Food Service Supervisor

Dayton Area School Consortium; Manitoba; On-site; CAD 74,000 - 95,000; Full time

Job summary

Springfield-Clark Career Technology Center is seeking a Food Service Supervisor to lead our on-site school meal program. The role oversees daily operations, menu planning, meal service, inventory, and cost control while ensuring student participation and satisfaction.

You will ensure compliance with USDA Child Nutrition Program rules, supervise staff, manage budgets, and maintain accurate records. This full-time 210-day position offers placement on the Supervisor Grid and a comprehensive

Qualifications

• High school diploma or equivalent.
• Post-secondary training in food service management, nutrition, or related field preferred.
• Experience in school food service and familiarity with USDA NSLP requirements.
• Prior supervisory experience.
• Ability to maintain regulatory compliance and food safety practices.

Responsibilities

• Oversee daily food service operations including menu planning, preparation, meal service, and inventory.
• Ensure compliance with USDA Child Nutrition Program regulations and related reporting.
• Manage budgets, labor, inventory and costs to operate within the approved budget.
• Supervise staff, hiring, training, duty assignment, and timesheet approval.
• Maintain a safe, sanitary work environment and coordinate inspections and safety measures.
• Maintain records and reports, protect confidential information, and ensure timely deposits.
• Coordinate food service for district events and promote customer service.

Skills

Supervisory experience

Budgeting

Food service management

Regulatory compliance

Food safety

Leadership

Communication

Mathematical skills

Problem solving

Computer systems

Education

High school diploma or equivalent

Post-secondary training in food service management

Job description

POSITION VACANCY Food Service Supervisor – Full Time - 210 Days, Starting Salary $53,045 - $68,211

JOB SUMMARY: Oversees the effective delivery of the food service program. Promotes student participation and customer satisfaction while managing resources and controlling costs to maintain a self-supporting program. Keeps the supervisor informed of food service operations and emerging issues.

MAJOR DUTIES AND RESPONSIBILITIES

• Oversees daily food service operations, including menu planning, food preparation, meal service, purchasing, inventory, and quality control, to provide nutritious, appealing meals that encourage student participation.
• Ensures compliance with applicable federal, state, and local requirements, including USDA Child Nutrition Program regulations, nutrition standards, food safety, sanitation, meal counting, recordkeeping, and required reporting.
• Manages food, labor, inventory, and other program costs to operate within the approved budget and maintain a self-supporting food service program.
• Supervises food service staff by participating in hiring, providing orientation and training, assigning daily duties, monitoring performance, approving timesheets, and ensuring daily operations are covered in accordance with district staffing and scheduling decisions.
• Fosters a positive, respectful workplace where employees feel valued, supported, and accountable for working together as a team.
• Maintains a safe, sanitary, and efficient work environment through staff training, proper food handling, equipment use, cleaning, and preventive safety practices. Coordinates inspections, reports maintenance needs, and ensures safety concerns and injuries are addressed appropriately.
• Maintains accurate financial, labor, inventory, meal service, and program records; protects confidential information, including meal eligibility records; and ensures required reports and deposits are completed on time.
• Coordinates food service for special district events as assigned and promotes positive customer service through effective communication with students, staff, families, and vendors.
• Follows board policies and administrative procedures; reports concerns to appropriate administrators and suspected child abuse or neglect as required by law.
• Participates in required meetings and professional development and performs other job-related duties as assigned.

QUALIFICATIONS INCLUDE BUT NOT LIMITED TO:

• High school diploma or equivalent required. Post-secondary training in food service management, nutrition, or a related field preferred.
• School food service experience preferred, including familiarity with USDA National School Lunch Program requirements and other federal Child Nutrition Programs. Knowledge of Community Eligibility Provision (CEP) requirements is desirable.
• Prior food service supervisory experience preferred.
• Demonstrated ability to maintain regulatory compliance and effective food safety, health, and sanitation practices.
• Knowledge of food service budgeting, purchasing, inventory control, and food and labor cost management preferred.
• Strong leadership, organizational, communication, mathematical, and problem-solving skills; ability to supervise staff, maintain accurate records, and use relevant computer systems.
• Must pass required BCI/FBI background checks and comply with applicable public school employment requirements, drug-free workplace rules, and board policies.

SALARY & CONTRACT : Placement on the Springfield-Clark CTC Supervisor Grid and benefits package, based on experience.

….An Equal Opportunity Employer…. The Board of Education of the Springfield-Clark Career Technology Center does not discriminate on the basis of race, color, national origin, sex (including sexual orientation and transgender identity), age, religion, military status, ancestry, genetic information (collectively, "Protected Classes") or any other legally protected characteristic, in its programs and activities, including employment opportunities.