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Food and Nutrition Supervisor I - Poway Unified School District
Food and Nutrition Supervisor II - Poway Unified School District


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Poway Unified School District

Food and Nutrition Supervisor I
Closing Date:  June 08, 2018

Job Description:  FOOD AND NUTRITION SUPERVISOR I

BASIC FUNCTION:
Under general supervision of the Food Service Area Supervisor, plan, organize, coordinate, supervise, and participate in the food and nutrition operations and activities at an assigned middle school; train, supervise, and evaluate assigned staff.

DISTINGUISHING CHARACTERISTICS:
The Food and Nutrition Supervisor I directs the operations of a middle school kitchen meal preparation. The Food and Nutrition Supervisor II directs the operations of a central production kitchen facility which prepares and transports food to District schools.

REPRESENTATIVE DUTIES:
  • Plan, organize, coordinate, supervise and participate in the operation of a middle school kitchen involving reimbursable meals, a la Carte, and other food items as assigned. E
  • Plan and supervise the preparation of meals according to District menu standards; determine amounts to be served; and, maintain standards of efficiency and sanitation related thereto. E
  • Train, supervise, schedule, and evaluate the performance of assigned staff; monitor and adjust workloads and assignments to assure timely completion of work. E
  • Supervise and participate in kitchen cleaning activities to assure that sanitation and safety practices meet established health, safety, and sanitation standards. E
  • Supervise the receiving, storing, handling, preparing, and serving of food according to established District standards. E
  • Calculate and requisition required quantities of food and supplies; contact vendors to order goods as appropriate; inspect quality and quantity of items received; and, ensure efficient use of all items received. E
  • Promote customer satisfaction by merchandising and serving meals in an attractive manner; Communicate concerns, and recommend improvements to food and nutrition procedures. E
  • Recommend purchase of new food, supplies, and equipment according to established specifications and procedures. E
  • Prepare and maintain daily and monthly reports, records, and files related to the assigned position. E
  • Participate in food and nutrition activities as needed to assure quality and timeliness of services. E
  • Communicate with principal, students, teachers, and parents regarding food and nutrition matters.
  • Attend meetings, conferences, and workshops as needed; Implement a professional growth plan.
  • Perform other food and nutrition related duties as required or assigned.

KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:
  • Principles and methods of quantity food service preparation, serving, and storage.
  • Methods of calculating and estimating needed food and supplies.
  • Principles of supervision and training.
  • Methods of cooking, preparing, and serving food in large quantities.
  • Sanitation and safety practices related to handling, preparing, and serving food.
  • Standard kitchen equipment, utensils, and measurements.
  • Proper methods of storing food, equipment, materials, and supplies.
  • Organizing and scheduling work.
  • Current Federal and State regulations governing food served/sold in school.
  • Basic computer software needed to perform job functions.
  • Interpersonal skills using tact, patience, and courtesy.
  • Record keeping, inventory, and reporting procedures.
  • Basic arithmetic calculations and cashiering skills.

ABILITY TO:
  • Supervise the preparation and serving of food in large quantities.
  • Calculate, estimate, requisition, and order proper amounts of foods and supplies.
  • Supervise, train and evaluate the assigned staff.
  • Keep accurate records and reports related to assigned activities.
  • Prepare statistical and narrative reports.
  • Communicate effectively in English; understand and follow oral and written directions.
  • Establish and maintain cooperative and effective working relationships with others.
  • Follow, adjust, and extend recipes.
  • Meet schedules and timelines; plan and organize work.
    Work independently with little direction.
  • Complete work with many interruptions.
  • Prepare attractive, appetizing, and nutritious meals for students and staff.
  • Interpret, apply, and explain policies, procedures, rules, and regulations related to assigned activities.
  • Use initiative, judgment, and tact in operating the kitchen.
  • Observe and follow health and safety regulations.


EDUCATION AND EXPERIENCE:
Graduation from high school, and four years experience in quantity food preparation, including one year in a food service leadership position. An A.A. degree in food service management or business may substitute for one year of the basic experience.

LICENSES AND OTHER REQUIREMENTS:
A valid and appropriate California driver's license and availability of a private vehicle.
Food Service Manager Training certificate in sanitation as required by County ordinance.

