Food Services Supervisor Ii (Wellness Supervisor)

SUMMARY DESCRIPTION:
Under direction, provides guidance and expertise in the nutritional regulations for Child Nutrition Programs and in food ingredient interactions (food allergies). Oversees the nutritional parameters of food service programs to assure compliance to regulations. Researches and develops specifications for food, beverages, and supplies. Supervises staff in the ordering area for the division. Primary contact for parents, students and staff for information regarding menu planning, nutritional regulations of school meals, and nutrient/ingredient content of school foods.
CERTIFICATE LICENSE:
Possession of a valid Maryland noncommercial class C driver's license or equivalent. Registration by the American Dietetic Association.

KNOWLEDGE, SKILLS, and ABILITIES:
Thorough knowledge of nutrition regulations for child nutrition programs, ingredients in foods, allergen effects of certain ingredients and impact on parents and children in the MCPS community. Thorough knowledge of governmental regulations related to school food service, including USDA commodities, nutrition, and food technology. Knowledge of MCPS procurement and purchasing policies. Considerable knowledge of Food Services procurement and purchasing needs. Ability to administer food service programs including supervision and instruction of employees. Ability to develop effective working relationships with administrators, school staffs, parents, and others. Ability to train cafeteria personnel in nutritional requirements of food service programs and to present in front of large group gatherings. Ability to complete written reports and recommendations. Skill in using a computer for food service operations. Excellent oral, written and human relation skills. Knowledge and application of the MCPS Professional Growth Systems (PGS).
EDUCATION, TRAINING, and EXPERIENCE:
Bachelors degree from an accredited college or university with a degree in. food service management, institutional management or related field. Course work in dietetics, sanitation, nutrition and/or food service management. Minimum of two years of experience in a large food service operation with multiple sites. Experience in developing menus, writing bid specifications, providing employee training programs, performing nutritional analysis, developing budgets and maintaining cost controls. Preference for National School Lunch and Breakfast Program experience.