Field Supervisor - Baton Rouge
Baton Rouge, Louisiana, United States of America
Full Time
2 days ago
Key skills
Decision MakingCollaboration
About this role
• Monitor/Supervise kitchen operations, including supervising the preparation and serving of food, evaluating sanitation and health practices, evaluating proper use and care of equipment, and monitoring staff attendance rates.
• Monitor/Assist cafeteria managers with monthly reports, record keeping and organization of store rooms for easier and more accurate inventory keeping. Recommend ways of improving their programs.
• Monitor food cost and educate manager in lowering food cost if high.
• Monitor/Ensure the cafeteria managers are following the cycle menus and Offer vs. Serve procedures.
• Monitor/Assist with outstanding meal accounts.
• Verify monthly requisitions, inventories and reports from schools.
• Assist with training of new cafeteria managers.
• Develop techniques and work schedules for individual school cafeterias and develop procedures to assist cafeteria manager with accurately determining amount of food to requisition.
• Perform annual evaluations for all CNP programs.
• Assist with cafeteria personnel matters (meetings, documentation, write-ups, etc.).
• Assist director with auditing meal applications.
• Assist director with conducting in-service workshops.
• Performs work related errands, other duties and assignments as needed.
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 essential functions.
EDUCATION AND TRAINING REQUIRED AT HIRE: Must have a high school diploma or graduate education diploma (GED). Must have manager certification.
CONTINUING EDUCATION:Must complete the Louisiana Department of Education continuing educational requirements each year.
EXPERIENCE PREFERRED AT HIRE: Three (3) years experience as a child nutrition manager in the Diocese of Baton Rouge CNP.
SKILLS, KNOWLEDGE, AND EQUIPMENT REQUIRED AT HIRE: Oral and written English; basic math, including addition, subtraction, and multiplication to exchange currency and extend recipes; interpersonal; delegation; motivation; and supervisory skills. Knowledge of kitchen operations; good personal health/hygiene; safety; proper food handling, storage, temperature, and portion sizes; and federal, state, and local board child nutrition policies and procedures. Ability to write, read, and follows written instructions, schedules, recipes, warnings, and other printed information. Ability to learn computer application programs. Operating knowledge of and experience with basic cafeteria equipment.
CERTIFICATES, LICENSES, AND REGISTRATIONS: Valid Louisiana driver’s license and Louisiana Certified Cafeteria Manager.
SUPERVISION/TECHNICAL RESPONSIBILITIES: Directly supervises 16 employees in the Child Nutrition Program, including cafeteria managers. Spends 60% of time conducting supervisory responsibilities. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include: assisting with the training of employees; planning, assigning, and directing work and schedules; and addressing complaints and resolving problems.
CONTACTS: Daily contact with persons in same unit/building to maintain relationships, and with persons outside of department or building, students, parents, and general public to resolve problems or negotiate solutions. Weekly contact with vendors/suppliers and citizen/public organizations utilizing Child Nutrition Program services or property to resolve problems or negotiate solutions. It is important that a good working relationship be established and maintained with others.
SAFETY TO SELF AND OTHERS: Medium exposure to bruises due to moving equipment and cases, to cuts due to sharp equipment and tools, to heat burns due to ovens and hot items, to fractured bones due to wet/slippery floors, to hernia due to lifting heavy items, to repetitive motion injuries due to preparing and serving food, and to disfigurement due to burns and auto accidents. Low exposure to chemical burns due to cleaning supplies and to fatality due to auto accidents.
JUDGEMENT AND DECISION MAKING: Work is assigned by self, Director of Child Nutrition, and/or School Principal. This position requires supervisory skills, professional knowledge and experience, and independent judgment to supervise and schedule workers; to properly prepare, serve, and store food to ensure food quality; and to determine amount of food to be prepared. Work is guided by Health Department regulations, federal program requirements and procedures, and state and local board policies and procedures. Decision making involves collaboration with Director of Child Nutrition, building administrators, and Child Nutrition Technicians. Errors in decision making could impact student, faculty, administration, or public health; financial standing of Child Nutrition Program; and/or public image of the District's Child Nutrition Program, and/or result in inefficient operations, wasted resources, and noncompliance with state and federal regulations and programs. Supervisor is involved only in major decisions. Employee must adhere to Board policies and administrative rules and regulations.
DIVERSITY OF DUTIES: Duties require cross-training in kitchen equipment, food preparation, safety and health standards, office skills, cost analysis, inventory, supervisory skills, and personnel issues. Duties extend within assigned area.
The physical demands, mental functions, and work environment factors described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
PHYSICAL DEMANDS: While performing the duties of the job, the employee is regularly required to sit; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee occasionally is required to stand, walk, climb, balance, or stoop, kneel, crouch, or crawl. The employee may occasionally move and/or lift objects weighing up to 50 lbs. with assistance. Specific vision abilities required by this job include close vision and ability to adjust focus.
MENTAL FUNCTIONS: While performing the duties of this job, the employee is regularly required to compare, analyze, communicate, instruct, compute, synthesize, evaluate, use interpersonal skills, compile, and negotiate. Frequently required to coordinate. Occasionally required to copy.
