School Nutrition Supervisor

NATURE OF WORK

An employee in this class receives general direction from the SNS Director and provides

support to the SNS Director by supervising all school cafeterias in the district. The employee

participates in the development, implementation, and oversight of the policies and procedures

that govern the school system's school nutrition program. The employee exercises discretionary

judgment within board policies and procedures. The employee may provide general supervision

to all site managers. The employee reports to the Director of School Nutrition Services.

MINIMUM EDUCATION, TRAINING AND EXPERIENCE

? Required High School Diploma. Bachelor's or Associate's Degree in food services

management, nutrition, or a related field is preferred.

? 5-7 years in School Nutrition management is required with a focus on NSLP & SBP

preferred. Experience in a leadership role is preferred.

? Must possess and maintain a food protection manager certification recognized by the

North Carolina Health Department.

? Knowledge of the USDA regulations and guidelines are required.

PERFORMANCE RESPONSIBILITIES

Human Resource Management

1.Considerable knowledge of the principles of leadership, organization and administration.

2.Supervises school nutrition managers.

3.Ability to lead cafeteria managers to provide quality meals and friendly service

appropriate to a public school environment.

4.Assist managers in work organization, preparation of work schedules, food & supply

orders.

5.Ability to build team spirit, inspire cooperation in others and encourage team members to

accomplish work assignments even under difficult conditions.

6.Identifies problems and counsels managers regarding possible solutions.

7.Ability to motivate cafeteria staff members to follow school, local, state and federal rules,

regulations, policies and procedures and in ensuring cafeteria managers meet

expectations.

8.Monitors meals per labor hours, suggests adjustments in labor and recommends school

nutrition staffing needed in the schools .

9.Recommends hiring and disciplining of employees.

10. Approves or disapproves requests for annual and sick leave, appraises and

recommends discipline for subordinate staff, and submits such records and reports as

required by department management.

11. Assist with training of new managers and employees; following procedures outlined in

District training manuals.

12. Performs or participates in job performance evaluations of assigned cafeteria managers.

13. Provides on-the-job training and assists with staff development.

Sanitation and Safety

1.Assures all sanitation standards are maintained.

2.Inspects facilities for cleanliness, health, and safety.

3.Follows up on sanitation, health and safety reports.

4.Distributes written rules on sanitation.

Financial Reporting and Recordkeeping

1.Optimum knowledge of the use of computers to process, record, transmit and analyze

data.

2.Implements financial control procedures.

3.Trains managers to complete reports.

4.Monitors compliance to state and federal regulations.

5.Performs on site reviews twice a year

6.Ability to fluently operate point of sale software.

Equipment/Facility Management

1.General knowledge of the use and care of large kitchen equipment.

2.Inspects for proper equipment maintenance.

3.Assesses major equipment needs.

4.Recommends major equipment purchases.

5.Provides training on equipment use.

6.Is on-call to handle emergency situations, including emergency feeding operations; and

evaluate kitchens and report repairs after a weather emergency.

Food Production and Service

1.Knowledge of the principles and practices of food service administration team building

and customer service.

2.Assist staff with production records, recipes, and product development.

3.Monitor food production daily for quality control purposes.

4.Assures that planned menus are followed.

5.Enforces standardized recipes.

Nutrition Education/Public Relations

1.General knowledge of the nutritional and dietary needs of school children.

2.Ability to exercise independent judgment and to use initiative when responding to

emergencies, resolving problems and making improvements in the cafeteria operation.

3.Ability to set priorities and allocate time so that tasks are completed and deadlines are

met in a timely manner.

4.Markets/promotes the school breakfast and lunch programs.

5.Leads managers to establish effective communication with principals, faculty and staff to

improve cafeteria customer service.

6.Participates in manager meetings to disburse and gather information, and to identify

means to improve the effectiveness of individual cafeterias.

7.Ability to lead cafeteria managers to provide quality meals and friendly service

appropriate to a public school environment.

8.Establishes and maintains effective communication with school principals, other

departments within Chatham County Schools, regulatory agencies and other

stakeholders.

9.Monitors cafeteria inspection reports and identifies procedures to resolve identified

problems or deficiencies.

