Field Supervisor - Baton Rouge

Catholic Diocese of Baton Rouge•Baton Rouge, LA

About The Position

Monitor/Supervise kitchen operations, including supervising the preparation and serving of food, evaluating sanitation and health practices, evaluating proper use and care of equipment, and monitoring staff attendance rates. Monitor/Assist cafeteria managers with monthly reports, record keeping and organization of store rooms for easier and more accurate inventory keeping. Recommend ways of improving their programs. Monitor food cost and educate manager in lowering food cost if high. Monitor/Ensure the cafeteria managers are following the cycle menus and Offer vs. Serve procedures. Monitor/Assist with outstanding meal accounts. Verify monthly requisitions, inventories and reports from schools. Assist with training of new cafeteria managers. Develop techniques and work schedules for individual school cafeterias and develop procedures to assist cafeteria manager with accurately determining amount of food to requisition. Perform annual evaluations for all CNP programs. Assist with cafeteria personnel matters (meetings, documentation, write-ups, etc.). Assist director with auditing meal applications. Assist director with conducting in-service workshops. Performs work related errands, other duties and assignments as needed. 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 essential functions.

Requirements

Must have a high school diploma or graduate education diploma (GED).
Must have manager certification.
Must complete the Louisiana Department of Education continuing educational requirements each year.
Oral and written English; basic math, including addition, subtraction, and multiplication to exchange currency and extend recipes; interpersonal; delegation; motivation; and supervisory skills.
Knowledge of kitchen operations; good personal health/hygiene; safety; proper food handling, storage, temperature, and portion sizes; and federal, state, and local board child nutrition policies and procedures.
Ability to write, read, and follows written instructions, schedules, recipes, warnings, and other printed information.
Ability to learn computer application programs.
Operating knowledge of and experience with basic cafeteria equipment.
Valid Louisiana driver’s license and Louisiana Certified Cafeteria Manager.

Nice To Haves

Three (3) years experience as a child nutrition manager in the Diocese of Baton Rouge CNP.

Responsibilities

Monitor/Supervise kitchen operations, including supervising the preparation and serving of food, evaluating sanitation and health practices, evaluating proper use and care of equipment, and monitoring staff attendance rates.
Monitor/Assist cafeteria managers with monthly reports, record keeping and organization of store rooms for easier and more accurate inventory keeping.
Recommend ways of improving their programs.
Monitor food cost and educate manager in lowering food cost if high.
Monitor/Ensure the cafeteria managers are following the cycle menus and Offer vs. Serve procedures.
Monitor/Assist with outstanding meal accounts.
Verify monthly requisitions, inventories and reports from schools.
Assist with training of new cafeteria managers.
Develop techniques and work schedules for individual school cafeterias and develop procedures to assist cafeteria manager with accurately determining amount of food to requisition.
Perform annual evaluations for all CNP programs.
Assist with cafeteria personnel matters (meetings, documentation, write-ups, etc.).
Assist director with auditing meal applications.
Assist director with conducting in-service workshops.
Performs work related errands, other duties and assignments as needed.