Assistant Food and Nutrition Services Supervisor

Assistant Food and Nutrition Services Supervisor

Assistant Food and Nutrition Services Supervisor –
Tredyffrin/Easttown School District

Assist in planning, organizing, controlling and directing the Food and Nutrition Services (FNS) operations and programs. Strive to provide the Tredyffrin Easttown students and staff with the highest quality service at the most efficient level.

The Assistant Food and Nutrition Services Supervisor (AFNS) reports directly to the FNS Supervisor and works cooperatively with administrators, supervisors, staff, parents and students to perform job responsibilities.

12 months, full‑time. Hours worked per day vary according to assignment.

• Menu Planning and Production Development – Ability to ensure that all ingredients, recipes and menus comply with the USDA School Meals Program regulations; collect data, develop and evaluate compliant, nutritious, and appealing standardized recipes; integrate the planned menu into the nutrient analysis system; analyze production information to determine trends, track participation, and meet operational needs; collaborate on special menu accommodations.
• Hiring, Training, Supervision and Department Development – Assists in hiring department staff; creates, coordinates and conducts a variety of Food and Nutrition Services training programs; supervises and co‑evaluates the Kitchen Manager team; leads, develops and monitors compliance in departmental procedures, food production, food safety and HACCP plan; monitors site compliance with local, state and federal regulations and guidance.
• Marketing and Communication – Assists in the development and coordination of communications, department information and promotions; serves as a technical resource for parents, personnel and the public; responds to inquiries and provides information concerning programs, policies and procedures related to the Food and Nutrition Services department.
• Program Administration and Data Management – Utilizes department information systems; participates in required verification processes; coordinates efforts to ensure the program is operated at site‑to‑department level; assists in the collection of data and the preparation/maintenance of reports, department sheets and documents, claims and financial statements as directed.
• Inventory Management – Supports sites and department by ensuring the administration of the district inventory is appropriately managed and master lists and ordering guides are useful and up‑to‑date.
• Professional Development – Tracks department‑wide professional development and ensures compliance with NSLP requirements; actively seeks professional development opportunities that bring trends, innovation, student feedback and compliance to recommendations in the department.
• Catering and Supplemental Sales – Assists in the design, evaluation and execution of catering menus.
• Other Duties as Assigned – This job description does not state or imply that these are the only duties the employee will perform. The Assistant Director of Food and Nutrition Services will be required to follow any other job‑related instructions and perform other job‑related duties requested by the FNS Supervisor.

Qualifications: To perform this position successfully, an individual must perform each essential duty satisfactorily. The qualifications listed below represent minimum levels of education achievement, training, skill and/or ability necessary. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Education And/or
  
  Experience:
  
  Bachelor’s Degree in Food service management, catering, food service production, culinary arts professional.
• Food Safety Program certificate required and maintained at least every 5 years.
• Verbal
  
  Skills:
  
  Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must write routine reports and correspondence.
• Mathematical
  
  Skills:
  
  Ability to calculate figures and concepts such as percentages, volume scaling, and Food and Nutrition…