General Function:
Fills in for the Director to run the department when the Director is away from work. Assists in overseeing student nutrition programs and staff. Provides on-site supervision of the operations in school cafeterias. Ensures compliance with National School Lunch and Breakfast requirements, sanitation and quality standards and Department policies and procedures.
Education/Training Experience:
Minimum:
Bachelor’s degree in nutrition, food service management or related field, 3 years of supervisory/management experience in food service, preferably in a school environment.
Preferred:
Bilingual – English/Spanish. 5 years of experience in hospital or public health nutrition or food service management.
Knowledge/Skills and Abilities:
Knowledge of food purchasing, preparation and presentation. Knowledge of NSLP requirements and regulations. Measurement and math skills to quantify recipes and calculate purchase quantities. Understanding of budgets and inventory. Computer skills including word processing, spreadsheets, email, etc. Preferably Microsoft Office Suite. Proven ability to supervise people, monitor profit/loss of cafeterias. Excellent written and oral communication skills. Ability to make decisions regarding staffing, resolving employee conflicts, food outages and equipment failures. Ability to deal effectively with students, parents, teachers, principals and other district employees. Ability to be a team player.
Resources Used in Performing Job Include (but are not limited to): All kitchen equipment including safe and efficient operation of mixers, slicers, dishwashers, etc. Point of sale devices and general office equipment including computers, scanners and photocopy machines, telephone.
Physical/Cognitive Requirements:
Varied movements including bending, stooping, reaching, squatting and the ability to lift, carry and push up to 40 pounds. It requires the ability to communicate effectively using speech, vision and hearing. The work requires the use of hands for simple grasping and fine manipulations. Frequent trips by automobile to school sites and departments is required.
Environmental Conditions:
Most work is performed indoors with driving involved traveling frequently from site to site, even in inclement weather. Perform functions within the kitchen when necessary if no substitute is available for an absent employee. Heavy telephone use. Many interruptions all day. Typical office environment when working in the Student Nutrition Office.