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Student Nutrition Field Supervisor for Secondary Schools

  • Supervisory

Salary range: 85

Reports to: Chief Business Officer

This position reports to the Chief Business Officer and is responsible for

  • Monitoring sites;
  • Providing supervision and direction to food services assistants at the school sites;
  • Supervising all daily and end-of-month record keeping, and site unit count data collection and consolidation (production records).

Under direction, assist the Student Nutrition Manager and/or Consultant with administering the food service program; plan, coordinate, and supervise assigned food services programs and staff operations; oversee any central kitchen and perform related work as required.

  • Five years of increasingly responsible experience in quantity food preparation in a school, catering, or equivalent, in a large public or commercial establishment
  • Any combination of training and education which demonstrates the knowledge and abilities noted below, and the ability to perform the duties of this specific position
  • College-level coursework in Institutional Food Service Management helpful, but not required
  • Ability to withstand the stresses associated with the tasks outlined in this position description
  • Maintenance of a valid and appropriate California driver's license is required as a condition of continued employment
  • Serv Safe certification.
  • Actively assist in the formulation, monitoring, and evaluation of long- and short-term departmental goals and objectives designed to provide high levels of service while maintaining an efficient and cost-effective Food Services operation
  • Assume responsibility for monitoring of Site Food Service Personnel work assignments, schedules, and assists in instructing Site Personnel in safety and sanitation practices
  • Perform field training and evaluations for new and existing staff
  • Assist in implementing a district-wide school Nutrition Program
  • Under some direction, plan, organize, and supervise the activities and operations of several school cafeterias
  • Assist in menu preparation and planning
  • Analyze the Food Service operation and recommend actions to improve efficiency
  • Lift and carry heavy items
  • Extract and summarize data for reports
  • Establish and maintain an effective working relationship with those contacted in the course of work
  • Supervise the work of production kitchens in the Secondary schools
  • Evaluate Food Service Personnel and conduct monthly site audits
  • Make daily deposits
  • Assist in planning and implementing catering events and nutrition education when required
  • Maintain knowledge of State and Federal policies and regulations and District policies pertaining to Child Nutrition Programs
  • Prepare and maintain a variety of records, logs, and reports, assure proper completion, processing, and documentation for District, State, and Federal reports
  • Consult with Principals for development and improvement of the Food Service operations
  • Assist the Student Nutrition Manager and/or Consultant in developing training programs and workshops for the growth and professional development of all Food Service Assistants
  • Visit the schools on a regular basis to observe the activities of school sites personnel and student workers to determine needs for improvement and check the quality of food services to ensure satisfaction of standards; keep daily correspondence with school sites
  • Review/Sign timecards for designated sites
  • Coordinate the ordering of food supplies and the maintenance of equipment at particular schools; review orders from kitchens; coordinate central kitchen deliveries
  • Provide instructions and guidance to school site personnel regarding proper practices of food handling, serving, and storage, in accordance with established standards and procedures; provides continuing guidance to ensure compliance with the established policies
  • Assist with the recruitment of food service staff and substitutes; assist with the planning, organizing, and executing of monthly promotion activities at all school sites; organize and execute the preparation and service of catering for various functions
  • Perform any other duties as requested by management
  • Work on special projects as assigned by the Student Nutrition Manager and/or Consultant in his or her absence
  • Establish and maintain cooperative working relationships with cafeteria employees, administration, teachers, students, parents, and community.
  • Thorough knowledge of Federal and State laws and regulations governing Child Nutrition Programs;
  • Principles and methods of education, nutrition, and their application to Food Service;
  • Management principles in accounting, purchasing, personnel and data processing;
  • Modern methods, computers, materials and equipment used in Food Service preparation and production, including ordering, preparation, serving, inventory procedures, storage, sanitation, and safety;
  • Menu planning to meet nutritional requirements;
  • Principles of supervision and leadership;
  • Kitchen equipment and appliances and how to operate them in safe and proper working conditions;
  • Nutritional and operational requirements of the National School Lunch and Breakfast programs and related Federal and State regulations, including the evaluation of applications for free and reduced price meals for needy students;
  • Ability to perform all duties as described in FSI, FSII, and FSIII positions, and to do related work as required;
  • Ability to communicate effectively orally and in writing, in a positive manner, with all food service staff and those contacted in the course of work.

The physical demands described here 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 the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee is occasionally required to sit; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell.

Lifting 30 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 20 lbs.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.


The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee occasionally works in outside weather conditions.

The noise level in the work environment is usually moderate.

Work Year: Hourly

Revision Date: 06/11/2012

Initial date: 02/15/2005

Equal Opportunity Employer in compliance with the Americans with Disabilities Act and all other applicable federal, state, and local laws.