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Food Service Supervisor I
SELECTION PROCEDURES
Only online applications will be accepted: https://www.governmentjobs.com/careers/downey
This is a P romotional and Open recruitment to establish an eligibility list and fill vacancies. The eligibility list will be used to fill permanent vacancies which may occur during the life of the eligibility list. In a promotional and open recruitment, the promotional list shall take precedence. When the promotional list contains fewer than three eligible and willing employees, certification of additional ranks shall then be made from the open list.
Positions in this classification are full-time, 40 hours per week, 11 months/190 work days per year.
The recruitment process will consist of an evaluation of the submitted supplemental evaluation questionnaire and an oral technical interview, which is tentatively scheduled during the weeks of April 20 - May 8, 2026. Qualified applicants will be notified by email.
Basic Function
Under the direction of the Director, Food Services, or his/her designee, plan, organize, supervise and participate in the operation of a school cafeteria; prepare food, supervise and assist in the serving and storage of food and the cleaning and maintenance of equipment, utensils and work areas; train, supervise and evaluate the performance of assigned food service assistants and food service helpers; order and inventory supplies and prepare and maintain records and reports.
Distinguishing Characteristics
Food Service Supervisor I incumbents are assigned to cafeterias where services include reimbursable lunches, breakfasts, and snacks. Incumbents in this classification supervise from one to five employees and oversee up to two Points of Sale. Food Service Supervisor II incumbents are assigned to cafeterias where services include reimbursable lunches, breakfasts, after school snacks, and snack bar. Incumbents in this classification supervise from six to twelve employees and oversee three to twelve Points of Sale. Food Service Supervisor III incumbents are assigned to cafeterias where duties performed are more complex due to an expanded snack bar operation and number of employees supervised. Incumbents in this classification supervise a minimum of thirteen employees and oversee at least thirteen Points of Sale.
FUNCTION & DUTIES
Plan, organize, supervise and participate in the operation of an assigned food service operation. E
Comply with all federal, state and local laws, regulations and policies in regards to food service operations. E
Assure the preparation, cooking and baking of menu items; cook and assist in serving food; maintain standards of efficiency, food safety and sanitation in large quantity food preparation. E
Schedule, supervise, and evaluate performance of assigned food service assistants; train assigned employees as necessary; supervise substitutes. E
Estimate and order required quantities of food; inspect items received for quality and quantity; oversee and assist with proper storage and efficient use of foods and supplies. E
Maintain necessary records including daily sales, cash deposits, time reports, inventory, and menu production sheets. E
Responsible for proper account maintenance of student and staff monies; deposit monies; perform cashiering duties. E
Assure that food is prepared and served in a timely manner according to school schedules; coordinate cafeteria operation with school programs. E
Operate computer terminals using software for Point of Sale revenues, inventory management and electronic mail programs. E
Prepare and maintain a variety of records and reports; ensure documentation in accordance with federal, state and local laws and policies. E
Process meal application records for the National Lunch and Breakfast Program. E
Reviews quality and portion control, and the wrapping, arranging and storage of food to ensure the efficient use of food and supplies. E
Maintains food service equipment in a clean, safe and sanitary condition. E
Implements food safety and sanitation program (HACCP) procedures in food service operations. E
Maintains food service program's nutritional integrity through production of meals which meet current nutritional standards and meal pattern requirements. E
Complies with all energy conservation principles.
May assist in the planning and preparation of catering refreshments, snacks and meals.
Attend meetings and training workshops as assigned.
Perform related duties as assigned.
Note: At the end of some of the duty statements there is an "E" which identifies essential duties required of the classification.
Knowledge Of
KNOWLEDGE, SKILLS & ABILITIES
Principles and methods of quantity food service preparation, serving and storage.
Principles and practices of supervision and training.
Sanitation and safety practices related to cooking and serving food (HACCP).
Standard kitchen equipment, utensils and measurements.
Record keeping techniques.
Policies and procedures for National School Meal Programs.
Interpersonal skills using tact, patience and courtesy.
Ability To
Plan, organize, supervise and participate in the operation of a school cafeteria.
Prepare food, supervise and assist in the serving and storage of food and the cleaning and maintenance of equipment, utensils and work areas.
Train, supervise and evaluate performance of assigned food service assistants and food service helpers.
Operate a computer terminal.
Order and inventory supplies and prepare and maintain records and reports.
Read, interpret, apply and explain rules, regulations, policies and procedures.
Communicate effectively, both orally and in writing.
Add, subtract, multiply and divide quickly and accurately.
Meet schedules and time lines.
Assign and review the work of others.
Maximize human resources to accomplish tasks efficiently.
Create an atmosphere for employee productivity and satisfaction.
Establish and maintain cooperative and effective working relationships with others.
Demonstrate attendance sufficient to complete the duties of the position as required.
