East Baton Rouge Parish School System
CNP Regional Supervisor
This job is now closed
Job Description
- Req#: 12578
- Position Type:
CHILD NUTRITION PROGRAM - Date Posted:
7/23/2024 - Location:
Child Nutrition Program - Closing Date:
11/30/2024 Reading the sanitarian’s monthly reports and following up to be sure that any problems reported are addressed.
Requiring manager to test sanitizing solution in pot sinks daily with pH paper.
Observing the use of sanitizing solutions to wipe food preparation and eating surfaces.
Observing employees washing hands before removing clean dishes and utensils from pot sinks before food preparation.
Observing that water is changed when needed in the pot sinks, wiping solution and mop buckets.
Observing the personal grooming habits of employees including clean uniforms and shoes, socks or stockings, hair restraints, body odor, jewelry and nail polish.
Checking the cleanliness of ceilings, fans, air conditioners, exposed pipes, beams and electrical cords, floors, hand-washing sinks, water fountains, tables, stools, chairs, doors, windows, serving lines, walls, rails, shelves, cabinets, overhead racks and utensils hanging on them, knife storage cases, hoods, fire extinguishers, bulletin boards, light fixtures and all other food preparation equipment.
Checking to be sure that employees are not working while they have contagious diseases or skin infections.
Observing food handling procedures, i.e. that food is stored promptly and properly, that all foods are covered after preparation, and that all foods are cooked and held at the correct temperatures for the correct time.
Checking for the correct handling of garbage and items to be recycled, and checking cleanliness and odor on the loading dock and in garbage dumpsters.
Checking for the presence of insects and rodents.
Checking routinely for sample plates being kept 48 hours.
Observing that all small equipment and supplies used in food preparation and service are sanitary and are stored in clean containers and handled with clean hands.
Observing that soap and paper towels are available at hand-washing sinks.
Checking for correct components, correct portion sizes, implementation of offer-vs-serve, and for correct monitoring for reimbursable plates.
Checking to ensure that the sales of extra items conform to guidelines.
Observing unsafe practices such as not using wet-floor signs, frayed electrical cords, obstructed walk-ways, unprotected fan blades, uncovered light bulbs, storing cases too high, improper lifting practices, etc.
Checking to see that four (4) safety in-service training sessions per year are presented to all employees in the schools that they monitor.
Checking to see that employees attend all possible safety in-service classes that are offered by School Food Service.
Following up on accidents to be sure that the manager fills out the proper forms and is aware of the proper procedure to follow in the event of an accident, and working with the manager to determine how to prevent accidents in the future.
Monitors the timely and correct ordering of food, small equipment and supplies by:
Checking to be sure menus are followed.
Spot checking food requisitions.
Observing the number of additions, cancellations and transfers.
Checking storeroom inventory and end-of -the-month inventory.
Checking supply requisitions and initialing.
Checking supply usage.
Checking small equipment inventory and requisition.
Observing that the correct brands are received and that meat is certified.
Routinely checking storerooms, refrigerators, freezers and milk boxes for proper
temperatures, and checking to see that temperature logs are kept where needed.
Checking to be sure food and supplies are stored off the floor and are dry.
Checking for dating, pricing and rotating of all food items.
Observing that food to be served cold is thawed properly, cooked promptly, cooked to the correct temperature, and held at the correct temperature.
Observing that food is covered after processing while being held for serving.
Checking to be sure that leftovers are covered and sealed for storage.
Observing that all foods are protected by sneeze-guards or covers during serving.
Observing that recipes are followed and correct. Checking to see that fat, sugar and sodium are decreased and that additional fiber is added where possible.
Checking food being served for quality, consistency and pleasing appearance.
Observing that food being served has eye appeal and is served in a pleasing manner on the plate.
Observing that employees are pleasant to and encouraging the students and faculty.
Observing that garbage cans and the dish return area are clean and odor free as possible.
Checking records kept by the manager on meal benefit forms distributed and returned to the CNP Office, as well as the notification of meal status received by the manager.
