FOOD AND NUTRITION SUPERVISOR I


BASIC FUNCTION:

Under general supervision of the Food Service 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 assigned staff.

DISTINGUISHING 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.

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.

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.

EDUCATION AND EXPERIENCE:

Any combination equivalent to: 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.
Food Service Manager Training certificate in sanitation as required by County ordinance.

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 and fumes.