SUPERVISOR OF FOOD AND NUTRITION SERVICES

ELIZABETH PUBLIC SCHOOLS

Elizabeth, New Jersey

JOB DESCRIPTION

TITLE:

Supervisor of Food and Nutrition Services

REPORTS TO:

Director of Food and Nutrition Services. Keeps Principals informed about the operation of food services in their school.

JOB GOAL:

Under direction, plans, organizes and supervises a financially accountable, non-profit school Food and Nutrition program that provides delicious and nutritious meals to children in an atmosphere of cleanliness, cheerfulness and caring to encourage the development of healthful eating habits and nurture growth and development.

QUALIFICATIONS:

Education:

Graduation from an accredited university or college with a major in the field of food and nutrition and food services. Registered dietitian or R.D. eligible OR master''s Degree in institutional administration, nutrition or related field.

Experience:

Two (2) years of experience in managing or supervising a food service operation providing meals for more than 500 persons. School experience preferred. Note: One year of experience teaching or training food service may be substituted for one (1) year of supervision experience.

License:

Appointees must posses a current registration as a Registered Dietitian (R.D.) OR Registered Dietitian (RDT) and hold a Master''s Degree as described above.

Appointees will be required to posses a driver''s license valid in New Jersey Visitation to school is required to perform the duties of Supervisor.

Essential Duties and Responsibilities Include the Following. Other Duties may be Assigned.

• Plans menus as required - breakfast, lunch, snack, special functions - in accordance with school population preferences and school production capacity. Insures that the menus, as planned, meet Federal Regulations for fat, calories and nutrients as mandated.
• Supervision, procurement and distribution of all food, supplies and equipment, required to deliver food and nutrition services to the schools assigned.
• Recommends (prepares) specifications and bid conditions for all items purchased. Follows appropriate bid or quotation requirements for all procurement as required by law or Board policy. Consolidates and approves all orders for food and supplies for schools assigned.
• Monitors and controls storage and inventory of all schools assigned and warehouse. Coordinates warehouse and trucking service and relationship with warehouse personnel.
• Administers personnel policies; monitors productivity. Interviews and screens personnel; recommends appointments and promotion, evaluates staff in assigned schools.
• Develops in-service training for cook managers to use to insure standards of cleanliness, safety and health as well as meal accountability is met in assigned schools.
• Monitors meal accountability. Reviews SNAP reports for schools assigned. Reports

irregularities to Director and recommends improved procedures where necessary.

• Supervises office personnel in hiring and scheduling substitutes, directs cook

managers to control labor costs.

• Monitors compliance and conducts cook manager training meetings and on-site

training for personnel (when appropriate) to insure food served meets Federal and

Local Codes including HACCP. Standardizes recipes, procedures and portions.

• Recommends repair or replacement of equipment; writes work orders.
• Monitors accountability for all money collected for meals and snacks to children and adults.

Reviews reports and recommends procedures as required.

• Assist with special catering functions, Board Hospitality as required.
• Assumes responsibility for the financial balance of income and expenses for schools

assigned. Recommends efficiencies and improvement.

• Assist with School Management committees and the principal to maintain

communication and educationally sound food service procedures for school assigned.

• Develops and implements nutrition education program for employees, students,

parents as required by regulation.

• Recommends changes to Food Service Director toward continuing development of

more efficient and economical food service program.

• Performs all other assigned duties, assisting Director in projects as required to meet

the goals of the Food and Nutrition Program.

Knowledge and Abilities:

Knowledge of purpose, procedures and problems encountered in the administration of school nutrition programs and knowledge of methods to administer such programs.

Ability to enlist cooperation of employees and administrators and establish and maintain effective working relationships.

Ability to plan work and communicate ideas efficiently and effectively.

Ability to prepare clear, accurate and informative reports containing findings, conclusions and recommendations.

Ability to develop effective work methods, give suitable assignments and instructions to groups and individuals and provide them with advice and assistance when difficult and unusual problems arise.

Ability to maintain essential records and files.

Ability to use or learn to use the various types of computer information system as is used by Food and Nutrition Services.

Willingness to study and stay current in knowledge of:

• .Regulations and requirements of Child Nutrition Program.
• Nutritional goals of feeding children.
• Market trends and customer preferences.

..TERMS TO EMPLOYMENT:

12 month year, salary and work year established by the Board. Office hours and days as determined for Mitchell Building personnel.