Field Supervisor - Child Nutrition

JOB DESCRIPTION
Yuma Elementary School District One

Field Supervisor - Child Nutrition
Purpose Statement
The job of Field Supervisor - Child Nutrition is done for the purpose/s of assisting the Director of Child Nutrition Programs with ensuring that the departmental goals are met. This position will assist in planning, implementing, directing and maintaining the food service program at each site. The supervisor will be responsible to ensure that staff utilize appropriate procedures and safe practices to meet compliance with Federal, State and local regulations and program mandates. In addition, this position will ensure optimal utilization of personnel, equipment and other resources.

This job reports to Director, Child Nutrition


Essential Functions

• Responsible to supervise the department's child nutrition operational working areas and personnel at all schools.
• Implements approved programs in nutrition education, marketing, cost control, employee training, student and community involvement, quality control and food preparation.
• Travels to school sites to monitor food products, storage, and distribution methods, staff utilization, sanitization and safety practices, recording keeping, internal cash controls, operation methodologies, and conduct regularly scheduled audits and inspections.
• Trains and supervises the work of child nutrition services personnel; makes modifications to assignments and sets priorities.
• Applies department standards of performance to each position supervised; advises subordinates of performance standards; observes and documents performance; prepares periodic and special evaluations of performance for supervisorial review and approval.
• Prepares supporting documentation for and recommend employee recognition and discipline.
• Recommends modifications of work procedures and schedules to meet special needs and discipline; makes oral and written directives to assigned personnel; advises supervisors on matters related to employee supervision.
• Monitors payroll related record keeping; ensures proper reporting of time worked and absences.
• Monitors, reviews, corrects and submits records and reported prepared by subordinate staff; extracting information for reports and other management information purposes and ensuring timeliness of submission.
• Monitors food products on hand to ensure avaiability of menu items for distribution.
• Consults with department/cafeteria managers and/or vendors, when appropriate, to resolve ordering, supply, distribution, and serving concerns. Utilize automated recording keeping software and compuater to monitor and maintain records and to generate reports.
• Provides basic instruciton to staff on the use of a computer to perform regularly assigned job tasks.
• Provides on the job training to assigned personnel (e.g. managers, bakers, assistants, etc…)
• Analyzes operations for assigned food and labor costs; recommends the implementation of improvementes in service, equipement, food preparation, personnel assignmetns, and facilities.
• Ensures compliance with federal, state and local laws and regulations and district requirements concerning such matters as sanitation, safety program administration, and nutritional standards.
• Ensure proper utilization, care and repair of equipment and follow-up as needed; report operational concerns to the Director of Child Nutrition.
• Serves on assigned committees and advisory groups for the purpose of gathering and/or relaying information.

Other Functions

• Performs other duties as assigned for the success of the operational unit.

Job Requirements:  Minimum Qualifications
Skills, Knowledge and Abilities
SKILLS are 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 is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions.  Specific knowledge based competencies required to satisfactorily perform the functions of the job include: 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.
ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and use job-related equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined and similar processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with similar types of data; and utilize a variety of job-related equipment. 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 with diverse groups and individuals; meeting deadlines and schedules; setting priorities; working as part of a team; and working with detailed information/data.
Responsibility
Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a department, large work unit, and/or across several small work units; directing the use of budgeted funds within a work unit. Utilization of resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services.
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,   and significant fine finger dexterity. Generally the job requires 50% sitting, 25% walking, and 25% standing.  The job is performed under minimal temperature variations.
Experience      Job related experience with increasing levels of responsibility is desired.
Education        Bachelors degree in job-related area; OR two 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, etc.); OR 5 Years of experience in a school nutrition supervisory related field.
Equivalency    

FLSA Status                                                    Approval Date                                              Salary Range
Exempt                                                                                                                                           III