WORKING CONDITIONS:

ENVIRONMENT:
  • Indoor kitchen environment near moving mechanical parts.
  • Subject to heat from ovens and cold from freezers.
  • Moderate noise level.


PHYSICAL DEMANDS:
  • Sitting or standing for extended periods of time.
  • Lifting, carrying, pushing, or pulling moderately heavy food trays, carts, materials, and supplies.
  • Dexterity of hands and fingers to operate nutrition service equipment.
  • Reaching overhead, above shoulders and horizontally.
  • Bending at the waist, kneeling, or crouching.
  • Hearing and speaking to exchange information.
  • Seeing to read a variety of materials and monitor food quality and quantity.
  • Smelling to detect odors and spoiled food items.

HAZARDS:
  • Heat from ovens.
  • Exposure to very hot foods, equipment, and metal objects.
  • Working around knives, slicers, or other sharp objects.
  • Exposure to cleaning chemicals and fumes.


Job Responsibility:  

Job Requirement:  EDUCATION AND EXPERIENCE:

Graduation from high school, and four years experience in quantity food preparation, including one year in a food service leadership position. An A.A. degree in food service management or business may substitute for one year of the basic experience.

LICENSES AND OTHER REQUIREMENTS:

A valid and appropriate California driver's license and availability of a private vehicle.
Food Service Manager Training certificate in sanitation as required by County ordinance.


Contact:  Applications and more information can be found at:http://agency.governmentjobs.com/powayusd/default.cfm

Applications must be submitted only by 4:30pm, Friday, June 8, 2018


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Poway Unified School District

Food and Nutrition Supervisor II
Closing Date:  June 08, 2018

Job Description:  FOOD AND NUTRITION SUPERVISOR II


BASIC FUNCTION:

Under the direction of the Food and Nutrition Area Supervisor, plan, coordinate and supervise the day-to-day operation of an independent food production kitchen or central production kitchen; supervise and coordinate site-based catering services; train, supervise and evaluate the performance of assigned staff.

REPRESENTATIVE DUTIES:
  • Plan, coordinate and supervise the day-to-day operation of an independent food production kitchen or central production kitchen. E
  • Order daily and weekly foods and supplies from vendors and central warehouse. E
  • Supervise and assure the quality and quantity of foods prepared; utilize standardized recipes and portion control guidelines. E
  • Supervise and coordinate site-based catering services; assist in billing activities for charged and catered events; assure collection of funds within established timelines. E
  • Distribute change fund; prepare daily bank deposit for the production site. E
  • Complete Daily Food Service Report and Ala Carte Daily Sales report for the production site; prepare the daily menu production records as assigned. E
  • Confer with site administration, vendors, teachers and pupils. E
  • Train, supervise and evaluate the performance of assigned staff. E
  • Hire, train and supervise student workers in the production kitchen; determine employee work schedules as needed. E
  • Serve on the Menu Committee and plan site menus within department guidelines; assist with establishing selling prices for food items. E
  • Perform monthly site inventory.
  • Supervise the cluster feeding program in the absence of the Area Supervisor.
  • Maintain appropriate standards of sanitation and safety.
  • Assure acceptable receiving, storage and inventory control of food and supplies for the production kitchen; assist in the development of the equipment budget for an assigned site; monitor expenditures; arrange for repair, replacement and maintenance of equipment. E
  • Establish, maintain and implement standards of personnel conduct and discipline in accordance with current discipline policy; establish performance standards and train employees to meet standards at the production kitchen; contact substitutes as needed. E
  • Manage the production kitchen within the established financial guidelines.
  • Assist the Food and Nutrition Area Supervisor in researching, planning and evaluating current and proposed programs and products to promote efficiency, economy and service; analyze, test and evaluate new food products as assigned.
  • Perform related duties as assigned.

KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:
  • Business management principles and procedures of institutional or school food service organization.
  • Applicable sanitation, health and safety regulations.
  • Quantity and quality food production.
  • Government guidelines for the National School Lunch Program.
  • Receiving, storage and inventory techniques and procedures.
  • Principles and practices of supervision and training.
  • Effective cost control techniques.
  • Principles and methods of menu planning for secondary school students.
  • Principles of nutrition, health, first aid and safety.
  • Basic computer skills and literacy.

