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Food and Nutrition Services Supervisor

Position Summary

Minimum Qualifications

• Bachelor’s degree in Food Service Management, Nutrition/Dietetics, Food Science, Hospitality, Business, or related field.
• Three (3) to five (5) years of progressive, full-time supervisory experience in K–12 or large-scale/institutional food service, including menu planning, budgeting, and team leadership.
• Demonstrated knowledge of USDA Child Nutrition Programs (NSLP/SBP), OVS, Smart Snacks, Civil Rights requirements, HACCP, and USDA Professional Standards.
• Proficiency with nutrition analysis/menu software and POS/accountability systems; strong Excel/Google Sheets skills.
• Excellent communication, customer service, and problem-solving skills; ability to build positive relationships with staff, students, and families.
• Valid ServSafe Manager certification (or ability to obtain within 6 months); valid driver’s license.
• Regular, consistent, and punctual attendance.

Preferred Qualifications

• Registered Dietitian Nutritionist (RDN) and/or School Nutrition Specialist (SNS) credential.
• Experience with USDA Foods/DoD Fresh, Farm-to-School, and grant-funded initiatives.
• Experience with state eligibility systems for free/reduced-price meal processing and verification.

Essential Functions

1. Program Leadership & Compliance: Direct daily operations for NSLP/SBP and other applicable Child Nutrition Programs; ensure full compliance with current USDA regulations and state requirements.
2. Menu Planning & Nutrition: Develop culturally responsive, student-preferred menus that meet updated standards; implement OVS to support choice and reduce waste; ensure a la carte/competitive foods meet Smart Snacks.
3. Food Safety: Maintain and continuously improve a districtwide HACCP-based food safety program; train and monitor staff for compliance.
4. Procurement & Supply Chain: Oversee compliant procurement (2 CFR 200.318–.326), including micro- and small-purchase methods; manage vendor performance, USDA Foods, inventory, and cost controls.
5. Equity & Civil Rights: Ensure annual Civil Rights training for all staff who interact with program applicants/participants; uphold USDA nondiscrimination requirements.
6. Eligibility & Accountability: Oversee accurate meal eligibility determinations, verification, and counting/claiming; ensure confidentiality and accuracy in accordance with federal/state guidelines.
7. People Management: Recruit, train, schedule, supervise, and evaluate cafeteria managers and staff; establish clear performance expectations and professional development aligned to USDA Professional Standards (directors: ≥12 hours annually).
8. Budget & Reporting: Prepare and monitor the department budget; produce monthly profit & loss statements and audit-ready documentation.
9. Stakeholder Communication: Partner with principals, nurses, and family/community groups; communicate menus, program updates, and nutrition education supports.
10. Facilities & Equipment: Collaborate with custodial/maintenance on safe, efficient operations; consult with architects/planners on new or renovated kitchens; ensure proper use and care of equipment.

Knowledge, Skills & Abilities

• Current knowledge of USDA FNS policy, Smart Snacks, OVS, HACCP, Civil Rights, and federal procurement standards.
• Data-driven decision-making; budget management; inventory controls; vendor negotiation.
• Strong organizational skills; ability to prioritize in a fast-paced, multi-site environment.
• Effective written and oral communication tailored for diverse audiences.

Terms of Employment

• Work Year: 12 months, 5 days/week, 8 hours/day.
• FLSA: Exempt (supervisory).
• Compensation: Full-time, salaried position; competitive salary and benefits commensurate with experience, per the Supervisors/Confidential Compensation Agreement.