10. Ability to travel to and from schools and administrative offices independently.

11. Attends seminars, conferences, workshops, classes, lectures, etc., as appropriate, to

enhance and maintain knowledge of trends and developments in the field of food

services administration; reviews professional journals, attends association and

professional meetings, and otherwise maintains contacts with food service professionals

to facilitate exchange of information.

12. All other duties as assigned or required.

MINIMUM STANDARDS REQUIRED TO PERFORM JOB RESPONSIBILITIES

Physical Requirements: Must be physically able to operate a variety of equipment including

computers, copiers, adding machines, etc. Must be able to exert up to 50 pounds of force

occasionally, up to 10 pounds of force frequently and/or a negligible amount of force constantly

to lift, carry, push, pull or otherwise move objects. Physical requirements are consistent with

those for Light to Medium Work.

Data Conception: Requires the ability to compare and/or judge the readily observable,

functional, structural or composite characteristics (whether similar or divergent from obvious

standards) of data, people or things.

Interpersonal Communication: Requires the ability to speak and/or signal people to convey or

exchange information. Includes giving instructions, assignments or directions to subordinates

and/or team members.

Language Ability: Requires the ability to read a variety of correspondence, reports, forms,

manuals, schedules, invoices, requisitions, journals, etc. Requires the ability to prepare

correspondence, reports forms, evaluations procedures, manuals, etc., using prescribed formats

and conforming to all rules of punctuation, grammar, diction, and style. Requires the ability to

speak before groups of people with poise, voice control and confidence.

Intelligence: Requires the ability to apply principles of logical or scientific thinking to define

problems, collect data, establish facts, and draw valid conclusions; to interpret an extensive

variety of technical instructions in mathematical or diagrammatic form; and to deal with several

abstract and concrete variables.

Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures to

follow oral and written instructions. Must be able to communicate effectively and efficiently in a

variety of technical or professional languages including purchasing, accounting, nutrition,

maintenance, and customer service terminology.

Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width and shape.

Motor Coordination; Requires the ability to coordinate hands and eyes rapidly and accurately

in using office equipment.

Manual Dexterity: Requires the ability to handle a variety of items such as office equipment

and hand tools. Must have minimal levels of eye/hand/foot coordination.

Color Discrimination: Requires the ability to differentiate between colors and shades of color.

Interpersonal Temperament: Requires the ability to deal with people beyond giving and

receiving instructions. Must be adaptable to performing under stress and when confronted with

emergency situations.

Physical Communication: Requires the ability to talk and hear: (Talking: expressing or

exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by ear.)

Must be able to communicate via telephone.

Numerical Aptitude: Requires the ability to utilize mathematical formulas to add and subtract,

multiply and divide; utilize decimals and percentages; and to apply the principles of algebra.

KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED

? Applied working knowledge of: quantity food production including preparation and

service, storage, sanitation, and safety.

? Basic knowledge of nutrition as it applies to school age children.

? Knowledge in the application, care, and maintenance of food service equipment.

? Knowledge of principles and practices for supervision and training.

? Oral and written communication skills.

? Apply and implement record keeping techniques, using a variety of software programs.

? Ability to operate a district vehicle or personal vehicle to travel independently and

continually to district sites to inspect and conduct work or respond to emergencies.

ABILITY TO

? Apply professional knowledge and administrative ability to assist in implementing a

district-wide school nutrition program.

? Supervise the preparation of large quantities of food in a sanitary and safe manner.

? Reason logically and respond independently and creatively.

? Provide skilled leadership in food service operations.

? Establish and maintain cooperative working relationships with administrators, teachers,

pupils, subordinate personnel, and the general public.

? Train, supervise, and evaluate the performance of assigned personnel effectively in

order to motivate maximum productivity.

? Analyze situations accurately and adopt a decisive, appropriate course of action.

? Communicate effectively, both orally and in writing.

TERMS OF EMPLOYMENT

Full-time for twelve (12) months

Salary based on state and local salary schedules

DISCLAIMER

The preceding job description was designed to indicate the general nature and level of work

performed by employees within this classification. It is not designed to contain or be interpreted

as a comprehensive inventory of all duties, responsibilities and qualifications required of

employees to perform this job.