Nutrition Services Director
1 day ago
The Field Institute is seeking a highly skilled Nutrition Services Supervisor to oversee and direct the Nutrition Services department. This key role will assist in maintaining professional standards, ensuring compliance, and supporting program management, quality assurance, personnel management, financial management, procurement, and inventory management.
Key Responsibilities:
- Compliance Management: Ensure adherence to Federal and State laws and regulations regarding Nutrition Services.
- Program Management: Assist in organizing, controlling, and directing the Nutrition Services program to meet student needs.
- Quality Assurance: Establish and maintain procedures and standards to ensure a high-quality nutrition service program.
- Personnel Management: Assist in selecting, scheduling, supervising, and evaluating Nutrition Service personnel.
- Financial Management: Assist in planning, monitoring, and maintaining the department budget.
- Record-keeping and Reporting: Supervise the preparation and maintenance of records and reports.
- Quality Control: Evaluate food product quality through testing and establish utilization procedures.
- Funding Maintenance: Prepare and submit reports necessary to maintain funding.
- Procurement and Inventory Management: Develop specifications for purchasing equipment, supplies, and food products.
Requirements:
- 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:
- Nutrition Service environment; subject to cold temperatures 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.
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