District Supervisor, School Nutrition
District Supervisor, School Nutrition
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Job Description
Full-Time and Permanent; 7.5 Hours/Day; 252 Days/Year; 12 Months/Year; Grade F
DEFINITION
This is district wide administrative and supervisory work in implementing organizing and monitoring school nutrition programs operations. An employee in this class is responsible for coordinating the operation of school meals programs citywide. The work involves developing programs and plans in consultation with the senior director and implementing programs independently. Positions in this class require understanding of local state and federal school meals policies procedures rules regulations and guidelines. Employees develop and refine their own work routines and are expected to carry assignments through to completion independently. Work is reviewed in terms of quality and timely performance of program objectives in accordance with applicable laws regulations and procedures.
SUPERVISION
Work is performed under the general supervision of the Senior Director School Nutrition. Supervision is exercised over School Nutrition Managers School Nutrition Assistants and substitutes. Assignments are received orally or in writing. Work is performed independently in accordance with established policies and procedures referring unusual problems to the Senior Director School Nutrition. Additional guidance is provided through United States Department of Agriculture (USDA) guidelines National School Lunch Act state office of School Nutrition Programs local and state health departments Norfolk Public Schools federal and state rules regulations and guidelines.
DISTINGUISHING CHARACTERISTICS
Positions in this classification are District Supervisors in charge of supervising meal programs 13-14 schools. Each school environment is different requiring constant and quick decision-making based on changing variables. Decisions are made concerning policy regulations personnel productivity interpersonal relationships and safety. Decisions made can have a positive or negative impact on finances quality of service productivity policies public relations and overall operations.
ESSENTIAL FUNCTIONS OF THE CLASS (Performs a variety of duties itemized below.)
Supervises nutrition programs and operations including conducting annual reviews to ensure compliance in the areas of nutrition standards record keeping free and reduced price policies food safety and sanitation standards and financial and human resource management.
Coordinates and supervises six federal school nutrition programs in assigned schools.
Directly supervises School Nutrition Managers and Assistants including hiring and conducting orientation for new school nutrition employees and conducts performance evaluations on School Nutrition Managers.
Reviews weekly and monthly accountability reports forecast & production records from each school and completes monthly reports for submission to the Virginia Department of Education for reimbursements including conducting error/audit checks to ensure proper reimbursements and the elimination of over claims.
Evaluates school nutrition managers and assistants; takes proper disciplinary action when necessary; writes plans of action; recommends employees for continued employment or termination.
Initiates corrective action needed following health department inspections; ensures proper standards for sanitation are maintained.
Interprets financial reports regarding profit and loss for individual operations and makes recommendations to ensure financial soundness.
Assists principals administrators staff parents and the community in the resolution of school nutrition questions and concerns.
Coordinates and conducts manager training classes. Develops and implements leadership and training programs for all school nutrition employees.
Performs public relations activities and promotes the school nutrition program through informal talks public addresses and other means. Develops and implements marketing and promotional programs to increase participation and revenue.
Assists in the planning of school nutrition managers meetings.
Assists in state and federal reviews.
Represents the department at various local state and national professional events.
Performs related work as required.
REQUIRED KNOWLEDGE SKILLS AND ABILITIES
Considerable knowledge of the principles and practices of institutional food management dietetics and personnel management.
Leadership and management skills necessary to work with students staff administrators and parents.
Ability to assess and evaluate job performance of staff.
Ability to communicate effectively both orally and in writing.
Good presentation and communication skills.
MINIMUM EDUCATION TRAINING AND EXPERIENCE REQUIREMENTS
A bachelors degree from an accredited college or university plus progressively responsible experience related to food service management: or any equivalent combination of education and experience that would provide the above noted knowledge skills and abilities.
LICENSE/CERTIFICATION
Health Department Manager Certification obtained within ninety days and maintained
School Nutrition Association (SNA) credential or certification within one year recommended
PHYSICAL ATTRIBUTES
Work requires the ability to drive a motor vehicle. Work requires normal physical effort including sitting walking standing for long periods reaching and bending.
HAZARDS
Work involves hazards associated with driving in traffic; risks of slipping and falling on wet concrete floors exposure to temperature extremes lacerations and burns. It also involves exposure to cleaning chemicals. Work requires protective equipment such as non-skid shoes.
UNUSUAL DEMANDS
Work is performed in an office school and industrial food preparation environment where critical deadlines and frequent interruptions and priority changes are prevalent.
Required Experience:
Manager
Employment Type
Full-Time
