Food and Nutrition Supervisor I (25240)

Food and Nutrition Supervisor I (25240) Poway Unified School District - 4.1 San Diego, CA Job Details Full-time $28.02 - $33.95 an hour 6 hours ago Qualifications Computer literacy Food Safety Manager Certification High school diploma or GED Driver's License Supervising experience Meal preparation Full Job Description Description •This position is 8 hours per day (Monday through Friday), 10.5 months per year, and is 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:

$28.02 per hour- $33.95 per hour

Anticipated Hiring Salary Range:

$28.02 per hour (step 1) - $32.96 per hour (step 4) Selection Procedure Applications 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, organize, coordinate, supervise and participate in the food and nutrition operations and activities at an assigned middle school; 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. Examples of Duties

REPRESENTATIVE DUTIES

Plan, organize, coordinate, supervise and participate in the operation of a middle school kitchen involving reimbursable meals, a la Carte, and other food items as assigned. E Plan and supervise the preparation of meals according to District menu standards; determine amounts to be served; and, maintain standards of efficiency and sanitation related thereto. E Train, supervise, schedule, and evaluate the performance of assigned staff; monitor and adjust workloads and assignments to assure timely completion of work. E Supervise and participate in kitchen cleaning activities to assure that sanitation and safety practices meet established health, safety, and sanitation standards. E Supervise the receiving, storing, handling, preparing, and serving of food according to established District standards. E Calculate and requisition required quantities of food and supplies; contact vendors to order goods as appropriate; inspect quality and quantity of items received; and, ensure efficient use of all items received. E Promote customer satisfaction by merchandising and serving meals in an attractive manner; Communicate concerns, and recommend improvements to food and nutrition procedures. E Recommend purchase of new food, supplies, and equipment according to established specifications and procedures. E Prepare and maintain daily and monthly reports, records, and files related to the assigned position. E Participate in food and nutrition activities as needed to assure quality and timeliness of services. E Communicate with principal, students, teachers, and parents regarding food and nutrition matters. Attend meetings, conferences, and workshops as needed; Implement a professional growth plan. Perform other food and nutrition related duties as required or assigned. At the end of some of the duty statements, there is an " E " which identifies essential duties required of the classification. Minimum Qualifications

EDUCATION AND EXPERIENCE

Graduation from high school, and four years experience in quantity food preparation, including one year in a food service leadership position. An A.A. degree in food service management or business may substitute for one year of the basic experience.

LICENSES AND OTHER REQUIREMENTS

A valid and appropriate California driver's license and availability of a private vehicle. Valid State Approved Food Service Manager certificate. Supplemental Information

KNOWLEDGE AND ABILITIES

KNOWLEDGE OF:

Principles and methods of quantity food service preparation, serving, and storage. Methods of calculating and estimating needed food and supplies. Principles of supervision and training. Methods of cooking, preparing, and serving food in large quantities. Sanitation and safety practices related to handling, preparing, and serving food. Standard kitchen equipment, utensils, and measurements. Proper methods of storing food, equipment, materials, and supplies. Organizing and scheduling work. Current Federal and State regulations governing food served/sold in school. Basic computer software needed to perform job functions. Interpersonal skills using tact, patience, and courtesy. Record keeping, inventory, and reporting procedures. Basic arithmetic calculations and cashiering skills.

ABILITY TO

Supervise the preparation and serving of food in large quantities. Calculate, estimate, requisition, and order proper amounts of foods and supplies. Supervise, train and evaluate the assigned staff. Keep accurate records and reports related to assigned activities. Prepare statistical and narrative reports. Communicate effectively in English; understand and follow oral and written directions. Establish and maintain cooperative and effective working relationships with others. Follow, adjust, and extend recipes. Meet schedules and timelines; plan and organize work. Work independently with little direction. Complete work with many interruptions. Prepare attractive, appetizing, and nutritious meals for students and staff. Interpret, apply, and explain policies, procedures, rules, and regulations related to assigned activities. Use initiative, judgment, and tact in operating the kitchen. Observe and follow health and safety regulations.

WORKING CONDITIONS

ENVIRONMENT:

Indoor kitchen environment near moving mechanical parts. Subject to heat from ovens and cold from freezers. Moderate noise level.

PHYSICAL DEMANDS

Sitting or standing for extended periods of time. Lifting, carrying, pushing, or pulling moderately heavy food trays, carts, materials, and supplies. Dexterity of hands and fingers to operate nutrition service equipment. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling, or crouching. Hearing and speaking to exchange information. Seeing to read a variety of materials and monitor food quality and quantity. Smelling to detect odors and spoiled food items.

HAZARDS:

Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers, or other sharp objects. Exposure to cleaning chemicals, fumes, 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