District Child Nutrition Program Supervisor

Position Type:
Cook

Date Posted:
5/22/2026

Location:
District

Date Available:
08/01/2026
District Child Nutrition Program Supervisor

Primary Purpose

Under the direct supervision of the Chief Operations Officer. To apply professional knowledge, ethics, and administrative skills in directing a comprehensive school food service program in compliance with federal and state laws and regulations, local and state health ordinances, and school policies. This position will be in conjunction with Hot Springs County School District No. 1

Essential Functions

• Evaluates and incorporates appropriate foods from the USDA commodities program into menu plans.
• Develops and recommends changes to food service program policies and procedures.
• Knowledge of and ability to translate knowledge of sustainable food preparation, recipes and menus and utilize them in the ongoing implementation of the program.
• Ensures that recipes are strictly adhered to, and that foods served are of the highest nutritional quality and taste standards.
• Ensures that food service program complies with State and Federal regulations
• Oversees food service program audits and facility checks
• Directs the development of standards for the operation of quality food service programs.
• Directs the development of specifications for food, related supplies, and equipment.
• Directs the development of staff training activities for food service personnel.
• Provides appropriate supervision, mentoring, and professional growth and development opportunities to assigned staff. This includes keeping abreast of current developments, literature, and technical sources of information.
• Performs and promotes all activities in compliance with equal employment and nondiscrimination policies; follows federal laws, state laws, school board policies and the professional standards.

Additional Duties

Performs other related duties, as assigned, for the purpose of ensuring the efficient and effective functioning of the food service program

Note: The above description is illustrative of tasks and responsibilities. It is not meant to be all inclusive of every task or responsibility.

Equipment

Uses standard office equipment such as personal computer, copy machine, fax machine, telephone.

Knowledge of standard Commercial Kitchen equipment.

Knowledge, Skills and Abilities

• Knowledge of procedures, policies, practices and methods of food service operation.
• Knowledge of (and ability to translate knowledge) of sustainable food preparation, recipes and menus.
• Knowledge of local, State and Federal regulations regarding school food services nutritional standards, dietary guidelines and reporting requirements.
• Knowledge of facilities management and maintenance: Facility designs, food and equipment specification, warehouse and central production facility operation, profit and loss analysis and procurement procedures.
• Knowledge of technical computer applications including Microsoft Word, Excel, Access, Outlook as well as working knowledge of K-12 food service software systems. operating application management, point of sale, and back office management systems (proficient.)
• Knowledge of all Federal, State and City health, sanitation and safety policies, laws and guidelines as they relate to food service preparation.
• Ability to direct, lead and communicate
• Ability to supervise and train
• Ability to prepare and administer budgets and reports
• Ability to work well alone and with others.

Physical and Mental Demands, Work Hazards

Works in standard office building environments.

Occasionally works in standard Commercial Kitchen environment.

Qualification Profile

Associates or Bachelors degree or combined work experience and education.

1 one year experience in food service.

ServSafe Certification, or the ability to obtain certification.

15 hours annually of continuing education is required.