Monitoring the master benefits list of student meal benefits to ensure that each status is kept up-to-date.
Checking records kept by the manager on the verification of the status of student transfers.
Checking to be sure students are coded by number so that overt identification of their status is protected.
Checking that an approved method is used to check students through the line.
Checking to see that collections are done in an accurate and timely manner.
Checking that information is recorded on the CNP-7 daily and that information is accurate.
Checking that production reports and perpetual inventory are completed daily and are all-inclusive and accurate.
Checking that collections are deposited daily.
Checking that food and supplies budgets and inventory limits are met, and that ending inventory limits are met at the end of the year.
Checking that accident reports, temperature logs, commodity complaint forms, monthly inventories, small and large equipment inventories, commodity storage site reviews, severe need breakfast, and all other surveys on information forms requested by the CNP Office are completed and returned in a timely manner.
Checking to see that recipes are correct, organized and available.
Checking to see that operating instructions for large equipment and guidelines for the use of cleaning agents are on file or posted.
Checking to see that meal prices, the civil rights poster, time sheets, work schedules, the schedule of reports, the sanitation report, the food and commodity delivery schedules, and the “Permit to Operate” are posted.
Observing that employees sign in and out on the time sheets and that payroll is done correctly.
Observing that references such as the state handbook, employee handbook, state sanitary code, food buying guide, menu planning guide, etc. are clean, organized and accessible.
Observing that required records are filed in an organized manner and maintained for 3 years.
Observing that job descriptions are on file.
Observing that cleaning and preventative maintenance are done in a routine manner using the correct product and procedure.
Observing that work orders are initiated when there is need of paint or repair to walls, floors, ceilings, doors windows, lights, fans, air-conditioners, tables and chairs, large equipment, and the driveway and receiving area.
Observing that large equipment is operated according to instructions.
Observing that care is taken to prevent breakage, damage and theft of food, utensils, supplies and large and small equipment.
Observing that cleaning agents are stored properly so as not to leak and damage or contaminate surrounding items and area.
Observing that carts, shelves and the racks inside refrigerators and freezers are not overloaded.
Observing that a request is made for hood cleaning every year.
Observing that large equipment is ordered or replaced when necessary.
Observing additional efforts made to enhance the appearance of the office, kitchen and cafeteria.
Observing that staffing is correct.
Checking to see if employees are trained adequately for their job duties and are familiar with their job description.
Observing employee morale.
Observing the methods of communication between manager and employees to check for understanding on the part of both parties.
Being familiar with employee evaluations and assisting managers when necessary in counseling employees.
Observing interaction between employees and students for a pleasant and encouraging attitude.
Checking with the principal about school and community relations.
Follows procedures in personnel matters including grievance, leave, etc.
Follows school and departmental regulations.
Performs responsibilities and uses correct lines of communication within the school and school district.
Discusses complaints using the correct chain of command, beginning with the manager.
Reading the sanitarian’s monthly reports and following up to be sure that any problems reported are addressed.
Requiring manager to test sanitizing solution in pot sinks daily with pH paper.
Observing the use of sanitizing solutions to wipe food preparation and eating surfaces.
Observing employees washing hands before removing clean dishes and utensils from pot sinks before food preparation.
Observing that water is changed when needed in the pot sinks, wiping solution and mop buckets.
Observing the personal grooming habits of employees including clean uniforms and shoes, socks or stockings, hair restraints, body odor, jewelry and nail polish.
Checking the cleanliness of ceilings, fans, air conditioners, exposed pipes, beams and electrical cords, floors, hand-washing sinks, water fountains, tables, stools, chairs, doors, windows, serving lines, walls, rails, shelves, cabinets, overhead racks and utensils hanging on them, knife storage cases, hoods, fire extinguishers, bulletin boards, light fixtures and all other food preparation equipment.
Checking to be sure that employees are not working while they have contagious diseases or skin infections.
Observing food handling procedures, i.e. that food is stored promptly and properly, that all foods are covered after preparation, and that all foods are cooked and held at the correct temperatures for the correct time.
