The Jeffco Food and Nutrition Services (FNS) department provides Jeffco students with access to healthy and nutritious meals to support their learning. Each year, the FNS team serves approximately 4.5 million lunch meals, 1 million breakfast meals, and generates about $5.5 million in a la carte sales. The FNS team consists of over 400 employees who serve our students in more than 120 full-service kitchens and a central warehouse. FNS administers many programs, including the National School Lunch and Breakfast programs, Afterschool Snacks, Fresh Fruit and Vegetable programs and Summer Food Service Programs. Enjoy a fun, fast-paced environment with a school-based schedule, and no nights or weekends!
HOURS AND DAYS WORKED
Desired Start Date: 06/01/2025
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: $73,518.00 - $88,057.50 Effective as of: 06-16-2024
Compensation schedules for Jeffco Schools can be found
here. Starting salary for non-licensed roles is based on the candidate's relevant work experience and education. Additional considerations may be given for job-specific certifications and skills. Applicants should submit all relevant and verifiable education, training and work experiences at the time of application. Starting Salary for licensed educators is based on the step and lane schedule found
here.
PRE-EMPLOYMENT REQUIREMENT
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.
RESPONSIBILITIES
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.
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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EXPERIENCE: Minimum of one (1) year of similar experience in institutional food service management (schools, hospitals, universities) with schools preferred.
EDUCATION AND TRAINING: Bachelor's degree in a nutrition or food service related field strongly preferred. Equivalent year for year directly related job experience will be considered.
CERTIFICATES, LICENSES, REGISTRATIONS: Valid driver's license. School Nutrition Association (SNA) credentialing as a School Nutrition Specialist required within two years' employment.