Office Services Assistant supports office administrative functions and processes with assistance, backup, and coordination duties. Assists with planning and coordinating office-wide processes such as facilities maintenance, space planning, moves, equipment installations, and other events or projects with internal and external stakeholders. Being an Office Services Assistant monitors inventory and places orders for office equipment, supplies, or provisions. Processes mail, invoices, employee expense reports, reimbursements, and petty cash. Additionally, Office Services Assistant tracks time reports, attendance or time cards. May act as backup for receptionist, phone coverage, or assist HR activities such as employee onboarding, interview coordination, training initiatives, and other special projects. May be responsible for performing company database or system administration tasks, including data input, reporting, user support, and upgrades. Addresses routine day-to-day problems or coordinates with stakeholders to obtain solutions. Requires a high school diploma or equivalent. Typically reports to a supervisor. The Office Services Assistant works under the close direction of senior personnel in the functional area. Possesses a moderate understanding of general aspects of the job. May require 0-1 year of general work experience. (Copyright 2024 Salary.com)
GENERAL JOB DESCRIPTION: The Nutrition Service Supervisor plans, directs, and manages the activities and operation of the Food Services Department including the leadership of all kitchens and staff, purchasing and inventory control, budget administration, menu management and meal distribution to the School District community completes and submits all required ODE reports as well as government required reports. Provides highly responsible and complex administrative support to the Director of Operations. . This is a Supervisory Management level position with full operational responsibility for Food Services. Responsible for planning, evaluating and initiating programs to meet current and future district needs in Food Services. The position ensures the efficient and cost effective delivery of food service that complies with State and Federal programs to include; purchasing, budget preparation, cost analysis, hiring and termination of staff and overseeing supervision of food service positions. Positions at this level are required to develop and maintain program procedures, department systems and efficient work standards. Has full budgetary responsibility responsible for planning, evaluating and initiating programs to meet current and future District needs in food service.
Physical ability to adhere to OSHA and district safety regulations. Work within the district’s communicable disease control plan (blood borne pathogens) and be aware of the existence and potential exposure to hazardous chemicals as identified on the SDS sheets. This position is considered a safety sensitive position.
EDUCATION: Preference will be given to a candidate that possesses: Bachelor’s Degree in Institutional Management, Foods and Nutrition or Hotel and Restaurant Management and 3-5 years of Nutrition Services Supervisory experience
ESSENTIAL JOB RESPONSIBILITIES
Employee Supervision
• Plans, directs and reviews the work of the Food Service Field Supervisor
• Reviews work assignments and schedules to maintain appropriate staffing levels and respond to fluctuating workloads
• Coordinates the work assignments and performance appraisal of the District Office Specialist II – Food Services/Warehouse with the Warehouse Supervisor
• Evaluates Food Service Field Supervisor performance and prepares performance appraisals in cooperation with the building administrators
• Assists in employee performance evaluation and review performance appraisals in cooperation with the building administrators and the Food Service Field Supervisor
• Assesses training needs of staff and arranges for or provides appropriate instructions
• Works with Food Service Field Supervisor in reviewing applicant’s credentials, participates in the interview process
• Exercises human relation skills to motivate employees and to resolve personnel problems in cooperation with the building administrators and the Food Service Supervisor
Financial Management and Record Keeping
• Operates program within budget
• Implements control in all cost categories (e.g. labor, food, supply, operating)
• Establishes financial objectives for the food service operation
• Supervises free and reduced- price meal applications and verification process
• Evaluates methods of application to ODE for reimbursements; Ensures accurate claims for reimbursements are processed in a timely manner
• Establishes a system to assure food service fiscal accountability
• Provide profit/loss statements for each kitchen
• Extensive computer skills are necessary for use of the following types of software: Accounting meals counting and claiming, food recipes software for nutrition evaluation and production, databases and spreadsheets (Excel,), E-Mail (Outlook), and Word Processing (MS Word). Familiarity of other food service programs and the ability to learn new software in a timely manner.
Food Production
• Evaluates food quality
• Establishes procedures to ensure appropriate temperatures of foods during preparation, transportation, and service
• Establishes procedures for portion control. Delegates authority and responsibility for food productions and service to cook managers and assistant cooks
• Establishes procedures to provide and preserve maximum nutritional value of food
• Works with cook managers to evaluate the food production system and food quality and revises the system as needed to improve operations
Procurement
• Determines the type and quantity of food and supplies to be purchases based on student needs and resources available
• Maintains a system for proper storage and distribution of food and supplies throughout the District
• Creates and maintains an Equipment Replacement Plan for budget planning purposes
• Maintains a purchasing system consistent with the USDA and state purchasing guidelines
• Establishes a purchasing system to secure food and supplies used by the District food service units
• Evaluates maintenance program for all kitchen equipment
• Determines items to purchase for kitchen equipment replacement
• Coordinates repairs to equipment at all kitchens
Customer Service
• Develops standards for prompt, courteous, and efficient service
• Evaluates efficiency of serving areas
• Establishes quality standards in the presentation, merchandising, taste, and service of the food
• Evaluates serving methods to assure students are served quickly
• Recommends solutions to problems with service of food
Sanitation and Safety
• Facilitates development of sanitation procedures and cleaning schedules
• Ensures proper storage and handling of chemicals and cleaning supplies
• Maintains an effective insect and rodent control system in compliance with the District’s Pest Management Plan
• Maintains established safety standards and rules; recommends changes
• Monitors food service unit compliance with health and safety rules established by federal (OSHA), state and local agencies
• Considers safety requirements when ordering equipment
Program Accountability
• Assesses program compliance with federal, state and local regulations
• Revises school food service program operations based on changes in federal, state, and/or local regulations
• Informs administrative staff and school food service program personnel of federal, state and local government regulations that affect program operations
• Communicates changes to school food service personnel
• Cooperates with federal and state agencies and personnel responsible for the administration and review of District food service programs
Other duties as assigned.
Regular attendance is an essential function of this position.
COMPENSATION:
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