Nutrition Services Supervisor III

Plan organize and participate in the preparation and serving of hot and cold menu items to students and staff at an assigned comprehensive high school site; maintain food quality standards including appearance and menu requirements. E
Train and evaluate the performance of assigned staff; assign schedule and review the work of staff; interview and select employees and recommend transfers reassignment termination and disciplinary actions; train and supervise student workers. E
Open and close site kitchen facilities; set up and turn on and off equipment; lock and secure facilities after daily activities are completed. E
Maintain nutrition service facilities and equipment in a clean and sanitary condition; assure compliance with sanitation and safety procedures and regulations. E
Assure daily menu and special order items are prepared in a timely manner; prepare and heat main dishes meats pasta vegetables and other items; follow recipes and menus; prepare baked goods; assemble or mix ingredients and food items such as salads fruit and sandwiches. E
Determine appropriate quantity of food items for preparation heating and serving; make menu substitutions as necessary in accordance with established procedures; pan food and place trays in ovens and warmers; take and record temperatures of food in accordance with established procedures; inspect food for portion and quality control. E
Oversee and participate in the set up of service line and window food items trays condiments and utensils; serve food to students and staff; assure mandated meal components are served to each student; assure proper stock levels are maintained at serving counters and windows during meal service periods. E
Collect and account for daily monies received; prepare bank deposits; secure daily monies collected in safe. E
Distribute free and reduced lunch eligibility applications; collect and review applications for completeness and accuracy; obtain necessary information from parents and guardians; submit completed applications to Nutrition Services for approval. E
Operate a computerized point of sale system; input student prepaid account information; check student eligibility status; review credit availability reports and prepare notifications on status of prepaid accounts; input and transmit daily meal counts and related sales data; backup daily sales data. E
Complete and submit a variety of records and reports related to assigned activities such as daily production records daily cash and sales reports transaction journal summaries prepayment summaries nonpricing tally sheets edit checks special diet needs and food orders. E
Estimate sales and food needed for service; order meals special orders and other menu items; receive and count shipments for accuracy; contact vendors and Nutrition Center regarding shortages damaged goods or other discrepancies. E
Date store and rotate food and supplies; take and record freezer and refrigerator temperatures; conduct periodic and daily inventories. E
Communicate with administrators personnel parents and vendors to coordinate activities resolve issues and conflicts and exchange information. E
Operate a computer and assigned software; compile payroll for assigned staff and student workers; assure completion and submission of time sheets; monitor absences and vacation hour balances; assure confidentiality of payroll information; review and assure completion of student employment paperwork. E
Operate and make minor adjustments to nutrition service equipment such as slicers strainers mixers warmers ovens and can openers; arrange for major repairs as necessary. E
Attend a variety of meetings and inservice trainings; drive a personal vehicle to conduct work and attend meetings. E
Perform related duties as assigned.

Note: At the end of some of the duty statements there is an italicized E which identifies essential duties required of the classification. This is strictly for use in compliance with the Americans with Disabilities Act.