Food and Nutrition Supervisor I - San Diego, United States - Poway Unified School District

Poway Unified School District

Verified Company

San Diego, United States

3 weeks ago

Posted by:

Mark Lane

beBee recruiter

Description

Description:

This recruitment will be used to fill a vacancy at Bernardo Heights Middle School and future vacancies District-wide.

This position is 8 hours per day, 10.5 months per year, and includes benefits. The eligibility list created from this recruitment will be active for six months.

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.

Examples of Duties:

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.
At the end of some of the duty statements, there is an "
_E_" which identifies essential duties required of the classification

Minimum Qualifications:

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 be substituted 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.

Supplemental Information:

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 in