The Supervisor of Child Nutrition Services is responsible for the efficient operation of the school food service program, including personnel management, equipment, purchasing, and financial status.
Duties and Responsibilities
- Prepares an annual budget; plans expenditures, and maintains close supervision of total income and expenses. Responsible for all personnel procedures, with the exception of the preparation of contracts and personnel actions for the School Board.
- Implements and maintains efficient procedures in cooperation with the purchasing department for purchasing of food and supplies including preparing bid specifications. Maintains accurate records of USDA commodities received and distributed to schools requests desired amounts of available commodities, and allocates commodities to schools based on need and efficient utilization.
- Inspects each school’s food service operation at regular intervals, including procedures, personnel, and equipment.
- Evaluates all cafeteria managers annually on the basis of performance and ability.
- Evaluates need, determines the effect on the budget, prepares specifications, and submits bids for large equipment purchases, subject to final approval following the School Board purchasing policies and procedures
- Plans menus according to federal and state guidelines.
- Manages operation of the free and reduced price lunch and breakfast programs, including preparation and implementation of local policy, distribution of information to schools, and approval of all lunch forms and notification of eligibility status. Makes eligibility information available to the school division’s student data base.
- Ensures the accuracy and promptness of all reports submitted to the state Department of Education School Nutrition Programs.
- Provides necessary training to each cafeteria staff to ensure effective and efficient food service operation.
- Performs duties described in Radiological Emergency Response Plan.
- Ensures each school’s food service operation is following all safety and sanitation standards and is maintaining those conditions at the work site.
- Provides managers with point-of-sale training on computerized point of sale systems as needed. Ensures that point of sale system is being operated in an effective and efficient manner.
- Reviews construction drawings and specifications for all new schools and renovations. Makes appropriate changes and suggestions to those documents and forwards them to Senior Director of Operations.
- Oversees all in-house catering including preparation, delivery, cleanup and billing.
- Oversees the food service operations that serve as vendors for Head Start.
- Serves as an active member of the division Safety Committee.
- As part of the Healthy Hunger-Free Kids Act, must participate in 12 hours of training annually.
- Models the WJCC Strategic Plan Values: Individualism, Integrity, Innovation, Accountability and Collaboration.
- Performs other duties as assigned.
Minimum Qualifications (Knowledge, Skills and/or Abilities Required)
- Graduation from college with a Bachelor’s degree in dietetics, food service management, family and consumer sciences, food and nutrition, nutrition education, culinary arts, business management, or related field preferred.
- Considerable supervisory experience in charge of planning, food purchasing and preparation and serving of foods in an institutional food service situation.
- Knowledge of procedures and equipment used in quantity food preparation, basic nutrition and sanitation, personnel management, business management, cost control, budget preparation, food purchasing, and the preparation of accurate financial reports.
- Ability to organize and direct all phases of food service operations, including the purchase of equipment, planning of menus, and coordination of employees.
- Ability to establish and maintain a good working relationship with administrators and all cafeteria employees.
- Some experience and/or demonstrated knowledge of National School Lunch Programs preferred.
Direct supervision of cafeteria managers, food service operations, and employees
Performs duties under the supervision of the Senior Director for Operations. Guidelines available for assistance are as follows: division Policy Manual, annual budget, state and federal guidelines, approved policy for free and reduced price meals, and all previous records. The Supervisor of Child Nutrition Services must maintain effective communication with school administrators, students, and the community
Working Conditions and Physical Requirements
Frequent interruptions, changing priorities, attention to detail. Must work closely with city, county health departments, and state Department of Education School Nutrition Programs. Good attendance and punctuality required. Must have the ability to sit and stand for extended periods of time; exhibit manual dexterity to dial a telephone, to enter data into a computer terminal; to see and read a computer screen and printed material with or without vision aids; hear and understand speech at normal classroom levels and on the telephone; speak in audible tones so that others may understand clearly in normal classrooms and on the telephone; physical agility to lift up to 25 pounds.