Nutrition Services Training Supervisor

Montebello Unified School District•Montebello, CA

16h•Onsite

About The Position

This is an Open Competitive recruitment to create a dual eligibility list for current vacancies (one) and future vacancies. Successful candidates are expected to work eight (8) hours a day, five (5) days a week, and twelve (12) months per school year. In addition, the resultant eligibility list may be used to fill other similar or lower vacancies. 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 direction, plans, develops and conducts staff training programs for new and current Nutrition Services personnel regarding departmental policies, procedures, laws and regulations, and point of sale computerized systems; serves as a substitute site supervisor as needed to assure smooth and efficient delivery of nutrition services to students and staff; provide technical assistance in volume food production schedules; and performs related duties as required. The Nutrition Services Training Supervisor is the second supervisory level in the Nutrition Services series, dedicated to developing and presenting training programs to new and current Nutrition Services personnel regarding Nutrition Services policies, procedures, laws and regulations pertaining to Child Nutrition Programs. Incumbents travel extensively to school sites to evaluate site operations and provide on-site training as needed for improvements, and serve as site supervisors as necessary to meet the demands of the operations. This class is distinguished from the Nutrition Services Supervisors I to III by its role in assisting in planning, developing, implementing, and evaluating training programs and services.

Requirements

Graduation from high school, G.E.D. equivalency or higher
College-level coursework or workshops in institutional food management, organizational training, culinary arts or K-12 nutrition services
Four years of quantity food preparation and service experience
One year in a supervisory or management capacity in commercial cafeteria environment
Valid Food Protection Manager Certificate issued by an authorized agency (e.g., ServSafe Certified)
Valid California Class C driver’s license, proof of automobile insurance, and use of a personal automobile
Methods for preparing and serving food in large quantities
Laws, codes, rules and regulations related to Child Nutrition Programs
Methods and procedures for the development, implementation and evaluation of effective training programs
Principles of practices of supervision
Interpersonal skills using tact, patience and courtesy
Effective techniques of public speaking and making presentations
Principles and practices of sound business communication; correct English usage, including spelling, grammar and punctuation
Federal, state and local health and safety regulations as they apply to institution food preparation and services
Principles of Hazardous Analysis Critical Control Point (HACCP)
Modern commercial kitchen equipment and utensils
Operation and maintenance of point-of-sale (POS) computerized systems
Proper application of body mechanics
Ability to plan, develop, implement and evaluate effective training and development programs for new and current Nutrition Services employees
Ability to develop and implement operation and training policies and procedures to meet the goals and objectives of the Nutrition Services Department
Ability to communicate clearly and effectively orally and in writing in English; speak in front of small to large groups in formal and informal settings
Ability to interpret, apply and explain applicable laws, codes, rules and regulations
Ability to demonstrate proper cooking, food serving techniques and use of commercial kitchen equipment
Ability to train others on safe and proper food preparation techniques
Ability to review and modify work procedures and schedules
Ability to handle shifting priorities and meet multiple deadlines
Ability to operate a computer using word process, spreadsheet, presentation and other business software
Ability to establish and maintain effective working relationships with District and nutrition staff and supervisors, administrators, faculty, students and others encountered in the course of work
Ability to use tact, discretion and diplomacy in dealing with sensitive situations

Responsibilities

Plans, develops and conducts trainings for new and current employees in the classification of Nutrition Services Assistant I to III
Assists in ensuring departmental compliance with applicable laws, codes, rules and regulations related to assigned activities
Performs program monitoring to ensure compliance with State and federal guidelines
Conducts on-site training and provide assistance to site supervisors and staff as necessary; identify and resolve operational or personnel issues as needed
Plans and coordinates catering services
Troubleshoots and resolves point of sale system operating issues
Assists with the processing of meal application to determine meal eligibilities; communicates with parents or school staff as necessary to facilitate accuracy and timeliness of the process
Develop production and work schedules for sites as needed to ensure timely delivery of meal services
Reviews weekly records such as production sheets, Edit Checks, meal counts for accuracy and completeness and identify discrepancies and present lists of discrepancies to sites for resolution
Serves as a substitute as needed to ensure smooth and efficient delivery of nutrition services
Participates in taste testing and evaluation of new recipes and products; conducts product testing with student focus groups (Nutrition Advisory Council)
Delivers needed food/supplies to sites in an emergency
Researches and compiles a variety of information for special projects as directed; attends to administrative details on special matters as assigned
Performs other related duties as assigned