CNP Regional Supervisor

East Baton Rouge Parish School System

2024-09-20 13:47:53

Baton Rouge, Louisiana, United States

Job type: fulltime

Job industry: Trades & Services

Job description

Position Type:
CHILD NUTRITION PROGRAM

Date Posted:
7/23/2024

Location:
Child Nutrition Program

Closing Date:
9/30/2024
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.

Verifient Link

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

• 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.
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