Child Nutrition Supervisor

Primary Purpose

To oversee, support, and supply guidance to campus cafeterias to effectively and efficiently serve meals in

accordance with local, state and department guidelines.

Qualifications

Education/Certification:

Associate Degree in Food Service Management, Hospitality Management, Nutrition or related field preferred

High School Diploma or equivalent required

Food Manager Certification

Managing Food Service Establishment for a minimum of four years, preferably school district setting

Managing a team of five or more staff members for a minimum of two years

Maintain a valid Texas Driver’s License

Skill/Experience Requirements

• Display a basic understanding of school nutrition program accounting and reporting
• Display knowledge in areas of food services computer applications and inventory control
• Make recommendations that may impact the budget and manage the budget within the assigned department
• Knowledge of food purchasing and inventory control
• Knowledge of USDA and TDA meal pattern guidelines and regulations as they pertain to production records
  
  

and menus

• Knowledge of health and safety rules and regulations pertaining to Hazard Analysis and Critical Control
  
  

Point (HACCP) principles

• Basic computer literacy, with proficiency in Google Docs
• Excellent organizational, communication, and interpersonal skills
• Can work independently with little direction while seeking feedback from peers regularly
• Ability to conduct on-site inspections of food service facilities districtwide
• Ability to supervise personnel
• Ability to establish and maintain positive working relationships with district personnel and parents
  
  

Major Responsibilities

• Work cooperatively with campus principals to create lunch schedules and resolve personnel issues
• Assist with developing and maintaining written procedures for Managers, Assistant Managers and Cafeteria
  
  

Specialists

• Assist with developing and maintaining Standard HACCP and other operational training programs for all
  
  

employees in Student Nutrition

• Responsible for selecting, training, supervising, and the evaluation of staff and make recommendations
  
  

relative to assignment, retention, discipline, and dismissal

• Receive and report kitchen and equipment concerns/issues into the district work order software program
• Maintain inventory of fixed assets and equipment
• Track food handlers and certified food managers certifications
• Complete on-site inspections to verify adherence to federal, state, local and district standards regarding food
  
  

production, health code requirements, food safety, service and quality

• Assist with utilizing USDA commodities and commercially purchased products in menus
• Good knowledge of food preparation and food service management methods within a school district
  
  

environment

• Provides technical assistance for the site-based cafeteria point of sale and inventory control
• Works closely with food vendors and suppliers with the delivery of goods process
• Responsible for following procurement policies and procedures to meet all required regulations
• Assist with food tests with students, staff and food service personnel
• Participates in state, regional and local programs to keep abreast of new developments and regulations in the
  
  

field of nutrition and school food service programs

• Identifies areas of need and provides appropriate training and in-service staff development opportunities
• Assist with all catering setup, service, clean up and preparation of food
• Assist with the contacting and scheduling employees to cover functions when needed, avoiding overtime
  
  

hours whenever possible

• Assist in estimating amounts and costs of required supplies, food and ingredients
• Supervises and evaluates performance of staff to include the Cafeteria Managers
• Interfaces with cafeteria managers frequently to ensure uniform compliance and understanding of the food
  
  

service program and the delivery of quality food services.

Working Conditions

Mental Conditions/Physical Demands/Environmental Factors:

Maintain emotional control under stress. Frequent standing, walking, pushing, and pulling; moderate lifting

and carrying; some stooping, bending, and kneeling; limited exposure to extreme hot and cold temperatures.

Moderate exposure to cleaning chemicals

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an

exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.