Nutrition Services Supervisor 2

Nutrition Services Supervisor 2

Under general supervision, plans, organizes and supervises nutrition center operations at mid-sized to larger schools, as defined by the District; oversees and participates in food preparation and service; supervises, trains and evaluates performance of assigned nutrition staff; and performs related duties as assigned. Incumbents employed under the classification of Nutrition Services Supervisor 2 are responsible for planning, organizing and supervising the activities and operations of nutrition centers at mid-sized to larger schools, as defined by the District, including overseeing and participating in the production, storage and service of food in an assigned nutrition center, forecasting and planning meals and training, supervising and evaluating nutrition staff. Incumbents are expected to ensure that nutrition center operations are in compliance with federal, state and District requirements.

The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this class.

1. Plans, organizes and supervises the operations of a nutrition center at a mid-sized to a larger school; reviews District prepared menus; calculates, forecasts and plans meals; prepares a variety of reports and records including, sales, requisitions, daily reports and production sheets; calls in work orders; plans and organizes daily work load among staff; prepares day-end procedures; makes requests for substitutes; opens and closes the nutrition center and ensures that it is secured; confers with managers regarding cafeteria needs, issues and menu changes.
2. Supervises, trains, provides work direction and evaluates performance of assigned nutrition services staff, substitutes and probationary employees; prepares performance evaluations; types work schedules and assigns work duties for center staff; in-services employees on sanitation requirements, work schedules, dress code and maintenance of equipment and supplies.
3. Supervises and oversees food preparation, service, storage and clean-up to ensure compliance with federal, state and District sanitation requirements; meets with staff daily to discuss and review menu and assignments; oversees students in lunch lines to ensure they are receiving a well-balanced meal; acts as backup to assist with food service; supervises clean-up to ensure sanitation standards are followed; records cooler and food temperatures to ensure compliance with state and federal regulations.
4. Orders food, goods and supplies; receives, inspects and accepts deliveries; conducts daily and monthly inventories; maintains inventory records and ensures they are current and correct; picks up food and supplies at the warehouse in the event of a menu change.
5. May perform baking and cooking duties for an assigned nutrition center; mixes and bakes various types of baked goods; assists with the preparation of special meals for staff and faculty; operates and uses special kitchen equipment and machines such as slicers, choppers and mixers to assist in the preparation and production of food.
6. Maintains records of daily food usage and prepares daily reports of meals served; ensures accuracy of daily receipts; counts monies received; maintains records of meals served to various programs and off-site centers; verifies daily meal counts with staff.

Other Duties:

1. Visits classes to speak about proper nutrition habits.
2. Attends various meetings, focus groups, workshops and in-services as requested.
3. Receives lunch money from parents and gives out receipts.

Minimum Qualifications Knowledge of:

1. Methods and techniques of overseeing and supervising a large-scale nutrition service operation.
2. Methods of quantity food service preparation, serving and storing, including safe and proper temperature of heated foods and methods of preparing and serving food in large quantities.
3. Federal and state health and safety regulations as they apply to food preparation and services.
4. Methods used in cleaning and sanitizing kitchen equipment, utensils, appliances and facilities.
5. Standard kitchen utensils, equipment and appliances and methods of use.
6. Standard weights and measures used in cooking.
7. Methods and practices of sanitary food handling.
8. Methods of storing equipment, materials and supplies.
9. Techniques of record-keeping and inventory.
10. Principles and practices of effective supervision.
11. District human resources policies and labor contract provisions.

Ability to:

1. Organize, supervise and coordinate nutrition center operations at a mid-sized to a larger school.
2. Supervise, train and evaluate performance of assigned staff.
3. Prepare, cook, bake and serve a variety of large quantities of food efficiently and effectively under time constraints in a fast-paced environment.
4. Follow, adjust and extend recipes and make proper substitutions as needed.
5. Operate standard kitchen machines and equipment safely and efficiently.
6. Monitor and keep records of food temperatures, quantity of food used and serving portions and prepare reports.
7. Communicate clearly and effectively orally and in writing.
8. Understand and follow oral and written instructions.
9. Use tact, discretion and courtesy in dealing with sensitive situations.
10. Establish and maintain effective working relationships with District staff, faculty, students and others encountered in the course of work.

Education, Training, and Experience: Graduation from high school, G.E.D. equivalency, or higher. Four (4) years of progressively responsible experience in institutional food preparation and serving, one (1) year of which was in a lead or supervisory capacity in a similar work environment.

Licenses; Certificates; Special Requirements: A current Los Angeles County approved Food Protection Manager Certificate. A valid California Driver's License and the ability to maintain insurability under the District's insurance policy.

Physical and Mental Demands Listed below are examples of the physical aspects that this classification must perform in carrying out essential job functions.

• Lift, carry, push, pull, bend, twist, stoop, kneel, walk, run, and crawl.
• Perform moderate to heavy physical exertion.
• Lift 50 pounds.
• Carry 30 pounds.
• Reach in all directions.
• Stand, sit and walk for extended periods of time.
• Speak in audible tones so that others may understand clearly.
• Work at indoor and outdoor environment, with possible dry, cold, and wet weather.
• Work at a cafeteria, kitchen, desk, conference table, playgrounds or in meetings of various configurations.

Persons with disabilities may be able to perform the essential duties of this class with reasonable accommodation. Reasonable accommodation will be evaluated on an individual basis and depends, in part, on the specific requirements for the job, the limitations related to disability and the ability of the selection authority to accommodate the limitation.