Supervisor of School Nutrition

Rockbridge County School District

Job Location:

Lexington, KY - USA

Monthly Salary: Not Disclosed

Posted on: Yesterday

Vacancies: 1 Vacancy

Job Summary

Supervisor of School Nutrition


Job Title:	Supervisor of School Nutrition
Salary Scale:
Salary Range:
Work Days:	255
Reports To:	Director of School Services
FLSA Status:	Exempt
Overview:	The job of Supervisor of School Nutrition Services is to direct food and nutrition programs and services; providing information and serving as a resource to others; achieving defined objectives by planning evaluating developing implementing and maintaining services in compliance with established guidelines; and serving as a member of the leadership team.
Education/Experience Required:	High School Diploma required Associates or Bachelors Degree Preferred Five years or more of institution management food service management or experience in a related industry.
Qualifications:	SKILLS-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-required to perform basic math including calculations using fractions percents and/or ratios; review and interpret highly technical information write technical materials and/or speak persuasively to implement desired actions; and analyze situations to define issues and draw conclusions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include principles of management as applied to a decentralized cafeteria and food services operation; cost analysis and control budgeting accounting; purchasing; 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. ABILITIES-required to schedule a number of activities meetings and/or events; often gather collate and/or classify data; and use job-related equipment. Flexibility is required to independently work with others in a wide variety of circumstances; analyze data utilizing defined but different processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with data of varied types and/or purposes; and utilize a variety of job-related equipment. Independent 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 effectively orally and in writing with diverse groups and individuals; organize resources to meet goals and deadlines; meeting deadlines and schedules; setting priorities; working as part of a team; and working with detailed information/data.
Essential Duties:	Collaborate with internal and external personnel (e.g. other administrators auditors public agencies community members etc.) for implementing and/or maintaining services and programs. Direct department operations the maintenance of services and the implementation of new programs and/or processes for providing services within established timeframes and in compliance with related requirements. Establish and monitor Nutrition Program pricing schedules for ensuring compliance with state and federal guidelines and positively impact school performance. Facilitate meetings and workshops etc. for identifying issues developing recommendations supporting other staff and serving as a District representative. Inspects cafeterias for ensuring healthful and sanitary conditions. Manage a wide variety of programs for ensuring district compliance with established guidelines. Monitor budget allocations expenditures fund balances and related financial activities for ensuring that allocations are accurate revenues are recorded expenses are within budget limits and/or fiscal practices are followed. Participate in meetings workshops and seminars for conveying and/or gathering information required to perform functions. Perform personnel functions (e.g. interviewing evaluating promoting supervising terminating transferring etc.) for maintaining adequate staffing enhancing productivity of personnel and achieving objectives within budget. Plan and execute a District-wide nutrition program in accordance with state and federal requirements (e.g. reporting grants program agreements program information etc.) for providing students access to nutritionally balanced meals. Present information (e.g. budget overviews accounting processes distribution formulas etc.) for communicating information gaining feedback and ensuring adherence to established internal controls. Provide supervision and direction for the District vendor program for ensuring nutritional compliance. Researches a variety of topics (e.g. new products safety and health requirements laws regulations etc.) for recommending purchases contracts and maintaining district wide services.
Supervisory Duties:	Food Service Managers Employees
Physical Demands:	The usual and customary methods of performing the jobs functions require the following physical demands: some lifting carrying pushing and/or pulling and some fine finger dexterity. Generally the job requires 80% sitting 10% walking and 10% standing. This job is performed in a generally clean and healthy environment. The role is also required to fill in when needed in school cafeterias in order to support staff.
Job Evaluation:	Performance will be evaluated on the ability and effectiveness in carrying out the above responsibilities by the Director of School Servicesin accordance with school board policy and administrative regulations on evaluation of personnel.

Rockbridge County Schools does not discriminate on the basis of race color national origin age religion political affiliation handicapping conditions or gender in its educational programs or employment. No person shall be denied employment solely because of any impairment which is unrelated to the ability to engage in activities involved in the position or program for which application is made. The Superintendent is designated as the responsible person regarding assurance of non-discrimination. The Superintendent may be reached at the School Board Office.

