Supervisor, Menu Planning And Training - Nutrition Services (2023-24)

"Ref. 10347

TITLE:

Supervisor, Menu Planning and Training
REPORTS TO:
Executive Director

DEPARTMENT:

Nutrition Services
CLASSIFICATION:
Classified Management

FLSA:

Exempt
WORK YEAR/HOURS
261 days / 7.5 days

ISSUED:
Created: June 27, 2007
Revised: May 2014
SALARY GRADE:
ADCL 12

BASIC FUNCTION: Under minimal supervision, plan and develop menus; determine nutrition content of meals; assure nutrition compliance with program requirements and policy; and plan, develop, organize and implement department training program that includes all levels of employees.
REPRESENTATIVE DUTIES: (Incumbents may perform any combination of the essential functions shown below. This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but is intended to reflect the principal job elements accurately.)
ESSENTIAL FUNCTIONS
Plan and develop menus; determine nutrition content of meals; assure compliance with program requirements and policy.
Oversee menu planning and implementation of nutritional guidelines to meet Federal, State, and Local meal program requirements.
Coordinate product development, test current and new products, and implement all new products for the purpose of variety in food choices; track food quality acceptance and make menu changes as dictated by recipe acceptance and consumption rates.
Develop and implement recipes and conduct taste testing and ensure they are followed by each site to maintain nutritional guidelines.
Develop products for student and staff based on market research to comply with mandated health and meal program requirements.
Enhance food products presented to students and staff to encourage healthier eating habits and to meet meal program requirements.
Instruct and train nutrition service staff on all policies and procedures, menu options and production to ensure knowledge, safety and technique is appropriate with mandated health and Free/Reduced Meal Program requirements.
Plan, develop, organize and implement department training program that includes all levels of employees; conduct training for the Nutrition Services Department.
Develop and maintain District Hazard Analysis Critical Control Point (HACCP) program.
Operate computer and software program to maintain records and recipe analysis, production records, meal counts and to convey information.
Respond to student, staff and the public by providing information and/or direction regarding available food items, and meal and menu planning requirements.
Perform food cost accounting.
Supervise food operations at a site or sites as assigned.
Plan and implement Farm-to-School Program with Farm-to-School Supervisor.
Attend professional development workshops, training sessions, and professional association meetings and conferences related to institutional sustainability to stay current with state-of-the-art methods and practices.
Perform related duties as assigned.
MINIMUM QUALIFICATIONS
TRAINING, EDUCATION AND EXPERIENCE: Any combination of education, training and/or experience equivalent to: a Bachelor's degree with a major in dietetics, nutrition, institutional food services, or a closely related field and two years experience.
Master's degree in education or public health preferred
LICENSES AND OTHER REQUIREMENTS:
Spanish bilingual preferred
Registered Dietician
Food Safety Certification as Trainer
Valid School Nutrition Specialist Certification preferred
Valid California Driver's License
Employment eligibility will include fingerprints, tuberculosis and/or other employment clearance
KNOWLEDGE AND ABILITIES
KNOWLEDGE OF:
Food and nutrition
Food related computer applications
Food costing accounting
Pricing and budgeting
Menu management
Food values and nutrition content of foods
Effective teaching strategies and training techniques
Sound supervisory strategies
HACCP program requirements
Health and safety standards
Applicable federal, state, and District codes, regulations, policies and procedures governing workscope
Planning, organization and coordination needed for assigned program
Diverse academic, socio-economic, cultural, ethnic, and disability backgrounds of District students
Correct English usage, grammar, spelling, and punctuation
Computer software, hardware, and related technology
ABILITY TO:
Prepare reports and lesson plans
Plan menus acceptable to students
Gather, collate and/or classify data
Work with detailed information
Develop an employee training program
Communicate effectively both orally and in writing
Establish and maintain effective working relationships with staff, students, parents, vendors and community organizations
Be sensitive and responsive to diverse cultural and ethnic groups
Perform basic math, including calculations using fractions, percents and/or ratios
Read and follow instructions
Use related equipment
Be flexible in a wide variety of circumstances
Meet deadlines and schedules
Set priorities
Adapt to changing service requirements
Supervise, direct and train others
Operate personal computer, related software, and other office equipment
WORKING CONDITIONS
ENVIRONMENT:
Food service, office and diverse school site environments; heat from ovens and cold from refrigerators and freezers; considerable amount of walking and standing; driving a vehicle to conduct work; fast-paced work; constant interruptions
PHYSICAL REQUIREMENTS:
Dexterity of hands and fingers to operate kitchen utensils, equipment and while performing other duties; seeing to prepare food and clean assigned areas; consistent mental alertness; sitting or standing for extended periods of time; lifting, carrying, pushing, and pulling objects up to 30 pounds, occasionally 30+ pounds; bending and twisting at the waist, reaching overhead, above the shoulders and horizontally; seeing to read, write and use the computer; hearing and speaking to exchange information, in person or on the telephone, and make presentations.
NON-DISCRIMINATION POLICY:
The Oakland Unified School District does not discriminate in any program, activity, or in employment on the basis of actual or perceived race, religion, color, national origin, ancestry, age, marital status, pregnancy, physical or mental disability, medical condition, genetic information, veteran status, gender, sex, or sexual orientation.