Checking for the correct handling of garbage and items to be recycled, and checking cleanliness and odor on the loading dock and in garbage dumpsters.
Checking for the presence of insects and rodents.
Checking routinely for sample plates being kept 48 hours.
Observing that all small equipment and supplies used in food preparation and service are sanitary and are stored in clean containers and handled with clean hands.
Observing that soap and paper towels are available at hand-washing sinks.
Checking for correct components, correct portion sizes, implementation of offer-vs-serve, and for correct monitoring for reimbursable plates.
Checking to ensure that the sales of extra items conform to guidelines.
Observing unsafe practices such as not using wet-floor signs, frayed electrical cords, obstructed walk-ways, unprotected fan blades, uncovered light bulbs, storing cases too high, improper lifting practices, etc.
Checking to see that four (4) safety in-service training sessions per year are presented to all employees in the schools that they monitor.
Checking to see that employees attend all possible safety in-service classes that are offered by School Food Service.
Following up on accidents to be sure that the manager fills out the proper forms and is aware of the proper procedure to follow in the event of an accident, and working with the manager to determine how to prevent accidents in the future.
Monitors the timely and correct ordering of food, small equipment and supplies by:
Checking to be sure menus are followed.
Spot checking food requisitions.
Observing the number of additions, cancellations and transfers.
Checking storeroom inventory and end-of -the-month inventory.
Checking supply requisitions and initialing.
Checking supply usage.
Checking small equipment inventory and requisition.
Observing that the correct brands are received and that meat is certified.
Routinely checking storerooms, refrigerators, freezers and milk boxes for proper
temperatures, and checking to see that temperature logs are kept where needed.
Checking to be sure food and supplies are stored off the floor and are dry.
Checking for dating, pricing and rotating of all food items.
Observing that food to be served cold is thawed properly, cooked promptly, cooked to the correct temperature, and held at the correct temperature.
Observing that food is covered after processing while being held for serving.
Checking to be sure that leftovers are covered and sealed for storage.
Observing that all foods are protected by sneeze-guards or covers during serving.
Observing that recipes are followed and correct. Checking to see that fat, sugar and sodium are decreased and that additional fiber is added where possible.
Checking food being served for quality, consistency and pleasing appearance.
Observing that food being served has eye appeal and is served in a pleasing manner on the plate.
Observing that employees are pleasant to and encouraging the students and faculty.
Observing that garbage cans and the dish return area are clean and odor free as possible.
Checking records kept by the manager on meal benefit forms distributed and returned to the CNP Office, as well as the notification of meal status received by the manager.
Monitoring the master benefits list of student meal benefits to ensure that each status is kept up-to-date.
Checking records kept by the manager on the verification of the status of student transfers.
Checking to be sure students are coded by number so that overt identification of their status is protected.
Checking that an approved method is used to check students through the line.
Checking to see that collections are done in an accurate and timely manner.
Checking that information is recorded on the CNP-7 daily and that information is accurate.
Checking that production reports and perpetual inventory are completed daily and are all-inclusive and accurate.
Checking that collections are deposited daily.
Checking that food and supplies budgets and inventory limits are met, and that ending inventory limits are met at the end of the year.
Checking that accident reports, temperature logs, commodity complaint forms, monthly inventories, small and large equipment inventories, commodity storage site reviews, severe need breakfast, and all other surveys on information forms requested by the CNP Office are completed and returned in a timely manner.
Checking to see that recipes are correct, organized and available.
Checking to see that operating instructions for large equipment and guidelines for the use of cleaning agents are on file or posted.
Checking to see that meal prices, the civil rights poster, time sheets, work schedules, the schedule of reports, the sanitation report, the food and commodity delivery schedules, and the “Permit to Operate” are posted.
Observing that employees sign in and out on the time sheets and that payroll is done correctly.
Observing that references such as the state handbook, employee handbook, state sanitary code, food buying guide, menu planning guide, etc. are clean, organized and accessible.