ABILITY TO:
  • Plan, coordinate and supervise the day-to-day operation of an independent food production kitchen or central production kitchen.
  • Understand and follow oral and written instructions.
  • Establish and maintain cooperative and effective working relationships with others.
  • Train, supervise and evaluate the performance of assigned staff.
  • Motivate employees to achieve a high level of performance.
  • Work independently and exercise good judgment.
  • Prepare and maintain operational and financial records.
  • Analyze operational situations and problems and recommend and/or implement solutions and improvements.
  • Plan appetizing and nutritious meals.
  • Speak and write English effectively.

EDUCATION AND EXPERIENCE:
College-level course work in food service management, dietetics, or business and four years quantity food service preparation experience, two of which much be in a supervisory capacity in the day-to-day operation of an independent food production kitchen.

LICENSES AND OTHER REQUIREMENTS:
A valid and appropriate California driver's license and availability of a private vehicle.
Food Service Manager Training certificate in Sanitation as required by County ordinance.

WORKING CONDITIONS:

ENVIRONMENT:
Food service and office environment.
Subject to heat from ovens, cold from walk-in refrigerators and freezers.

PHYSICAL DEMANDS:
  • Sitting, standing and walking for extended periods of time.
  • Dexterity of hands and fingers to operate kitchen equipment and a computer terminal.
  • Seeing to assure proper quantities of food.
  • Bending at the waist.
  • Lifting moderately heavy objects.

HAZARDS:
  • Exposure to very hot foods, equipment, and metal objects.
  • Exposure to sharp knives and slicers.
  • Exposure to cleaning agents and pesticides.


Job Responsibility:  
  • Plan, coordinate and supervise the day-to-day operation of an independent food production kitchen or central production kitchen. E
  • Order daily and weekly foods and supplies from vendors and central warehouse. E
  • Supervise and assure the quality and quantity of foods prepared; utilize standardized recipes and portion control guidelines. E
  • Supervise and coordinate site-based catering services; assist in billing activities for charged and catered events; assure collection of funds within established timelines. E
  • Distribute change fund; prepare daily bank deposit for the production site. E
  • Complete Daily Food Service Report and Ala Carte Daily Sales report for the production site; prepare the daily menu production records as assigned. E
  • Confer with site administration, vendors, teachers and pupils. E
  • Train, supervise and evaluate the performance of assigned staff. E
  • Hire, train and supervise student workers in the production kitchen; determine employee work schedules as needed. E
  • Serve on the Menu Committee and plan site menus within department guidelines; assist with establishing selling prices for food items. E
  • Perform monthly site inventory.
  • Supervise the cluster feeding program in the absence of the Area Supervisor.
  • Maintain appropriate standards of sanitation and safety.
  • Assure acceptable receiving, storage and inventory control of food and supplies for the production kitchen; assist in the development of the equipment budget for an assigned site; monitor expenditures; arrange for repair, replacement and maintenance of equipment. E
  • Establish, maintain and implement standards of personnel conduct and discipline in accordance with current discipline policy; establish performance standards and train employees to meet standards at the production kitchen; contact substitutes as needed. E
  • Manage the production kitchen within the established financial guidelines.
  • Assist the Food and Nutrition Area Supervisor in researching, planning and evaluating current and proposed programs and products to promote efficiency, economy and service; analyze, test and evaluate new food products as assigned.
  • Perform related duties as assigned.


Job Requirement:  EDUCATION AND EXPERIENCE:
College-level course work in food service management, dietetics, or business and four years quantity food service preparation experience, two of which much be in a supervisory capacity in the day-to-day operation of an independent food production kitchen.

LICENSES AND OTHER REQUIREMENTS:
A valid and appropriate California driver's license and availability of a private vehicle.
Food Service Manager Training certificate in Sanitation as required by County ordinance.

Contact:  Applications and more information can be found at:http://agency.governmentjobs.com/powayusd/default.cfm

Applications must be submitted only by 4:30pm, Friday, June 8, 2018


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California School Nutrition Association
PO Box 11376, Burbank, California 91510
Phone: (818) 842-3040 | Fax: (818) 843-7423
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