Ref. 7950

The District and UAOS are working together to create promotional opportunities for existing staff, therefore this job posting is available for ten (10) days for internal candidates based on our collective bargaining agreement.

TITLE:	Field Supervisor, Nutrition Services	REPORTS TO:	Executive Director
DEPARTMENT:	Nutrition Services	CLASSIFICATION:	Classified Management
FLSA:	Exempt	WORK YEAR/HOURS	261 days/7.5 hours
ISSUED:	Created: June 27, 2007 Revised: May 2014	SALARY GRADE:	ADCL 13

BASIC FUNCTION: Under the direction of supervisor, supervise the nutrition service operations of an assigned group of schools; analyze kitchen and food serving area operations; prepare a variety of records and reports related to assigned activities.

REPRESENTATIVE DUTIES: (Incumbents may perform any combination of the essential functions shown below. This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements).

ESSENTIAL FUNCTIONS

Visit, inspect and audit assigned District kitchens, cafeterias & Child Development Centers on a regular basis (once per quarter at minimum) to monitor food product, storage, and distribution methods, staff utilization, sanitation and safety practices, record keeping, internal cash controls, operations methodologies, etc…; perform Federal and State mandated monitoring as required; prepare reports related to the general condition of each cafeteria and any pertinent issues.
Consult with District staff and nutrition services managers concerning compliance with instructions issued, food quality, food preparation and production, sanitation and general conditions; make recommendations to Executive Director for each program for the purpose of providing nutritional meal choices.
Supervise and evaluate the work of nutrition services managers; assist managers in solving personnel issues and other concerns.
Analyze kitchen and nutrition services area operations recommending the implementation of improvements in service, equipment, food preparation, personnel assignments, and facilities; work with staff to eliminate safety hazards and improve conditions; review accident reports.
Analyze information on food sales and costs; work with District staff and administrators to implement functional changes in cafeterias with irregular operational costs.
Serve as a liaison between school administrators and the nutrition services department; explain food service programs to principals, parents, students and community groups.
Prepare a variety of records and reports related to assigned activities including mileage records, employee time sheets, maintenance requests, accident reports, employee evaluations, site reviews and others; utilize automated record keeping software and computers to monitor and maintain records and to generate reports.
Operate a variety of office equipment including a computer; operate a variety of cafeteria equipment and machines as needed.
Participate in the nutrition services operation, production and preparation at assigned cafeterias as needed.
Train and supervise the work of nutrition services personnel in assigned area(s), make modifications to assignments and set priorities.
Apply departmental standards of performance to each position supervised, advise assigned staff of performance standards, observe and document performance and prepare periodic and special evaluations of performance for supervisorial review and approval.
Analyze and compare food orders from school units with available historical data, identify questionable orders, and take appropriate action to reconcile potential discrepancies.
Consult with department/site managers and/or vendors, when appropriate, to resolve ordering, supply, distribution, and serving problems.
Report operations problems to assigned supervisor.
Attend meetings related to food service operations and activities; conduct and participate in a variety of in-service trainings.
Attend professional development workshops, training sessions, and professional association meetings and conferences related to nutrition services and institutional sustainability to stay current with state-of-the-art methods, practices, food quality issues and compliance regulations.
Perform related duties as assigned.

MINIMUM QUALIFICATIONS:

TRAINING, EDUCATION AND EXPERIENCE: A Bachelor’s degree in nutrition, dietetics, institutional food service or a related field and three years of responsible experience in supervising quantity food service operations.

LICENSES AND OTHER REQUIREMENTS:

Valid California Driver's License, and an operable and reliable vehicle

Valid Food Safety Certificate

Valid School Nutrition Association’s School Nutrition Specialist Certificate

Employment eligibility that may include fingerprints, TB and/or other employment clearance

KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:

Operation of a quantity food preparation serving cafeteria
Principles and methods of quantity food service preparation, serving and storage
Standard kitchen equipment, utensils and measurements
Methods of computing food quantities required by weekly or monthly menus
Sanitation, health and safety practices related to preparing food
Record-keeping and report preparation techniques
Principles and practices of supervision and training
Correct English usage, grammar, spelling, punctuation and vocabulary
Laws, rules and regulations related to assigned activities
Operation of standard office equipment including a computer
Cost analysis techniques
Computer software, hardware, and related technology

ABILITY TO:

Supervise the nutrition services operations at assigned District cafeterias
Estimate and adjust food quantities and determine proper amounts for economical food service
Operate standard cafeteria equipment and appliances
Train, supervise and evaluate personnel
Determine appropriate action within clearly defined guidelines
Observe health and safety regulations
Read, interpret, apply and explain applicable laws, rules, regulations, policies and procedures
Make generalizations, evaluations or decisions without immediate supervision
Maintain records and prepare reports related to assigned activities
Add, subtract, multiply and divide quickly and accurately
Understand and follow oral and written instructions
Work independently with little direction
Communicate effectively both orally and in writing
Establish and maintain cooperative and effective working relationships with others
Meet schedules and time lines
Operate standard office equipment including a computer

WORKING CONDITIONS:

ENVIRONMENT:

Nutrition services and office environment; heat from ovens and cold from refrigerators and freezers; riding a vehicle to conduct work.

PHYSICAL DEMANDS:

Dexterity of hands and fingers to operate kitchen utensils and equipment and a computer keyboard; seeing to read a variety of materials, prepare food and inspect assigned cafeterias; bending at the waist, kneeling or crouching to inspect assigned cafeterias; reaching overhead, above the shoulders and horizontally to reach equipment and supplies; sitting or standing for extended periods of time; lifting and carrying moderately heavy objects of 25 lbs or less; hearing and speaking to exchange information.

NON-DISCRIMINATION POLICY:

The Oakland Unified School District does not discriminate in any program, activity, or in employment on the basis of actual or perceived race, religion, color, national origin, ancestry, age, marital status, pregnancy, physical or mental disability, medical condition, genetic information, veteran status, gender, sex, or sexual orientation.