The Field Operations Supervisor position is needed for the purpose of providing managers assistance and guidance to ensure program compliance, maximize operational efficiencies, and supporting the SNS Director and the Assistant Director for the School Nutrition Service program. This position assists with planning, organizing, and managing of the Child Nutrition Program (CNP) for the Alexandria City Public Schools in accordance with district, local, state, and federal regulatory standards that impact food safety, operation policy and procedures, and program funding. The Field Operations Supervisor position involves supervision and leading of all daily activities such as overseeing assigned personnel, human resource functions, directing activities and personnel at multiple sites to perform their functions in a safe and efficient manner, while meeting the mandated nutritional needs of students, providing customer service, ensuring availability of quantities of food items, and providing written support to convey information. This position is instrumental in assessing, planning, training, and evaluating data for program growth, marketing, and financial accountability using many different sources of technology and large commercial equipment. This job reports to the Director for the School Nutrition Services program.
•Oversees the USDA Child Nutrition Programs operations for the purpose of ensuring district compliance with established state and federal guidelines. Prepares and interprets a variety of reports for the purpose of conveying and implementing information and complying with federal and state requirements.
•Recommends, develops, and executes policies, procedures and/or actions for the purpose of providing direction for meeting the district's goals and objectives. Reviews polies and procedure manuals periodically and adds timely updates.
•Supervises and monitors expenditures, site inventories, and related financial activities for the purpose of ensuring that allocations are accurate, revenues are recorded, expenses are within budget limits and/or fiscal practices are followed.
•Establishes, manages, and leads efficient, high-morale teams in assigned locations that encourage growth and professional development for the purpose of providing support and accountability to the district.
•Advocates for federal and local child nutrition programs, food service operations and special events through technology, social media, media releases, interviews and promotions for the purpose of nutrition education and marketing the program to district and community. Implements marketing strategies that encourage the school community to participate in the school meals programs. Networks through available communication channels to maintain inter-and intra-department relations. Provides leadership for promoting school meals as part of the total education process.
•Collaborates with the Nutrition Coordinator in menu planning activities and developing school based and vended menus and recipes. Conducts taste tests and gathers stakeholder feedback on menus. Oversees USDA commodity ordering and utilization. May utilize computer software to analyze menus for nutritional content and compliance with federal meal patterns.
•Evaluates quality, presentation, consistency, and accuracy of meal production and service. Utilizes technology and professional data for the purpose of compliance with federal, state and local regulations.
•In coordination with the Assistant Director, oversees the planning and implementation of various summer feeding programs and events, including federal and state applications, menus, personnel selection, assignments, training, daily record keeping, special equipment, and claim for reimbursement.
•Oversees specifications and installation for small equipment; handles relocation of small equipment, if necessary; maintains active list of small equipment to be used for equipment replacement and purchase; researches and tests new small equipment.
•Serves as liaison with design and construction representatives and architects for kitchens in new and renovated schools; reviews kitchen layouts in coordination with the School Nutrition Director; coordinates work orders with contract services; follows up to ensure work is complete.
•Supports the Director and consults with architects on in facility planning and remodeling of food service facilities. Coordinates disconnection, transfer, and installation of surplus, new and auction equipment; researches and tests new large equipment; coordinates work orders for assigned schools; coordinates work orders with contract services; follow up to ensure work is complete.
•Presents information (e.g. budget overviews, accounting processes, distribution formulas, etc.) for the purpose of communicating, gaining feedback and ensuring adherence to established internal controls.
•Communicates with administrators, professionals, and community members for the purpose of exchanging information and implementing and maintaining services and programs.
•Prepares, leads, facilitates, and participates in meetings, seminars and workshops at local, state, regional and national levels for the purpose of nutrition education, staff training and program growth. Participates in monthly managers’ meetings, assists in the coordination of back to school training, and compliance with USDA Professional Standards requirements.
•Administers an employee recognition program for the purpose of maintaining positive employee morale.