At Salt Lake City School District educating children is our primary business. Salt Lake City School District proudly employs four of the past seven Utah Teachers of the Year and the 2021 Utah School Nurse of the Year, and many of our schools have been recognized as Blue Ribbon Schools. At Salt Lake City School District, our strength is in our diversity. Our 20,000 students include students from across the globe who speak over 80 different languages. Most of our students come to our District from historically underserved populations. We invite you to join our world-class learning organization as we prepare our students for life, learning and citizenship.

Contract (223 Day Calendar)
FTE: 1.0
Anticipated Start: 02/01/2022
Priority Screen Date: 01/18/2022

FLSA Status: Exempt
This position is benefits eligible
Starting wage: $56,203 - $65,232 annually, based upon qualifications ($31.50 - $36.56 per hour) (42-L)

Purpose Statement

The Field Supervisor – Child Nutrition plans, implements, directs, and maintains the district's school foodservice program; ensures that departmental work goals are met; ensures that staff utilize appropriate procedures and safe practices; provides overall coverage of all functions of the department; supervises and trains staff; complies with Federal, State, and local regulations and program mandates; and ensures optimal utilization of personnel and other resources such as facilities and equipment.

This position reports to the Director of Child Nutrition.

Minimum Qualifications

1. Two (2) years of college in a related field (e.g. food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business) OR 5 years of experience as a supervisor of multiple kitchen sites (4 or more)
2. Ability to pass a fingerprint and criminal background check
3. Possess or can possess a Food Handler's Permit within first week of employment and ServSafe Certificate within 3 months of employment
4. Valid Driver’s License and Evidence of Insurability
5. Able to obtain ServSafe Certificate within three (3) months of hire and School Nutrition Associate (SNA) Level IV certification or Credentialed School Nutrition Specialist (SNS) within first (1) year of employment
6. 2 years of job-related experience with increasing levels of responsibility
7. Speak, read, write, and present professionally, analyze, and interpret English written and verbal communications

Preferred Qualifications

1. Bachelor’s degree in job-related field OR Associate degree with 1 year of direct experience with a child nutrition program
2. Credentialed School Nutrition Specialist (SNS)
3. Registered Dietician with certification through the Commission on Dietetics Registration
4. Spanish or other language proficiency, including ability to read, write, speak, and understand

Essential Functions

1. Adapt to changing work priorities and work with frequent interruptions, as required.
2. As needed, roll, push, pull, bend, reach, stoop, and lift up to 30 pounds.
3. Demonstrate working knowledge of nutritional laws principles and concepts including federal child nutrition regulations and guidelines
4. Possess intermediate level Microsoft Office Suite skills
5. Operate standard office equipment; phone, copy and fax machines, etc.
6. Attend meetings as required and attend trainings for a minimum of 12 hours annually (e.g. Healthy Edge, Safety and Sanitation, etc.) to convey and gather information required to perform functions
7. Collaborate with district personnel, other district personnel, community organizations, state agencies, etc., to implement and maintain services and/or programs.
8. Communicate effectively with diverse individuals and groups of people while maintaining confidentiality and building positive working relationships with employees and stakeholders.
9. Develop and implement standards for efficient, sanitary, and nutritious food service to deliver services in conformance with District objectives.
10. Develop long and short-range plans/programs to ensure that district resources are effectively utilized.
11. Inspect site operations to ensure healthful and sanitary conditions.
12. Maintain regular and predictable attendance to fulfill job requirements efficiently and effectively.
13. Manage all nutrition programs (e.g. free/reduced application program, specialized food menus, national school lunch and breakfast, snacks, catering, vending, summer feeding, etc.)
14. Manage the operation of district kitchen facilities, equipment, and supplies (e.g. cooking equipment, computers, furniture, vehicles, foods, supplies, etc.)
15. Monitor fund balances of assigned programs and related financial activity (e.g. National School Program district wide, Summer Program, catering, vending, etc.) for the purpose of ensuring that allocations are accurate, related revenues are generated, expenses are within budget limits and/or fiscal practices are followed and for the purpose of increasing efficiency and effectiveness.
16. Participate in meetings, workshops, seminars, as assigned for the purpose of conveying and/or or gathering information required to perform functions.
17. Present information (e.g. budget overviews, accounting processes, distribution formulas, etc.) to communicate information, gain feedback and ensure adherence to established internal controls.
18. Research new products, laws, regulations, etc. to recommend purchases, contracts and maintain district wide services.
19. Serve as a liaison to maintain effective internal and external communication.
20. Speak, read, write, analyze, understand, and follow written and verbal communication in English including grammar and punctuation; listen to, and understand information and ideas presented verbally or in writing.
21. Supervise and direct the District wide food service program to implement budgets and goals and/or conform with federal and state regulations and District policies and procedures.
22. Supervise assigned personnel (e.g. screening, interviewing, coaching, approving timecards, hiring, training, evaluating, discipline, etc.) to maintain adequate staffing; assure accurate, timely and smooth completion of department responsibilities and goals; enhance personnel productivity and achieve objectives within budget.
23. Support a team environment by collaborating with own and other work units to effectively perform the duties of the position.
24. Supports assigned administrative personnel
25. Train cafeteria managers and other food service employees (e.g. computers, marketing, menu development, employee safety, nutritional analysis, ServSafe, healthy edge, SNA certification, etc.)
26. Work under limited supervision, utilizing time-management and prioritization strategies, accurately processing detailed information and meeting deadlines.
27. Serve in a rotating on-call capacity to address emergencies on evenings, weekends and holidays.
28. Other duties as assigned.

Working Environment

The usual and customary methods of performing the job’s functions require the following physical demands: some lifting, carrying, pushing, and/or pulling, some stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally, the job requires 50% sitting, 25% walking, and 25% standing. This job is performed in a generally clean and healthy environment.