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Food Service Field Supervisor

Description of Duties

This is a supervisory food service field work position involving responsibility for overseeing the efficient and safe operation
of large-scale central kitchens and school cafeterias. The employee ensures State and Federal regulations are met and
adhered to by visiting schools and reviewing and auditing food service practices. Duties also include facilitating cafeteria
operations by ensuring prompt delivery of foodstuffs and supplies by vendors, training new cafeteria managers, and
expediting delivery of prepared meals to schools in a safe manner. The employee reports directly to, and works under the
general supervision of, the Assistant Director of School Food Services, Director of School Food Services or other higherlevel
staff member. General supervision is exercised over the work of Cafeteria Managers, Cook Managers, and other
food service personnel.

Minimum Qualifications

Graduation from high school or possession of an equivalency diploma, PLUS either:
(A) Graduation from a regionally accredited or New York State registered college or university with an Associate’s
degree in Food Service Administration, Food Service Management, Dietetics, Nutrition, Restaurant Management,
Hospitality Management, Hotel/Motel Management or a closely related field, plus two (2) years of paid full-time or
its part-time equivalent* work experience involving food administration, nutrition, dietetics, or food preparation,
one (1) year of which must have included managing a cafeteria or food service establishment including the
supervision of staff; OR,
(B) Fours (4) years experience as described in (A) above, one (1) year of which must have included managing a
cafeteria or food service establishment including the supervision of staff; OR,
(C) Any equivalent combination of education and experience as defined by the limits of (A) and (B) above.

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