SUMMARY

The Supervisor, reporting to the Nutrition Services Manager, assists in overseeing and directing the Nutrition Services department. The Supervisor supports maintaining professional standards within the unit, aiding in compliance, program management, quality assurance, personnel management, financial management, procurement and inventory management, record-keeping and reporting, quality control, and funding maintenance.

DEFINITION:

Under the direction of the Nutrition Services Manager, assists with planning, organizing, and directing Nutrition Services and Nutrition Programs and performs related work as required.

ESSENTIAL DUTIES & RESPONSIBILITIES Include, but are not limited to, the following. Other related duties and responsibilities may be assigned.

• Compliance Management: Emphasize the importance of adhering to Federal and State laws and regulations regarding Nutrition Services. Conduct regular reviews to ensure ongoing compliance and alignment with evolving policies.
• Program Management: Assist in organizing, controlling, and directing the Nutrition Services program to meet student needs. Oversee procurement, production, and distribution while adhering to budgetary constraints.
• Quality Assurance: Establish and maintain procedures and standards to ensure a high-quality nutrition service program in accordance with local and state health codes. Conduct site visits to assess facility organization and sanitation, and identify equipment and supply needs.
• Personnel Management: Assist in selecting, scheduling, supervising, and evaluating Nutrition Service personnel. Develop and conduct training programs to emphasize safety, sanitation, and proper food handling practices.
• Financial Management: Assist in planning, monitoring, and maintaining the department budget. Analyze financial data and recommend pricing strategies to ensure financial sustainability while meeting program objectives.
• Record-keeping and Reporting: Supervise the preparation and maintenance of records and reports, including financial transactions and meal programs, for accountability and transparency.
• Quality Control: Evaluate food product quality through testing and establish utilization procedures to consistently meet high standards.
• Funding Maintenance: Prepare and submit reports necessary to maintain funding, ensuring continued financial support for the program. Implement and comply with grant procurement processes.
• Procurement and Inventory Management: Develop specifications for purchasing equipment, supplies, and food products. Evaluate vendors and oversee procurement processes. Manage inventory, recommend purchases and repairs, and ensure proper maintenance of Nutrition Service equipment.

SUPERVISORY RESPONSIBILITIES

The Nutrition Services Supervisor receives administrative direction from the Nutrition Services Manager and supervises and evaluates all employees within the Nutrition Services Department.

JOB QUALIFICATIONS /REQUIREMENTS:

Knowledge of:

• Nutritional and operational requirements of state regulations,
• Principles of employee supervision, discipline and evaluation
• Applicable sections of the Education Code and other applicable laws
• Procedures for purchasing food, supplies, and equipment
• Procedures for storing food and inventory procedures for supplies
• Health, safety, and sanitation regulations pertaining to food establishments

Skills:

• Computer proficient in word processing, spreadsheet, and business accounting software
• Interpersonal skills, including use of tact, diplomacy, patience and courtesy
• Correct English usage, including grammar, spelling, punctuation and vocabulary
• Budget preparation and control
• Effective problem solving

Ability to:

• Plan, coordinate, direct, and evaluate the Nutrition Program
• commitment to proper nutrition
• Diagnose and take corrective action in problem areas that might develop
• Prioritize and schedule work; be flexible and able to adjust daily routines as necessary
• Meet needed schedules and timelines
• Prepare comprehensive reports
• Conduct effective program evaluations

EXPERIENCE REQUIRED:

• Three (3) years of increasingly responsible experience in a nutrition services program

Licenses Required:

• Valid California Driver License.
• Valid Serve Safe Certificate.

TRAVEL REQUIREMENTS

Must be able to travel as needed/required.

• Up to 50% of the time.

LANGUAGE SKILLS

• Bilingual

WORK ENVIRONMENT/PHYSICAL DEMANDS:

• Nutrition Service environment; subject cold from walk-in refrigerators and freezers
• Lifting, carrying, pushing and pulling heavy objects up to 52 pounds
• Standing and walking for extended periods of time
• Dexterity of hands and fingers to operate kitchen equipment
• Carrying, pushing or pulling food trays, carts, materials and supplies
• Reaching overhead, above the shoulders and horizontally
• Bending at the waist
• Seeing to assure proper quantities of food