Assistant Supervisor of Nutrition Services

PLEASE NOTE: THE SUCCESSFUL CANDIDATE MUST PASS A PRE-EMPLOYMENT PHYSICAL

Purpose Statement:

The job of Assistant Supervisor of Nutrition Services is done for the purpose/s of planning implementing, directing and maintaining the district''s nutritional services; ensuring that departmental work goals are met; complying with state and federal program mandates and health requirements; and ensuring optimal utilization of personnel and financial resources.

Essential Functions

• Assists in the training of food service personnel (e.g. food handling and preparation, sanitation, safety, etc.) for the purpose of conveying information and instructing personnel.
• Inspects food service operational sites (e.g. cafeterias, kitchens, storage, etc.) for the purpose of ensuring services are provided according to health standards.
• Performs food service site operations for the purpose of providing backup assistance when adequate staffing in unavailable.
• Recommends policies, procedures and/or actions for the purpose of providing guidance to supervisor.
• Researches new products, vendors, regulations, etc. for the purpose of recommending purchases, contracts and/or ensuring compliance with current regulations.
• Secures substitutes for employees who are absent as needed for the purpose of ensuring the proper functioning of food service operations.
• Supervises department personnel, functions and site operations for the purpose of ensuring department and individual performance objectives are met.
• Supports Supervisor of Food Services (e.g. personnel actions, scheduling, purchasing, etc.) for the purpose of assisting in the performance of their functions.
• Takes catering orders and coordinates events as needed for the purpose of ensuring that special requests such as these are handled in a professional, efficient and effective manner.

Other Functions

• Assists other personnel, as may be required, for the purpose of ensuring an efficient and effective work environment.

Job Requirements: Minimum Qualifications

Skills, Knowledge and Abilities

SKILLS are required to perform multiple, non-technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skills required to satisfactorily perform the functions of the job include: operating equipment used in Food Service department; adhering to safety practices; planning and managing projects; and preparing and maintaining accurate records.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percentages, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and understand complex, multi-step written and oral instructions. Specific knowledge required to satisfactorily perform the functions of the job includes: health standards and hazards; quantity cooking; and safety practices and procedures.

ABILITY is required to schedule a number of activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to independently work with others in a wide variety of circumstances; analyze data utilizing a variety of complex processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. In working with others, problem solving is required to identify issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific abilities required to satisfactorily perform the functions of the job include: adapting to changing work priorities; communicating with diverse groups; meeting deadlines and schedules; setting priorities; working as part of a team; and working with detailed information/data.

Responsibility

Responsibilities include: working under limited supervision using standardized practices and/or methods; directing other persons within a department, large work unit, and/or across several small work units; and directing the use of budgeted funds within a work unit. Utilization of some resources from other work units is often required to perform the job''s functions. There is some opportunity to impact the Organization's services.

Working Environment

The usual and customary methods of performing the job''s functions require the following physical demands: occasional lifting, carrying, pushing, and/or pulling; some stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally the job requires 50% sitting, 25% walking, and 25% standing. The job is performed under minimal temperature variations and a generally hazard free environment.

Experience

Job related experience with increasing levels of responsibility is desired.

Education

High School diploma or equivalent.

Continuing Educ. / Training

None Specified

Clearances

Criminal Justice Fingerprint/Background Clearance