Food and Nutrition Supervisor I

4 weeks ago

San Diego, United States Poway Unified School District Full time

**Description**:
**This recruitment will be used to fill a vacancy at Bernardo Heights Middle School and future vacancies District-wide.**

**This position is 8 hours per day, 10.5 months per year, and includes benefits. The eligibility list created from this recruitment will be active for six months.**

**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.**Examples of Duties**:
**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.
- At the end of some of the duty statements, there is an "**_E_**" which identifies essential duties required of the classification.**Minimum Qualifications**:
**EDUCATION AND EXPERIENCE**:
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 be substituted 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.

**Supplemental Information**:
**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 in

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