NUTRITION SERVICES SUPERVISOR

SUMMARY

Under the general direction of the Director of Nutrition Services, performs nutrition analysis and cost studies of proposed menu offerings; standardizes recipes and establishes quality control procedures to ensure safe and sanitary food preparation and adherence to USDA and state nutrition standards; provides food preparation and nutrition guidance for students, parents, and Nutrition Services staff; plans menus for students with special dietary needs and trains and supervises staff on appropriate service; evaluates food and recipes for use in District meal programs; conducts nutrition education for various grade levels.

DISTINGUISHING CHARACTERISTICS

The Nutrition Services Supervisor: Evaluates the nutritional content and cost of recipe items and menus. Develops menus that meet established criteria for participation in specially funded programs. Presents nutritional information and guidance to students, parents, and staff, and provides nutrition education to all grade levels. The incumbent is responsible for maintaining nutrition analysis software and regular evaluation of recipes and products for both regular and special diet menus. Oversees special diets program including procurement of appropriate food items and preparation and service of meals. Supervises the operations of food production and food serving.

MINIMUM QUALIFICATIONS AND STANDARDS

Knowledge, Skills and Abilities: Knowledge of proper food preparation, storage and food safety skills. Ability to place orders and maintain proper inventory levels. Ability to provide direction and schedule staff to retrieve menu items and recipe ingredients. Thorough knowledge of USDA Child Nutrition Programs and regulation. Ability to evaluate the nutritional content and cost of recipe items and menus. Develops menus that meet established criteria for participation in specially funded programs. Presents nutritional information and guidance to students, parents, and staff, and provides nutrition education to all grade levels. The incumbent is responsible for maintaining nutrition analysis software and regular evaluation of recipes and products for both regular and special diet menus. Ability to communicate effectively with staff and customers. Basic human relations skills needed to work cooperatively in proximity with others under constant deadlines. Ability to: Supervise a staff of Nutrition Service employees in the preparation of student meals and a la cart items. Plan, organize and implement the food service program following established procedure and goals. Plan and prepare menus for all grade levels, and complete nutrition analyses to provide quality nutritionally balanced meals according to USDA and State meal program regulation. Coordinate the scheduling of food preparation and delivery to schools according to quantity and times required. Ensure that approved recipes are followed. Create monthly production worksheets and reviews items for accuracy. Review product specifications and labels for accuracy and acceptance for food programs. Develop and implement special diet procedures and oversee site staff on training and compliance with procedures. Develop, implement, administer, and evaluate district-wide nutrition education programs for students, Nutrition Services staff, district staff and parents. Support the District’s Student Wellness Committee and provide feedback and resources for student wellness promotion. Serves as a representative of the Nutrition Services department at meetings, as required, and may serve as a liaison to other departments. Oversee the District’s Smart Snacks Compliance and provides support to schools for food item compliance. Oversee college students and intern programs. Ability to interpret recipes to prepare scratch meals as well as to train scratch cooking preparation to employees. Prepare and oversee the preparation of a variety of foods as directed and according to approved recipes. Adhere to all proper sanitation procedures. Oversight of the preparation of baked items, to include cookies, cakes, breads, rolls, and other pastries. Provide excellent customer service and train employees accordingly. Ensure that serving stations, salad bars and serving lines are replenished appropriately. Set up steam tables and food bars. Ensure that cashier duties are performed effectively. Ensure the safe and appropriate operation of a variety of kitchen equipment including mixer, fryer, slicer, steamer, dishwasher, warmer, oven and other including manual and/or electric appliances to clean, peel, slice, and trim food. Inform supervisors of inventory issues or malfunctioning equipment. Oversight of the cleaning and sanitizing dishes, trays, pots, pans, utensils and kitchen equipment. Manage the storage and inventory of food service supplies and materials. Coordinates the duties of other Nutrition Service Assistants. Prepare and maintain records and reports. May supervise student helpers. Review the work of and complete evaluations for Nutrition Service Assistants I, II, and III and Nutrition Service Leads I and II. Place orders for food and supplies, insure accuracy of deliveries and submit invoices and packaging slips for payment. Perform other related duties as assigned.

EMPLOYMENT STANDARDS

Education Associate of Studies in Culinary Arts, Nutrition or Food service management from an accredited college or university with courses in institution management, dietetics, food and nutrition, hotel and restaurant management. Experience One year of experience in institutional food service production involving menu planning and nutritional analysis. Experience in a school district is preferred. Licenses/Certificates Valid and current registration as a Registered Dietitian Nutritionist (RDN) with the Academy of Nutrition and Dietetics is highly recommended. A valid Food Protection Manager certificate approved by the State of California and must be maintained during employment. A valid California Class C Driver License, a good driving record, and the ability to maintain insurability under the district’s vehicle insurance policy. Use of a private automobile is required and must be maintained during employment. USDA Professional Standards: Maintain a minimum of 10 hours of annual continuing education/ training in the areas within the scope of work.

WORKING CONDITIONS WHICH MAY OCCUR

Work inside protected from weather in a school cafeteria or food preparation area. Noise exposure under 65 decibels. Work on surfaces that are flat and stable. Occasional contact with industrial soap powders and detergents. Subject to heat from ovens, cold from walk-in freezers and refrigerators, and working with sharp knives, slicers and metal objects, utensils and equipment. Occasional exposure to humid/wet conditions.

PHYSICAL ABILITIES

May exert up to 30 pounds of force to lift, push, pull carry or otherwise move objects. Standing and walking for extended periods of time. Dexterity of hands and fingers to operate commercial kitchen equipment and utensils. May involve walking, sitting, climbing, reaching, bending, stooping and crouching. Ability to read and follow recipes, measure quantities and ingredients in food preparation. Reasonable accommodation may be made to enable a person with disability to perform the essential functions of the job.

COMMUNICATION REQUIREMENTS

Oral Comprehension in English Oral Expression in English Speech Recognition Written Comprehension in English #J-18808-Ljbffr CASBO