Work independently with little direction.
Accept and implement instructions and give instructions in a positive, cooperative manner.
Adapt to frequent changes in job duties from managing to food preparation.
Make evaluations and appropriate decisions without immediate supervision.
Accept and carry out responsibilities, including planning, coordinating, and directing the work of others.
Relate to others in a cooperative and effective manner, influencing people in a positive way on a consistent basis.
Demonstrate mental acuity sufficient to perform the essential functions of the position.
Reason in the abstract, process information, make appropriate decisions, and make accurate calculations.
Drive a District vehicle, as required, to complete the duties of the position.
Demonstrate behavior in line with CHARACTER COUNTS! principles of trustworthiness, respect, responsibility, fairness, caring, and citizenship.
Education And Experience, Licenses And Other Requirements
Any combination equivalent to: graduation from high school and three (3) years’ increasingly responsible experience in preparing food in a quantity food service operation, including experience as a Downey Unified Food Service Assistant II, Lead Food Service Assistant, or in a lead or supervisory capacity. Possession of Serve Safe Certificate within six (6) months’ of employment, as well as meeting requirements to keep certificate current.
Licenses And Other Requirements
May require a Valid California driver's license and the availability of private transportation or the ability to obtain transportation between job sites. May be required to drive between sites.
Environment
WORKING ENVIRONMENT:
School cafeteria environment frequented by students; subject to heat from ovens and cold from walk-in refrigerators and freezers.
Physical Abilities
Standing and walking for extended periods of time; dexterity of hands and fingers to operate kitchen equipment; seeing to inspect food and assure proper quantities; bending at the waist; reaching overhead, above the shoulders and horizontally; and ability to lift 40 pounds.
Hazards
Exposure to very hot foods, equipment, and metal objects used in cooking and baking; exposure to sharp knives and slicers.
Full-time Employees Earn Up
Retirement benefits include membership in CalPERS (California Public Employee's Retirement System) and Social Security (OASDI). This is a joint contribution plan. To qualify for CalPERS an employee must work a minimum of 20 hours per week or already be a member, if not the employee is eligible for an alternative retirement plan.
Additionally, the District encourages employees to pursue professional growth, and provides financial incentive for classified employees completing professional growth programs. Additional benefits available to employees to which the District does not contribute include life insurance, a Section 125 Flexible Benefit Plan, an income protection plan, and a credit union.
Substitute employees are not eligible for vacation or holiday pay but are eligible to earn sick leave at the rate of one hour per 30 hours worked, not to exceed 48 hours. Further, substitute employees are not automatically eligible for CalPERS or District health benefits.
01
The information you provide on the general and supplemental applications will be used to evaluate whether you meet the minimum requirements for this position. All experience, education, training, and certification must be included in your application in order to be considered. Applicants who meet the minimum qualifications for the position will be invited to participate further in the selection process. Supplemental questions that are not answered fully and completely will be considered incomplete and may cause you to not be considered further in the recruitment process. All experience mentioned in the Supplemental Questions must also be included in the Work Experience section of the application in order to be considered complete. Resumes are not required or reviewed during the application process; therefore, you must ensure the application is complete.
Did you read and understand this information?
Do you have a high school diploma or GED?
How many years of experience in preparing food in a quantity food service operation do you possess?
Do you possess experience as a Downey Unified Food Service Assistant-II or Lead Food Service Assistant? Note: your response should also be detailed in your application work experience section.
Do you possess experience as a Lead or Supervisor in a food service operation? Note: your response should also be detailed in your application work experience section.
Describe your experience preparing food in a large-scale food service operation. Include your role, the type/size of the facility, and the approximate number of meals prepared per day.
07
Please describe your increasingly responsible experience in preparing food in a quantity food service operation. In your response, include the places you worked, your job title, the job duties you performed, and the dates you worked in each position. Note: your response should also be detailed in your application work experience section.
08
This position requires lead or supervisory experience. Describe your experience leading and/or supervising staff, including how you assigned work, what training you have developed, and what methods you have used in evaluating performance. Include your role, where you gained this experience, and the number of staff you supervised or trained. Note: your response should also be detailed in your application work experience section.
09
Describe your experience ordering food and supplies, monitoring inventory levels, and ensuring proper storage and usage of food and materials.
10
Describe your experience using a point-of-sale (POS) system. Additionally, list any other computer programs or systems you are comfortable using.
11
Tell us about a time when you provided extra support or guidance to other kitchen staff. What was the situation, what actions did you take, and what was the outcome?
12
CERTIFICATION By typing your name below, I hereby certify that all statements made in this supplemental application are true and complete to the best of my knowledge, and that any misstatement of material facts will subject me to disqualification or dismissal.
