Job Description

POSITION TITLE: Senior Food & Nutrition Services Supervisor

ORGANIZATION: Food & Nutrition Services

REPORTS TO: Director – Food & Nutrition Services

JOB CODE: 112

CLASSIFICATION: ASASP Unit III, Grade 32

POSITION SUMMARY:

Under the direction of the Director of Food and Nutrition Services, the Senior Food and Nutrition Services Supervisor assists with the planning, organization and management of the county-wide food and nutrition services programs. Responsibilities include school kitchen operations, United States Department of Agriculture (USDA) professional standards training, menu planning and compliance, procurement, information technology, budget and human resources. The incumbent of this position is responsible for ensuring that all applicable federal, state and local laws and regulations pertaining to food and nutrition services are complied with at all times. The Senior Food and Nutrition Services Supervisor assists with the development of department goals, project plans, work breakdown, structures and schedules to meet reporting timelines.

DUTIES & RESPONSIBILITIES:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

• Assists the Director of Food and Nutrition Services in the development and maintenance of strategic plans, initiatives and performance measures;
• Assists in managing all functions of the department and manages departmental activities in the absence of the Director;
• Supervises the operation and workflow of the department, including grant funded programs, monitoring performance goals and implementing changes as needed;
• Conducts USDA surveys and program reviews; analyzes data and makes data informed decisions;
• Oversees all food and nutrition processes; including but not limited to, menu planning, software inventory, marketing, nutrition education, website maintenance and USDA compliance and regulations;
• Plans long and short term business objectives utilizing data analysis, Free and Reduce Meal (FARM) data, product cost and participation rates by school types to maintain an effective and efficient school meals program;
• Oversees the utilization and allocation of USDA food entitlement funds;
• Plans, organizes, controls and directs the scheduling, operations, personnel, budgets, contracts administration, community relations and safety of the district’s food and nutrition services program;
• Oversees procurement functions for food equipment and supplies for the department in compliance with the USDA and district and state bid language and specifications; manages vendor negotiations;
• Participates in the development of the annual operating budget for the department;
• Carries out supervisory responsibilities in accordance with established policies, procedures and applicable laws to include interviewing, professional development, staff supervision, performance evaluation, complaint resolution and problem solving; and
• Performs other duties as assigned.

QUALIFICATIONS:

The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Thorough knowledge of USDA regulations and applications, nutrition methods and principles;
• Thorough knowledge of the practices and procedures of managing a large school food services program, including program planning, budget preparation and control and procurement;
• Ability to implement fiscal management control;
• Demonstrated ability to supervise effectively and perform administrative functions independently;
• Ability to successfully interact with executive staff, department personnel, other departments, community groups, government officials, school administrators and staff, parents and students;
• Ability to prepare and oversee the preparation of complex reports and analyses;
• Ability to effectively conduct large group meetings and professional development/training;
• Ability to effectively communicate in verbal and written forms; and
• Demonstrated proficiency with business technology applications (i.e., Microsoft Office Suite, Google applications food service management software).

EDUCATION AND/OR EXPERIENCE REQUIREMENTS:

Bachelor’s degree from an accredited college or university in dietetics, nutrition, food services management or a related field required; Master’s degree preferred. A minimum of seven (7) years of successful progressively responsible experience in food and nutrition services required.

CERTIFICATION REQUIREMENTS:

ServSafe Food Safety Manager certification required. School Nutrition Association Specialist (SNS) certification, Registered Dietician (RD), Licensed Dietitian (LD) preferred.

SUPERVISORY RESPONSIBILITIES:

Oversees and provides guidance and direction to assigned personnel.

PHYSICAL DEMANDS:

The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand, talk, hear, walk, sit, and use fingers, tools or controls. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, the ability to adjust focus, and depth perception.While performing the duties of this job, the employee may occasionally push or lift up to 25 lbs.

WORKING ENVIRONMENT:

The work environment characteristics are representative of those an employee encounters while performing the essential functions of the job.

ADDITIONAL INFORMATION:

None.

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