What are the responsibilities and job description for the Supervisor, Nutrition Services #85-25 position at Newport-Mesa Unified School District?
The Vacancy, Basic Function, Minimum Qualifications
THE VACANCY:
This recruitment is dual certification, meaning all are welcome to apply. Candidates will be ranked on a combined eligibility list based on their total overall score. Service credit points will be applied to eligible employee's total final score.
There is currently one vacancy located at Newport Harbor High School (8 hours per day, 5 days per week, 10 months per year.)
Please apply online at www.governmentjobs.com/careers/nmusd.
BASIC FUNCTION:
Under the direction of the Director, Nutrition Services, plan, organize, coordinate, supervise and participate in the nutrition service operations and activities at an assigned secondary school or program; train, supervise and evaluate the performance of assigned personnel.
MINIMUM QUALIFICATIONS:
EDUCATION AND EXPERIENCE:
Any combination equivalent to: graduation from high school and four years experience in quantity food cooking, baking and preparation.
LICENSES AND OTHER REQUIREMENTS:
Valid California Class C driver's license.
Valid ServSafe Manager Certification.
Examination Procedures And Information
THE EXAMINATION:
Written Examination: 50%
The supplemental questions to the application will be reviewed and rated for certification. These questions are required at the time of application and are qualifying.
An eligibility list will be established for successful candidates which will be used to fill open positions during the life of the list.
Applications will be reviewed for minimum requirements. However, Newport-Mesa Unified School District reserves the right to hold a competitive screening based on the number of applications and the needs of the District.
Job Responsibilities
REPRESENTATIVE DUTIES:
ESSENTIAL DUTIES:
Plan, organize, coordinate, supervise and participate in the nutrition service operations and activities at an assigned secondary school or program; analyze operations and recommend improvements; plan work schedules.
Train and evaluate the performance of assigned staff; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; review and monitor employee time sheets.
Inspect and review the food preparation and serving areas to assure that appropriate health and safety standards are maintained; oversee cleaning of facilities.
Lead and participate in portion control and the wrapping, arranging and storing of foods; establishes a systemized procedure for the rotational use of foodstuffs, supplies and materials.
Estimate and order appropriate quantities of foods, supplies and materials; conduct periodic inventories; prepare daily sales report; conduct menu planning.
Promote sales of food products; coordinate promotional events and meetings to ascertain customer preferences; develop and implement appropriate marketing strategies to meet student needs.
Supervise and participate in the counting of daily cash receipts; prepare manual or automated reports on daily cash receipts, sales, orders and menu analysis.
Prepare and maintain a variety of reports, records and files related to personnel and assigned activities.
Communicate with administrators, personnel and outside organizations to coordinate activities, resolve issues and conflicts and exchange information.
Operate a computer and assigned software programs; operate other office equipment as assigned.
Attend a variety of meetings as assigned.
OTHER DUTIES:
Perform related duties as assigned.
KNOWLEDGE AND ABILITIES:
Principles and methods of quantity food service preparation, serving and storage.
Sanitation and safety practices related to handling, cooking, baking and serving food.
Methods of preparing and serving food in large quantities.
Methods of adjusting and extending recipes and proper substitutions.
Principles and practices of supervision and training.
Proper methods of storing equipment, materials and supplies.
Standard kitchen equipment, utensils and measurements.
Health and safety regulations.
Recordkeeping and report preparation techniques.
Basic math and cashiering skills.
Inventory techniques.
Oral and written communication skills.
Interpersonal skills using tact, patience and courtesy.
ABILITY TO:
Plan, organize, coordinate, supervise and participate in the nutrition service operations and activities at an assigned secondary school or program.
Prepare and serve food in accordance with health and sanitation regulations.
Train, supervise and evaluate personnel.
Operate and maintain nutrition service machines and equipment.
Prepare attractive, appetizing and nutritious meals for students and staff.
Follow, adjust and extend recipes.
Understand and follow oral and written directions.
Communicate effectively both orally and in writing.
Prepare a variety of records and reports related to assigned activities.
Meet schedules and timelines.
Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities.
Establish and maintain cooperative and effective working relationships with others.
Plan and organize work.
Observe and follow health and safety regulations.
Perform cashiering duties and make change accurately.
WORKING CONDITIONS:
ENVIRONMENT:
Indoor kitchen environment.
Subject to heat from ovens.
Driving a vehicle to conduct work.
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.
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.
Ewing Consulting, Inc. July 2016
