About this role
Contact: Michael Edwards at 813-605-5150 or [email protected] Summary: The Supervisor, Student Nutrition Services Safety and Sanitation, will ensure all Student Nutrition Services (SNS) staff members utilize the highest standards of food safety and sanitation while maintaining a clean and safe environment.
DISTRICT EXPECTATIONS: All district employees must:
· Demonstrate regular and predictable attention to the work.
· Support the district’s vision, mission, goals, and Strategic Plan.
· Engage in civility, respect, and professionalism.
· Maintain the professional knowledge and skills necessary to perform the essential duties and responsibilities of their positions.Responsibilities: · Oversees compliance with the Hazard Analysis and Critical Control Points (HACCP) food safety program at all sites.
· Trains and administers the ServSafe certification exam for all SNS managers; trains and administers the Safe Staff test for all SNS production coordinators.
· Tracks all health department inspections to ensure any citations are immediately corrected; develops methods and training to help minimize future citations.
· Prepares reports to keep the administrative team abreast of all progress.
· Serves as a liaison between the district Safety Office and all sites to ensure district sites follow all safety regulations.
· Is responsible for content of various bids for sanitation, small equipment, uniforms, etc.
· Establishes policies and procedures in area of expertise relating to operations of all meal programs.
· Provides technical assistance and training to all levels of SNS staff, school principals, and other stakeholders as needed.
· Monitors quantity and quality of work produced through audits, inspections, reports, expenditures, and other measurable data, and institutes corrective action where needed.
· Performs any other duties as assigned.
Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the district. Other information: Analytical Skills: Synthesizes complex or diverse information. Collects and researches data. Uses intuition and experience to complement data. Identifies data relationships and dependencies. Designs workflows and procedures.
Relationship Building: Builds rapport up, down, and across the organization. Establishes collaborative relationships to achieve objectives. Seeks win-win solutions to conflict. Develops network of professional contacts. Displays empathy and tolerates diverse viewpoints.
Job Knowledge: Competent in required job skills and knowledge. Exhibits ability to learn and apply new skills. Keeps abreast of current developments. Requires minimal supervision. Displays understanding of how job relates to others. Uses resources effectively.
Communications: Expresses ideas and thoughts verbally. Expresses ideas and thoughts in written form. Exhibits good listening and comprehension. Keeps others adequately informed. Selects and uses appropriate communication methods.
Customer Service: Displays courtesy and sensitivity. Manages difficult or challenging customer situations. Meets commitments. Responds promptly to customer needs. Solicits customer feedback to improve service.
NOTE: School Board Policy ensures equal opportunity for all in its personnel policies and practices and does not discriminate on the basis of race, color, gender, religion, national origin, marital status, sexual orientation, gender preference, political beliefs, social/family background, disability or age.
The district accords preference in selection, retention, and promotion procedures to certain veterans and spouses of veterans who are Florida residents.
Education: A bachelor's degree. Degree or formal training in food management and safety preferred. Experience: Four (4) years of increasingly responsible experience in food service administration. Minimum of seven (7) years of management and/or supervision experience either in student nutrition service or another sector of quantity food preparation and service may substitute for the minimum education qualification. Language Skills: Reads and interprets general business and professional journals, technical procedures, or regulations. Writes reports, correspondence, and manuals. Effectively presents and responds to questions from managers and the public.
Mathematical Skills: Calculates figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Applies concepts of basic algebra and geometry.
Reasoning Ability: Solves practical problems and deals with a variety of concrete variables in situations where only limited standardization exists. Interprets a variety of instructions furnished in written, oral, diagram, or schedule form.
Computer Skills: Knowledge of relevant and current computer software programs.
PHYSICAL DEMANDS:
Physical Activities: Standing, walking, sitting, stooping, kneeling, crouching, bending, handling, keyboarding, fingering, feeling, talking, hearing, near acuity, far acuity, depth perception, and field of vision.
Lifting Demands: Up to 35 pounds.
Reaching Activities: Both dominant and non-dominant hand; overhead.
Environmental Conditions: Noise Intensity: 3, moderate; extreme cold, extreme heat.
OTHER REQUIREMENTS: This position requires traveling to various school sites, work locations, and/or community organizations throughout the district.