Job Summary: The Director of Food and Nutrition Services oversees all aspects of the school food service program, ensuring the delivery of nutritious meals that meet federal, state, and local regulations. This position is responsible for budgeting, menu planning, staff management, and promoting healthy eating habits among students.
Education and Experience:
Education: Candidates must meet one of the DPI-approved pathways, which may include degree, relevant experience, and/or willingness to obtain School Nutrition GOALS certification.
Certification: School Nutrition GOALS
Proven experience in food service management, preferably in a school setting.
Knowledge of nutrition standards and food safety regulations.
Duties / Responsibilities:
Program Management: Develop and implement the school food service program in alignment with nutritional guidelines and educational goals.
Menu Planning: Create and plan menus that are nutritious, appealing, and compliant with dietary guidelines, considering students' preferences and special dietary needs.
Budgeting and Finance: Manage the food service budget, including forecasting expenses, monitoring costs, and ensuring financial sustainability.
Staff Supervision: Recruit, train, and supervise food service staff, fostering a positive work environment and promoting professional development.
Compliance and Safety: Ensure compliance with all health, safety, and food safety regulations, conducting regular audits and inspections.
Community Engagement: Promote healthy eating habits and educate students, parents, and the community about nutrition and wellness programs.
Inventory Management: Oversee inventory control, ordering, and storage of food and supplies, ensuring proper management of resources.
Collaboration: Work closely with school administration, nutritionists, and local health agencies to enhance the food service program and address community needs.
Reporting and Analysis: Prepare and submit reports on program performance, student participation, and financial outcomes to school administration.
Required Skills / Abilities:
Leadership: Ability to lead, motivate, and manage a diverse team of food service staff effectively.
Food Service Management: Knowledge of food service operations, including menu planning, budgeting, and inventory control.
Nutritional Knowledge: Understanding of nutrition standards and dietary guidelines relevant to school-aged children.
Communication Skills: Strong verbal and written communication skills for interacting with staff, students, parents, and community members.
Problem-Solving: Ability to address and resolve issues related to food service operations, staffing, and student needs effectively.
Financial Acumen: Proficiency in budgeting, financial management, and cost control to ensure program sustainability.
Organizational Skills: Strong organizational abilities to manage multiple tasks, schedules, and deadlines efficiently.
Compliance Awareness: Familiarity with health and safety regulations, food safety standards, and governmental guidelines.
Community Engagement: Skills to promote healthy eating and wellness initiatives within the school community.
Adaptability: Flexibility to adjust to changing requirements, menus, and student preferences.
Work Conditions:
Environment: Primarily works in a school kitchen and cafeteria setting, which can involve exposure to heat, cold, and cleaning chemicals.
Physical Demands: May require standing for extended periods, walking between kitchen and dining areas, and occasional lifting of heavy items (e.g., boxes of supplies).
Hours: Generally follows a school schedule, which may include early mornings and some evenings for meetings or special events. Flexibility is often required during peak meal times and school functions.
Stress Levels: The role can be fast-paced and stressful, particularly during meal preparation and serving times, requiring effective time management and multitasking skills.
Team Collaboration: Works closely with kitchen staff, school administration, and sometimes parents and community members, fostering teamwork and communication.
Compliance Responsibilities: Responsible for ensuring that all food service operations comply with health, safety, and nutritional regulations, which may involve regular inspections and audits.
Professional Development: Required annual professional standards training which may consist of workshops or conferences to stay updated on nutrition standards, food safety practices, and industry trends.
Physical Requirements:
Lifting Ability: Must be able to lift and carry heavy items, such as boxes of food supplies or kitchen equipment (typically up to 40 pounds).
Standing for Long Periods: Ability to stand for extended periods during meal preparation and service.
Mobility: Capability to move around the kitchen and dining areas efficiently, navigating between various workstations.
Bending and Kneeling: Frequent bending, stooping, and kneeling to access lower shelves, ovens, and storage areas.
Manual Dexterity: Good hand-eye coordination and manual dexterity for using kitchen equipment and handling food safely.
Physical Stamina: Endurance to maintain energy levels throughout busy meal service times and manage multiple tasks effectively.
Temperature Tolerance: Ability to work in environments with varying temperatures, including hot kitchens and cold storage areas.