Nutrition Services Supervisor

Nutrition Services Supervisor

27 Feb 2024
California, Siskiyou county, 96014 Siskiyou county USA

Nutrition Services Supervisor

Vacancy expired!

CHICO UNIFIED SCHOOL DISTRICT

JOB ANNOUNCEMENT FOR

OPEN & PROMOTIONAL COMPETITIVE EXAMINATION

Annual Salary Range: $59,850-$92,845 + Master’s Degree Stipend

GENERAL INFORMATION & INSTRUCTIONS:

A. Apply on-line at www.edjoin.org or pick up a job announcement and instructions on how to apply on-line in the lobby of CUSD Administration Building, 1163 E. 7th Street, Chico, CA.

B. Read the job announcement prior to completing the application form.

C. To claim Veterans’ credit on open entry-level exams, you must submit a copy of your DD214. Those claiming disability Veterans’ credit must include evidence of current receipt of disability benefit by the closing date for filing applications.

D. KEEP THE JOB ANNOUNCEMENT! If you have not received notification for any part of the exam by the day prior to the date announced, call the Classified Human Resources Office at (530) 891-3000, extension 20109.

E. Complete all parts of the application. Any requested attachments must be received by 4:30 p.m. on the closing date. Late applications are not accepted.

THE POSITION

Chico Unified School District has an opening for NUTRITION SERVICES SUPERVISOR to work 12 months per year, 8 hours per day. The eligible list resulting from this recruitment will be used to fill openings in this classification for up to 6 months. Any combination equivalent to experience and training that would provide the required knowledge, skills and abilities would be qualifying. A typical way to obtain the knowledge, skills and abilities would include the equivalent of all of the following: Completion of the twelfth grade supplemented by specialized training or course work in food preparation, food service management, child nutrition or a related field. Five (5) years of responsible food service experience including some supervisory experience or an Associate degree with concentration in food service management. Four (4) years of catering or restaurant experience, including one year of direct catering sales in a high volume capacity or retail sales. Three (3) years of experience managing multiple crews at multiple sites including experience working under pressure within a food business, for example: line cook, quick order or short order cook. One (1) year of experience demonstrating the ability to create healthy alternatives to existing menus for clients. Three (3) years of experience researching products and finding quality low-cost sellers and three (3) years experiencing ordering food, equipment, and linens. Three (3) years of recipe cost and development experience to include a wide variety of ethnic foods, as well as knowledge of different proteins such as meat, fish, poultry, and three (3) years research and development of nutritious foods such as salads, entrees, and bakery goods. Must be able to type or operate a keyboard at a level proficient for successful job performance. Must possess, maintain, and submit a copy with application of a valid California driver’s license and ServSafe certification. A cover letter, resume, and three (3) letters of reference also required with the application. All persons interested in this position and who meet job related and essential qualifications are encouraged to apply. CUSD is an affirmative action employer and will not discriminate against employees or discriminate in employment of classified personnel with regard to age, ancestry, color, gender, gender expression, gender identity, genetic information, marital status, medical condition, mental disability, military and veteran status, national origin, physical disability, pregnancy, childbirth, breastfeeding or related medical conditions, race, religious creed, sex, or sexual orientation of any person. Bilingual candidates are encouraged to apply.

EXAMINATION AND CERTIFICATION - The examination consists of an evaluation of the application for experience and education that pertains to essential duties and qualifications. The top candidates will be invited to continue the exam process. The District will determine the top candidates based solely on the information submitted on the application. The examination consists of an oral exam (personal interview) that tests the knowledge and experience needed to perform the typical duties of the position. Successful promotional candidates will have ¼ point added to the final score for each year of service up to a maximum of 5 points.

APPLICATION/EXAMINATION DATES & CERTIFICATION

a. Closing date for filing applications: OPEN UNTIL FILLED

b. Oral exam (personal interview): Date to be Determined (during the day)

d. Certification shall be according to Merit System §1507.

e. Selection interviews will be scheduled as needed following the exam process.

JOB DESCRIPTION

DEFINITION

Under direction of the Director-Nutrition Services, supervise, plan, organize, train, coordinate, and direct the food production, distribution, and serving of food. Responsible for cooking, preparing, and serving food, maintaining clean and sanitary kitchen and food service areas; and to perform a variety of technical tasks. Responsible for the coordination and direction of nutritional services activities for internal and external customers.

