**ALL EMPLOYEES WHO BEGIN WORKING FOR THE DISTRICT WILL BE REQUIRED TO RESIDE IN LARAMIE COUNTY AS A CONDITION OF EMPLOYMENT**

Full-Time: 193 Day Contract/10 months
Contract Starts: Aug, 2022
Monday - Friday
Administrators Salary Schedule, Column N: $37,104.25 minimum - $53,244.24 maximum base Benefits
Benefits: Health Insurance employee contribution toward premium for Family $191.84 or Single $58.00 per month

JOB DESCRIPTION
Laramie County School District #1 Nutrition Services Supervisor

Purpose Statement

The job of Nutrition Services Supervisor was established for the purpose/s of supervising food and nutrition services and activities; overseeing and evaluating assigned personnel; providing information to others; providing nutritious and appetizing meals to students at a reasonable cost; implementing research-based leadership; maximizing two way communication; monitoring program to ensure quality, fidelity, intensity and consistency; improving program efficiency and effectiveness; and scheduling work assignments within established timeframes and standards.
This job reports to the Nutrition Services Administrator.

Essential Functions

Program Management and Accountability:
Interprets federal regulations and assists with ensuring district compliance to federal guidance.
Establishes a system to ensure nutritional, financial, and regulatory accountability of the school nutrition program.
Supervises the annual on-site reviews of assigned kitchens.
Human Resource Management:
Supervises and evaluates assigned personnel. Supervises the annual on-site reviews of assigned kitchens.
Human Resource Management:
Supervises and evaluates assigned personnel.
Establishes a human resource infrastructure for the department that complies with federal, state, and local regulations.
Develops and implements a process for recruiting, hiring, retaining, and promoting qualified school nutrition staff in compliance with the school district’s written procedures and labor laws. Designs a comprehensive needs-based training infrastructure that enhances learning and improves job skills.
Provides daily support to production and satellite kitchens and relays information as necessary.
Ensures civil rights compliance.
Facilities and Equipment Management:
Provides leadership in designing and planning facilities that support the operational goals of the department.
Develops guidelines for selecting and maintaining equipment to accomplish the operational goals of the department.
Establishes an environmentally responsible school nutrition program.
Food Security, Sanitation and Safety:
Establishes policies and procedures to ensure food is prepared and served in a sanitary and safe environment.
Provides leadership in creating a safe work environment for school nutrition operations.
Oversees, updates, and trains all Nutrition Services employees on food safety/HACCP and tracks health inspections.
Technology and Information Systems:
Effectively utilize new and existing hardware and software applications. Ability to prepare documents in Word, Excel, and Powerpoint specific to intended audience.
Provides support and training on operational management systems including, but not limited to, purchasing, receiving, POS, warehousing, accounts payable, attendance, payroll, MCS inventory, and edit checks.
Communicates with user and vendor maintenance technicians to diagnose computer problems.
Financial Management:
Develops financial management guidelines and establishes cost control goals to support the department.
Food Production and Operation Management:
Develops a management system to ensure high standards for quality food production and establishes operational systems for managing food production and service.
Marketing and Communication:
Provides leadership to position the school nutrition program as an integral component of the school district.
Assists in the implementation, promotion, and management of programs (e.g. Suppers, Summer Food Program, etc.)
Develops a systematic approach, including effective communication with stakeholders, to promote the school nutrition program.
Actively participates in meetings, workshops and seminars.
Prepares a variety of materials to document activities.
Menu and Nutrition Management:
Assists in the development of menus after consultation with managers and staff.
Recommends food and nonfood items for purchase to the Nutrition Services Administrator.
Provides leadership to support the nutrition and wellness initiatives within the school district.

Other Functions
Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Job Requirements: Minimum Qualifications

Skills, Knowledge and Abilities
SKILLS are required to perform multiple, technical tasks with a need to occasionally upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: operating standard office equipment including using a variety of software applications; planning and managing projects; and preparing and maintaining accurate records.
KNOWLEDGE is required to perform algebra and/or geometry; read technical information, compose a variety of documents, and/or facilitate group discussions; and solve practical problems. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: health standards and hazards; safety practices and procedures; and nutritional standards.
ABILITY is required to schedule a number of activities, meetings, and/or events; gather, collate, and/or classify data; and use job-related equipment. Flexibility is required to independently work with others in a wide variety of circumstances; work with data utilizing defined and similar processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with similar types of data; and utilize a variety of job-related equipment. Independent problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is limited to moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: adapting to changing work priorities; communicating with diverse groups and individuals; meeting deadlines and schedules; setting priorities; working as part of a team; and working with detailed information/data.

Responsibility

Responsibilities include: working under limited supervision using standardized practices and/or methods; directing other persons within a department, large work unit, and/or across several small work units; and tracking budget expenditures. Utilization of resources from other work units may be required to perform the job’s functions. There is some opportunity to significantly impact the organization’s services.

Working Environment

The usual and customary methods of performing the job's functions require the following physical demands: some lifting, carrying, pushing, and/or pulling, and significant fine finger dexterity. Generally the job requires 50% sitting, 25% walking, and 25% standing. This job is performed in a generally clean and healthy environment. Position requires significant duties monitoring other campuses and requires regular travel between campuses.

Experience: Job related experience with increasing levels of responsibility is desired.
Education: Bachelor’s degree in Food Service, Nutrition, or Culinary Arts.
Equivalency 4 Years of Experience in School Nutrition Management
Required Testing Certificates
Continuing Educ./Training
Clearances: Criminal Justice Fingerprint/Background Clearance
SNA Membership Required within 6 months of hire
FLSA Status: Exempt
HR STAFF: Susan Johnson, HR Specialist
Phone: 307-771-2158