Only online applications will be accepted: https://www.governmentjobs.com/careers/downey
This is a P romotional and Open recruitment to establish an eligibility list and fill vacancies. The eligibility list will be used to fill permanent vacancies which may occur during the life of the eligibility list. In a promotional and open recruitment, the promotional list shall take precedence. When the promotional list contains fewer than three eligible and willing employees, certification of additional ranks shall then be made from the open list.
Positions in this classification are full-time, 40 hours per week, 11 months/190 work days per year.
The recruitment process will consist of an evaluation of the submitted supplemental evaluation questionnaire and an oral technical interview, which is tentatively scheduled during the weeks of April 20 - May 8, 2026. Qualified applicants will be notified by email.
Basic Function
Under the direction of the Director, Food Services, or his/her designee, plan, organize, supervise and participate in the operation of a school cafeteria; prepare food, supervise and assist in the serving and storage of food and the cleaning and maintenance of equipment, utensils and work areas; train, supervise and evaluate the performance of assigned food service assistants and food service helpers; order and inventory supplies and prepare and maintain records and reports.
Distinguishing Characteristics
Food Service Supervisor I incumbents are assigned to cafeterias where services include reimbursable lunches, breakfasts, and snacks. Incumbents in this classification supervise from one to five employees and oversee up to two Points of Sale. Food Service Supervisor II incumbents are assigned to cafeterias where services include reimbursable lunches, breakfasts, after school snacks, and snack bar. Incumbents in this classification supervise from six to twelve employees and oversee three to twelve Points of Sale. Food Service Supervisor III incumbents are assigned to cafeterias where duties performed are more complex due to an expanded snack bar operation and number of employees supervised. Incumbents in this classification supervise a minimum of thirteen employees and oversee at least thirteen Points of Sale.
FUNCTION & DUTIES
Plan, organize, supervise and participate in the operation of an assigned food service operation. E
Comply with all federal, state and local laws, regulations and policies in regards to food service operations. E
Assure the preparation, cooking and baking of menu items; cook and assist in serving food; maintain standards of efficiency, food safety and sanitation in large quantity food preparation. E
Schedule, supervise, and evaluate performance of assigned food service assistants; train assigned employees as necessary; supervise substitutes. E
Estimate and order required quantities of food; inspect items received for quality and quantity; oversee and assist with proper storage and efficient use of foods and supplies. E
Maintain necessary records including daily sales, cash deposits, time reports, inventory, and menu production sheets. E
Responsible for proper account maintenance of student and staff monies; deposit monies; perform cashiering duties. E
Assure that food is prepared and served in a timely manner according to school schedules; coordinate cafeteria operation with school programs. E
Operate computer terminals using software for Point of Sale revenues, inventory management and electronic mail programs. E
Prepare and maintain a variety of records and reports; ensure documentation in accordance with federal, state and local laws and policies. E
Process meal application records for the National Lunch and Breakfast Program. E
Reviews quality and portion control, and the wrapping, arranging and storage of food to ensure the efficient use of food and supplies. E
Maintains food service equipment in a clean, safe and sanitary condition. E
Implements food safety and sanitation program (HACCP) procedures in food service operations. E
Maintains food service program's nutritional integrity through production of meals which meet current nutritional standards and meal pattern requirements. E
Complies with all energy conservation principles.
May assist in the planning and preparation of catering refreshments, snacks and meals.
Attend meetings and training workshops as assigned.
Perform related duties as assigned.
Note: At the end of some of the duty statements there is an "E" which identifies essential duties required of the classification.
Knowledge Of
KNOWLEDGE, SKILLS & ABILITIES
Principles and methods of quantity food service preparation, serving and storage.
Principles and practices of supervision and training.
Sanitation and safety practices related to cooking and serving food (HACCP).
Standard kitchen equipment, utensils and measurements.
Record keeping techniques.
Policies and procedures for National School Meal Programs.
Interpersonal skills using tact, patience and courtesy.
Ability To
Plan, organize, supervise and participate in the operation of a school cafeteria.
Prepare food, supervise and assist in the serving and storage of food and the cleaning and maintenance of equipment, utensils and work areas.
Train, supervise and evaluate performance of assigned food service assistants and food service helpers.
Operate a computer terminal.
Order and inventory supplies and prepare and maintain records and reports.
Read, interpret, apply and explain rules, regulations, policies and procedures.
Communicate effectively, both orally and in writing.
Add, subtract, multiply and divide quickly and accurately.
Meet schedules and time lines.
Assign and review the work of others.
Maximize human resources to accomplish tasks efficiently.
Create an atmosphere for employee productivity and satisfaction.
Establish and maintain cooperative and effective working relationships with others.
Demonstrate attendance sufficient to complete the duties of the position as required.
Work independently with little direction.
Accept and implement instructions and give instructions in a positive, cooperative manner.
Adapt to frequent changes in job duties from managing to food preparation.
