POSITION: Director of Nutrition Services
POSITION GUIDE: Non - Certified Personnel
Full Time - 12 Months
Non-Bargaining Unit Position
Exempt
FUNCTION: The Director is the chief administrator responsible for the planning, direction and leadership of a multi-unit food service department, serving approximately 9,500 meals daily (breakfast and lunch) with an annual operating budget of $3.1 million dollars. The Director is responsible for: development and administration of the annual operating budget and the implementation of financial management systems; comprehensive personnel management of the department; establishment and oversight of an effective system for the procurement and distribution of all food and nonfood supplies; menu development based on regulatory nutritional requirements in service of an ethnically diverse student population and within strict budgetary parameters; facilities management of four central production centers; implementation of staff training in the effective utilization of management information systems. Additionally, the Director will serves on district bargaining teams and committees as required.
REPORTS TO: Assistant Superintendent for Business and Financial Services
RELATES TO: District Administrators
Coordinator of Nutrition Services
Manager of Accounting
School Principals
All Nutrition Services Personnel
SUPERVISES DIRECTLY: Coordinator of Nutrition Services
Nutrition Services Unit Supervisors
Assistant Nutrition Services Unit Supervisors
Nutrition Services Drivers
SUPERVISES INDIRECTLY: Nutrition Services Assistants
Substitute Nutrition Services Assistants
Substitute Nutrition Services Drivers
P/T and Substitute Lunchroom/Playground Supervisors
QUALIFICATIONS:
BA degree preferred in food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field.
An appropriate combination of State-recognized certification, education and experience resulting in 5 - 7 years experience may be substituted in lieu of educational requirements.
Must have a minimum of five years progressive management experience in an institutional setting.
Must have demonstrated competency in all aspects of food service management: budget development and implementation, purchasing, bid specification and analysis, personnel management, sanitation and menu development.
Experience in computerized management information systems as it pertains to institutional food service is highly recommended.
Knowledge of Federal and State regulations and accounting procedures as it relates to school nutrition service is desired.
Must have the ability to comprehend, apply and ensure adherence to all Federal and State regulations associated with the operation of the National School Lunch Program.
Must be able to effectively communicate and interact with all constituencies of the district.
The information contained in this job description is in compliance with the Americans with Disabilities Act and is not an exhaustive list of the duties performed for this position. Additional duties performed by the individual holding this position may be assigned.
LANGUAGE SKILLS:
Must have the ability to comprehend simple instructions, read correspondence and memoranda and communicate effectively with all stakeholders.
RESPONSIBILITIES:
Develop, prioritize and implement goals and objectives for the department based upon the financial, personnel and technical resources available and within district goals and philosophies.
Develop and administer fiscal operating budget and financial management practices consistent with District, State and Federal regulations.
Personnel administration which will include the recruitment and training of management staff. The establishment of performance standards and annual performance reviews.
Develop and implement department policies and procedures which are consistent with district policies.
Serve on district negotiating team as required for non-certified staff union.
Menu development and review including the development of monthly menus which insure wholesome, nutritious and varied menu selections which meet minimum government meal standards.
Menus will be developed within financial constraints, optimal utilization of U.S.D. A. donated commodities and awareness of and sensitivity to an ethnically varied population.
The evaluation of meal acceptability through analysis of meal participation patterns, feedback from unit and satellite staff and personal interaction with students.
Develop and implement effective quality control standards for production and service through establishment of: standardized production recipes, standardized portion control, evaluation of production systems and refinement of menus and delivery system to accommodate an intricate and far reaching satellite delivery operation.
Develop, implement and manage an effective system for procurement and distribution of all food and non-food supplies. This will entail development of bid specifications and conducting competitive bid analysis as required by district, state and federal regulations.
Develop and implement proper receiving and distribution procedures of all food and non-food supplies from central storage areas and between operating units.
Facilities management to include the planning of space utilization requirements based upon food production and participation factors.
Identify and determine the need for facility remodeling, equipment maintenance and repair and establish an equipment replacement schedule.
Develop, implement and manage strict standards of sanitation control to comply with local and state regulations. Establish, implement and manage safety standards for operating units to include training in preventive awareness and proper reporting procedures.
Properly administer all facets of Federal and State reimbursement program to ensure compliance with all regulations.
Negotiate all agreements for contract food service between the district and any outside organizations or other school districts.
Develop procedures for the training and effective utilization of the food service computer system, including MAPS software program.
Maintain a schedule for updating computer hardware and software programs as required.
Develop and maintain a positive, effective level of communication with all constituencies of the school district.
Must be able to effectively interact with members of the community on all issues relating to the food services.
Other duties and responsibilities may be assigned.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to sit; use hands to finger, handle, or feel; talk; or hear. The employee is occasionally required to stand; walk and reach with hands and arms. The employee must occasionally lift and/or move up to 30 pounds. Specific vision abilities required by this job include close vision, distance vision and depth perception.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Usually, normal office working conditions. The noise level in the work environment is quiet to moderate.
Employee experiences constant interruptions and inflexible deadlines. The noise level in this environment is quiet to moderate. Duties are performed primarily indoors and occasionally outdoors. In-district and out-of-town travel required as necessary for training and/or to carry out duties and responsibilities.