(Using a computer is suggested to complete application. Phones are not always compatible.)
POSITION PROPERTIES
Nutrition Services – Field Supervisor
Eligible (Retirees not benefit eligible)
PURPOSE
The School Nutrition Field Supervisor is responsible for overseeing the daily operations of multiple school kitchens within the district. This position ensures that all assigned school cafeterias comply with federal, state, and local regulations as well as district policies related to school meals, food safety, and customer service. The Field Supervisor supports cafeteria managers and staff to ensure consistent, high-quality food service that meets nutritional standards and promotes student wellness.
ESSENTIAL RESPONSIBILITIES AND DUTIES
- Supervise, support, and evaluate cafeteria managers and staff across multiple school sites.
- Conduct regular site visits to monitor kitchen operations, food quality, meal presentation, and sanitation practices.
- Ensure compliance with USDA meal pattern requirements, food safety regulations (HACCP), and district procedures.
- Assist with training and development of kitchen staff, including onboarding, performance feedback, and ongoing education.
- Monitor labor schedules and productivity to ensure efficiency and cost-effectiveness at each site.
- Work with cafeteria managers to resolve staffing, equipment, inventory, and operational issues.
- Conduct audits of meal counts, production records, and inventory logs to ensure accuracy and accountability.
- Support menu implementation and solicit feedback on student preferences and meal participation.
- Coordinate with the central office and warehouse staff for timely delivery of food and supplies.
- Enforce compliance with health department standards and participate in inspections as needed.
- Collaborate with other supervisors and district leaders on department goals, projects, and special events.
- Recommend disciplinary actions, promotions, or commendations to the School Nutrition Director.
- Respond promptly to emergencies, complaints, or incidents at school sites.
Perform other duties as necessary to support the mission and vision of Columbia Public School District.
DISTRICT EXPECTATIONS
All employees of the District are expected to adhere to the policies and regulations of the Board of Education, maintain appropriate certification and competencies necessary for the position, and demonstrate the values of the district at all times. For information on polices, regulations and values, visit http://www.cpsk12.org
REPORTING RELATIONSHIPS
Reports To: Director, Assistant Director of Nutrition Services
Supervises: Kitchen Managers, Nutrition Servies Administrative Assistants, Cook/Cashiers
QUALIFICATIONS
Minimum:
- Minimum of 5 years of experience in school nutrition, food service, or institutional kitchen management with supervisory experience in a multi-site environment preferred.
- ServSafe Certification (or equivalent) required or must be obtained within 3 months.
Preferred:
- Bachelor’s degree in human environmental science, nutrition, food service management, or related field preferred.
- Knowledge of USDA Child Nutrition Programs (NSLP, SBP, etc.)
- Strong understanding of HACCP and food safety principles.
- Ability to supervise, train, and motivate diverse teams across multiple locations.
- Strong communication, organizational, and conflict-resolution skills.
- Ability to analyze data and make decisions to improve operational performance.
- Basic proficiency in Microsoft Office, point-of-sale systems, and inventory management tools.
- Valid driver’s license and reliable transportation required for site visits.
- Working knowledge of food allergies.
Ideal Candidate:
- Previous child nutrition experience.
ADA REQUIREMENTS
Language: Ability to read, analyze, and interpret general business and technical procedures, food service regulations, and government guidelines (e.g., USDA, HACCP; Ability to effectively communicate with a wide variety of staff, including kitchen employees, administrators, vendors, and parents; Must be able to write reports, emails, procedures, and other correspondence clearly and professionally; Able to deliver training or instructions to individuals and groups.
Computation: Ability to apply basic math concepts such as addition, subtraction, multiplication, and division; Must be able to perform calculations related to food measurements, production, inventory, and labor hours; Able to analyze and interpret data such as participation rates, meal counts, budgetary information, and cost-per-meal; Proficient in using computer software for data entry, scheduling, and reporting.
Reasoning: Ability to solve practical problems and deal with a variety of changing situations and priorities; Capable of interpreting a variety of instructions furnished in written, oral, diagram, or schedule form; Must be able to assess operational issues and implement logical, efficient solutions; Requires sound judgment in dealing with employee concerns, student needs, and food safety issues.
Physical Demands: Frequently travels between school sites throughout the district; May require early morning hours or occasional evening meetings; Work is performed in both office and kitchen environments; Occasionally required to stand, walk, and frequently sit for extended periods; Occasionally required to bend, stoop, crouch, or climb stairs; Must be able to lift, carry, push, or pull up to 30 pounds regularly and up to 50 pounds occasionally; Occasionally must be able to stand, walk, and occasionally lift up to 50 pounds.
Attendance: Regular, dependable attendance is essential for the supervision of multiple sites and staff; Must be available during school hours and occasionally before or after for meetings, emergencies, or inspections; May be required to work extended hours or adjust schedule due to staffing shortages, school events, or deadlines.
Sensory Requirements: Must have visual acuity to inspect food quality, cleanliness, and safety compliance at kitchen sites; Hearing ability sufficient to communicate effectively in noisy kitchen environments and during training or staff interactions; Tactile ability to handle food products and kitchen tools or materials; Must be able to detect odors related to food spoilage, cleanliness, or gas leaks
Technology: Operate a computerized cash register, department specific software and Microsoft outlook. These are essential functions of the job.
Prospective and current employees with disabilities are encouraged to contact human resources to discuss reasonable accommodations to perform the essential job functions.
Equal Opportunity Employer