WORK ENVIRONMENT: While performing the duties of this job, the employee is frequently exposed to moving mechanical parts, fumes or airborne particles, extreme heat, and risk of electrical shock. The employee is occasionally exposed to wet and/or humid conditions; high, precarious places; toxic or caustic chemicals; and extreme cold. The noise level in the work environment is usually moderate.
• Monitor/Assist cafeteria managers with monthly reports, record keeping and organization of store rooms for easier and more accurate inventory keeping. Recommend ways of improving their programs.
• Monitor food cost and educate manager in lowering food cost if high.
• Monitor/Ensure the cafeteria managers are following the cycle menus and Offer vs. Serve procedures.
• Monitor/Assist with outstanding meal accounts.
• Verify monthly requisitions, inventories and reports from schools.
• Assist with training of new cafeteria managers.
• Develop techniques and work schedules for individual school cafeterias and develop procedures to assist cafeteria manager with accurately determining amount of food to requisition.
• Perform annual evaluations for all CNP programs.
• Assist with cafeteria personnel matters (meetings, documentation, write-ups, etc.).
• Assist director with auditing meal applications.
• Assist director with conducting in-service workshops.
• Performs work related errands, other duties and assignments as needed.
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 essential functions.
EDUCATION AND TRAINING REQUIRED AT HIRE: Must have a high school diploma or graduate education diploma (GED). Must have manager certification.
CONTINUING EDUCATION:Must complete the Louisiana Department of Education continuing educational requirements each year.
EXPERIENCE PREFERRED AT HIRE: Three (3) years experience as a child nutrition manager in the Diocese of Baton Rouge CNP.
SKILLS, KNOWLEDGE, AND EQUIPMENT REQUIRED AT HIRE: Oral and written English; basic math, including addition, subtraction, and multiplication to exchange currency and extend recipes; interpersonal; delegation; motivation; and supervisory skills. Knowledge of kitchen operations; good personal health/hygiene; safety; proper food handling, storage, temperature, and portion sizes; and federal, state, and local board child nutrition policies and procedures. Ability to write, read, and follows written instructions, schedules, recipes, warnings, and other printed information. Ability to learn computer application programs. Operating knowledge of and experience with basic cafeteria equipment.
CERTIFICATES, LICENSES, AND REGISTRATIONS: Valid Louisiana driver’s license and Louisiana Certified Cafeteria Manager.
SUPERVISION/TECHNICAL RESPONSIBILITIES: Directly supervises 16 employees in the Child Nutrition Program, including cafeteria managers. Spends 60% of time conducting supervisory responsibilities. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include: assisting with the training of employees; planning, assigning, and directing work and schedules; and addressing complaints and resolving problems.
CONTACTS: Daily contact with persons in same unit/building to maintain relationships, and with persons outside of department or building, students, parents, and general public to resolve problems or negotiate solutions. Weekly contact with vendors/suppliers and citizen/public organizations utilizing Child Nutrition Program services or property to resolve problems or negotiate solutions. It is important that a good working relationship be established and maintained with others.
SAFETY TO SELF AND OTHERS: Medium exposure to bruises due to moving equipment and cases, to cuts due to sharp equipment and tools, to heat burns due to ovens and hot items, to fractured bones due to wet/slippery floors, to hernia due to lifting heavy items, to repetitive motion injuries due to preparing and serving food, and to disfigurement due to burns and auto accidents. Low exposure to chemical burns due to cleaning supplies and to fatality due to auto accidents.
JUDGEMENT AND DECISION MAKING: Work is assigned by self, Director of Child Nutrition, and/or School Principal. This position requires supervisory skills, professional knowledge and experience, and independent judgment to supervise and schedule workers; to properly prepare, serve, and store food to ensure food quality; and to determine amount of food to be prepared. Work is guided by Health Department regulations, federal program requirements and procedures, and state and local board policies and procedures. Decision making involves collaboration with Director of Child Nutrition, building administrators, and Child Nutrition Technicians. Errors in decision making could impact student, faculty, administration, or public health; financial standing of Child Nutrition Program; and/or public image of the District's Child Nutrition Program, and/or result in inefficient operations, wasted resources, and noncompliance with state and federal regulations and programs. Supervisor is involved only in major decisions. Employee must adhere to Board policies and administrative rules and regulations.
DIVERSITY OF DUTIES: Duties require cross-training in kitchen equipment, food preparation, safety and health standards, office skills, cost analysis, inventory, supervisory skills, and personnel issues. Duties extend within assigned area.
The physical demands, mental functions, and work environment factors described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
PHYSICAL DEMANDS: While performing the duties of the job, the employee is regularly required to sit; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee occasionally is required to stand, walk, climb, balance, or stoop, kneel, crouch, or crawl. The employee may occasionally move and/or lift objects weighing up to 50 lbs. with assistance. Specific vision abilities required by this job include close vision and ability to adjust focus.
MENTAL FUNCTIONS: While performing the duties of this job, the employee is regularly required to compare, analyze, communicate, instruct, compute, synthesize, evaluate, use interpersonal skills, compile, and negotiate. Frequently required to coordinate. Occasionally required to copy.
WORK ENVIRONMENT: While performing the duties of this job, the employee is frequently exposed to moving mechanical parts, fumes or airborne particles, extreme heat, and risk of electrical shock. The employee is occasionally exposed to wet and/or humid conditions; high, precarious places; toxic or caustic chemicals; and extreme cold. The noise level in the work environment is usually moderate.