Observing that required records are filed in an organized manner and maintained for 3 years.
Observing that job descriptions are on file.
Observing that cleaning and preventative maintenance are done in a routine manner using the correct product and procedure.
Observing that work orders are initiated when there is need of paint or repair to walls, floors, ceilings, doors windows, lights, fans, air-conditioners, tables and chairs, large equipment, and the driveway and receiving area.
Observing that large equipment is operated according to instructions.
Observing that care is taken to prevent breakage, damage and theft of food, utensils, supplies and large and small equipment.
Observing that cleaning agents are stored properly so as not to leak and damage or contaminate surrounding items and area.
Observing that carts, shelves and the racks inside refrigerators and freezers are not overloaded.
Observing that a request is made for hood cleaning every year.
Observing that large equipment is ordered or replaced when necessary.
Observing additional efforts made to enhance the appearance of the office, kitchen and cafeteria.
Observing that staffing is correct.
Checking to see if employees are trained adequately for their job duties and are familiar with their job description.
Observing employee morale.
Observing the methods of communication between manager and employees to check for understanding on the part of both parties.
Being familiar with employee evaluations and assisting managers when necessary in counseling employees.
Observing interaction between employees and students for a pleasant and encouraging attitude.
Checking with the principal about school and community relations.
Follows procedures in personnel matters including grievance, leave, etc.
Follows school and departmental regulations.
Performs responsibilities and uses correct lines of communication within the school and school district.
Discusses complaints using the correct chain of command, beginning with the manager.
Title: Child Nutrition Program Job (CNP) Regional Supervisor
Reports To: Immediate Supervisor
Prepared By: The Office of Human Resources
Salary Range: $72,732.00 - $104,732.00
Note: New employees coming to EBRPSS/current employees new to a position, must use the Verifent website to verify qualifying years of experience (outside of EBRPSS) aligned to the job description. All new employees to the district/current employees new to a position will receive 0 years of experience aligned to the job description until the verification of previous experience aligned to the job description is received.
Experience verifications must be received in the Office of Human Resources within the first 6 months of employment in order to be eligible for a retroactive payment.
Summary:
The CNP Regional Supervisor serves to monitor the performance of and provide assistance to on-the-job training to managers in approximately twenty school cafeterias.
Essential Duties and Responsibilities:
MONITORS SANITATION STANDARDS IN CAFETERIA
MONITORS FOR IMPLEMENTATION OF SAFETY AWARENESS
MONITORS FOOD STORAGE PREPARATION AND SERVICES
MONITORS THE FREE LUNCH FORM PROCESS
MONITORS RECORDS AND REPORTS
MONITORS THE UP-KEEP OF THE PHYSICAL PLANT
MONITORS PERSONNEL RELATIONS
Other Duties:
Supervisory responsibilities as immediate supervisor of CNP Managers. Any other job related duties that may be required.
Qualifications:
A CNP Regional Supervisor must have five (5) years of successful experience as a Child Nutrition Program manager and must hold a Manager’s Certification from the State of Louisiana. A regional supervisor must have the ability to plan, organize, assign, direct and inspect the work of CNP managers, whom they supervise, using good judgment in evaluating situations and making decisions. A regional supervisor must have the knowledge of and willingness to adhere to CNP rules and regulations. A regional supervisor must be responsible, dependable, flexible, have reliable transportation, good personal grooming and hygiene as well as a professional appearance and the ability to refrain from emotional outbursts. This supervisor must take the initiative on projects/tasks assignments, have the ability to motivate employees, be creative, possess teaching skills, and the ability to speak before various groups and organizations.
Education and Experience:
Minimum Bachelor’s degree in Nutrition, Dietetics, or related field with experience in school food service preferred. In lieu of a Bachelor’s degree, (5) years work experience required may be substituted for a degree.
Licenses and Other Requirements:
A regional supervisor for Child Nutrition Programs must have professional ethics and be involved in professional organizations, i.e. School Nutrition Association, ACADEMY OF NUTRITION AND DIETETICS. ServSafe training certification.
