Nutrition Services Supervisor 3

Montebello Unified School District•Montebello, CA

12h•Onsite

About The Position

This is an Open Competitive recruitment to create an eligibility list for a current opening. Successful candidates are expected to work eight (8) hours a day, five (5) days a week, and ten (10) months a year, in a management position. Candidates must submit proof of all required documents to be considered for the recruitment process. Duration of eligibility list: Successful candidates will be placed on the eligibility list that will remain valid for six months from the date of approval by the Personnel Commission. Under general supervision, plans, organizes and supervises nutrition center operations at intermediate or high schools; oversees food preparation, service and storage; supervises trains and evaluates performance of assigned nutrition staff; and performs related duties as assigned. Incumbents in this classification are responsible for planning, organizing and supervising the activities and operations of nutrition centers at intermediate or high schools, including overseeing the production, storage and service of food in an assigned nutrition center, forecasting and planning meals and training and supervising and evaluating nutrition staff. Incumbents are expected to ensure that nutrition center operations are in compliance with federal, state and District requirements. Nutrition Services Supervisor 3 is distinguished from Nutrition Services Supervisor 2 in that incumbents in the former class are assigned to nutrition centers at intermediate or high schools where their main responsibility is supervising nutrition staff; they spend little or no time in the actual production and serving of food.

Requirements

Methods and techniques of overseeing and supervising a large-scale nutrition service operation.
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.
Federal and state health and safety regulations as they apply to food preparation and services.
Methods used in cleaning and sanitizing kitchen equipment, utensils, appliances and facilities.
Standard kitchen utensils, equipment and appliances and methods of use.
Standard weights and measures used in cooking.
Methods and practices of sanitary food handling.
Methods of storing equipment, materials and supplies.
Techniques of record-keeping and inventory.
Principles and practices of effective supervision.
District human resources policies and labor contract provisions.
Organize, supervise and coordinate nutrition center operations at an intermediate or high school.
Supervise, train and evaluate performance of assigned staff.
Prepare, cook, bake and serve a variety of large quantities of food efficiently and effectively under time constraints in a fast-paced environment.
Follow, adjust and extend recipes and make proper substitutions as needed.
Operate standard kitchen machines and equipment safely and efficiently.
Monitor and keep records of food temperatures, quantity of food used and serving portions and prepare reports.
Communicate clearly and effectively orally and in writing.
Understand and follow oral and written instructions.
Use tact, discretion and courtesy in dealing with sensitive situations.
Establish and maintain effective working relationships with District staff, faculty, students and others encountered in the course of work.
Graduation from high school, G.E.D. equivalency, or higher.
Four (4) years of progressively responsible experience in institutional food preparation and serving, two (2) years of which were 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.

Responsibilities

Plans, organizes and supervises the operations of a nutrition center at an intermediate or high school; reviews District prepared menus; calculates, forecasts and plans meals, including extending and adjusting recipes as needed; 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; prepares day-end procedures; makes requests for substitutes; opens and closes the nutrition center and ensures that 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; recommends disciplinary action, up to and including termination, to address performance deficiencies, in accordance with the District human resources policies and labor contract provisions.
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; supervises clean-up to ensure sanitation standards are followed; records cooler and food temperatures to ensure compliance with state and federal regulations; ensures compliance with serving size requirements; inspects food for quality, taste and attractiveness.
Orders for food, equipment and supplies; receives, inspects and accepts deliveries; conducts daily and monthly inventories; maintains inventory records and ensures they are current and correct; checks deliveries against orders; picks up food and supplies at the warehouse in the event of a menu change.
Maintains records of daily food usage and prepares daily reports of meals served; maintains records of meals served to various programs and offsite centers; verifies daily meal counts with staff.
Counts monies received daily; ensures accuracy of daily receipts; prepares daily deposits; gets change for cash registers.
Collects and prepares time reports for subordinate staff; records daily attendance information; prepares and sends documents to the payroll department.
Visits classes to speak about and educate staff and students proper nutrition habits.
Attends various meetings, focus groups, workshops and in-services as requested.
Plans and establishes special themes for special events.