Child Nutrition Supervisor - Middle School

RECRUITMENT DETAILS

RECRUITMENT DETAILS

NOTE: This recruitment will establish an eligibility list from which vacancies will be filled for the life of the list.

APPLICATION PROCESS

Complete the on-line application by clicking the "Apply" link toward the top of the page. Do not abbreviate job titles for yourself or employers. All pertinent employment with a Temporary Agency must indicate frequency and length of assignment. Prior to submitting your application, verify it reflects all relevant experience and education.

EXAMINATION PROCESS

1.Training and Experience Evaluation

• Pass/Fail

Applications will be screened for best qualified applicants to compete in the competitive examination process.

For those passing the Training and Experience Evaluation (notified after the recruitment closing date):

2.General Fitness Exam- Date: TBD

The General Fitness Exam will consist of an on-line multiple choice examination assessing fundamental knowledge for the position.

For those passing the Examination:

3.Structured Oral Interview

• Date TBD

The Structured Oral Interview will be before a panel and contain questions that assess technical knowledge, experience, and one's general fitness for successful performance in the position.

A total score will be computed using weighted scores on all testing components. Applicants must receive a passing score on the oral examination to be placed on the 6 month-long eligibility list. The top 3 ranks (scores) on the eligibility list are eligible for the hiring interview for each vacancy in this classification within the life of the list.

ESSENTIAL DUTIES/RESPONSIBILITIES

Plans, assigns, supervises and performs work in the preparation, cooking, baking, serving and distribution of breakfast, lunch, and a la carte items from a standardized menu.

Plans and coordinates activities related to the purchase and inventory of food and nonfood items; inspects food items upon delivery in terms of quality assurance and reconciliation with purchase requisitions;

Provides on-site training to child nutrition staff in maintaining work areas in sanitary and safe conditions in compliance with pertinent sanitary standards and codes, school site processes related to child nutrition programs, proper food handling practices and procedures, meal program policies and overall scope of position assigned job duties.

Provides work direction to assigned staff, address work performance concerns and remedies issues in consultation with the Director, as appropriate.

Performs quality control relative to food processing and preparation to ensure compliance with pertinent health and safety codes and standards, including proper storage of raw produce and cooked foods; proper food handling practices and work space sanitation; ensures recipes are adhered to as established by the department.

Advises the Director on selection and hire of new employees, employee transfers, reassignments and disciplinary actions.

Collaborates with the Child Nutrition Production Supervisor and Director, to develop delivery schedules; testing and evaluation of new recipes and products; provides input on menu development and evaluating nutritional quality of new and existing menu items.

Reviews weekly site production records, and meal counts for accuracy and completeness and identifies discrepancies; resolves discrepancies in a timely manner.

Plans, develops and conducts trainings for new and current employees.

Maintains paper and electronic records related to work assignments and prepares related reports.

Keeps attendance records for child nutrition staff under ones' supervision, reconciles and authorizes employee attendance and leave records.

Assists in ensuring departmental compliance with applicable laws, codes, rules and regulations related to assigned activities.

Performs other job-related duties as assigned.

MINIMUM ENTRANCE QUALIFICATIONS

Education/Experience

OPTION I: Graduation from a high school or an equivalent; college level coursework in food services management, food science, food technology, or a related field is highly desirable; AND two (2) years of progressively responsible large quantity food production experience, including active participation with main dish cooking.

OPTION II: One (1) year of progressively responsible experience at a level of Child Nutrition Manager or higher with CVUSD and the most recent performance evaluation on record of "meets standards" or above.

JOB COMPETENCIES: Knowledge, Skills, and Abilities

Knowledge of:

• Principles, methods, and practices involved in organization and management of a large food production program and serving facilities, including, but not limited to the following:

• food preparation, packaging, storage and related quality assurance methods;

• Menu development and cooking techniques for quality and quantity food production

• Principles of supervision and training methods.

• Applicable sections of California State Education Code, and State and Federal laws, rules and regulations as they pertain to school meals and nutritional requirements, such as the National School Lunch Program.

• Applicable health, sanitation, and safety regulations pertaining to the handling and storage of foods and the operation of food processing facilities and equipment;

• Use and care of equipment used in large-scale food processing and packaging

• Methods of inventory and property control.

• Correct English usage, grammar, spelling, punctuation and vocabulary,

• Mathematical computations needed to compute and analyze food production costs, determine portioning ratios, and estimating future production needs;

• Record-keeping techniques,

• Interpersonal skills using tact, patience and courtesy.

Ability to:

• Plan, organize, and direct the diverse and complex operations of a school kitchen;

• Plan, assign, schedule, and evaluate the activities and work performed by assigned staff;

• Learn and apply rules and regulations in executing assigned child nutrition functions;

• Learn and use nutritional analysis software;

• Follow and modify established methods for ordering, receiving, inspecting, and storing a large volume of food products and kitchen supplies;

• Analyze situations accurately and adopt an effective course of action;

• Comprehend and follow directions given verbally and in writing;

• Demonstrate mental acuity sufficient to perform the essential functions of the position;

• Communicate effectively both orally and in writing;

• Establish and maintain cooperative and effective working relationships with others;

• Meet schedules and time lines;

• Exercise independent judgment and initiative without close supervision;

Be motivated to produce high quality work product and maintain a work pace appropriate to the position.