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Regional Supervisor

2 months ago

Baton Rouge, Louisiana, United States East Baton Rouge Parish School System Full time
Job Summary

The Regional Supervisor - Child Nutrition Program is responsible for overseeing the operations of the Child Nutrition Program in the East Baton Rouge Parish School System. This role involves monitoring the performance of and providing assistance to on-the-job training to managers in approximately twenty school cafeterias.

Key Responsibilities
  • Sanitation and Safety
    • Monitor sanitation standards in cafeterias, including reading sanitarian's monthly reports and following up on any problems reported.
    • Require managers to test sanitizing solution in pot sinks daily with pH paper.
    • Observe the use of sanitizing solutions to wipe food preparation and eating surfaces.
    • Observe employees washing hands before removing clean dishes and utensils from pot sinks before food preparation.
    • Observe that water is changed when needed in the pot sinks, wiping solution and mop buckets.
    • Observe the personal grooming habits of employees, including clean uniforms and shoes, socks or stockings, hair restraints, body odor, jewelry, and nail polish.
    • Check the cleanliness of ceilings, fans, air conditioners, exposed pipes, beams, and electrical cords, floors, hand-washing sinks, water fountains, tables, stools, chairs, doors, windows, serving lines, walls, rails, shelves, cabinets, overhead racks, and utensils hanging on them, knife storage cases, hoods, fire extinguishers, bulletin boards, light fixtures, and all other food preparation equipment.
    • Check to ensure that employees are not working while they have contagious diseases or skin infections.
    • Observe food handling procedures, including that food is stored promptly and properly, that all foods are covered after preparation, and that all foods are cooked and held at the correct temperatures for the correct time.
    • Check for the correct handling of garbage and items to be recycled, and check the cleanliness and odor on the loading dock and in garbage dumpsters.
    • Check for the presence of insects and rodents.
    • Check routinely for sample plates being kept 48 hours.
    • Observe that all small equipment and supplies used in food preparation and service are sanitary and are stored in clean containers and handled with clean hands.
    • Observe that soap and paper towels are available at hand-washing sinks.
    • Check for correct components, correct portion sizes, implementation of offer-vs-serve, and for correct monitoring for reimbursable plates.
    • Check to ensure that the sales of extra items conform to guidelines.
  • Safety Awareness
    • Monitor for the implementation of safety awareness, including observing unsafe practices such as not using wet-floor signs, frayed electrical cords, obstructed walkways, unprotected fan blades, uncovered light bulbs, storing cases too high, improper lifting practices, etc.
    • Check to see that four (4) safety in-service training sessions per year are presented to all employees in the schools that they monitor.
    • Check to see that employees attend all possible safety in-service classes that are offered by School Food Service.
    • Follow up on accidents to ensure that the manager fills out the proper forms and is aware of the proper procedure to follow in the event of an accident, and work with the manager to determine how to prevent accidents in the future.
    • Monitor the timely and correct ordering of food, small equipment, and supplies.
  • Food Storage, Preparation, and Services
    • Routinely check storerooms, refrigerators, freezers, and milk boxes for proper temperatures, and check to see that temperature logs are kept where needed.
    • Check to ensure that food and supplies are stored off the floor and are dry.
    • Check for dating, pricing, and rotating of all food items.
    • Observe that food to be served cold is thawed properly, cooked promptly, cooked to the correct temperature, and held at the correct temperature.
    • Observe that food is covered after processing while being held for serving.
    • Check to ensure that leftovers are covered and sealed for storage.
    • Observe that all foods are protected by sneeze-guards or covers during serving.
    • Observe that recipes are followed and correct.
    • Check food being served for quality, consistency, and pleasing appearance.
    • Observe that food being served has eye appeal and is served in a pleasing manner on the plate.
    • Observe that employees are pleasant to and encouraging the students and faculty.
    • Observe that garbage cans and the dish return area are clean and odor-free as possible.
  • Free Lunch Form Process
    • Check records kept by the manager on meal benefit forms distributed and returned to the CNP Office, as well as the notification of meal status received by the manager.
    • Monitor the master benefits list of student meal benefits to ensure that each status is kept up-to-date.
    • Check records kept by the manager on the verification of the status of student transfers.
    • Check to ensure that students are coded by number so that overt identification of their status is protected.
  • Records and Reports
    • Check that an approved method is used to check students through the line.
    • Check to see that collections are done in an accurate and timely manner.
    • Check that information is recorded on the CNP-7 daily and that information is accurate.
    • Check that production reports and perpetual inventory are completed daily and are all-inclusive and accurate.
    • Check that collections are deposited daily.
    • Check that food and supplies budgets and inventory limits are met, and that ending inventory limits are met at the end of the year.
    • Check that accident reports, temperature logs, commodity complaint forms, monthly inventories, small and large equipment inventories, commodity storage site reviews, severe need breakfast, and all other surveys on information forms requested by the CNP Office are completed and returned in a timely manner.
    • Check to see that recipes are correct, organized, and available.
    • Check to see that operating instructions for large equipment and guidelines for the use of cleaning agents are on file or posted.
    • Check to see that meal prices, the civil rights poster, time sheets, work schedules, the schedule of reports, the sanitation report, the food and commodity delivery schedules, and the 'Permit to Operate' are posted.
    • Observe that employees sign in and out on the time sheets and that payroll is done correctly.
    • Observe that references such as the state handbook, employee handbook, state sanitary code, food buying guide, menu planning guide, etc. are clean, organized, and accessible.
    • Observe that required records are filed in an organized manner and maintained for 3 years.
    • Observe that job descriptions are on file.
  • Physical Plant
    • Observe that cleaning and preventative maintenance are done in a routine manner using the correct product and procedure.
    • Observe that work orders are initiated when there is need of paint or repair to walls, floors, ceilings, doors, windows, lights, fans, air-conditioners, tables, and chairs, large equipment, and the driveway and receiving area.
    • Observe that large equipment is operated according to instructions.
    • Observe that care is taken to prevent breakage, damage, and theft of food, utensils, supplies, and large and small equipment.
    • Observe that cleaning agents are stored properly so as not to leak and damage or contaminate surrounding items and area.
    • Observe that carts, shelves, and the racks inside refrigerators and freezers are not overloaded.
    • Observe that a request is made for hood cleaning every year.
    • Observe that large equipment is ordered or replaced when necessary.
    • Observe additional efforts made to enhance the appearance of the office, kitchen, and cafeteria.
  • Personnel Relations
    • Observe that staffing is correct.
    • Check to see if employees are trained adequately for their job duties and are familiar with their job description.
    • Observe employee morale.
    • Observe the methods of communication between manager and employees to check for understanding on the part of both parties.
    • Be familiar with employee evaluations and assist managers when necessary in counseling employees.
    • Observe interaction between employees and students for a pleasant and encouraging attitude.
    • Check with the principal about school and community relations.
    • Follow procedures in personnel matters, including grievance, leave, etc.
    • Follow school and departmental regulations.
    • Perform responsibilities and use correct lines of communication within the school and school district.
    • Discuss complaints using the correct chain of command, beginning with the manager.
Requirements

