JOB TITLE: Food Service Supervisor

REPORTS TO: Director of Finance and Operations

FLSA STATUS: Exempt

WORK SCHEDULE: Full-time (230 workdays July 1 - June 30)

PAY SCALE: Commensurate with experience and training ($65,000 - Base)

BENEFITS:

• Health insurance
• Dental insurance
• Vision insurance
• Life Insurance
• Long-Term Disability
• Cash-in-lieu option 
• Paid time off (holidays, personal, and sick)
• Additional training may be available

JOB SUMMARY:

The Food Service Supervisor directs and oversees the district’s food service program to ensure the delivery of safe, nutritious, and appealing meals in compliance with local, state, and federal regulations. This position provides leadership for all aspects of child nutrition operations, including menu planning, food production, sanitation, budgeting, inventory management, regulatory compliance, and staff supervision. The Food Service Supervisor plays a critical role in supporting student wellness, fiscal accountability, and operational efficiency across all district food service locations.

ESSENTIAL FUNCTIONS OF THE JOB:

Essential functions are the core responsibilities required to perform this role. These duties ensure the effective operation, compliance, and continuous improvement of the district’s food service program. The Food Service Supervisor is also responsible for other duties as assigned to meet the operational needs of the district.

Program Leadership and Operations: 

• Direct and oversee the daily operation of the district’s food service program, including food production, service, and cash flow. 
• Ensure compliance with all district policies, health department regulations, and USDA Child Nutrition Program requirements. 
• Monitor food production and service to ensure planned menus are followed, and substitutions meet federal meal requirements. 
• Oversee sanitation and safety procedures in all phases of food service operations. 
• Review and approve food service staff time records and payroll submissions in accordance with district procedures and established budget allocations. 

Menu Planning and Nutrition:

• Plan and create menus that comply with federal and state regulations and provide nutritious, appealing meals. 
• Utilize USDA commodities and approved products effectively in menu planning. 
• Monitor meal participation and adjust menus as appropriate. 

Financial Management and Recordkeeping: 

• Prepare and manage the annual food service budget. 
• Maintain accurate production records, inventories, financial reports, and required documentation. 
• Process accounts payable information and oversee purchasing transactions. 
• Manage physical inventory of food, supplies, and equipment.  

Procurement, Inventory, and Commodities: 

• Develop specifications, solicit competitive pricing, and requisition food, equipment, and supplies. 
• Order food and supplies through approved vendors on a regular schedule. 
• Manage and monitor annual USDA commodity entitlement and usage. 
• Coordinate food purchases, preparation, and staffing for special events.

Compliance, Reporting, and Audits: 

• Develop, prepare, and process free and reduced-price meal applications, including verification procedures. 
• Prepare required reports for the Michigan Department of Education and other regulatory agencies. 
• Prepare for and participate in state and federal audits. 
• Respond to questions and concerns related to meals, meal accounts, allergies, and food service needs. 

Staff Leadership and Supervision: 

• Provide direct supervision of district food service employees. 
• Recruit, hire, train, schedule, evaluate, and discipline food service staff in accordance with district policies and applicable laws. 
• Provide training to staff in food production, sanitation, safety, and use of food service systems and equipment. 
• Plan and implement work schedules and recommend staffing adjustments as needed. 
• Secure substitute personnel and fill in as needed to ensure continuity of service.  

Facilities, Equipment, and Support Services: 

• Assess food service equipment needs and coordinate repairs or replacements. 
• Oversee specialty service areas, such as coffee shops, and coordinate volunteer support.

Other functions of the job include, but are not limited to the following:

• Maintain effective working relationships with administrators, staff, students, parents, and community partners. 
• Attend meetings and professional development related to child nutrition and food service management. 
• Perform other related duties as assigned by the Superintendent.

KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED:

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. 

Knowledge:

• Principles of quantity food preparation, nutrition, sanitation, and menu planning. 
• USDA Child Nutrition Program requirements and federal and state regulations. 
• Budget development, cost control, inventory management, and recordkeeping practices. 
• Food service equipment operation and safety standards. 
• Applicable district policies, procedures, and public health regulations.

Skills:

• Program leadership and operational management. 
• Budgeting, financial analysis, and cost-conscious decision-making. 
• Staff supervision, training, and performance management. 
• Effective oral and written communication. 
• Organizational, planning, and problem-solving skills.

Abilities:

• Ability to direct and coordinate district-wide food service operations. 
• Ability to ensure compliance with regulatory and safety requirements. 
• Ability to analyze data and reports to support informed decision-making. 
• Ability to establish and maintain effective working relationships with diverse stakeholders. 

QUALIFICATIONS:

• Minimum of an Associate's degree, or equivalent educational experience, with academic major or concentration in food and nutrition, food service management, dietetics, nutrition education, culinary arts, or a related field. 
• Minimum of five (5) years of experience in food service management, preferably in a school setting. 
• Must obtain and maintain food service management certification through an ANSI/CFP-accredited exam (e.g. ServSafe), renewing every five years. Certification must be earned within 30 days of hire if not already held.
• Membership or certification through relevant professional organizations (School Nutrition Association), or willingness to join.

EVALUATION:

Performance on this job will be evaluated in accordance with Board policy, administrative guidelines, and the applicable collective bargaining agreement.

PHYSICAL REQUIREMENTS:

While performing the duties of this job, the employee is frequently required to sit, stand, walk, talk, hear, read, operate a computer or other instructional devices, reach with hands or arms, and may occasionally push, lift, or move up to 25–50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WHO ARE WE?

Why Hamilton?

APPLICATION PROCEDURES: 

Submit an application, cover letter, and resume using the online application system.

https://hamiltonschools.schoolspring.com?jobid=5581268

Any questions can be sent to Mike Gruennert at mgruenne@hamiltonschools.us or 269-751-5148