Required Experience:

Manager

Supervisor of School NutritionJob Title:Supervisor of School NutritionSalary Scale:Salary Range:Work Days:255Reports To:Director of School ServicesFLSA Status:ExemptOverview:The job of Supervisor of School Nutrition Services is to direct food and nutrition programs and services; providing informatio...

Supervisor of School Nutrition


Job Title:	Supervisor of School Nutrition
Salary Scale:
Salary Range:
Work Days:	255
Reports To:	Director of School Services
FLSA Status:	Exempt
Overview:	The job of Supervisor of School Nutrition Services is to direct food and nutrition programs and services; providing information and serving as a resource to others; achieving defined objectives by planning evaluating developing implementing and maintaining services in compliance with established guidelines; and serving as a member of the leadership team.
Education/Experience Required:	High School Diploma required Associates or Bachelors Degree Preferred Five years or more of institution management food service management or experience in a related industry.
Qualifications:	SKILLS-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-required to perform basic math including calculations using fractions percents and/or ratios; review and interpret highly technical information write technical materials and/or speak persuasively to implement desired actions; and analyze situations to define issues and draw conclusions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include principles of management as applied to a decentralized cafeteria and food services operation; cost analysis and control budgeting accounting; purchasing; 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. ABILITIES-required to schedule a number of activities meetings and/or events; often gather collate and/or classify data; and use job-related equipment. Flexibility is required to independently work with others in a wide variety of circumstances; analyze data utilizing defined but different processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with data of varied types and/or purposes; and utilize a variety of job-related equipment. Independent 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 effectively orally and in writing with diverse groups and individuals; organize resources to meet goals and deadlines; meeting deadlines and schedules; setting priorities; working as part of a team; and working with detailed information/data.
Essential Duties:	Collaborate with internal and external personnel (e.g. other administrators auditors public agencies community members etc.) for implementing and/or maintaining services and programs. Direct department operations the maintenance of services and the implementation of new programs and/or processes for providing services within established timeframes and in compliance with related requirements. Establish and monitor Nutrition Program pricing schedules for ensuring compliance with state and federal guidelines and positively impact school performance. Facilitate meetings and workshops etc. for identifying issues developing recommendations supporting other staff and serving as a District representative. Inspects cafeterias for ensuring healthful and sanitary conditions. Manage a wide variety of programs for ensuring district compliance with established guidelines. Monitor budget allocations expenditures fund balances and related financial activities for ensuring that allocations are accurate revenues are recorded expenses are within budget limits and/or fiscal practices are followed. Participate in meetings workshops and seminars for conveying and/or gathering information required to perform functions. Perform personnel functions (e.g. interviewing evaluating promoting supervising terminating transferring etc.) for maintaining adequate staffing enhancing productivity of personnel and achieving objectives within budget. Plan and execute a District-wide nutrition program in accordance with state and federal requirements (e.g. reporting grants program agreements program information etc.) for providing students access to nutritionally balanced meals. Present information (e.g. budget overviews accounting processes distribution formulas etc.) for communicating information gaining feedback and ensuring adherence to established internal controls. Provide supervision and direction for the District vendor program for ensuring nutritional compliance. Researches a variety of topics (e.g. new products safety and health requirements laws regulations etc.) for recommending purchases contracts and maintaining district wide services.
Supervisory Duties:	Food Service Managers Employees
Physical Demands:	The usual and customary methods of performing the jobs functions require the following physical demands: some lifting carrying pushing and/or pulling and some fine finger dexterity. Generally the job requires 80% sitting 10% walking and 10% standing. This job is performed in a generally clean and healthy environment. The role is also required to fill in when needed in school cafeterias in order to support staff.
Job Evaluation:	Performance will be evaluated on the ability and effectiveness in carrying out the above responsibilities by the Director of School Servicesin accordance with school board policy and administrative regulations on evaluation of personnel.