BASIC FUNCTION:
Under the direction of the Director of Food and Nutrition, oversee daily operations of the Food and Nutrition Department districtwide; implement, coordinate, and monitor new operations and program changes; communicate policies, procedures and regulations; supervise and evaluate the performance of assigned personnel.
DISTINGUISHING CHARACTERISTICS:
The Food and Nutrition Operations Supervisor is distinguished from other Food and Nutrition Supervisors in that they oversee the daily operations of the department across all school sites. The Food and Nutrition Dietetic Supervisor oversees nutrition related functions such as menu planning, recipe development, and product quality for the District. The Food and Nutrition Area Supervisor directs food production, distribution, and serving for schools within an assigned geographical area.
REPRESENTATIVE DUTIES:
Supervise daily operations of the Food and Nutrition Department across school sites, ensuring implementation of program objectives, department standards, and the strategic plan. E
Develop, implement, and administer performance standards to improve the efficiency of food and nutrition activities. E
Routinely visit school sites to ensure compliance with appropriate federal, state, and local laws and regulations. E
Supervise and evaluate the performance of assigned staff and recommend personnel actions; interview, select and train employees; address complaints and resolve problems. E
Plan, develop, and oversee ongoing training of food and nutrition personnel. E
Plan and communicate disaster preparedness plans for the Food and Nutrition Department; coordinate emergency response operations during unforeseen circumstances. E
Participate in planning, developing, and administering the department budget; establish and monitor compliance with measurable objectives and benchmarks. E
Oversee and promote systematic, efficient, automated reporting of performance data, analyze data, and make appropriate changes based on productivity performance results. E
Assure maintenance of safety and sanitation procedures in the preparation, handling and storage of food, supplies, equipment and utensils used in the work areas. E
Assist in determining equipment standards and specifications and make recommendations for kitchen alterations and improvement work; coordinate and implement a preventative maintenance program for facilities and equipment. E
Communicate with other administrators, personnel, and outside organizations to coordinate activities and programs, and exchange information; resolve issues and conflicts; develop policies and procedures to encourage effective and efficient management controls. E
Coordinate with district personnel and outside vendors for equipment and facility repairs, inspections, and installations. E
Develop and supervise the use of technology in food and nutrition operations; assist with implementing new hardware and software as required to improve efficiency and productivity. E
Maintain current knowledge of institutional food service, including best practices, regulations, policies, and emerging technologies; communicate to appropriate department personnel.
Perform related duties as assigned by the Director of Food and Nutrition.
KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
Applicable laws, codes, regulations, policies, and procedures pertaining to school food service.
Principles and guidelines of school nutrition programs and nutritional standards.
Organizational development principles and practices.
Sanitation and safety practices related to cooking, serving, and storing food.
Budget preparation and control.
Verbal and written communication skills.
Principles and practices of effective supervision and training.
Interpersonal skills using tact, patience, and courtesy.
Kitchen planning and use of large food service equipment.
Computer operation and assigned software.
ABILITY TO:
Plan, organize, and supervise Food and Nutrition operations.
Analyze situations accurately and adopt an effective course of action.
Perceive organizational implications of recommendations and conclusions.
Provide leadership and direction in assigned functions.
Work independently with little direction.
Prepare comprehensive narrative and statistical reports.
Interpret, apply, and explain rules, regulations, policies, and procedures.
Train, supervise, and evaluate the performance of assigned staff.
Establish and maintain cooperative and effective working relationships with others.
Meet schedules and timelines.
Communicate effectively, both orally and in writing.
Direct the maintenance of reports and files related to the Food and Nutrition Department.
Maintain current knowledge of applicable provisions of federal, state and district laws, rules and regulations.
EDUCATION AND EXPERIENCE:
Any combination equivalent to a bachelor’s degree in food service management or closely related field, and four (4) years of supervisory experience in commercial or institutional food service management.
LICENSES AND OTHER REQUIREMENTS:
Valid California driver's license and availability of a private vehicle.
Valid State-approved Food Safety Manager Certificate.
WORKING CONDITIONS:
ENVIRONMENT:
Office, warehouse, and food service environment.
Subject to heat from ovens, cold from walk-in refrigerators and freezers.
Driving a vehicle to conduct work.
PHYSICAL DEMANDS:
Dexterity of hands and fingers to operate a computer and other equipment.
Hearing and speaking to exchange information and make presentations.
Seeing to read a variety of materials and monitor food quality and quantity.
Smelling to detect odors and spoiled food items.
Sitting or standing for extended periods of time.
Walking during site visits and inspections.
Kneeling, bending at the waist, or crouching.
Reaching overhead, above the shoulder, and horizontally, to retrieve and store supplies.
Lifting, carrying, pushing, or pulling moderately heavy objects as required by the position.
HAZARDS:
Contact with dissatisfied orupset individuals.
Exposure to variations in temperatures from 90°F to-5°F in freezers.
Exposure to very hot foods, equipment, and metal objects.
Working around knives, slicers, or other sharp objects.
Exposure to cleaning and sanitizing agents.