1.0 FTE Nutrition Services Field Supervisor (2 positions) - Regular

Essential Job Functions

• Supports school meal operations across assigned district sites to ensure meals are prepared, served, documented, and delivered in a safe, efficient, and consistent manner.
• Makes sure school kitchen and meal service operations are monitored, including food preparation, cooking, serving, point-of-sale practices, sanitation, production records, and site-level compliance with department procedures.
• Provides field-level supervision, coaching, and direction to assigned nutrition services staff, including Kitchen Managers, Leads, and other site-based staff as assigned.
• Supports staff performance through training, feedback, documentation, performance reviews, and response plans when employees do not meet established expectations.
• Aids in staffing needs, including work schedules, substitute coverage, recruitment, hiring, onboarding, and training for school-based nutrition services positions.
• Ensures assigned sites follow applicable federal, state, and local rules and regulations related to school nutrition programs, food safety, sanitation, meal pattern requirements, and required documentation.
• Identifies, responds to, and communicates operational or compliance concerns, including developing and supporting corrective action when deficiencies are found.
• Serves as a field contact between school kitchens and the Nutrition Services office, communicating site needs, operational concerns, staffing issues, and program updates.
• Uses department software systems to support staffing, production, ordering, documentation, compliance review, communication, and other operational needs.
• Collaborates with Nutrition Services leadership to develop, implement, and communicate standard operating procedures, training materials, and consistent department practices.
• Aids in efforts to increase meal program participation, improve service quality, and support efficient use of food, labor, equipment, and other department resources.
• Provides operational input related to equipment needs, maintenance concerns, facilities planning, budget development, and long-range department planning.
• Represents Nutrition Services in meetings, committees, trainings, and other settings as assigned.
• Maintains effective working relationships with Nutrition Services staff, school staff, students, vendors, district personnel, and community members, including individuals from diverse cultures or backgrounds and individuals who speak limited or no English.
• Performs other related duties as assigned.

Working Conditions

• Works in a variety of district kitchen and food service environments, as well as in an office setting for administrative responsibilities.
• Requires regular travel between school sites and may involve exposure to commercial kitchen equipment, food preparation areas, walk-in refrigerators and freezers, cleaning chemicals, wet or slippery floors, noise, heat, steam, and varying temperatures.
• May require standing and walking for extended periods, lifting and carrying food products or supplies, bending, reaching, and assisting with meal preparation or service as needed.
• Lifting food products or supplies of up to 50 pounds is a typical expectation of this role’s responsibilities.
• Administrative duties require use of a computer, phone, and other standard office equipment.
• The position may require supervision of students in or around meal service areas, including monitoring student movement, maintaining a safe and orderly environment, and responding to student needs or concerns consistent with district expectations.
• The position requires the ability to respond to changing site needs, support kitchen operations during meal service, and manage interruptions while maintaining compliance with food safety, sanitation, student safety, and district procedures.

Knowledge

• School nutrition operations, including food preparation, production, meal service, point-of-sale practices, sanitation, and kitchen workflow.
• Federal, state, and local requirements related to school nutrition programs, including meal pattern requirements, food safety, sanitation, documentation, and recordkeeping.
• USDA Foods/commodity programs and applicable procedures for inventory, use, and accountability.
• Safe and efficient operation of commercial kitchen equipment, tools, materials, and related food service systems.
• Principles and practices of staff supervision, training, scheduling, coaching, performance feedback, and documentation.
• Administrative workflows related to staffing, production records, ordering, inventory, compliance review, site communication, and operational problem-solving.
• Software systems and technology used to support nutrition services operations, staffing, communication, documentation, and reporting.
• Effective communication practices for working with staff, students, families, vendors, school personnel, and community members.

Skills And Abilities

• Monitor school kitchen and meal service operations for consistency, safety, efficiency, and compliance with department expectations.
• Provide field-level supervision, coaching, training, and direction to assigned nutrition services staff.
• Identify operational, staffing, food safety, sanitation, and compliance concerns and support timely corrective action.
• Interpret and apply federal, state, local, district, and department rules, procedures, and requirements.
• Organize, prioritize, and complete work independently while responding to multiple site needs and changing operational demands.
• Maintain accurate records, documentation, schedules, reports, and other department information.
• Use department software systems and technology to support staffing, production, documentation, communication, and compliance review.
• Communicate clearly and professionally, both verbally and in writing.
• Build and maintain effective working relationships with nutrition services staff, school staff, students, vendors, district personnel, and community members.
• Exercise sound judgment, confidentiality, and professionalism when addressing personnel, operational, and student-related matters.
• Travel between district sites and work in school kitchen, cafeteria, distribution, and office environments.
• Perform the essential functions of the position with or without reasonable accommodation.