Food and Nutrition Supervisor II (25250)

JOB •This position is 8 hours per day (Monday through Friday), 11 months per year, and benefit eligible. The eligibility list created from this recruitment will be active for 1 year and be used to fill any vacancies that occur within the 26/27 school year. Location(s): Various•

PUSD Classification Salary Range:

$33.31 per hour- $40.36 per hour

Anticipated Hiring Salary Range:

$33.31 per hour (step 1) - $39.18 per hour (step 4)Selection ProcedureApplications will be screened, and those candidates whose backgrounds best match the requirements of the position will be invited to participate in a competitive examination process, which may include any combination of the following: Training & Experience evaluation (T&E), multiple-choice question test, job-related performance exercise, and technical/ oral appraisal interview. Examination procedures are subject to change as deemed necessary by the Director of the Personnel Commission.

Candidates who pass all of the examination processes are ranked on an eligibility list according to their score(s). Selection for the position will be made from among the top three (3) ranks of candidates (Merit Rule 50.100.1).

BASIC FUNCTION

Under the direction of the Food and Nutrition Area Supervisor, plan, coordinate and supervise the day-to-day operation of an independent food production kitchen or central production kitchen; supervise and coordinate site-based catering services; train, supervise and evaluate the performance of assigned staff.

DISTIGUISHING CHARACTERISTICS

The Food and Nutrition Supervisor I directs the operations of a middle school kitchen meal preparation. The Food and Nutrition Supervisor II directs the operations of a central production kitchen facility which prepares and transports food to District schools.

EXAMPLE OF DUTIES REPRESENTATIVE DUTIES

Plan, coordinate and supervise the day-to-day operation of an independent food production kitchen or central production kitchen. E Order daily and weekly foods and supplies from vendors and central warehouse. E Supervise and assure the quality and quantity of foods prepared; utilize standardized recipes and portion control guidelines. E Supervise and coordinate site-based catering services; assist in billing activities for charged and catered events; assure collection of funds within established timelines. E Distribute change fund; prepare daily bank deposit for the production site. E Complete Daily Food Service Report and Ala Carte Daily Sales report for the production site; prepare the daily menu production records as assigned. E Confer with site administration, vendors, teachers and pupils. E Train, supervise and evaluate the performance of assigned staff. E Hire, train and supervise student workers in the production kitchen; determine employee work schedules as needed. E Serve on the Menu Committee and plan site menus within department guidelines; assist with establishing selling prices for food items. E Perform monthly site inventory. E Supervise the cluster feeding program in the absence of the Area Supervisor. E Maintain appropriate standards of sanitation and safety. E Assure acceptable receiving, storage and inventory control of food and supplies for the production kitchen; assist in the development of the equipment budget for an assigned site; monitor expenditures; arrange for repair, replacement and maintenance of equipment. E Establish, maintain and implement standards of personnel conduct and discipline in accordance with current discipline policy; establish performance standards and train employees to meet standards at the production kitchen; contact substitutes as needed. E Manage the production kitchen within the established financial guidelines. E Assist the Food and Nutrition Area Supervisor in researching, planning and evaluating current and proposed programs and products to promote efficiency, economy and service; analyze, test and evaluate new food products as assigned. Perform related duties as assigned.

At the end of some of the duty statements, there is an "E" which identifies essential duties required of the classification.

SUPPLEMENTAL INFORMATION KNOWLEDGE AND ABILITIES

KNOWLEDGE OF:

Business management principles and procedures of institutional or school food service organization.

Applicable sanitation, health and safety regulations.

Quantity and quality food production.

Government guidelines for the National School Lunch Program.

Receiving, storage and inventory techniques and procedures.

Principles and practices of supervision and training.

Effective cost control techniques.

Principles and methods of menu planning for secondary school students.

Principles of nutrition, health, first aid and safety.

Basic computer skills and literacy.

ABILITY TO

Plan, coordinate and supervise the day-to-day operation of an independent food production kitchen or central production kitchen.

Understand and follow oral and written instructions.

Establish and maintain cooperative and effective working relationships with others.

Train, supervise and evaluate the performance of assigned staff.

Motivate employees to achieve a high level of performance.

Work independently and exercise good judgment.

Prepare and maintain operational and financial records.

Analyze operational situations and problems and recommend and/or implement solutions and improvements.

Plan appetizing and nutritious meals.

Speak and write English effectively.

WORKING CONDITIONS

ENVIRONMENT:

Food service and office environment.

Subject to heat from ovens, cold from walk-in refrigerators and freezers.

PHYSICAL DEMANDS

Sitting, standing and walking for extended periods of time.

Dexterity of hands and fingers to operate kitchen equipment and a computer terminal.

Seeing to assure proper quantities of food.

Bending at the waist.

Lifting moderately heavy objects.

HAZARDS:

Exposure to very hot foods, equipment, and metal objects.

Exposure to sharp knives and slicers.

Exposure to cleaning agents and pesticides. In accordance with Personnel Commission Rules and Regulations of Classified Service # 70.200.1, new employees to Poway Unified School District will be placed at Step 1 of the official salary range designated for the position. Any variances in initial placement are addressed in, and shall be carried out in agreement with, this rule. The Poway Unified School District (PUSD) is an equal opportunity employer/program and is committed to an active Nondiscrimination Program. PUSD does not discriminate on the basis of race, color, national origin, sex, sexual orientation, ethnic group identification, ancestry, religion, gender, gender identification, mental or physical disability. For more information, please contact the Title IX/Equity Compliance Officer, Associate Superintendent of Personnel Support Services, Poway Unified School District, 15250 Avenue of Science, San Diego, CA 92128-3406