Supv - Food & Nutrition
Annual Position
FLSA: Exempt
FTE: 1.00000 , Hours/Day: 8.000 , Days/Year: Year Round
Salary Plan, Grade, Step: JCA - Administrator - 229 days , G02, 1
Min-Mid Annual Salary Range: $66,524.00 - $79,680.50 Effective as of: 06-16-2022
**Annual salary noted above is based on an 8 hour day and full days worked calendar. Any position that is less than a full FTE/8 hours per day or late start will be prorated accordingly.
The successful new hire or rehired candidate will be responsible to complete and incur the fingerprinting and processing fee of $54.50 through an appropriate fingerprinting vendor and the Colorado Bureau of Investigation, within 48 hours of offer acceptance.
SUMMARY Coordinate, supervise, and evaluate the total food service activities and operations of assigned schools, and site programs for the National School Lunch, Breakfast Programs, Fresh Fruit and Vegetable Program and Afterschool Snack. Develop and promote good community relations with various communities.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Assist and support Food Service Managers by providing district standards, guidance, and support regarding day-to-day operations. May periodically provide assistance in food preparation, serving, and opening and closing procedures, if a kitchen is short-staffed.
Frequently visit assigned sites, to complete federal, state, and district reports and monitor accurate claim, quality control, and facility operations. Oversee site production, quality of services (including customer service), safety, and sanitation.
Oversee requirements for all federal, state, and district programs. Maintain state and local health department regulations.
Train and develop managers related to professional growth, customer service, cost control, sanitation, food safety, and kitchen production.
Implement personnel policies and procedures and problem-solve staffing issues at assigned schools: to include interviewing, coaching, and counseling managers and hourly employees.
Monitor, evaluate, review, and report needed improvements in food production, record-keeping, and personnel.
Act as a liaison for principals, staff, students, and community to provide communication which promotes a positive image of the department's programs while maintaining good relations.
Verify menu worksheets and program-required documentation. Evaluate meals per labor hour (MPLH) and average daily participation (ADP). Review invoices and payroll as needed.
Serve on special committees as needed, e.g. menu planning, training, recipe analysis and development, marketing, etc.
Oversee completion of special activities cost reports for special functions.
Evaluate Food Service Managers, assist, and approve them with the evaluation of their hourly worker positions.
Perform other duties as assigned.