Make evaluations and appropriate decisions without immediate supervision.
Accept and carry out responsibilities, including planning, coordinating, and directing the work of others.
Relate to others in a cooperative and effective manner, influencing people in a positive way on a consistent basis.
Demonstrate mental acuity sufficient to perform the essential functions of the position.
Reason in the abstract, process information, make appropriate decisions, and make accurate calculations.
Drive a District vehicle, as required, to complete the duties of the position.
Demonstrate behavior in line with CHARACTER COUNTS! principles of trustworthiness, respect, responsibility, fairness, caring, and citizenship.
Education And Experience, Licenses And Other Requirements
Any combination equivalent to: graduation from high school and three (3) years’ increasingly responsible experience in preparing food in a quantity food service operation, including experience as a Downey Unified Food Service Assistant II, Lead Food Service Assistant, or in a lead or supervisory capacity. Possession of Serve Safe Certificate within six (6) months’ of employment, as well as meeting requirements to keep certificate current.
Licenses And Other Requirements
May require a Valid California driver's license and the availability of private transportation or the ability to obtain transportation between job sites. May be required to drive between sites.
Environment
WORKING ENVIRONMENT:
School cafeteria environment frequented by students; subject to heat from ovens and cold from walk-in refrigerators and freezers.
Physical Abilities
Standing and walking for extended periods of time; dexterity of hands and fingers to operate kitchen equipment; seeing to inspect food and assure proper quantities; bending at the waist; reaching overhead, above the shoulders and horizontally; and ability to lift 40 pounds.
Hazards
Exposure to very hot foods, equipment, and metal objects used in cooking and baking; exposure to sharp knives and slicers.
Full-time Employees Earn Up
- 12 paid vacation days per year
- 12 paid sick days per year with unlimited accumulation
-
13 paid holidays
Retirement benefits include membership in CalPERS (California Public Employee's Retirement System) and Social Security (OASDI). This is a joint contribution plan. To qualify for CalPERS an employee must work a minimum of 20 hours per week or already be a member, if not the employee is eligible for an alternative retirement plan.
Additionally, the District encourages employees to pursue professional growth, and provides financial incentive for classified employees completing professional growth programs. Additional benefits available to employees to which the District does not contribute include life insurance, a Section 125 Flexible Benefit Plan, an income protection plan, and a credit union.
Substitute employees are not eligible for vacation or holiday pay but are eligible to earn sick leave at the rate of one hour per 30 hours worked, not to exceed 48 hours. Further, substitute employees are not automatically eligible for CalPERS or District health benefits.
01
The information you provide on the general and supplemental applications will be used to evaluate whether you meet the minimum requirements for this position. All experience, education, training, and certification must be included in your application in order to be considered. Applicants who meet the minimum qualifications for the position will be invited to participate further in the selection process. Supplemental questions that are not answered fully and completely will be considered incomplete and may cause you to not be considered further in the recruitment process. All experience mentioned in the Supplemental Questions must also be included in the Work Experience section of the application in order to be considered complete. Resumes are not required or reviewed during the application process; therefore, you must ensure the application is complete.
Did you read and understand this information?
- Yes
-
No
Do you have a high school diploma or GED?
- Yes
-
No
How many years of experience in preparing food in a quantity food service operation do you possess?
- None
- 1-2 years
- 3 years
-
4 or more years
Do you possess experience as a Downey Unified Food Service Assistant-II or Lead Food Service Assistant? Note: your response should also be detailed in your application work experience section.
- Yes
-
No
Do you possess experience as a Lead or Supervisor in a food service operation? Note: your response should also be detailed in your application work experience section.
- Yes
-
No
Describe your experience preparing food in a large-scale food service operation. Include your role, the type/size of the facility, and the approximate number of meals prepared per day.
07
Please describe your increasingly responsible experience in preparing food in a quantity food service operation. In your response, include the places you worked, your job title, the job duties you performed, and the dates you worked in each position. Note: your response should also be detailed in your application work experience section.
08
This position requires lead or supervisory experience. Describe your experience leading and/or supervising staff, including how you assigned work, what training you have developed, and what methods you have used in evaluating performance. Include your role, where you gained this experience, and the number of staff you supervised or trained. Note: your response should also be detailed in your application work experience section.
09
Describe your experience ordering food and supplies, monitoring inventory levels, and ensuring proper storage and usage of food and materials.
10
Describe your experience using a point-of-sale (POS) system. Additionally, list any other computer programs or systems you are comfortable using.
11
Tell us about a time when you provided extra support or guidance to other kitchen staff. What was the situation, what actions did you take, and what was the outcome?
12
CERTIFICATION By typing your name below, I hereby certify that all statements made in this supplemental application are true and complete to the best of my knowledge, and that any misstatement of material facts will subject me to disqualification or dismissal.
- Required Question
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