that requires these certifications.
Note:Other combination of applicable education, training, and experience which provide the knowledge, skills and abilities necessary to perform effectively in the position, may be considered.
Knowledge, Skills, and Abilities
Knowledge of food services quality control policies and procedures.
Knowledge of child nutrition programs.
Knowledge of commercial food service equipment.
Skill and ability to maintain accurate records (e.g., data for federal and state reimbursement claims for the school meals program).
Ability to communicate effectively orally and in writing.
Ability to organize, plan, and execute work with minimal supervision.
Ability to operate a personal computer and related software and troubleshoot minor problems.
Ability to maintain confidential information.
PHYSICAL AND ENVIRONMENTAL CONDITIONS
Work is performed in the field at school cafeterias and in the central office.
Work involves sitting, standing, walking, bending, and lifting up to fifty (50) pounds.
CONDITIONS OF EMPLOYMENT:
Annual completion of continuing education/training in accordance with the U.S. Department of Agriculture Professional Standards for School Nutrition Employees.
Work involves driving to school cafeteria sites and occasionally involves using food service equipment. Work involves being on-call for emergencies, deadline pressure, and frequent interruptions.
Persons appointed to this position are designated as essential-as-needed personnel and may be required to work during emergency events, subject to call to duty, and may be required to work beyond their normally scheduled hours with little or no advanced notice.
FLSA
RETIREMENT
This document describes the duties and responsibilities of a position or group of positions. It shall not be held to exclude duties not referenced nor limit the right of management to assign work to employees.
Established/Revised: 2/2000, 4/2002, 11/2007, 3/2012, 11/2016 ( reclassification to grade 03/OPE ), 9/2017, 2/2018, 6/2022 ( change title from field rep to supervisor ), 9/2022 ( change title from supervisor to area supervisor) , 9/2025
Area Supervisor, Food Services in baltimore at Unknown Company
This position is listed as full time and onsite.