Production Supervisor, Nutrition Services - Nutrition Services Department

Ref. 10326

TITLE:

Production Supervisor, Nutrition Services

REPORTS TO:

Director of Good Foods Manufacturing

DEPARTMENT:

Nutrition Services

CLASSIFICATION:

Classified Management

FLSA:

Exempt

WORK YEAR/HOURS:

261 days / 7.5 hours or duty days and hours as assigned

ISSUED:

Created: May 2020

Revised: June 2021

SALARY GRADE:

ADCL 15

BASIC FUNCTION: Under direction from the Director of Good Foods Manufacturing, plan, organize and supervise the nutrition services production team at the District's Food Manufacturing Facility in order to prepare and deliver fresh, finished food products to all district cooking kitchens, satellite kitchens, cafeterias and contract meal sites.

REPRESENTATIVE DUTIES: Incumbent may perform any combination of the essential functions shown below. This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but are intended to accurately reflect the principal job elements.

ESSENTIAL FUNCTIONS:

• Lead all food production and preparation, liaise with Warehouse /Logistics Manager/Field Supervisors to ensure fulfillment of school site orders.
• Ensure school site production at hybrid and cooking kitchens is adequate food production chain and establishes districtwide standards at all schools.
• Analyze and compare food orders from school units with available historical data, identify questionable orders, and take appropriate action to reconcile potential discrepancies.
• Monitor staff completion of all daily production tasks, records, time and temperature logs, and food safety records.
• Write daily, weekly, and monthly production schedules using the published cycle menus.
• Assure standardized recipes are followed.
• Work closely with Good Food Purchasing and Inventory Specialist to order and receive all foods, beverages, and operational supplies, and complete weekly inventories.
• Verify all items in their proper quantity are prepared for production lines, ensure proper portioning of all meals, sides and snacks. Monitor and investigate all overages and shortages.
• Inspect food preparation, storage and serving areas for cleanliness and organization as well as inventory levels. Ensure all items are properly stored, labeled, and dated.
• Practice and enforce all federal, state, and local food service regulations.
• Collaborate with supervisors and team members on staff development, food quality and workplace safety.
• Participate in the development and implementation of goals, objectives, policies and procedures related to the Nutrition Services Department.
• Analyze and develop workplace procedures, schedules and standards.
• Set and/or maintain food quality standards, portion control, and food safety and sanitation standards.
• Observe and regulate food quality, efficiency of operations, monetary controls and product waste.
• Operate a variety of large scale, industrial kitchen equipment utilized in food processing and serving facilities.
• Prepare and maintain records related to production levels; submit reports and records of foods, beverages and related supplies and equipment as required.
• Prepare a variety of records and reports related to assigned activities including mileage records, employee timesheets, maintenance requests, accident reports, employee evaluations, site reviews and others; utilize automated record keeping software and computers to monitor and maintain records and generate reports.
• Prepare written instructions and forms related to production; prepare oral and written reports related to production activities.
• Participate in the recruitment, selection, coordination, supervision, training, evaluation and discipline of departmental employees and plan and implement employee training programs.
• Ensure District compliance with mandated state and federal regulations.
• Assist in the development of policies and administrative guidelines related to assigned areas of responsibility.
• Use personal transportation for travel to sites when attendance is required.
• Attend any and all require meetings.
• Provide cross-training to department personnel.
• Perform related duties as assigned.

QUALIFICATIONS:


The District determines whether a candidate is qualified based on fulfillment of prerequisites, relevant work experience, ability to perform the essential functions, reference checks, effective interpersonal and communication skills demonstrated by interview performance and/or writing samples, and achievement on performance-based assessments (if applicable) that demonstrate the candidate possesses the requisite knowledge, skills and abilities. Meeting prerequisites only satisfies the initial screening process and does not indicate the candidate is qualified to perform the essential functions of the position.

KNOWLEDGE OF:

• Principles and methods of high volume, high quality food service preparation, serving and storage
• Advanced cook-chill systems, standard kitchen equipment, utensils and measurements
• Methods of computing food purchasing and production quantities required by daily, weekly and monthly menus
• Sanitation, health and safety practices related to preparing, storing, and delivering food and beverages
• Record-keeping and report preparation techniques
• Effective staff management, evaluation and supervision
• Correct English usage, grammar, spelling, punctuation and vocabulary
• Applicable federal, state, and District codes, regulations, policies and procedures governing work scope
• Inventory methods and systems
• Diverse academic, socio-economic, cultural, ethnic, and disability backgrounds of District students and staff
• Computer software, hardware, and related technology

ABILITY TO:

• Plan, organize and supervise all production operations at the district's manufacturing facility
• Accept and carry out responsibility for direction, control, and planning
• Estimate and adjust food quantities and determine proper amounts for economical food service
• Operate high volume kitchen equipment, standard cafeteria equipment and appliances
• Train, supervise and evaluate personnel
• Determine appropriate action within clearly defined guidelines
• Observe health and safety regulations
• Monitor and review record-keeping and reporting procedures
• Communicate effectively both orally and in writing
• Read, interpret, apply and explain applicable laws, rules, regulations, policies and procedures
• Meet schedules and timelines
• Make generalizations, evaluations or decisions without immediate supervision
• Maintain records and prepare reports related to assigned activities
• Creatively use resources to resolve operational challenges
• Build rapport and maintain working relationships with stakeholders at all levels and others of diverse backgrounds, experience, and personalities
• Prioritize responsibilities and meet established timelines and deadlines
• Operate personal computer, related software, and other office equipment

PREREQUISITES:

• Bachelor Degree or its equivalent required (2 years of similar and relevant work level experience = 1 year of college) in child nutrition services, institutional food service management, public health or a closely related field. A combination of experience and education may be used to meet the Bachelor Degree requirement; however, the work experience years used to qualify for the Bachelor Degree requirement cannot be used to meet the work requirement.
• Four (4) years of supervisory/managerial experience in a large-scale public or private institution directly engaged in food preparation, distribution and service with multiple locations
• Culinary training preferred
• Valid Servsafe Food Safety Certificate
• Valid California Driver's License

PRE-EMPLOYMENT PROCESS:


Employment eligibility will include fingerprints, tuberculosis and/or other employment clearance

WORKING CONDITIONS

ENVIRONMENT:


Large scale commissary kitchen including cold prep rooms, walk-in coolers and freezers, and dry storage rooms, state of the art cook chill systems, and diverse school site cafeterias; driving a vehicle to conduct work; fast-paced work; constant interruptions

PHYSICAL REQUIREMENTS:


Consistent mental alertness; sitting or standing for extended periods of time; lifting, carrying, pushing, and pulling objects up to 50 pounds, occasionally 50+ pounds; bending and twisting at the waist, reaching overhead, above the shoulders and horizontally; dexterity of both hands and fingers while performing duties; seeing to read, write and use the computer; hearing and speaking to exchange information, in person or on the telephone, and make presentations.

NON-DISCRIMINATION POLICY:


The Oakland Unified School District does not discriminate in any program, activity, or in employment on the basis of actual or perceived race, religion, color, national origin, ancestry, age, marital status, pregnancy, physical or mental disability, medical condition, genetic information, veteran status, gender, sex, or sexual orientation.