The Regional Supervisor - Child Nutrition Program must have five (5) years of successful experience as a Child Nutrition Program manager and must hold a Manager's Certification from the State of Louisiana.

A regional supervisor must have the ability to plan, organize, assign, direct, and inspect the work of CNP managers, whom they supervise, using good judgment in evaluating situations and making decisions.

A regional supervisor must have the knowledge of and willingness to adhere to CNP rules and regulations.

A regional supervisor must be responsible, dependable, flexible, have reliable transportation, good personal grooming and hygiene, as well as a professional appearance, and the ability to refrain from emotional outbursts.

This supervisor must take the initiative on projects/tasks assignments, have the ability to motivate employees, be creative, possess teaching skills, and the ability to speak before various groups and organizations.

Education and Experience

Minimum Bachelor's degree in Nutrition, Dietetics, or related field with experience in school food service preferred.

In lieu of a Bachelor's degree, (5) years work experience required may be substituted for a degree.

Licenses and Other Requirements

A regional supervisor for Child Nutrition Programs must have professional ethics and be involved in professional organizations, i.e. School Nutrition Association, ACADEMY OF NUTRITION AND DIETETICS.

ServSafe training certification.

Knowledge, Skills, and Abilities

A regional supervisor must have the ability to plan, organize, assign, direct, and inspect the work of CNP managers, whom they supervise, using good judgment in evaluating situations and making decisions.

A regional supervisor must have the knowledge of and willingness to adhere to CNP rules and regulations.

An area supervisor must be responsible, dependable, flexible, have reliable transportation, good personal grooming and hygiene, as well as a professional appearance, and the ability to refrain from emotional outbursts.

This supervisor must take the initiative on projects/tasks assignments, have the ability to motivate employees, be creative, possess teaching skills, and the ability to speak before various groups and organizations.

Language Skills

The Regional Supervisor of the Child Nutrition Program must be able to communicate in English, both orally and in writing.

Must be able to communicate successfully with the public.

Must be able to accurately compile data, analyze and summarize information, and provide reports to the Assistant Director and Director.

Reasoning Ability

Ability to define problems, collect data, establish facts, and draw valid conclusions.

Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Must have the ability to work under the pressure of deadlines, interruptions, and the ability to deal with other employees in such a way as to maintain their goodwill.

Must be able to respond appropriately to supervision and accept recommendations.

Must have the ability to work compatibility in group settings.

Must demonstrate sensitivity/understanding in interpersonal relations with persons of diverse cultures/backgrounds.

Physical Demands

The regional supervisor is required to work in an environment that may include exposure to or contact with the following: potentially dangerous equipment, heat, humidity, water, detergents, sanitizing agents, strong odors, such as cleaning materials and onions.

There will be drastic changes in temperature especially when entering and exiting walk-in refrigerators and freezers.

There will be exposure to hard floors and high noise levels.

Standing, sitting, walking, reaching, bending, and lifting up to 40 pounds with assistance are required.

The supervisor must be able to travel to various locations as required.

Must have sufficient visual acuity to be able to work with computer monitors, read and interpret computer printouts, and handwritten documents.

The regional supervisor must have the knowledge and ability to operate and clean the following equipment: calculators, choppers, computers, copy machine, dryer, facsimile machine, freezers, mixers, ovens, pagers, printers, range/cooktops, refrigerators, serving lines, slicers, steam pressure cooker, steam tables, telephone, telephone answering machine, warming cabinets, and washing machines.

Mental Involvement

The Regional Supervisor - Child Nutrition Program must possess sufficient interpersonal skills to function compatible with others.

The Regional Supervisor - Child Nutrition Program must respond positively to supervision and to accept suggestions for improvement.

Possess the ability to share information with others, work closely with employees and students of multi-cultural background, have a willingness to learn and accept new challenges, handle and accept repetitious skills, must possess sufficient interpersonal skills to function compatible with others.

Must respond positively to supervision and to accept suggestions for improvement.