FS Area Supervisor - Child Nutrition 1374

Kansas City Public Schools

Child Nutrition Area Supervisor

JOB POSTING

Job Details

Posting ID FS Area Supervisor- Child Nutrition 1374

Title FS Area Supervisor- Child Nutrition 1374

Reports to Director of Food and Nutrition

Salary S64/$55,450-budget max

Description PURPOSE OF JOB: Leads, develops, monitors and reports on foodservice and child nutrition programmatic operations in compliance with USDA and KCMO Health Department guidelines. Ensures staff readiness and competence by providing continued education, effective site supervision and proactively partnering with other district staff to appropriately and timely resolve concerns.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Champions change and supports KCPS initiatives.

Ability to coordinate/develop innovative meal planning in compliance with USDA.

Ability to work as an on-site essential staff member during emergency closures.

Maintains reporting records on all program and staff training.

Provide technical assistance to managers in all areas of operation including but not limited to, production, service, work scheduling, employee discipline and recognition, food safety, employee safety, merchandizing, and customer service according to district standard operating procedures.

Review and approve weekly food and supply order.

Evaluate your assigned kitchens bi-annually (food safety, cleanliness, food quality/quantity, marketing and merchandising, record keeping, and fiscal performance) using the FNS elementary and secondary school checklists.

Conduct annual evaluations of managers and ensure managers properly complete employee evaluations.

Organize and plan staff training and professional development.

Promotes and models a safe working environment; proactively resolves concerns.

Actively recruits/retains quality foodservice staff. Ensures sites are adequately staffed.

Appropriately applies progressive discipline and ability to lead a unionize workforce.

Coordinates with departmental leadership to identify systematic deficiencies in operations and provides individual training plans, as needed. Provides corrective actions for any shortfalls.

Conduct administrative and on-site reviews to ascertain compliance with federal, state, and local laws and regulations concerning free and reduced-price meals, nutritional standards, and sanitation and safety.

Ability to lead kitchen operations and coordinate facilities/equipment concerns with vendors.

Coordinates additional training as needed to support a progressive workforce; to include, but not limited to basic computer use, food ordering, production records, cash reconciliation, exam preparation, food safety, budgetary practices and other areas defined by the Director.

Assists admin staff to ensure accurate records; to include, but not limited to payroll records, USDA forms and required site documentation, training records and other items as assigned.

Manage payroll system for assigned group.

Participates in community events that promote and supports food accessibility.

Ability to work cross-functionally and learn core functions of departmental positions.

Prepares and reports all unsafe and/or policy violation immediately to the Director. Assists and cooperates in HR investigative matters, providing honest and accurate information.

Establishes and maintains effective working relationships with staff, principals and administration to attain measurable progress and systems enhancements.

Attends professional development trainings.

Other duties as assigned.

SUPERVISORY RESPONSIBILITIES: Yes.

REQUIRED QUALIFICATIONS:

Minimum 3-5 years successful experience in management and supervision, related to quantity food preparation and service.

An equivalent combination of education and experience.

Valid driver's license and use of an automobile.

Ability to obtain SNS professional credentialing.

Ability to obtain ServSafe Manager certification.

Ability to successfully manage financial metrics to determine cost effectiveness.

Aptitude for analytical endeavors such as data analysis and state reporting.

PREFERRED QUALIFICATIONS:

Bachelor's degree in Nutrition, Dietetics, Business, HR/Training, Hospitality, or related field.

Experience working in Public Education

Experience in managing large-scale projects.

Experience in managing a diverse and challenging workforce.

Experience managing USDA programs.

Experience leading multi-site foodservice operations.

Experience in high volume institutional food service.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This job requires that the employee be able to sit, stand for long periods, speak, hear, use hands, fingers, reach with hands and fingers, bend, stoop, lift objects of at least 50 pounds.

Length of work year: 12 Month; 8/Hrs

Benefits: Retirement Programs, Health, Dental and Life Insurance are provided.