Cls-Nutrition Supervisor I -Floater

Position Type:
Classified/Classified
Date Posted:
12/11/2023
Location:
To Be Determined
Closing Date:
12/18/2023JOB TITLE: Nutrition Supervisor FLSA STATUS: Non-Exempt
REPORTS TO: Nutrition Services Director PAY GRADE: CLS 07
LOCATION: Assigned Campos DAYS: 185
JOB ID & DATE: CLS-11 | October, 2022
JOB PURPOSE SUMMARY
The Nutrition Supervisor I oversees and/ or assists supervising kitchen activities at a designated school. Performs a variety of food preparation duties according to planned menus, recipes, and the number of persons to be served. Oversees food preparation and cooks meals in large quantities for various school sites. Maintains an inventory of food, determines quantity of food required, and makes the appropriate orders. Maintains food service records in compliance with state and federal requirements.
REQUIREMENTS
Education Level Details
High School Diploma or GED
Basic math, writing, communication, and reading skills.
License / Certification Required
None Required
Work Experience Required
Successful experience in a supervisory position preferred.
2 years minimum experience in food preparation preferred
Basic computer knowledge.
Other Skills and Abilities Required
Bilingual Preferred
Working knowledge of kitchen equipment according to manufacturer's instructions.
Possess organizational and problem solving skills.
Must work independently and cooperatively with other employees, students and the community.
KEY FUNCTIONS, ESSENTIAL DUTIES AND RESPONSIBILITIES
Essential Duties

• Plans, prioritizes and assigns work to food service staff.
• Provides and coordinates training of food service staff. Work with employees to correct deficiencies.
• Recommends and assists in the implementation of department goals and objectives.
• Implements policies and procedures.
• Monitors and assists in the preparation, serving and storage of food to ensure compliance with district and sanitation requirements.
• Monitors and assists the serving of breakfast and lunch to students.
• Participate in the preparation of main dishes, baked goods and other food items.
• Assures cleanliness and maintenance of equipment and food service supplies.
• ?Responsible for stocking all food products.

Financial and Inventory

• Participates in the preparation and administration of assigned budget
• Monitors expenditures and makes budget recommendations.
• Inventories and orders food items and supplies.
• Use a computerized point of service system to cashier.
• ?Count money and reconcile books.

Compliance and Reporting

• Prepares and maintains various records and reports on operations and activities including inventory, personnel, sales, meals served, monies collected, requisitions, daily reports, work schedules and production sheets.

Other

• Follow district safety protocols and emergency procedures.
• Perform other job-related duties as assigned by the Nutrition Services Director or designee.
• Accountable for staff duties getting accomplished in a timely manner, be able to delegate, lead and train staff in a positive manner.
• Participates in training sessions, faculty meetings, and special events, as required.
• Maintain confidentiality.

SUPERVISORY RESPONSIBILITIES

• Nutrition Service Assistant(s)

PHYSICAL REQUIREMENTS/WORKING CONDITIONS
Environment: The work environment characteristics and physical demands described here are representative of those an employee encounters while performing the essential functions of this job. Work is performed in the school kitchen. Employee is regularly exposed to extreme heat. The employee is frequently exposed to wet and/or humid conditions. The employee is occasionally exposed to moving mechanical parts; high, precarious places; fumes or airborne particles; toxic or caustic chemicals; outdoor weather conditions; extreme cold; risk of electrical shock. The noise level in the work environment is usually moderate.
Movement: The position requires occasional walking, standing, sitting, bending, stooping, kneeling, crouching, crawling, and lifting/carrying
Physical: Requires general arm, hand, leg, and body coordination to use standard large kitchen equipment. Working environment requires physical ability to stand for extended periods of time. Frequently lift, push or pull objects up to 25 pounds and occasionally life, pull, or push objects up to 50 pounds. Requires the ability to handle hot material and work in an environment dominated by wide temperature extremes. Requires sufficient hand coordination to use kitchen utensils and equipment and move and position hot materials. The employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk or hear. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus. Work involves everyday risks and discomforts which require normal safety precautions when operating equipment or performing job duties.
Location: Work is performed primarily in the school kitchen. May work prolonged or irregular hours and must be able to maintain control under stress. The position may require travel to district meeting sites.The position may require the employee to work some evenings and weekends.
This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.