Position Type:

Child Nutrition Program

Date Posted:

4/12/2022

Location:

CNP

Process for Applying:
Online Application
Updated:
Resume
2 Letters of Professional Reference (within the last year)
Copy of Certification or Proof of Credentials

Summary
Supervises employees; implements and coordinates the operation of the Child Nutrition Program to ensure high standards of nutrition, nutrition education, food production, and student service. Any other additional duties may be assigned by supervisor.

Essential Duties and Responsibilities

1. Supervises the production of nutritionally sound meals incorporating time-

saving techniques, effective merchandising and special meal promotions.

• Implements the school meal pattern and evaluates menus for students' acceptance in accordance with district standards.
• Cooperates in menu planning using budget constraints, acceptability and dietary guidelines.
• Regularly assesses food acceptability and food waste and communicates findings to the menu planning committee and/or purchasing coordinator.
• Follows modified recipes.
• Communicates the importance of food to the health of people served.
• Promotes and participates in nutrition education activities.

1. Orders all food, supplies and equipment according to established procedures.

• Practices sound, ethical purchasing procedures that conform to district policy.
• Evaluates sources of food, equipment, and supplies writing complaint forms when appropriate.
• Orders food items to meet portion sizes, servings per unit, or size and expected production capacity per recipe.
• Uses recommended standard procedures, records, and forms to requisition and/or purchase food, supplies and equipment.
• Recommends the replacement of equipment or purchase of additional equipment.
• Utilizes seasonal, donated and substituted food items.
• Evaluates new food items as requested by purchasing coordinator.

1. Assumes responsibility for receiving, storing, handling, preparing and serving of food according to established standards.

• Receives food and non-food supplies in accordance with stated specifications and checks invoices against original orders.
• Follows procedures for inspection of grade received for quality specified and for the return of unacceptable goods.
• Sees that all food and non-food supplies are stored in accordance with recommended requirements.
• Directs the use of accepted procedures in the preparation of all foods to ensure palatability and nutrient content.

• Ensures the use of recommended methods in measuring or weighing ingredients.
• Ensures the use of standardized recipes in food preparation.
• Sees that standardized recipes are converted as needed to yield desired quantity.
• Provides instruction in the proper use of all equipment.
• Effectively utilizes food leftovers.
• Follows established procedures for emergencies.

1. Assures that sanitation and safety practices in all phases of the Child Nutrition Program operation meet established standards.

• Follows procedures for maintaining safe and sanitary conditions in the storage of all items.
• Supervises the use of basic procedures required for the cleaning and sanitizing of work areas, utensils and equipment.
• Establishes a routine cleaning schedule and checkup system that complies with requirements as specified under local, state and federal laws/regulations.
• Establishes an effective insect and rodent control system.
• Identifies potentially hazardous areas and takes appropriate preventative measures.
• Knows basic first-aid techniques.
• Demonstrates the use and operation of fire extinguisher for each type of fire.
• Reports accidents and refers potential safety hazards to the Child Nutrition Program Director and/or School Administrator.
• Ensures that food is thawed, cooked, served and held at the correct temperature.
• Inspects refrigeration and freezer units on a regular basis.

1. Maintains a required system of accountability.

• Prepares and maintains required records.
• Uses computer software and works with computer programmer as necessary.
• Implements approved procedures for collection of money.
• Makes daily bank deposits.
• Ensures proper distribution, control and security of cash.
• Determines accurate meal counts by category (free, reduced-price paid, etc.).
• Prepares daily menu and food production records.
• Maintains system for recording invoices and preparing personnel forms, time sheets and accident forms.
• Maintains perpetual inventory, cost control and filing systems.

1. Plans schedules and work assignments: Trains, supervises, and evaluates Child Nutrition program staff according to established procedures.

• Conducts an orientation program for all new employees.
• Implements district and school policies relating to personnel.
• Plans and implements work schedules and assignments.
• Trains staff to follow work schedules.
• Implements structured training procedures.
• Evaluates employee performance according to established procedures.
• Recommends changes in staffing requirements.
• Plans and conducts effective employee meetings on a regular basis.
• Delegate responsibility as appropriate.
• Maintains identified productivity standards.

