Nutrition Services Supervisor

Hours Per Day:

7.5 hours

SUMMARY

Under basic supervision leads the food preparation and presentation at school kitchens and supervises kitchen work group; manages kitchen operations food storage production records and staff training.

ESSENTIAL FUNCTIONS Essential functions as defined under the Americans with Disabilities Act may include any of the following representative duties knowledge and skills. This list is ILLUSTRATIVE ONLY and is not a comprehensive listing of all functions and duties performed by incumbents of this class. Employees are required to be in attendance and prepared to begin work at their assigned work location on the specified days and hours. Factors such as regular attendance at the job are not routinely listed in job descriptions but are an essential function.

Essential duties and responsibilities may include but are not limited to the following:

• Manages the staff and functions at an MPS kitchen; monitors and evaluates work group and assures that the work products meet federal state and MPS quality and safety standards.
• Performs work within scope of authority and training and in compliance with MPS policies and quality standards; duties may vary according to job assignment and individual skills.
• Supervises operations and assures the safe and reliable preparation presentation and distribution of nutritious and high quality food.
• Estimates food preparation amounts and orders the quantity of food needed.
• Follows serving size and meal requirements as determined by Nutrition Services Director and USDA.
• Receives materials and supplies; inspects deliveries for accuracy and appropriate quantity and quality; contacts vendors regarding discrepancies.
• Assures food arriving from all sources is received at proper temperature and maintained at proper temperature to meet food safety requirements; organizes food and supplies for proper storage.
• Manages the cleaning of food preparation and storage areas and kitchen equipment to meet mandated health standards.
• Manages ordering record-keeping and summary reporting; enters data in computer systems on food inventory production and customers served; collects money and balances accounts.
• Manages schedules and trains assigned staff assures that quality safety standards and operational procedures are met.
• Supports the relationship between the Minot Public School District and the general public by demonstrating courteous and cooperative behavior when interacting with clients visitors and District staff; maintains absolute confidentiality of work-related issues client records and District information; follows compliance rules governing child abuse; performs related duties as required or assigned.

Education Training and Experience Guidelines

High School diploma or GED equivalent; AND three years experience in large scale food preparation facilities public schools experience is preferred; OR an equivalent combination of education training and experience.

Knowledge of:

• MPS policies and procedures.
• Federal state and local codes and regulations governing food handling and public nutrition services.
• Safety and sanitation practices for food preparation distribution and storage.
• Methods materials and practices of volume food presentation.
• Principles of inventory control for institutional food and equipment.
• Customer service and public relations methods and practices.
• Environmentally responsible and resource-efficient food preparation and distribution methods.
• Safety rules and regulations occupational hazards and safety precautions in food handling facilities.
• Personal computers utilizing standard and specialized software applications.
• Record keeping and file maintenance principles and procedures.

Skill in:

• Food preparation and presentation techniques and practices.
• Monitoring kitchen operations identifying potential food safety hazards and enforcing compliance with state and federal regulations.
• Managing the cleaning of food preparation and delivery areas and student eating areas.
• Safely using kitchen tools and equipment and specialized safety testing tools.
• Performing general math calculations and inventory and records management tasks.
• Assessing and prioritizing multiple tasks projects and demands.
• Promoting and enforcing safe work practices.
• Supervising staff delegating tasks and authority and evaluating staff performance.
• Establishing and maintaining effective working relations with co-workers.
• Communicating effectively verbally and in writing.

LICENSE AND CERTIFICATION REQUIREMENTS

A valid North Dakota State Drivers License is required. Training and certification in food safety and sanitation through the North Dakota Department of Public Instruction is required.

PHYSICAL DEMANDS AND WORKING ENVIRONMENT

Work is performed in various MPS food preparation and distribution facilities.

This position is subject to veterans preference.

Required Experience:

Manager