Job Abstract

Position Information:

This is an Promotional/Open Competitive recruitment to create a dual eligibility list for current vacancies (one) and future vacancies. Successful candidates are expected to work eight (8) hours a day, five (5) days a week, and twelve (12) months per school year. In addition, the resultant eligibility list may be used to fill other similar or lower vacancies.


GENERAL PURPOSE

Under general direction, plans, develops and conducts staff training programs for new and current Nutrition Services personnel regarding departmental policies, procedures, laws and regulations, and point of sale computerized systems; serves as a substitute site supervisor as needed to assure smooth and efficient delivery of nutrition services to students and staff; provide technical assistance in volume food production schedules; and performs related duties as required.

DISTINGUISHING CHARACTERISTICS

The Nutrition Services Training Supervisor is the second supervisory level in the Nutrition Services series, dedicated to developing and presenting training programs to new and current Nutrition Services personnel regarding Nutrition Services policies, procedures, laws and regulations pertaining to Child Nutrition Programs. Incumbents travel extensively to school sites to evaluate site operations and provide on-site training as needed for improvements, and serve as site supervisors as necessary to meet the demands of the operations. This class is distinguished from the Nutrition Services Supervisors I to III by its role in assisting in planning, developing, implementing, and evaluating training programs and services.

The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this class.

1. Plans, develops and conducts trainings for new and current employees in the classification of Nutrition Services Assistant I to III;

2. Assists in ensuring departmental compliance with applicable laws, codes, rules and regulations related to assigned activities;

3. Performs program monitoring to ensure compliance with State and federal guidelines;

4. Conducts on-site training and provide assistance to site supervisors and staff as necessary; identify and resolve operational or personnel issues as needed;

5. Plans and coordinates catering services;

6. Troubleshoots and resolves point of sale system operating issues;

7. Assists with the processing of meal application to determine meal eligibilities; communicates with parents or school staff as necessary to facilitate accuracy and timeliness of the process;

8. Develop production and work schedules for sites as needed to ensure timely delivery of meal services;

9. Reviews weekly records such as production sheets, Edit Checks, meal counts for accuracy and completeness and identify discrepancies; present lists of discrepancies to sites for resolution;

10. Serves as a substitute as needed to ensure smooth and efficient delivery of nutrition services;

11. Participates in taste testing and evaluation of new recipes and products; conducts product testing with student focus groups (Nutrition Advisory Council);

12. Delivers needed food/supplies to sites in an emergency;

13. Researches and compiles a variety of information for special projects as directed; attends to administrative details on special matters as assigned;

14. Performs other related duties as assigned.

MINIMUM QUALIFICATIONS

Knowledge of:

• Methods for preparing and serving food in large quantities.
• Laws, codes, rules and regulations related to Child Nutrition Programs.
• Methods and procedures for the development, implementation and evaluation of effective training programs.
• Principles of practices of supervision.
• Interpersonal skills using tact, patience and courtesy.
• Effective techniques of public speaking and making presentations.
• Principles and practices of sound business communication; correct English usage, including spelling, grammar and punctuation.
• Federal, state and local health and safety regulations as they apply to institution food preparation and services.
• Principles of Hazardous Analysis Critical Control Point (HACCP).
• Modern commercial kitchen equipment and utensils.
• Operation and maintenance of point-of-sale (POS) computerized systems.
• Proper application of body mechanics.

Ability to:

• Plan, develop, implement and evaluate effective training and development programs for new and current Nutrition Services employees.
• Develop and implement operation and training policies and procedures to meet the goals and objectives of the Nutrition Services Department.
• Communicate clearly and effectively orally and in writing in English; speak in front of small to large groups in formal and informal settings.
• Interpret, apply and explain applicable laws, codes, rules and regulations.
• Demonstrate proper cooking, food serving techniques and use of commercial kitchen equipment.
• Train others on safe and proper food preparation techniques.
• Review and modify work procedures and schedules.
• Handle shifting priorities and meet multiple deadlines.
• Operate a computer using word process, spreadsheet, presentation and other business software.
• Establish and maintain effective working relationships with District and nutrition staff and supervisors, administrators, faculty, students and others encountered in the course of work.
• Use tact, discretion and diplomacy in dealing with sensitive situations.

EDUCATION, TRAINING, EXPERIENCE

• Graduation from high school, G.E.D. equivalency or higher.
• And, College-level coursework or workshops in institutional food management, organizational training, culinary arts or K-12 nutrition services.
• And, four years of quantity food preparation and service experience.
• And, one year in a supervisory or management capacity in commercial cafeteria environment.

Special Requirements:

• Valid Food Handler’s certificate issued by an authorized agency (e.g., ServSafe Certified).
• Valid California Class C driver’s license, proof of automobile insurance, and use of a personal automobile.

PHYSICAL AND MENTAL DEMANDS

Persons in this classification will be subject to the following physical and mental demands:

• Lifting, carrying and moving heavy shipments and equipment.
• Working in an area with a wide range of temperatures.
• Standing and walking on concrete and tile floors for long periods of time.
• Works with knives, can openers or other sharp objects.

Persons with disabilities may be able to perform the essential duties of this class with reasonable accommodation. Reasonable accommodation will be evaluated on an individual basis and depends, in part, on the specific requirements for the job, the limitations related to disability and the ability of the hiring department to accommodate the limitation.

Examination Information:

After the evaluation of minimum qualifications, examination parts for this recruitment may include, but are not limited to the following: scored supplemental questionnaire, written exam, performance exam, oral appraisal interview, physical ability test, oral presentation, project assignment, etc.

Applicants must submit a full application, including proof of education (copies of degree, academic official or unofficial transcripts), Driver License and insurability (current automobile liability insurance). Failure to attach any of the required documents will result in disqualification from consideration.