Child Nutrition Director

CHILD NUTRITION DIRECTOR

NATURE OF WORK

An employee in this class is responsible for the administration of the food service program of a school system. Work is directed through the interpretation of state and federal regulations and a variety of local operational and financial policies and procedures. This employee exercises considerable discretionary judgment and analysis in the resolution of problems. Errors may not be recognized internally and thus may result in great loss of money and detriment to the program. The employee receives general direction. Administrative supervision is exercised over supervisors, managers, clerical, and cooking staff.

ILLUSTRATIVE EXAMPLES OF WORK

Purchasing and Contracting

• Develops and reviews purchasing plans.
• Ascertains availability of equipment.
• Develops and submits product bid specifications to prospective bidders and vendors.
• Evaluates bids and product quality prior to awarding of the contract.
• Recommends vendors to receive product contracts.
• Monitors user satisfaction after purchase.
• Oversees testing of products.
• Assesses portion and case costs.

Equipment/Facility Management

• Evaluates and projects facility and equipment needs for food service program.
• Coordinates maintenance and repair of equipment and facilities with internal and external sources.
• Conducts follow-up on completed repairs and maintenance.

Food Production and Service

• Establishes, implements, and evaluates policies and procedures for quality standards and quantity control.
• Provides leadership in developing recipes following USDA guidelines.
• Plans menus to meet USDA guidelines.
• Plans offerings for breakfast, lunch, snack, summer and catering programs.
• Ensures that servings meet USDA requirements.
• Sets food presentation standards.
• Plans/oversees special events catering.

Financial Management and Recordkeeping/Reporting

• Installs and operates inventory and financial control systems.
• Project operational costs.
• Projects appropriations and revenues.
• Prepares justification for budget requests.
• Prepares program budget requests and amendments.
• Monitor''s budget.
• Recommends meal and supplemental sales prices.
• Tracks revenue and spending by sources.
• Verifies cash receipts.
• Oversees payment of bills.
• Maintains fixed asset inventory.
• Prepares required reports.
• Retain appropriate financial and participation records.

Compliance

• Adapts federal guidelines to meet local conditions.
• Implements a free/reduced lunch program.
• Ensures compliance with USDA and ACCU regulations.
• Review inspection forms.
• Conducts routine inspections.
• Follow-up to remediate identified deficiencies.

Personnel Management

• Establishes staffing formula for schools.
• Conducts labor analysis.
• Prepares job descriptions.
• Interviews candidates for employment.
• Recommends employment and placement of personnel.
• Develops/Implements employee evaluation system.
• Maintains appropriate personnel records.
• Conducts appropriate staff meetings.
• Determines staff training needs.
• Develops/Implements appropriate staff development.

Marketing and Public Relations

• Develops school marketing plans.
• Seeks and responds to consumer concerns.
• Maintains relationships with community agencies.
• Prepares appropriate newsletters, news releases, and brochures.

KNOWLEDGE, SKILLS AND ABILITIES

• Thorough knowledge of food preparation, and standards of sanitation and safety.
• Thorough knowledge of the principles of good nutrition.
• Thorough knowledge of state and federal regulations governing school food service programs.
• Considerable knowledge of fiscal control and management practices.
• Considerable knowledge of purchasing procedures.
• Considerable knowledge of personnel management practices.
• Considerable knowledge of principles of adult learning.
• Working knowledge of facility/equipment maintenance procedures.
• Ability to compute servings per purchased unit.
• Ability to develop and present training.
• Ability to communicate effectively orally and in writing.
• Ability to establish and maintain positive working relationships.

SUGGESTED TRAINING AND EXPERIENCE

A degree from a four year college or university in foods and nutrition, dietetics, home economics, business administration or related field with at least five years experience in food service in a commercial or institutional setting and two years experience at the management or administrative level, or an equivalent combination of

education and experience.

This specification has been designed to represent the general nature and level of work found in positions in this class. As such, it is not intended to contain all of the duties and qualifications required of an employee in a single position (job). Consequently, it is not to be perceived as a position (job) description or as identification of essential functions as required by ADA.