1. Promotes student and staff satisfaction by merchandising and serving meals in an attractive manner.

• Solicits and incorporates suggestions of students and school staff.
• Plans for attractive service of foods utilizing appropriate containers and garnishes.
• Organizes the serving line to ensure attractive service and a smooth traffic flow.
• Ensures use of appropriate serving utensils and portion size.

1. Involves students, staff and community in Child Nutrition Program activities.

• Relates to and communicates positively with staff and other departments.
• Implements procedures for effective cooperation between Child Nutrition Program staff and teaching staff in relation to student participation in lunch, breakfast and special feeding programs.
• Recognizes the importance and role of special functions as a public relations tool.
• Works with teachers, parents, and administrators in matters requiring cooperative efforts.
• Promotes and arranges tasting parties, bag lunches for field trips and classroom visits.

1. Communicates concerns to appropriate supervisor about policies and procedures relating to all Child Nutrition Program employees.

• Implements departmental regulations and procedures.
• Identifies potential employee problems and takes appropriate action.
• Communicates needs of staff to administration.
• Evaluates problems and makes decisions within job responsibilities.

1. Directs preparing and serving of meals for special functions and community activities.

• Uses a formal agreement that clearly identifies all services and costs.
• Supervises the preparation and service of food for special activities.

1. Implements a professional growth plan.

• Initiates a plan for continuing self-development and education.
• Attends and participates in job-related training.
• Successfully completes related courses through continuing education programs.
• Encourages professional growth through membership in professional organizations.
• Encourages school food nutrition staff to practice high standards of personal conduct.
• Participates actively in professional association activities.
• Explains benefits of training and certification to Child Nutrition Program staff.

1. Manages the program in accordance with federal, state and local requirements.

• Involves students in Child Nutrition Program activities.
• Prevents discriminatory practices.
• Protects the identity of students receiving free and reduced price meals.

1. Promotes special school and community activities consistent with board policy.

• Recognizes the importance and role of special activities as a public relations tool.
• Participates in the planning, preparation and service of special meal functions.

1. Follows procedures in personnel matters including grievance, leave, etc.

• Follows school and department regulations.
• Performs responsibilities and uses correct lines of communication within the school and school district.
• Uses correct chain of command, beginning with the Area Supervisor.

1. Follows procedures for personal habits.

Wears clean white uniform with sleeves or approved uniform of the day. White pants, knee length skirts, knee length shorts and white jeans may be worn. (No see through or cling type of fabrics. No sweat clothes or khaki pants). Wears white leather, skid-resistant, closed-toe and closed heel shoes, with socks or stockings (white or flesh colored.) Maintains clean, polish free nails; sculptured nails are not permitted while on duty.

• Maintains clean, polish free nails; sculptured nails are not permitted while on duty.

• Wears only stud type earrings (No stones, dangles or loops. Only one earring per ear), wedding band, and watch, if desired.
• Uses hair net when in production area of the kitchen.
• Sets example and enforces standards of personal hygiene and grooming, including dress, appearance, habits, etc. among staff.
• Performs personal grooming habits only in the restroom.
• Adheres to established East Baton Rouge Parish School System Child Nutrition Program Dress Code.

Qualifications: Graduation from an accredited college or university with a Bachelor Degree in Foods and Nutrition or Institution Management. Working abilities to use email, internet, and Microsoft word and excel programs. Ability to master CNP software programs.

The East Baton Rouge Parish School System and all of its entities (including Career and Technical Education Programs) does not discriminate on the basis of age, race, religion, national origin, disability or gender in its educational programs and activities (including employment and application for employment), and it is prohibited from discriminating on the basis of gender by Title IX (20 USC 168) and on the basis of disability by Section 504 (42 USC 794). The Title IX Coordinator is Andrew Davis, Director of Risk Management (ADavis6@ebrschools.org), - phone (225)929-8705. The Section 504 Coordinator is Danielle Staten, 504 Coordinator (dstaten@ebrschools.org) - phone (225)929-8621.