Supervisor: Training Child Nutrition

2 weeks ago

Sugar Land, United States Fort Bend ISD Full time

Essential Duties and Responsibilities

Food Service Operations and Policy

Assist in developing department standard operating procedures to ensure total operation of schools are in compliance with all federal, state and local regulations for the Child Nutrition programs (i.e. SBP, NSLP, ASSP, CACFP, SSO, CEP, USDA Foods, etc.) Responsible for training and assisting managers in maintaining food production that ensures safety, quality and compliance of food according to policies, procedures and departmental requirements Assist with development of menu planning in collaboration with Assistant Director Nutrition Assist with overseeing all food/non-food orders, commodities and inventory to ensure kitchens are operating efficiently Conducts regular onsite monitoring visits to ensure kitchens are operating in accordance with all policies and procedures Oversee department summer feeding programs and CACFP Training and Personnel Management Oversee the development of department trainings Responsible for conducting department trainings, including; manager training, assistant manager training, new specialist training, new supervisor training and equipment training Assist with overseeing and conducting personnel functions (i.e. interviewing, evaluating, supervising, etc.) for the purpose of maintaining adequate staffing, enhancing productivity of personnel, and achieving objectives within financial management Responsible for promoting employee growth, efficiency, morale and teamwork through professional growth and development Responsible for training and holding managers accountable for following all HR policies and procedures including positive counseling, progressive discipline, neutral absent documentation, and termination requests Assist area supervisors when needed on timecard approvals, order approvals, substituting as cafeteria manger, HR investigations, and progressive discipline Safety Responsible for ensuring the facilities are maintained in sanitary conditions based on District expectations and in compliance with all health and safety codes and regulations Responsible for training personnel to in personal protective equipment and the safe operation of all equipment Responsible for the training and safe handling of all chemicals and adheres to all guidelines provided in the Material Safety Data Sheets Responsible for reporting all unsafe conditions and practices that would possibly result in an occupational illness or injury Other Must attend required trainings, meetings and workshops for the purpose of gathering and/or conveying information required to perform job duties May supervise catering, concessions, and special diets May assists with project management within the Child Nutrition Department Responsible to work additional hours or days to meet departmental needs or functions Maintain an appropriate level of technology competence to meet the needs of the Child Nutrition Department Supervisory Responsibilities Supervisor more than one employee at a time Assist in the process of recruiting, screening, interviewing, and hiring of assigned staff Conduct performance appraisals of assigned staff Address complaints and resolve problems in a timely manner

Qualifications

Qualification Requirements

To perform this job successfully, an individual must be able to perform each of the above essential duties satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or abilities, required unless otherwise stated as preferred. Reasonable accommodations may be made to enable individuals with disabilities to perform the essentials functions. Minimum of 48 college hours Associate's degree preferred Texas Food Manager Certification Texas Association for School Nutrition Certified Level IV preferred Minimum of 5 years of experience in Food Service Management Experience in quantity food preparation and service Working knowledge in the use of commercial cooking and food processing equipment. This equipment includes but is not limited to ovens, steamers, steam jacketed kettles, scales, braziers, dough cutters and grinders. Knowledge in the art of garnishing food and can artistically present food items Ability to effectively communicate with internal and external stakeholders Ability to identify and resolve problems Ability to work any hours to meet departmental needs or functions. These work hours may include early mornings, evenings, holidays and summer months Ability and a working knowledge of menu planning, preparation and service Ability and a working knowledge of methods used to maintain accurate records for food and labor expenses Physical Requirements/Working Conditions

The work environment characteristics and physical demands described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work is performed in classrooms, offices, work stations and meeting rooms.

The position requires occasional walking, standing, sitting, bending, stooping, kneeling, crouching, crawling, and lifting/carrying work related items weighing less than 40 pounds, such as books, papers and presentation materials. The employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk or hear. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus. Attendance at conferences and professional development is required. Work involves everyday risks and discomforts which require normal safety precautions when operating equipment or performing job duties. May work prolonged or irregular hours and must be able to maintain emotional control under stress.

Additional Information Work requires the ability to hear at normal spoken levels; lift large trays and boxes; stand for long periods of time; bend, stoop, and reach; pull and push heavy carts weighing 100-300 pounds; climb a ladder; and be in good physical condition. The maximum lifting requirement is 50 pounds. The incumbent is required to work cooperatively with others in lifting items over 50 pounds. Work requires traveling to schools or other locations as required in provided District vehicles. Work involves exposure to loud noises; risks of slipping and falling on wet concrete floors; heavy food carts tipping over and spilling; exposure to temperature variations and extremes, lacerations and burns. Work also involves exposure to cleaning chemicals and exhaust fumes. Uniforms, hair nets, plastic gloves, face masks, burn sleeves, freezer coats, gloves and non-slip shoes are required. Work is performed in a stable work environment in which priorities are previously established, frequent deadlines must be met.

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