NUTRITION SERVICES SUPERVISOR

Nutrition Services SupervisorCLASS CODE: LYN074SALARY: $31.48 - $38.27 Hourly$2,518.62 - $3,061.85 Biweekly$5,457.00 - $6,634.00 MonthlyESTABLISHED DATE: January 17, 2007REVISION DATE: April 17, 2023Basic Function: The job of Nutrition Services Supervisor is done for the purpose/s of ordering and overseeing food preparation, delivery and service operations; supervising assigned personnel; training staff at site; and providing and scheduling nutrition services work assignments at an assigned school facility.This job reports to DESIGNATED ADMINISTRATOR.Representative Duties: Essential FunctionsCommunicates effectively, orally and written, with internal and external personnel for the purpose of implementing and maintaining professionalism and providing good customer service.Complies with food safety guidelines (e.g. HACCP guidelines, USDA dietary guidelines, State/Federal Nutrition Guidelines, and local Health Department Standards, etc.) for the purpose of ensuring food production that is safe for consumption.Conducts research and participates in learning best practices (especially pertaining to department /site) for the purpose of ensuring a high-functioning department with high-quality workforce.Establishes and maintains cooperative and effective working relationships with a variety of people (e.g. parents, students, staff, community members, etc.) for the purpose of ensuring the efficient and effective functioning of the program.Maintains sanitary conditions in the use, preparation, handling and storage of food, supplies, equipment, utensils and work areas for the purpose of complying with established guidelines.Operates standard food service equipment and delivery and cafeteria equipment (e.g. food slicers, knives, electric and manual can openers, ovens, steamers, warmers and carts, etc.) for the purpose of having knowledge and skills for preparing and serving food items.Ordering foods that meet nutritional guidelines (e.g. commodity, brown box, USDA, etc.) for the purpose of maintaining an adequate inventory for preparing healthy, nutritious meals.Participates and presents in staff meetings, nutrition services workshops and seminars for the purpose of conveying and/or gathering information required to perform functions.Plan, organize ordering and delivery, set up, service, and cleanup of special events within the District with nutrition services and district personnel for the purpose of implementing and maintaining services and/or programs.Prepare money slips/logs (e.g. count monies collected, compile totals, prepare bank deposit slips, and deliver monies to designated location, etc.) for the purpose of ensuring that allocations are accurate.Prepares a variety of records and reports (e.g. full kitchen inventory, personnel, sales, meals served, monies collected, work schedules, production sheets, record daily meal counts, prepare complete production (meal, snack, etc.), for the purpose of documenting activities, providing written reference, and/or conveying information.Procures food, commodities and supplies according to planned menus or operational needs, checks goods received assuring accuracy of quantity and quality, and receive and store insuring FIFO practices are implemented for the purpose of maintaining availability of required items.Recommends and confers with Administrators, Nutrition Services Coordinators, and Director of Child Nutrition Services regarding food service operations and cafeteria conditions, needs and schedules for the purpose of providing direction for meeting the district's goals and objectives per site.Supervises and organizes nutrition services functions (e.g. planning and scheduling work assignments; meal reports, monitor training, advising, consulting, and evaluating staff performance; and assist in selecting assigned staff, etc.) for the purpose of ensuring that the department functions in a safe and efficient manner.Supervises and performs assigned kitchen activities (e.g. assure timely preparation of food, follow established menus and revise menus and plan alternate items as need; etc.) for the purpose of complying with regulatory requirements and established guidelines.Trains lower level Nutrition Services personnel as assigned for the purpose of developing their professional and safety awareness skills.Visits and inspects satellite locations periodically for the purpose of resolving problems and making improvements.Marginal Functions: Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.Initial/Minimum QualificationsEDUCATION AND EXPERIENCE:Associate degree in a job-related field.Three (3) years of experience in a job-related field, which includes one (1) year of supervisory experience.Any other combination of education, training, and experience, which demonstrates that the applicant is likely to possess the required skills, knowledge, or abilities, may be considered.LICENSES AND OTHER REQUIREMENTS:California Class C Driver's license.Manager Food-Safety Certification.Knowledge, Skills, Abilities and Working ConditionsSKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: supervisory skills; operating standard office equipment including using software applications; kitchen equipment; operating food preparation/storage equipment and machinery; planning and managing projects; and preparing and maintaining accurate records.KNOWLEDGE is required to perform algebra and/or geometry; read technical information, compose a variety of documents, and/or facilitate group discussions; and solve practical problems. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: quantity food preparation, serving and storage; food nutrition; health standards and hazards; safety practices and procedures; nutritional guidelines­ state, federal and local; and nutritional standards.ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and use job­ related equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined and similar processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with data utilizing defined and similar processes; and utilize a variety of job-related equipment. Problem solving is required to identify issues a1nd create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is limited to moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: training, supervising and evaluating personnel; adapting to changing work priorities; complete work with many operations; communicating with diverse groups and individuals; meeting deadlines and schedules; setting priorities; working as part of a team; and working with detailed information/data.ResponsibilityResponsibilities include: working under limited supervision using standardized practices and/or methods; directing other persons within a department, large work unit, and/or across several small work units; tracking budget expenditures. Utilization of resources from other work units may be required to perform the job's functions. There is some opportunity to impact the organization's services.Work EnvironmentThe usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 15% walking, and 75% standing. This job is performed in a generally clean and healthy environment.Required Testing - Certificates and LicensesPre-Employment Job-Related Proficiency Test - Food Handlers/SafeServe CertificateContinuing Educ. / Training - ClearancesMaintenance Certificates and/or Licenses - Mandated Reporter Training - Meets Continuing Education Requirements - Criminal Background Check - Pre-Employment Fingerprinting and TB TestingFLSA StatusNon Exempt