Nutrition Services Supervisor

JOB DESCRIPTION

La Habra City SD Nutrition Services Supervisor Purpose Statement The job of Nutrition Services Supervisor is for the purpose/s of assisting the Director-Nutrition Services with planning, coordinating, personnel administration, and directing the District-wide food Nutrition Services program in compliance with local, state, and federal regulations; and serving as a resource to others. This job reports to the Director of Nutrition Services or designee. Essential Functions 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 the classification.

• Supervises, organizes, and performs (as needed) kitchen activities and nutrition services functions (e.g.training, advising, consulting; managing summer food service program and ala carte programs, etc.) for the purpose of maximizing the efficiency of the workforce; ensuring sufficient staffing, safe, and efficient operations in compliance with regulatory requirements and established guidelines.
• Performs frequent site visits to offer support in the kitchens and provide training and work guidance to food service staff (e.g. food preparation, serving, storage, equipment cleaning, etc.) for the purpose of improving production methods, implementing best practices and resolving and/or correcting inconsistencies.
• Performs site monitoring of national school lunch program, summer food program, snack program, and routine cafeteria inspections for the purpose of ensuring compliance with guidelines and regulations of various nutrition programs.
• Oversees the development of monthly menus and nutritional analyses (e.g. observes nutritional requirements, maintains cost effectiveness, etc.) and recommends nutritional adjustments for the purpose of providing nutritious, cost-effective meals.
• Coordinates catering requests (e.g. staffing, scheduling, planning food and supplies, pricing, maintaining event logs, billing, managing accounts, etc.) for the purpose of managing and organizing catered events, overseeing event staff and providing production assistance.
• Assures compliance in food safety and sanitation standards with food handling and preparation, food storage, equipment and serving areas for the purpose of complying with current health and safety standards.
• Assists with personnel functions (e.

g. interviewing, hiring and evaluation recommendations; supervising, training; providing technical expertise and guidance to cafeteria leads/site administrators; reviewing timesheets, etc.) for the purpose of maintaining adequate staffing; acting as a resource; enhancing productivity of personnel; ensuring compliance with USDA dietary guidelines, State/Federal nutrition guidelines, and local Health Department standards; and achieving objectives outlined by the Director-Nutrition Services.

• Assists in coordinating special menus to ensure proper meal accommodations for students with special dietary needs, including food allergies and medical conditions for the purpose of ensuring special dietary meal service is provided in compliance with specified requirements.
• Has knowledge and oversees operation of standard industrial food service equipment (e.g. food slicers, knives, electric and manual can openers, ovens, steamers, warmers, carts, etc.) for the purpose of ensuring safe operation of equipment.
• Researches and reports to the Director-Nutrition Services the basic needs and specifications for the repair or replacement of equipment and supplies for the purpose of providing accurate information regarding pending needs to ensure the efficient on-going functioning of food service at all District sites.
• Participates in and/or facilitates meetings, workshops, and seminars for the purpose of conveying and/or gathering information required to perform functions and maintaining current knowledge of state and federal regulations and nutritional requirements.
• Prepares and maintains a variety of records and reports (e.g. inventory tracking, contract pricing, food costs, invoice processing, invoicing, site meal counts, etc.) for the purpose of documenting activities, providing written reference, and/or conveying information.
• Promotes the District's Nutrition Services' program to staff, students, parents and the community (e.g. special programs, Wellness Committee, marketing, etc.) for the purpose of communicating information and/or gaining feedback to ensure efficient operation of the program.
• Communicates effectively, orally and written, with internal and external personnel (e.g. vendors, school site nutrition managers, etc.) for the purpose of implementing and maintaining services and programs; resolving issues; and, providing reports and records.
• Supports department operations (e.g. maintenance of services, implementation of new programs and/or processes, etc.) for the purpose of providing support to the nutrition services program within established timeframes and in compliance with state and federal regulations.
• Assume responsibility of the food service program in the absence of the Director, Nutrition Services.

MINIMUM QUALIFICATIONS

Skills, Knowledge and Abilities SKILLS 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: administering a large-scale food preparation and distribution program; training and effectively supervising and evaluating food service personnel; operating standard office equipment including using a variety of software applications; advance knowledge and use of Microsoft Word and Excel, planning and managing projects; preparing and maintaining accurate records; and estimating required resources.

KNOWLEDGE

is required to perform advanced math calculations using fractions, percentage and ratios; review and interpret highly technical information, write technical materials, and/or speak persuasively to implement desired actions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: principles and methods of large scale food service management, laws, and regulations relative to school food services and school lunch programs; food products and food preparation methods; nutrition and menu planning; food service equipment utilization, maintenance, and repair; sanitation and employee safety regulations; personnel processes; standard business practices; concepts of grammar and punctuation; and concepts of quantity cooking and nutritional analysis. 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 similar types of data; and utilize a variety of types of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating effectively, orally and written, with diverse groups and individuals; adapting to changing work priorities; establishing and maintaining cooperative working relationships with diverse groups; meeting deadlines and schedules; setting priorities; working as part of a team; and working with detailed information/data.

PHYSICAL STANDARDS

Work Environment:

This position may involve the following: constant interruption and direct contact with the public and employees; a high volume of responsibilities that will require directing and/or supervising staff. Working in an office environment where the noise level is usually quiet. Visiting and/or working in school site kitchens where the environment is usually moderate but may be loud depending on specific work site and /or equipment operation.

Physical Demands:

The physical demands of this position include: ability to sit for extended periods of time; walking various distances and standing on various surfaces as well as bending and reaching at, below and above shoulder level. Lifting, pushing or pulling of objects generally not exceeding twenty pounds may also be required. Repetitive use of fingers and hands to operate a keyboard and other office equipment is necessary; hearing and speaking ability sufficient to provide information via phone, intercom and personal contact is also needed. Specific vision abilities including close vision, depth perception and the ability to focus are required.

Education/Training/Experience Any combination equivalent to:

Associates degree or related in nutrition, food service management, dietetics, business. Three (3) years of increasingly responsible experience in quantity food preparation, cooking and serving including two (2) years in a lead or supervisory capacity.