Knowledge, Skills, and Abilities:
A regional supervisor must have the ability to plan, organize, assign, direct and inspect the work of CNP managers, whom they supervise, using good judgment in evaluating situations and making decisions. A regional supervisor must have the knowledge of and willingness to adhere to CNP rules and regulations. An area supervisor must be responsible, dependable, flexible, have reliable transportation, good personal grooming and hygiene as well as a professional appearance and the ability to refrain from emotional outbursts. This supervisor must take the initiative on projects/tasks assignments, have the ability to motivate employees, be creative, possess teaching skills, and the ability to speak before various groups and organizations.
LANGUAGE SKILLS
The Regional Supervisor of the Child Nutrition Program must be able to communicate in English, both orally and in writing. Must be able to communicate successfully with the public. Must be able to accurately compile data, analyze and summarize information, and provide reports to the Assistant Director and Director.
REASONING ABILITY
Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. Must have the ability to work under the pressure of deadlines, interruptions, and the ability to deal with other employees in such a way as to maintain their goodwill. Must be able to respond appropriately to supervision and accept recommendations. Must have the ability to work compatibility in group settings. Must demonstrate sensitivity/understanding in interpersonal relations with persons of diverse cultures/backgrounds.
PHYSICAL DEMANDS
The regional supervisor is required to work in an environment that may include exposure to or contact with the following: potentially dangerous equipment, heat, humidity, water, detergents, sanitizing agents, strong odors, such as cleaning materials and onions. There will be drastic changes in temperature especially when entering and exiting walk-in refrigerators and freezers. There will be exposure to hard floors and high noise levels. Standing, sitting, walking, reaching, bending, and lifting up to 40 pounds with assistance are required. The supervisor must be able to travel to various locations as required. Must have sufficient visual acuity to be able to work with computer monitors, read and interpret computer printouts, and handwritten documents. The regional supervisor must have the knowledge and ability to operate and clean the following equipment: calculators, choppers, computers, copy machine, dryer, facsimile machine, freezers, mixers, ovens, pagers, printers, range/cooktops, refrigerators, serving lines, slicers, steam pressure cooker, steam tables, telephone, telephone answering machine, warming cabinets, and washing machines.
MENTAL INVOLVEMENT
The Regional Supervisor – Child Nutrition Program must possess sufficient interpersonal skills to function compatible with others. The Regional Supervisor – Child Nutrition Program must respond positively to supervision and to accept suggestions for improvement. Possess the ability to share information with others, work closely with employees and students of multi-cultural background, have a willingness to learn and accept new challenges, handle and accept repetitious skills, must possess sufficient interpersonal skills to function compatible with others. Must respond positively to supervision and to accept suggestions for improvement.
Work Environment Conditions:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Professional Conduct:
Employees are required to maintain a high standard of professional conduct. Breach of said professional conduct includes, but is not limited to, neglect of duty, dishonesty, engagement in acts that are contrary to EBRPSS policy, unlawful activities, or any other conduct which is seriously prejudicial to the school system.
Technological Abilities:
To perform this job successfully, an individual must be proficient in general use of a computer, the use of Email as a form of communication, and other job-specific equipment, software, and/or applications.
The East Baton Rouge Parish School System and all of its entities (including Career and Technical Education Programs) do not discriminate on the basis of age, race, religion, national origin, disability, or gender in its educational programs and activities (including employment and application for employment), and it is prohibited from discriminating on the basis of gender by Title IX (20 USC 168) and on the basis of disability by Section 504 (42 USC 794). The Title IX Coordinator is Andrew Davis, Director of Risk Management – ADavis6@ebrschools.org, (225) 929-8705. The Section 504 Coordinator is Danielle Staten-Ojo – DStaten@ebrschools.org, (225) 326-5668.
- Position Type:
About the company
East Baton Rouge Parish Public Schools or East Baton Rouge Parish School Board, is a public school district headquartered in Baton Rouge, Louisiana, United States.