<p>GENERAL PURPOSE</p> <p>Under general supervision, plans, organizes and supervises nutrition center operations at small to mid-sized schools, as defined by the District; participates in food preparation and service; supervises trains and evaluates performance of assigned nutrition staff; and performs related duties as assigned.</p> <p>DISTINGUISHING CHARACTERISTICS</p> <p>Incumbents employed under the classification of Nutrition Services Supervisor 1 are responsible for planning, organizing and supervising the activities and operations of small to mid-sized school nutrition centers, as defined by the District. Incumbents are responsible for the production, baking and/or cooking of food in an assigned nutrition center. Incumbents determine quantities of food to be prepared and adjust or extend recipes as needed to ensure all students are able to receive a healthy, well-balanced meal.</p> <ul> <li>Nutrition Services Supervisor 1 is distinguished from Nutrition Services Supervisors 2 in that incumbents in the latter class are assigned to nutrition centers in larger schools where their main responsibility is supervising nutrition staff and where they spend little or no time in the actual production and serving of food. </li></ul> <p>ESSENTIAL DUTIES AND RESPONSIBILITIES</p> <p>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.</p> <ul> <li>Plans, organizes and supervises the operations of a school's nutrition center; reviews District prepared menus; calculates, forecasts and plans meals; prepares a variety of reports and records including, sales, requisitions, daily reports and production sheets; confers with managers regarding cafeteria needs, issues and menu changes; calls in work orders. </li><li>Requisitions and places orders for food and goods; receives, inspects and accepts deliveries; conducts daily and monthly inventories; maintains inventory records and ensures they are current and correct. </li><li>Supervises, trains, provides work direction and evaluates performance of assigned nutrition services staff; records daily attendance information; types work schedules and assigns work duties for assigned center staff. </li><li>Acts as the baker and/or cook for an assigned nutrition center; cooks, pans, trays and serves food; puts food in warmers; mixes and bakes various types of baked goods; determines appropriate quantities of food and adjusts recipes accordingly; prepares meals and packed lunches for various off-site school programs; prepares meals for special needs children. </li><li>Prepares food by using special kitchen equipment such as slicers, choppers and mixers to slice, heat, count, weigh, measure, cup, cut, slice, dice, chop, grate and scoop into serving size portions; measures ingredients; trays and warms food in the oven; thaws food; wraps baked goods, sandwiches and other foods; prepares special lunches and salads for faculty and staff; pulls inventory needed for each meal. </li><li>Records the quantity of food used for each meal; counts leftover food and beverages and stores them in the pantry or freezer; records cooler and food temperatures to ensure compliance with state and federal regulations; maintains records of daily food usage; maintains records of meals served to various programs and off-site centers; counts lunch plates. </li><li>Serves students, staff and faculty at lunch lines and carts; performs cashiering duties, including collecting money and making change; counts monies and gets change for each day. </li></ul> <p>OTHER DUTIES</p> <ul> <li>Visits classes to speak about proper nutrition habits. </li><li>Attends meetings and in-services as requested. </li></ul> <p>MINIMUM QUALIFICATIONS</p> <p>Knowledge of:</p> <ul> <li>Methods and techniques of overseeing and supervising a large-scale nutrition service operation. </li><li>Methods of quantity food service preparation, serving and storing, including safe and proper temperature of heated foods and methods of preparing and serving food in large quantities. </li><li>Federal and state health and safety regulations as they apply to food preparation and services. </li><li>Methods used in cleaning and sanitizing kitchen equipment, utensils, appliances and facilities. </li><li>Standard kitchen utensils, equipment and appliances and methods of use. </li><li>Methods and practices of sanitary food handling. </li><li>Methods of storing equipment, materials and supplies. </li><li>Techniques of record-keeping and inventory. </li></ul> <p>Ability to:</p> <ul> <li>Organize, supervise and coordinate nutrition center operations at a small to a mid-sized school. </li><li>Supervise, train and evaluate performance of assigned staff. </li><li>Prepare, cook, bake and serve a variety of large quantities of food efficiently and effectively under time constraints in a fast-paced environment. </li><li>Follow, adjust and extend recipes and make proper substitutions as needed. </li><li>Operate standard kitchen machines and equipment safely and efficiently. </li><li>Monitor and keep records of food temperatures, quantity of food used and serving portions and prepare reports. </li><li>Communicate clearly and effectively orally and in writing. </li><li>Understand and follow oral and written instructions. </li><li>Use tact, discretion and courtesy in dealing with sensitive situations. </li><li>Establish and maintain effective working relationships with District staff, faculty, students and others encountered in the course of work. </li></ul> <p>Education, Training, and Experience:</p> <ul> <li>Graduation from high school, G.E.D. equivalency, or higher. </li><li>Three (3) years of progressively responsible experience in institutional food preparation and serving, one (1) year of which was in a lead or supervisory capacity in a similar work environment. </li></ul> <p>Licenses; Certificates; Special Requirements:</p> <ul> <li>A current Los Angeles County approved Food Protection Manager Certificate. </li><li>A valid California Driver's License and the ability to maintain insurability under the District's insurance policy. </li></ul> <p>PHYSICAL AND MENTAL DEMANDS</p> <p>Listed below are examples of the physical aspects that this classification must perform in carrying out essential job functions.</p> <ul> <li>Lift, carry, push, pull, bend, twist, stoop, kneel, walk, run, and crawl. </li><li>Perform moderate to heavy physical exertion. </li><li>Lift 50 pounds. </li><li>Carry 30 pounds. </li><li>Reach in all directions. </li><li>Stand, sit and walk for extended periods of time. </li><li>Speak in audible tones so that other may understand clearly. </li><li>Work at indoor and outdoor environment, with possible dry, cold, and wet weather. </li><li>Work at a cafeteria, kitchen, desk, conference table, playgrounds or in meetings of various configurations. </li></ul> <p>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 selection authority to accommodate the limitation.</p> <p>Requirements / Qualifications</p>