External School Nutrition Job Postings in Colorado


Job Title

Supervisor II - Food/Nutrition

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District Name

Jeffco Public Schools

School/Department Name

Food and Nutrition Services
1829 Denver West Dr. Bld27, Golden, Colorado, 80401

Job Status


Hours Per Day 


Days Worked 

Salary (Yearly)
$55,186 - $77,015

Pay Grade 

Position Start Date

Jul 05, 2018

Posted on

Jun 05, 2018

Expiry Date

Until Filled

Job Description

SUMMARY Coordinate, supervise, and evaluate the total food service activities and operations of assigned schools, and site programs for the National School Lunch, Breakfast Programs, Fresh Fruit and Vegetable Program and Afterschool Snack. Develop and promote good community relations with various communities. 

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Assist and support Food Service Managers by providing district standards, guidance and support regarding day-to-day operations. May periodically provide assistance in food preparation, serving, and opening and closing procedures, if a kitchen is short staffed.

Frequently visit assigned sites, to complete federal, state and district reports and monitor accurate claim, quality control, and facility operations. Oversee site production, quality of services (including customer service), safety and sanitation.

Oversee requirements for all federal, state and district programs. Maintain state and local health department regulations.

Train and develop managers related to professional growth, customer service, cost control, sanitation, food safety, and kitchen production.

Implement personnel policies and procedures and problem solve staffing issues at assigned schools: to include interview, coach, and counsel managers and hourly employees. 

Monitor, evaluate, review, and report needed improvements in food production, record keeping, and personnel.

Act as a liaison for principals, staff, students, and community to provide communication which promotes a positive image of the department's programs while maintaining good relations.

Verify menu worksheets and program required documentation. Evaluate meals per labor hour (MPLH) and average daily participation (ADP). Review invoices and payroll as needed.

Serve on special committees as needed, e.g. menu planning, training, recipe analysis and development, marketing, etc.

Oversee completion of special activities cost reports for special functions.

Evaluate Food Service Managers and assist and approve them with the evaluation of their hourly worker positions. 

Perform other duties as assigned.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EXPERIENCE: Minimum of one (1) years of similar experience in institutional food service management (schools, hospitals, universities) with schools preferred. 

EDUCATION AND TRAINING: Bachelor's degree in Food Science, Hotel Restaurant Hospitality, Dietetics, Institutional Food Service Management or food related industry required. Registration by the American Dietetic Association, Master's degree in Business Administration, Institutional Food Service Management or Community Nutrition preferred. 

CERTIFICATES, LICENSES, REGISTRATIONS: Valid driver's license. School Nutrition Association (SNA) credentialing as a School Nutrition Specialist required within two years' employment.

SKILLS, KNOWLEDGE, & EQUIPMENT: Strong oral and written communication, organizational, interpersonal, marketing, basic accounting, leadership and supervisory skills. Proficient use of Microsoft Word, Excel and Outlook. Knowledge of child nutrition programs, nutrient analysis, food safety, personnel management, food service operations and software applications, and nutrition education. Operating knowledge of site kitchen commercial equipment within 3 months of hire. Working knowledge of computers required for hire and point of service (POS) system, within probationary period. 

DECISION MAKING: Requires independent decision making with regards to specific rules and regulations concerning the Federal USDA school lunch/breakfast program. Must be able to present appropriate choices to each operation that support District and department policies and procedures as well as state and federal rules and regulations. Requires independent judgment and ability to evaluate a solutions capability to solve the problem. Strict adherence to Food Safety and Sanitation factors used in any food service operations is required. 

COMMUNITY RELATIONS: Daily contact with department professional and classified staff to discuss routine internal matters, obtain/furnish information and interpret, resolve routine issues, maintain positive relationships, and negotiate controversial matters. Frequent contact with school based professional and classified staff to obtain information, resolve routine issues, interpret policy, and maintain positive relationships. Occasional contact with Colorado Department of Education, Health Department, vendors, parents and community members to resolve routine issues and maintain positive relationships. 

SPAN OF CONTROL: Directly supervise and evaluate 15-20 direct reports and indirectly supervises 40-60 indirect reports in the Food and Nutrition Services department. Positions supervised include School Managers, Utility Workers, Food Service Hourly Workers, and Substitutes. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. In the event of a part-time food service worker vacancy, this position ensures that the School Manager trains and develops substitutes to prepare them for promotion to hourly worker status. This position is responsible for evaluating, coaching and counseling employees and may recommend terminations. 

EDUCATIONAL DELIVERY: Support the schools and students by assuring that the school food and nutrition service staffs provide high quality nutritious meals to the students and school employees. This position is responsible for supervising and training food service staffs to ensure that the kitchens are clean, safe and well maintained. 

COMPLEXITY OF WORK: Work is self-directed and assigned by department administrators. Requires independent thinking, ability to organize and prioritize work; excellent problem solving skills to maintain operational efficiency and effective customer service; ability to use independent judgment when managing personnel; and ability to work with others. This position must be able to compile and interpret data, have working knowledge of school food and nutrition, and ability to effectively communicate with others.

The physical demands, mental functions, and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, or crouch. The employee must regularly lift and/or move up to 25 pounds. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities for this job include close vision, distance vision, color vision, peripheral vision, and depth perception. 

MENTAL FUNCTIONS: While performing the duties of this job, the employee is regularly required to communicate, coordinate, instruct, compute, evaluate, use interpersonal skills, and negotiate. The employee is frequently required to compare, analyze, copy, and compile.

WORK ENVIRONMENT: While performing the duties of this job, the employee is frequently exposed to wet or humid conditions (non-weather) and exposed to moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outdoor weather conditions, extreme heat (non-weather), and risk of electrical shock. The noise level in the work environment is usually moderate. 



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