Child Nutrition Supervisor

Job/Title: Child Nutrition Supervisor

Terms: 240 Days

Pay Grade: E04

Reports To: Director of Child Nutrition

Dept./School: Child Nutrition

Salary Schedule: Click for Salary Schedule

PRIMARY PURPOSE
Supervise and coordinate the Child Nutrition Program operation in a specified number of schools (including Summer Meal and Supper CACFP programs)

QUALIFICATIONS

Minimum Education/Certification:
Bachelor’s Degree preferred

Certification Requirements:
Current City of Houston Food Service Manager Certificate OR ServSafe Certification

Special Knowledge/Skills:
Ability to speak, read and write the English language; Spanish bilingual preferred

Minimum Experience:
Restaurant Management experience
Four years of Child Nutrition or restaurant experience preferred; education may be substituted

GENERAL DUTIES AND RESPONSIBILITIES

• Prepare and implement training materials using Power Point, Canva, Word, Excel or other software as assigned by Director
• Coordinate equipment installation, monitor work orders, oversee kitchen maintenance, and order new kitchen equipment as assigned by Director
• Coordinates catering activities in campuses with the Catering manager and Assistant Director, as assigned by Director
• Supervise cafeterias: monitor food preparation and quality, ordering, service, storage procedures and sanitation policies, compliance to USDA/TDA/PISD and health department regulations/policies and procedures, HACCP, file maintenance, payroll procedures, equipment maintenance
• Monitors compliance through regular school visits, snapshots, QA reviews and onsite reviews
• Develops and trains the cafeteria Manager in appropriate management, leadership and personnel skills
• Assists Managers with evaluation, discipline and development of kitchen employees
• Provides guidance to the cafeteria in the supervision of employees
• Monitors weekly and monthly financial reports and makes appropriate recommendations
• Verifies accuracy of all required paperwork
• Recommends staffing needs, discipline and termination of food service employees within their schools
• Recommends and implements/participate in needed training
  • Orientation
  • Assistant Managers
  • Special Trainings
• Assist with the selection, development and evaluation of Managers and Assistant Managers
• Assist with recipe testing and development and recommendations
• Substitute as a Manager when needed
• Effectively communicate Child Nutrition policies and procedures to Principals, school staff and kitchens.
• Participate in health fairs at assigned schools
• Perfoms other duties as may be required by the Operations Coorinator, Assitant Directors, and Director.

EQUIPMENT USED
Various kitchen and office equipment

WORKING CONDITIONS
Mental Demands:
Multi-tasking, maintain emotional control under stress.
Physical Demands:
During your entire scheduled work hours you must be physically able to:

• Stand and walk on hard surface floor unassisted, continually, for at least three hours.
• Walk briskly.
• Push and pull carts.
• Stoop, bend, kneel, climb.
• Lift up to 35 pounds
• Must be able to load and unload products at a maximum height of 67 inches.
• Climb a 6 foot ladder.
• Walk in areas that are no more than 24 inches wide.
• Prolonged sitting
• Repetitive hand motions

Environment:
Moderate to heavy exposure to hot and cold temperatures, steam and wet floors and cleaning chemicals. The employee must comply with local, federal and health department regulations.