JOB TITLE: CHILD NUTRITION SUPERVISOR TRAINEE INTERN

SALARY LEVEL: SALARY SCHEDULE

DEPARTMENT: CHILD NUTRITION

REPORTS TO: CHILD NUTRITION SITE COORDINATORS / SITE SUPERVISOR

FLSA STATUS: Non-Exempt

This position is not permanent. It is a training position only. After training is complete, not to exceed 1 year, trainees may be placed in a permanent supervisor position or may be returned to a production position.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

EDUCATION and/or EXPERIENCE:

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals. Demonstrate ability to write daily reports. Demonstrate the ability to communicate with students, parents, co-workers and CN staff, other department staff and school facility with professionalism and respect.

MATHEMATICAL SKILLS:

Ability to perform routine computations requiring knowledge of addition, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Demonstrate the ability to adapt recipes to correct number of portions to prepare.

REASONING ABILITY:

Demonstrate the ability to solve practical problems, and deal with a variety of situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

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. While performing the duties of this job, the employee regularly is required to stand and use hands to find, handle, or feel objects, tools, or controls. The employee frequently is required to walk, reach with hands and arms, talk and hears, taste and smell. The employee occasionally is required to sit; climb or balance; and stoop, kneel, crouch, or crawl.

The employee must regularly lift and/or move up to 20 pounds, frequently lift and/or move up to 30 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the employee is frequently exposed to extreme heat and cold. The employee occasionally works near hazardous equipment (mixers, slicers, ovens, steamers, dish machines); in wet/water conditions; in high precarious places; and in outside weather conditions and is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, extreme cold, and risk of electrical shock. The noise level in the work environment is usually very loud. Work environment has constant fluctuating temperatures.

I GENERAL CRITERIA:

1. Follows District Policy

2. Punctuality and attendance

3. Follow instructions

4. Practices safety/sanitation habits

5. Exhibits initiative

6. Work completed in neat and timely manner

7. Works well with other district employees

8. Meets work schedule production standards

9. Utilization of materials and supplies

10. Appearance

11. Interaction with students and patrons

II. ESSENTIAL FUNCTIONS OF THE JOB:

1. Schedule employees and evaluate workloads to ensure that resources are utilized efficiently and effectively.

2. Prepare/maintain daily, weekly, monthly rotation schedules for serving, cleaning, cashiering, and back of the house.

3. Participates in all rotation schedules for cleaning, cashiering, serving and back of the house.

3. Continually cross train and coach employees to enhance both technical skills and customer service skills.

4. Demonstrate the ability to communicate/ work with a diverse group of individuals.

5. Demonstrate the ability to work well with staff including resolving interpersonal conflicts and motivating others to perform and meet deadlines.

6. Train employees to open and close POS, to perform end of day procedures, money handling procedures, making a deposit ticket, and how and where to make bank deposits if necessary.

7. Monitor and evaluate and document staff performances and discipline.

8. Demonstrate professional leadership behavior and promotes positive relationships with students, parents, co-workers, other district staff and vendors.

9. Willingness to serve on school site’s Healthy and Fit School advisory committee.

10. Ability to work independently with minimal supervision, follow directions and perform tasks as assigned by site Coordinators.

11.Demonstrate the ability for planning, prioritizing and organizing tasks with changing work priorities and interruptions.

12. Demonstrate ability to read/follow recipes without variances, convert recipes and ingredient quantities. Adapt recipes for correct number of portions to prepare. Follow all manufactures directions. Monitor all food for quality taste, and appearance.

13. Assumes responsibility for calculating correct amounts to order correct, verifying deliveries, storing, handling, preparing and serving of the food,

14.Ability to apply principles of quantity cooking, including safe food handling, HACCP, batch cooking and quality product.

15. Observes, practices and trains on all sanitation and safety and HACCP practices in all phases of the

Child Nutrition operation to meet established standards developed by the CN department.

16. Maintains accurate child nutrition paperwork/records, to include food and equipment inventories, food production records, food orders, temperature logs, staff time sheets.

17. Assume all responsibility for the security and record keeping of all funds.

18. Operate a computer with software to include but not limited to: food production records, food inventory,

day end financial reports, student account balance letters, emergency rosters and the ability to receive / send email.

19. Demonstrate knowledge of proper and safe and efficient use of all kitchen equipment while supervising,

operating and training. Assumes the responsibility that all equipment in the kitchen/cafeteria is in safe, working condition, and notifies the CN department when repairs are needed.

20. Must have the knowledge and skills to perform all jobs in the kitchen.

21. Work cooperatively with State /County Health Department inspectors.

22. Work cooperatively with Site Coordinators and follow correct procedure to pursue concerns and issues.

23. Attends and participates in all training classes, in-service meetings, monthly safety/supervisors meeting, scheduled cleaning days. Completes all CN department /district required training including GCN and safety training.

24. Reports to Coordinators all accidents and injuries in a timely manner.

25. Maintains high standards of personal hygiene. Follow hand washing protocol. Complies with CN Department dress code, also overseeing staff compliance.

26. Maintains strict confidentiality of CN department/school site staff and students.

27. Attends work and shows up for work on time with satisfactory regularity.

27. Willing to actively pursuit ways to increase participation through marketing and promotion.

28. Willingness to be open to learn and grow.

29. Performs other related duties as assigned.