POSITION DESCRIPTION

Bachelor's degree from an accredited college or university in food management, business, or related field;. ▫ Two years of experience in a food service ...
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POSITION DESCRIPTION POSITION TITLE WORKING TITLE SCHOOL/DEPARTMENT LOCATION PAY GRADE FLSA STATUS REPORTS TO SUPERVISES WORK WEEK SCHEDULE WORK HOURS NUMBER OF MONTHS PER YEAR

ADMINISTRATOR CNS Area Supervisor Child Nutrition Services (CNS) Rock Quarry Rd. Office Complex, Raleigh, NC Administrator-Band 4 Exempt Director of Operations, Child Nutrition Services Training Specialist, Child Nutrition Managers for assigned schools, and Catering Manager as assigned Monday-Friday 7:30-4:30, Occasional evenings and weekends 12

POSITION PURPOSE: Supervises child nutrition programs in assigned schools within WCPSS (Wake County Public School System) and provides internal operations support by managing specialized functions within CNS, including independent leadership to identify, coordinate and execute program changes to improve the program. Monitors school dining operations to ensure daily compliance with local, state, and federal policies, regulations, and best practices for sanitation, safety, financial/resource management, and general program operations. Plans, organizes, and implements programs and assesses/adapts services to satisfy community/customer expectations that support program sustainability financial outcomes. Specialized functions may consist of menu planning, product sourcing/evaluation, technology support, equipment evaluation/purchases, training, grants, dietary accommodations, marketing or other functions to address the evolving needs of CNS. MINIMUM QUALIFICATIONS: KNOWLEDGE, SKILLS, AND ABILITIES  Extensive knowledge of basic principles of nutrition, quantity food production, and food service equipment;  Extensive knowledge of Occupational Safety and Health Administration (OSHA) requirements for child nutrition school-based and related field positions;  Extensive knowledge of equipment use and care in food service facilities;  Considerable knowledge of Microsoft Office (Word, Excel, and PowerPoint) and familiarity with Access;  Effective oral and written communication skills;  Excellent customer service skills;  Effective time management and organizational skills;  Critical thinking and problem solving skills;  Ability to operate and troubleshoot Point of Sale systems;  Ability to minimize errors with attention to detail;  Ability to maintain proper records for accountability;  Ability to foster teamwork;  Ability to complete tasks independently;  Ability to design and deliver trainings and presentations to adults in both large and small group settings;  Ability to assess program needs and develop short-term and long-term goals and plans;  Ability to establish and maintain effective working relationships with school system staff, students, external agencies, vendors, parents, and the community. EDUCATION, TRAINING, AND EXPERIENCE  Bachelor’s degree from an accredited college or university in food management, business, or related field;  Two years of experience in a food service supervisory role;  Other combinations of applicable education, training, and experience which provide the knowledge, skills, and abilities necessary to perform effectively in the position may be considered. CERTIFICATION AND LICENSE REQUIREMENTS  Must hold and maintain a valid motor vehicle operator’s license according to the State of NC requirements.  Hold and maintain certification in food service sanitation or obtain certification within three months of hire. Page 1 of 2

POSITION DESCRIPTION

PREFERRED QUALIFICATIONS:  Registered Dietitian or Nutritionist;  Multi-unit management experience;  Experience in K-12 nutrition program operations;  Fundamental understanding of local, state, and federal regulations governing Child Nutrition Programs (National School Lunch Program, School Breakfast Program, Summer Food Service Program). ESSENTIAL DUTIES AND RESPONSIBILITIES: 1. Supervises Child Nutrition Programs in designated schools which includes: food production and service; purchasing, storage, and inventory of supplies and equipment; facility management; sanitati