SUPERVISION EXERCISED

Supervises, trains, and directs the work of Nutrition Service staff.

EXAMPLES OF IMPORTANT AND ESSENTIAL DUTIES

Plan, prioritize, assign, and direct the work of staff responsible for providing food service activities and services, including cooking, preparing, and serving food and maintaining clean and sanitary kitchen and food service areas.

Supervise, plan, organize, coordinate, and direct the food production, distribution, and serving at sites.

Participate in the interview and selection of new employees.

Train assigned employees and direct the work of assigned staff.

Supervise and evaluate the work performance of Nutrition Services staff.

Implement operations changes of the Nutrition Services department.

Assist in the quality and cost control of the District’s nutrition service program.

Coordinate the Workers Compensation program for the Nutrition Services department.

Accurately prepare and maintain a variety of records and reports such as meal claim reporting, the monitoring of nutrition service expenses, and other financial data.

Prepare and maintain budgets; review invoices to ensure accuracy.

Plan and select menus, and determine quantities of food to be produced for serving locations; determine food and supplies requirements, and exercise control over distribution and inventories.

Oversee and evaluate the planning, organization, and coordination of timely preparation of food for multiple food service programs.

Recommend and assist in the implementation of department goals and objectives; establish schedules and methods for providing food service services and activities; implement policies and procedures.

Provide excellent customer service by establishing positive relationships with District personnel, representatives of external organizations, and community members; respond to phone calls, e-mails, letters, and other communication.

Inform, assist, and educate District personnel, community members, and representatives of external organizations on Wellness and competitive food sales.

Respond to student and school staff inquiries in a courteous manner; provide information within the area of assignment; resolve complaints in an efficient and timely manner.

Develop an excellent working and professional relationship with students, parents, CUSD staff and public sector clients.

Assist staff by directing and performing major cooking tasks involved in preparing and catering meals in accordance with prepared menus.

Participate in menu and facility planning and equipment specifications.

Order and prepare food to meet menu requirements; arrange for the proper storage of food and supplies; complete inventories as needed.

Maintain and ensure adherence to standards of efficiency and sanitation in food preparation.

Perform the full range of food service duties.

Create efficient/effective staffing models that meet the menu requirements and create an appropriate cost allocation for the items being served.

Prepare catering contracts and supply invoicing for events.

Design, cost and organize school catering functions.

Create new sales opportunities for the District.

Perform related duties and responsibilities as assigned.

JOB RELATED AND ESSENTIAL QUALIFICATIONS

Knowledge of:

Food ingredients and their nutritional value.

Operations, services and activities of a food service program.

Principles of supervision and training.

Procedures, methods and techniques of cooking, preparing and serving food and maintaining a clean and sanitary kitchen and food service area.

Pertinent Federal, State and local laws, codes and regula¬tions.

Use, care and operational characteristics of modern institutional kitchen utensils, appliances and equipment.

Occupational hazards and standard safety practices necessary in food preparation and service.

Basic principles, methods and procedures of inventory maintenance.

Basic mathematical principles.

Use and operation of weighing and measuring devices.

Proper food handling and storage practices and procedures.

Modern office practices, methods and equipment.

Skill to:

Operate a variety of modern institutional kitchen tools, appliances, and equipment in a safe and effective manner.

Successfully utilize a Point of Sale system and Inventory Management system.

Utilize computer equipment and software needed in the operation of the nutrition services program.

Operate modern office equipment.

Type or operate a keyboard at a level proficient for successful job performance.

Modify recipes when ingredients are missing or an adjustment has to be made to an existing recipe to accommodate a specific dietary need, taste, or quality attribute such as consistency.

Perform the full range of food preparation and serving duties.

Perform mathematical computations quickly and accurately.

Ability to:

Write and calculate the cost of menus.

Plan, coordinate, oversee, and operate small- and large-scale catering events.

Work independently in the absence of supervision.

Exercise sound judgment, flexibility, and creativity in response to changing situations and needs.

Establish and adhere to an efficient schedule in the preparation and serving of food.

Analyze problems, identify alternative solutions, project consequences of proposed actions and implement recommendations in support of goals.

