| Location | Sartell, MN |
SARTELL-ST.
STEPHEN
PUBLIC
SCHOOLS
JOB
DESCRIPTION
SECTION
I:
GENERAL
INFORMATION
Position
Title:
Assistant
Director
of
Nutrition
Services
Department:
Nutrition
Services
FLSA
Status:
Exempt
Immediate
Supervisor:
Director
of
Nutrition
Services
Date
Created:
August
2014
Date
Revised :
September
2026
Union
Status :
None
Pay
Grade :
Job
Summary:
The
Assistant
Director
of
Nutrition
Services
assists
the
Director
of
Nutrition
Services
in
the
leadership,
supervision,
training,
and
management
of
district-wide
nutrition
services
operations
and
staff.
The
position
provides
active,
onsite
leadership
and
oversight
of
kitchens
to
ensure
efficient
daily
operations,
high-quality
meal
service,
food
safety,
regulatory
compliance,
and
consistent
implementation
of
department
procedures.
The
Assistant
Director
also
plays
a
key
role
in
recipe
development
and
menu
implementation,
staff
training
and
development,
and
continuous
improvement
of
nutrition
services
programs.
The
position
also
assists
in
assuring
compliance
with
local,
state
and
federal
laws/regulations
in
the
operation
of
the
district
Child
Nutrition
Programs
and
other
duties
as
assigned.
SECTION
II:
ESSENTIAL
DUTIES
AND
RESPONSIBILITIES
( The
following
duties
are
considered
representative
of
the
relative
nature
and
level
of
the
work.
These
are
not
to
be
construed
as
exclusive
or
all
inclusive.
Other
duties
may
be
required
and
assigned.)
Essential
Functions:
1.
Provides
onsite
leadership,
management,
and
supervision
of
assigned
kitchens
and
personnel.
Provides
regular
onsite
oversight
of
daily
kitchen
operations,
meal
service,
staffing,
production,
sanitation,
and
department
procedures.
Assigns
work,
coordinates
staffing
and
coverage,
and
responds
to
operational
needs
and
challenges.
Monitors
employee
performance,
provides
coaching
and
direction,
and
holds
staff
accountable
for
job
responsibilities
and
department
expectations.
Assists
with
hiring,
performance
management,
personnel
actions,
and
facilitates
orientation.
Identifies
and
coordinates
staff
training
and
professional
development,
including
performance
improvement
and
individual
employee
goals.
2.
Leads
recipe
development,
testing,
and
menu
implementation.
Develops,
tests,
evaluates,
and
standardizes
recipes
for
school
meal
programs
and
à
la
carte
offerings.
Coordinates
recipe
testing
and
gathers
student
and
staff
feedback
to
evaluate
menu
acceptance.
Modifies
recipes
to
meet
USDA,
nutritional,
food
safety,
cost,
ingredient,
and
large-scale
production
requirements.
Page
1
Bjorklund
Compensation
Consulting
Researches
and
evaluates
new
food
products
and
menu
concepts
based
on
student
preferences,
nutrition
requirements,
cost,
and
operational
feasibility.
Develops
and
maintains
standardized
recipes,
preparation
instructions,
production
records,
nutritional
analysis,
and
related
compliance
procedures.
Collaborates
with
the
Director
on
menu
planning
and
implementation.
3.
Manages
and
coordinates
the
district's
special
dietary
needs
program
in
accordance
with
USDA
requirements
and
district
procedures.
Oversees
the
receipt,
review,
documentation,
and
implementation
of
student
special
dietary
accommodations.
Reviews
medical
statements
and
other
required
documentation
and
develops
and
maintains
appropriate
special
diet
menus
and
meal
accommodations.
Communicates
with
parents/guardians,
school
nurses,
administrators,
kitchen
staff,
and
other
appropriate
personnel
regarding
special
dietary
needs
and
accommodations.
Provides
staff
training
and
guidance
regarding
special
dietary
procedures,
allergen
awareness,
meal
preparation,
cross-contact
prevention,
and
handling
of
special
diet
meals.
Ensures
special
dietary
information
is
accurately
communicated
to
appropriate
staff
while
maintaining
student
confidentiality.
Monitors
implementation
at
assigned
sites
and
provides
onsite
support,
corrective
guidance,
and
follow-up
as
needed.
Maintains
records,
procedures,
and
processes
necessary
to
ensure
compliance
with
applicable
USDA,
state,
local,
and
district
requirements.
4.
Develops,
implements,
and
monitors
department
policies,
procedures,
and
food
safety
practices.
Develops,
updates,
and
maintains
standard
operating
procedures,
including
HACCP-based
food
safety
procedures.
Monitors
compliance
with
department
procedures
and
applicable
local,
state,
and
federal
regulations.
Provides
staff
training
and
corrective
guidance
related
to
food
safety,
sanitation,
and
operational
procedures.
The
position
is
expected
to
maintain
a
regular
onsite
presence
in
assigned
kitchens
to
support
daily
operations,
staff
performance,
training,
food
safety,
and
implementation
of
department
procedures.
