Nutrition Services Supervisor 2

Montebello Unified School District•Montebello, CA

13h•Onsite

About The Position

This is an Open Competitive recruitment to create an eligibility list for current and future vacancies. Successful candidates are expected to work eight (8) hours a day, five (5) days a week, and ten (10) months per school year. The resultant eligibility list may be used to fill other similar or lower vacancies. The eligibility list will remain valid for six months from the date of approval by the Personnel Commission. Under general supervision, this role plans, organizes, and supervises nutrition center operations at mid-sized to larger schools. The position oversees and participates in food preparation and service, supervises, trains, and evaluates the performance of assigned nutrition staff, and performs related duties as assigned. Incumbents are responsible for planning, organizing, and supervising the activities and operations of nutrition centers, including overseeing and participating in the production, storage, and service of food. They are also responsible for forecasting and planning meals, training, supervising, and evaluating nutrition staff, and ensuring compliance with federal, state, and District requirements. This role is distinguished from Nutrition Services Supervisor 3 by its assignment to mid-sized to larger schools where the main responsibility is supervising nutrition staff, and incumbents spend less time in actual food production and serving compared to Nutrition Services Supervisor 1.

Requirements

Graduation from high school, G.E.D. equivalency, or higher.
Four (4) years of progressively responsible experience in institutional food preparation and serving, one (1) year of which was in a lead or supervisory capacity in a similar work environment.
A current Los Angeles County approved Food Protection Manager Certificate.
A valid California Driver's License and the ability to maintain insurability under the District's insurance policy.
Knowledge of methods and techniques of overseeing and supervising a large-scale nutrition service operation.
Knowledge of methods of quantity food service preparation, serving, and storing, including safe and proper temperature of heated foods and methods of preparing and serving food in large quantities.
Knowledge of federal and state health and safety regulations as they apply to food preparation and services.
Knowledge of methods used in cleaning and sanitizing kitchen equipment, utensils, appliances, and facilities.
Knowledge of standard kitchen utensils, equipment, and appliances and methods of use.
Knowledge of standard weights and measures used in cooking.
Knowledge of methods and practices of sanitary food handling.
Knowledge of methods of storing equipment, materials, and supplies.
Knowledge of techniques of record-keeping and inventory.
Knowledge of principles and practices of effective supervision.
Knowledge of District human resources policies and labor contract provisions.
Ability to organize, supervise, and coordinate nutrition center operations at a mid-sized to a larger school.
Ability to supervise, train, and evaluate performance of assigned staff.
Ability to prepare, cook, bake, and serve a variety of large quantities of food efficiently and effectively under time constraints in a fast-paced environment.
Ability to follow, adjust, and extend recipes and make proper substitutions as needed.
Ability to operate standard kitchen machines and equipment safely and efficiently.
Ability to monitor and keep records of food temperatures, quantity of food used, and serving portions and prepare reports.
Ability to communicate clearly and effectively orally and in writing.
Ability to understand and follow oral and written instructions.
Ability to use tact, discretion, and courtesy in dealing with sensitive situations.
Ability to establish and maintain effective working relationships with District staff, faculty, students, and others encountered in the course of work.
Ability to lift 50 pounds.
Ability to carry 30 pounds.
Ability to reach in all directions.
Ability to stand, sit, and walk for extended periods of time.
Ability to speak in audible tones so that others may understand clearly.

Nice To Haves

Persons with disabilities may be able to perform the essential duties of this class with reasonable accommodation.

Responsibilities

Plans, organizes, and supervises the operations of a nutrition center at a mid-sized to a larger school.
Reviews District prepared menus, calculates, forecasts, and plans meals.
Prepares a variety of reports and records including sales, requisitions, daily reports, and production sheets.
Calls in work orders, plans and organizes daily work load among staff, and prepares day-end procedures.
Makes requests for substitutes, opens and closes the nutrition center, and ensures it is secured.
Confers with managers regarding cafeteria needs, issues, and menu changes.
Supervises, trains, provides work direction, and evaluates performance of assigned nutrition services staff, substitutes, and probationary employees.
Prepares performance evaluations, types work schedules, and assigns work duties for center staff.
In-services employees on sanitation requirements, work schedules, dress code, and maintenance of equipment and supplies.
Supervises and oversees food preparation, service, storage, and clean-up to ensure compliance with federal, state, and District sanitation requirements.
Meets with staff daily to discuss and review menu and assignments.
Oversees students in lunch lines to ensure they are receiving a well-balanced meal.
Acts as backup to assist with food service and supervises clean-up to ensure sanitation standards are followed.
Records cooler and food temperatures to ensure compliance with state and federal regulations.
Orders food, goods, and supplies; receives, inspects, and accepts deliveries.
Conducts daily and monthly inventories and maintains inventory records.
Picks up food and supplies at the warehouse in the event of a menu change.
May perform baking and cooking duties for an assigned nutrition center.
Mixes and bakes various types of baked goods.
Assists with the preparation of special meals for staff and faculty.
Operates and uses special kitchen equipment and machines such as slicers, choppers, and mixers.
Maintains records of daily food usage and prepares daily reports of meals served.
Ensures accuracy of daily receipts and counts monies received.
Maintains records of meals served to various programs and off-site centers.
Verifies daily meal counts with staff.
Visits classes to speak about proper nutrition habits.
Attends various meetings, focus groups, workshops, and in-services as requested.
Receives lunch money from parents and gives out receipts.