Interpret and apply the policies, procedures, laws, codes and regulations pertaining to assigned programs and functions.

Apply and maintain high standards of sanitation and personal hygiene.

Communicate professionally and effectively both verbally and electronically.

Establish, maintain and foster positive and harmonious working relationships with those contacted in the course of work.

Experience and Training Guidelines:

Any combination equivalent to experience and training that would provide the required knowledge, skills and abilities would be qualifying. A typical way to obtain the knowledge, skills and abilities would be:

Experience:

Equivalent to the completion of the twelfth grade supplemented by specialized training or course work in food preparation, food service management, child nutrition or a related field.

Five (5) years of responsible food service experience including some superviso¬ry experience or an Associate degree with concentration in food service management.

Four (4) years of catering or restaurant experience, including one year direct catering sales in a high volume capacity or retail sales.

Three (3) years of experience managing multiple crews at multiple sites including experience working under pressure within a food business, for example: line cook, quick order or short order cook.

One (1) year of experience demonstrating the ability to create healthy alternatives to existing menus for clients.

Three (3) years of experience researching products and finding quality low-cost sellers.

Three (3) years of experience ordering food, equipment, and linens.

Three (3) years of recipe cost and development experience to include a wide variety of ethnic foods, as well as knowledge of different proteins such as meat, fish, poultry.

Three (3) years of experience in research and development of nutritious foods such as salads, entrees, and bakery goods.

License/Certification:

Possess and maintain a valid California driver’s license is required.

Possess and maintain ServSafe certification is required.

Special Requirements:

Essential duties require the following physical skills and work environment:

Ability to sit, stand, walk, kneel, crouch, stoop, squat, twist and lift 50 lbs.; exposure to cold, heat, noise, outdoors, mechanical hazards and electrical hazards.

PC October 2012, February 2013, July 2018

EMPLOYMENT INFORMATION FOR CLASSIFIED MANAGEMENT & CONFIDENTIAL EMPLOYEES

The following employment information is a summary and is not intended to be all-inclusive. For specific details, see the Merit System Rules and Regulations and District Policy 4000. VACATION - Classified Management employees shall be allowed 27 paid vacation days per year, pro-rated if work year is less than 12 months and/or work day is less than full time. Classified Confidential employees shall be allowed paid vacation as follows, pro-rated if work year is less than 12 months and/or work day is less than full time:

0-4 full years of service with CUSD - 13 days/year

5-7 full years of service with CUSD - 16 days/year

8-12 full years of service with CUSD - 19 days/year

13-17 full years of service with CUSD - 22 days/year

18 or more full years of service with CUSD - 27 days/year

HOLIDAYS - Employees in a paid status the day before or after the holiday are entitled to holiday pay. HEALTH AND WELFARE BENEFITS - Full-time CUMA employees of the District receive up to $964/month to be applied towards a health plan for themselves and dependents. Part-time employees are eligible with the cost pro-rated based upon hours worked. The District pays the full cost of a dental and a vision plan for employees (and dependents) that work 6 hours or more per day. Any employee working less than 6 hours may elect dental and/or vision coverage at his/her cost. A term life insurance plan is also provided by the District to full-time employees and is available for part-time employees. Part-time employees may have these costs pro-rated based upon hours worked. Dependents may be covered with term insurance at employee expense. SICK LEAVE - One day (pro-rated according to hours worked per day) of sick leave is earned for each month worked, with unlimited accumulation. SALARY RATE - Salary placement is based upon experience as determined by the District. PROBATIONARY PERIOD - Classified Management employees – 1 year; Classified Confidential employees – 6 months. RETIREMENT - All employees assigned 4 or more hours/day must join Public Employees' Retirement System (PERS) for which a deduction is made from their salary. SOCIAL SECURITY - All classified employees are covered by Social Security and must contribute to the Social Security system. CREDIT UNIONS - There are credit unions available for membership by all classified employees.

Questions, contact: CUSD, 1163 E. 7th St., Chico, CA 95928

(530) 891 3221 – TTY (530) 895-4030

AN EQUAL OPPORTUNITY/AFFIRMATIVE ACTION EMPLOYER

JOB LINE = 530-891-3000 & PRESS 5-6

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