Performs
other
duties
of
a
comparable
level/type,
as
required.
Page
2
Bjorklund
Compensation
Consulting
SECTION
III:
WORK
REQUIREMENTS
AND
CHARACTERISTICS
EDUCATION/KNOWLEDGE
REQUIREMENT:
Minimum
education
required
to
perform
adequately
in
position
could
reasonably
be
attained
only
by
completing
the
following:
REQUIRED
EDUCATION/TRAINING
(choose
one)
DEGREE
INFORMATION:
Type
of
degree:
(B.S.,
M.A.,
etc.)
Bachelors
less
than
high
school
diploma
or
GED
High
school
diploma
Major
field
of
study
or
degree
emphasis:
Nutrition,
Dietetics
or
Hospitality
Management.
1
year
college
2
years
college
3
years
college
X
4
years
college
1st
year
graduate
level
Essential
knowledge
and
specialized
subject
knowledge
required
to
perform
the
essential
functions
of
the
job:
Knowledgeable
in
management
principles,
food
safety
and
sanitation
practices,
food
preparation/production,
special
diet
management
and
nutritional
analysis.
Relevant
laws,
rules,
guidelines
and
standards
pertaining
to
menu
planning,
food
production
and
sanitary/food
storage
requirements.
Food
production,
purchasing,
inventory
and
food
preparation
techniques
and
methods.
Food
and
health
requirements
as
governed
by
federal
and
state
laws
and
regulations
Nutritional
guidelines,
requirements
and
standards.
Recordkeeping,
reporting
and
administrative
requirements
involved
in
managing
programs/services.
Administrative
policies
and
procedures
of
the
district.
2nd
year
graduate
level
Doctorate
level
Required
Work
Experience
in
Addition
to
Formal
Education/Training:
Experience
in
food
service
operations,
preferably
including
supervisory,
school
nutrition,
or
institutional
food
service
experience.
LICENSE/
CERTIFICATION
Identify
licenses/certification
required:
Completion
of
School
Nutrition
Association
Certification
Level
4
within
1
year
of
hire.
Department
of
Health
Food
Manager
Certification
within
60
days
of
hire.
Valid
Driver's
License.
Registered
Dietitian
credential
preferred.
Page
3
Bjorklund
Compensation
Consulting
ESSENTIAL
SKILLS
REQUIRED
TO
PERFORM
THE
WORK
Skilled
in:
Reading,
writing,
and
speaking
English
proficiently
Effective
and
proactive
communication
and
organizational
skills.
Developing
and
maintaining
effective
working
relationships
with
supervisors,
co-workers,
other
District
staff,
students,
and
members
of
the
public.
Able
to
effectively
utilize
technology
to
streamline
work
processes
and
data
Operation
of
industrial
kitchen
equipment.
RESPONSIBILITY
FOR
DIRECT
SUPERVISION
OF
THE
FOLLOWING
POSITIONS
Titles
of
Positions
Directly
Supervised
#
of
Employees
1
Kitchen
Staff
30+
TOTAL
INDIRECT
SUPERVISION:
Number
of
employees
indirectly
supervised:
Total:
HAZARDOUS
WORKING
CONDITIONS:
The
essential
duties
of
the
work
are
performed
under
various
physical
hazards
or
environmental
conditions
noted.
Unusual
or
hazardous
working
conditions
related
to
performance
of
duties:
Employee
may
be
exposed
to
wet
or
humid
conditions,
hot
&
cold
environments,
work
near
moving
mechanical
parts
and
work
with
a
wide
variety
of
chemicals.
This
positioning
in
a
loud
environment
approximately
1/3
of
the
time.
PHYSICAL
JOB
REQUIREMENTS:
Indicate
according
to
essential
duties/responsibilities
Employee
is
required
to:
Never
1-33%
Occasionally
34-66%
Frequently
66-100%
Continuously
Stand
Walk
X
Sit
X
Use
hands
dexterously
(use
fingers
to
handle,
feel)
X
Reach
with
hands
and
arms
X
Climb
or
balance
X
Page
4
Bjorklund
Compensation
Consulting
Stoop/kneel/crouch
or
crawl
X
Talk
or
hear
X
Taste
or
smell
X
Physical
(Lift
&
carry):
up
to
10
pounds
X
up
to
25
pounds
X
up
to
50
pounds
X
up
to
75
pounds
X
up
to
100
pounds
X
more
than
100
pounds
X
PHYSICAL
JOB
REQUIREMENTS:
Indicate
according
to
essential
duties/responsibilities
Physical
requirements
associated
with
the
position
can
be
best
summarized
as
follows:
In
addition
to
the
above
physical
requirement,
employees
may
also
be
required
to
push/pull
varying
weights
in
the
kitchen.
Must
be
able
to
deal
with
the
physical
and
mental
stress
that
accompanies
a
leadership
position.
Page
5
Bjorklund
Compensation
Consulting