Food Service Training / Catering Supervisor
- Position Type:
- Date Posted:
Food Services - Peoria, AZ   Additional Information:
- Must be able to pass a fingerprint and background clearance check.
- Must be able to obtain within one month of employment and maintain a State of Arizona Food Handlers Permit.
- May be required to lift and/or carry heavy, bulky supplies, materials, equipment, food and/or service products and other items weighing up to 50 pounds.
- May be exposed to extreme temperature shifts while working in a kitchen and/or freezer.
- May be required to work outside normal working hours.
- May be required to travel to perform work functions.
- Must possess and maintain a valid Arizona driver license.
Description: Training/Catering Supervisor
Department: Food and Nutrition
Supervisor: Director of Food and Nutrition
Term of Employment: 12 Months
Salary Classification: Supervisory 4 Classified Exempt
The job of FOOD SERVICE TRAINING/CATERING SUPERVISOR is done for the purpose/s of providing
support to the Food and Nutrition service activities in planning, developing, and conducting a wide variety of
staff training and orientation programs for new and current personnel regarding policies, procedures, laws,
and regulations; planning and delivering catering services; directing food service personnel at assigned
event/s; providing support to invoicing and collection processes; marketing the Food and Nutrition Services
programs; and complying with mandated health standards.
Attends and participates in a variety of conferences and meetings, in-service training, workshops,
product shows (e.g. School Nutrition Association, health products and local buyers gatherings, etc.) for
the purpose of evaluating nutrition services products for district; maintaining current knowledge,
applicable laws, codes, rules and regulations related to assigned catering and training functions.
Communicates with a variety personnel (e.g. kitchen staff, administrators, other staff, parents, outside
agencies, and vendors, etc.) for the purpose of exchanging information, coordinating activities,
responding to inquiries and resolving issues and concerns regarding Food and Nutrition Services training
and catering policies and procedures.
Coordinates catering requests (e.g. scheduling, maintaining event logs, billing, etc.) for the purpose of
organizing catered events, overseeing event staff and providing production assistance.
Coordinates the inventories of food, condiments, supplies and equipment and orders at specified
intervals for the purpose of ensuring availability of items required for meeting projected menu
requirements for catering plans.
Estimates food preparation amounts and adjusts recipes, if required, for the purpose of meeting
projected meal requirements and minimizing waste of food items.
Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that
will be accepted by students and/or staff.
Inspects and advises the cleaning of utensils, equipment, and the storage, food preparation and serving
areas; prepares laundry for the purpose of maintaining sanitary conditions of all kitchens and following
food safety regulations.
Inspects food and/or supply deliveries for the purpose of verifying quantity, quality and specifications of
orders and/or complying with mandated health requirements.
Oversees catering event preparation, menu selection, opening, staging food service area, and closing for
the purpose of ensuring proper event arrangement, set-up, and cleanup; security of equipment; and
storage of food and supplies.
Participates in developing departmental procedures; then updates and modifies presentations, operating
procedure manuals and training materials for the purpose of responding to changing laws, policies,
procedures on nutrition services. Plans and coordinates in-service training; and develops orientation videos on a wide variety of topics
(e.g. food preparation, health standards, sanitation, methods,supervisory skills, use of computerized
point of sale system; methods of preparing, cooking and serving food; proper use and maintenance of
cafeteria equipment; ordering and storing supplies, etc.) for the purpose of assuring departmental
compliance with applicable laws, codes, rules and regulations related to assigned activities.
Promotes and markets food service operations and special events for the purpose of expanding services
and developing nutrition habits in students.
Provides content for social media (e.g. health tips, food guidelines, champions, brochures, stories, meal
plans, wellness policy, etc.) for the purpose of marketing nutrition services and educating staff,
community, parents and students.
Supervises food service workers and other personnel as assigned (e.g. interview and select employees
and recommend transfers, reassignment, termination and disciplinary actions, etc.) for the purpose of
maximizing the productivity of the work force, providing adequate coverage and ensuring compliance
with health, safety and nutritional standards of central kitchen operations.
Transports food and equipment from the central kitchen to event sites for the purpose of providing food
items required at event.
Performs functions of other nutritional services positions, as needed for the purpose of ensuring
adequate staff coverage within site nutritional services operations.
Job Requirements: Minimum Qualifications
Skills, Knowledge and Abilities
SKILLS are required to perform single, technical tasks with a need to occasionally upgrade skills in order to meet
changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job
include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records;
operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software
KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read
a variety of manuals, write documents following prescribed formats, and/or present information to others; and solve
practical problems. Specific knowledge based competencies required to satisfactorily perform the functions of the
job include: principles and practices of training and supervision; safety practices and procedures; quantify food
preparation and handling; and sanitation practices.
ABILITY is required to schedule a number of activities, meetings, and/or events; often gather, collate, and/or classify
data; and consider a variety of factors when using equipment. Flexibility is required to work with others in a variety of
circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of
standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety
of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create action
plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with
equipment is moderate to significant. Specific ability based competencies required to satisfactorily perform the
functions of the job include: preparing and delivering oral presentations; communicating with diverse groups; setting
priorities; working as part of a team; working with interruptions; and working with detailed information/data.
Responsibilities include: working under limited supervision following standardized practices and/or methods; directing
other persons within a small work unit; monitoring budget expenditures. Utilization of resources from other work units
may be required to perform the job's functions. There is some opportunity to significantly impact the organization’s
The usual and customary methods of performing the job's functions require the following physical demands:
significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling,
crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 40% sitting, 30% walking,
and 30% standing. The job is performed under some temperature extremes and in a generally hazard free
MINIMUM QUALIFICATIONS: High School Diploma or GED AND two (2) years of relevant food service preparation, cooking, baking, kitchen management or closely related experience; OR any equivalent combination of experience and/or education from which comparable knowledge, skills and abilities have been achieved.