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Nutrition Services Supervisor

2 months ago

Bakersfield, California, United States Field Institute Full time
Job Summary

The Field Institute is seeking a highly skilled Nutrition Services Supervisor to oversee and direct the Nutrition Services department. As a key member of our team, you will be responsible for maintaining professional standards, ensuring compliance, and managing programs to meet student needs.

Key Responsibilities
  • Compliance Management: Ensure adherence 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.
Requirements
  • Knowledge: Familiarity with nutritional and operational requirements of state regulations, principles of employee supervision, discipline, and evaluation, applicable sections of the Education Code, and other relevant laws.
  • Skills: Computer proficiency in word processing, spreadsheet, and business accounting software, interpersonal skills, correct English usage, budget preparation and control, and effective problem-solving.
  • Ability: Plan, coordinate, direct, and evaluate the Nutrition Program, commit to proper nutrition, diagnose and take corrective action in problem areas, prioritize and schedule work, meet needed schedules and timelines, prepare comprehensive reports, and conduct effective program evaluations.
Experience
  • Three (3) years of increasingly responsible experience in a nutrition services program.
  • Associate's degree or equivalent educational experience, with academic major in specific areas, and at least 1 year of relevant food service experience; OR
  • High school diploma (or GED) and 3 years of relevant food service experience.
Licenses and Certifications
  • Valid California Driver License.
  • Valid Serve Safe Certificate.
Work Environment and Physical Demands
  • Nutrition Service environment; subject to 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.