Supervisor of School Nutrition

SKILLS-required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill-based competencies required to satisfactorily perform the functions of the job include operating standard office equipment including using a variety of software applications; planning and managing projects; and preparing and maintaining accurate records.

KNOWLEDGE-required to perform basic math, including calculations using fractions, percents, and/or ratios; review and interpret highly technical information, write technical materials, and/or speak persuasively to implement desired actions; and analyze situations to define issues and draw conclusions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include principles of management as applied to a decentralized cafeteria and food services operation; cost analysis and control, budgeting, accounting; purchasing; pertinent laws, codes, policies, and/or regulations; personnel processes; standard business practices; program planning and development; concepts of grammar and punctuation; and concepts of quantity cooking and nutritional analysis.

ABILITIES-required to schedule a number of activities, meetings, and/or events; often gather, collate, and/or classify data; and use job-related equipment. Flexibility is required to independently work with others in a wide variety of circumstances; analyze data utilizing defined but different processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with data of varied types and/or purposes; and utilize a variety of job-related equipment. Independent problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is limited to moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include adapting to changing work priorities; communicating effectively orally and in writing with diverse groups and individuals; organize resources to meet goals and deadlines; meeting deadlines and schedules; setting priorities; working as part of a team; and working with detailed information/data.

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  Collaborate with internal and external personnel (e.g. other administrators, auditors, public agencies, community members, etc.) for implementing and/or maintaining services and programs.

• Direct department operations, the maintenance of services and the implementation of new programs and/or processes for providing services within established timeframes and in compliance with related requirements.

• Establish and monitor Nutrition Program pricing schedules for ensuring compliance with state and federal guidelines and positively impact school performance.

• Facilitate meetings and workshops, etc. for identifying issues, developing recommendations, supporting other staff, and serving as a District representative.

• Inspects cafeterias for ensuring healthful and sanitary conditions.

• Manage a wide variety of programs for ensuring district compliance with established guidelines.

• Monitor budget allocations, expenditures, fund balances and related financial activities for ensuring that allocations are accurate, revenues are recorded, expenses are within budget limits and/or fiscal practices are followed.

• Participate in meetings, workshops and seminars for conveying and/or gathering information required to perform functions.

• Perform personnel functions (e.g. interviewing, evaluating, promoting, supervising, terminating, transferring, etc.) for maintaining adequate staffing, enhancing productivity of personnel and achieving objectives within budget.

• Plan and execute a District-wide nutrition program in accordance with state and federal requirements (e.g. reporting, grants, program agreements, program information, etc.) for providing students access to nutritionally balanced meals.

• Present information (e.g. budget overviews, accounting processes, distribution formulas, etc.) for communicating information, gaining feedback and ensuring adherence to established internal controls.

• Provide supervision and direction for the District vendor program for ensuring nutritional compliance.

• Researches a variety of topics (e.g. new products, safety and health requirements, laws, regulations, etc.) for recommending purchases, contracts and maintaining district wide services.