Under the direction of the Assistant Superintendent, Business Services, the Director of Nutrition Services plans, organizes, directs, supervises and evaluates the overall operations and staff of the Nutrition Services Department.
ESSENTIAL DUTIES:
Plan, organize and direct the nutrition services department to provide high quality food and services to the students of the District; develop and implement goals, standards, objectives, policies and procedures for the nutrition services department.
Oversees the planning of menus for all schools in compliance with state and federal regulations and guidelines.
Assure compliance with nutrition and sanitizing standards.
Develop the promotions and marketing plan for the department; develop a system of marketing based on the needs and desires of the community.
Direct and coordinate the maintenance and repair of nutrition services equipment.
Develop, maintain and monitor internal controls to protect nutrition services assets.
Direct the overall assignments, training, supervision and evaluations of nutrition services personnel.
Interviews and recommends new nutrition services personnel to the Assistant Superintendent-Business Services.
Assists in the development of budget requirements for nutrition services program; analyze and review budgetary and financial data; control and authorize expenditures in accordance with established procedures and limitations.
Answers emergency calls at any time and/or takes appropriate action to protect and preserve the property of the District.
Coordinates purchasing of food, supplies and equipment and recommends award of bids; establish purchasing schedules of services, materials and equipment.
Organize and monitor the transportation, distribution and storage of food and related supplies to school sites.
Analyze trends in Food Services sales and costs.
Oversee the planning, organization and implementation of inservice programs for, nutrition services personnel, including the training for obtaining and renewing required licenses and certificates, as appropriate.
Prepare and maintain a variety of reports, records, files, handbooks, manuals and other materials related to nutrition services operations, services, activities and procedures.
Requisition supplies, materials, and parts.
Follow provisions of the contracts between employee organizations and the Board of Education.
Provide technical expertise, information and assistance to the Assistant Superintendent, Business Services regarding nutrition services operations and personnel; advise of unusual trends or problems and recommend appropriate corrective action.
Establish and maintain complete specifications for supplies and equipment.
Implement, develop and oversee programs based on changes in law and regulations; responsible for updating Board Policies and Administrative Regulations.
KNOWLEDGE, SKILLS AND ABILITIES: Knowledge and Skills: Knowledge of Principles of management and planning; principles and practices related to large-scale nutrition service program; nutrition, menu planning, foods, methods or preparing and serving foods; food safety and sanitation; equipment used in large-scale food preparation and serving; principles and practices of budget preparation and administration; federal and state laws, rules and regulations applicable to school meals and programs; procedures and rules related to purchasing; principles and practices of supervision and training; computer and office equipment and related software; oral and written communication skills; interpersonal skills using tact, patience and courtesy. Abilities: Ability to plan, organize and manage the activities of the nutrition services department; interpret and apply laws, codes, rules and regulations related to assigned activities; prepare and administer a budget; compile information and prepare reports, recommendations, oral presentations and other documents; prepare and maintain records; meet schedules and timelines; train and evaluate the performance of assigned staff; understand and follow oral and written instructions; communicate effectively orally and in writing; establish and maintain cooperative and effective working relationships with others; operate office equipment, computer and related software.
EDUCATION AND EXPERIENCE:
Bachelor’s degree in business administration, food service management or a closely related field
Five years of management experience in a large-scale food services operation
Any combination of education and experience that would demonstrate the possession of the knowledge, skills and abilities required.
LICENSES AND OTHER REQUIREMENTS: Valid California driver’s license; certification in school nutrition
WORKING CONDITIONS: ENVIRONMENT: Indoor and outdoor environment; driving a vehicle to conduct work; exposure to loud noises, dust, fumes, chemicals, odors and extreme temperatures.
PHYSICAL ABILITIES: Hearing and speaking to exchange information and make presentations to small and large audiences; dexterity of hands and fingers to operate a computer keyboard and other office equipment; seeing to perform inspections and read a variety of materials; reaching overhead, above the shoulders and horizontally; bending at the waist, kneeling; sitting or standing for extended periods of time; lifting, carrying, pushing or pulling moderately heavy objects.
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ESSENTIAL DUTIES:
Plan, organize and direct the nutrition services department to provide high quality food and services to the students of the District; develop and implement goals, standards, objectives, policies and procedures for the nutrition services department.
Oversees the planning of menus for all schools in compliance with state and federal regulations and guidelines.
Assure compliance with nutrition and sanitizing standards.
Develop the promotions and marketing plan for the department; develop a system of marketing based on the needs and desires of the community.
Direct and coordinate the maintenance and repair of nutrition services equipment.
Develop, maintain and monitor internal controls to protect nutrition services assets.
Direct the overall assignments, training, supervision and evaluations of nutrition services personnel.
Interviews and recommends new nutrition services personnel to the Assistant Superintendent-Business Services.
Assists in the development of budget requirements for nutrition services program; analyze and review budgetary and financial data; control and authorize expenditures in accordance with established procedures and limitations.
Answers emergency calls at any time and/or takes appropriate action to protect and preserve the property of the District.
Coordinates purchasing of food, supplies and equipment and recommends award of bids; establish purchasing schedules of services, materials and equipment.
Organize and monitor the transportation, distribution and storage of food and related supplies to school sites.
Analyze trends in Food Services sales and costs.
Oversee the planning, organization and implementation of inservice programs for, nutrition services personnel, including the training for obtaining and renewing required licenses and certificates, as appropriate.
Prepare and maintain a variety of reports, records, files, handbooks, manuals and other materials related to nutrition services operations, services, activities and procedures.
Requisition supplies, materials, and parts.
Follow provisions of the contracts between employee organizations and the Board of Education.
Provide technical expertise, information and assistance to the Assistant Superintendent, Business Services regarding nutrition services operations and personnel; advise of unusual trends or problems and recommend appropriate corrective action.
Establish and maintain complete specifications for supplies and equipment.
Implement, develop and oversee programs based on changes in law and regulations; responsible for updating Board Policies and Administrative Regulations.
KNOWLEDGE, SKILLS AND ABILITIES: Knowledge and Skills: Knowledge of Principles of management and planning; principles and practices related to large-scale nutrition service program; nutrition, menu planning, foods, methods or preparing and serving foods; food safety and sanitation; equipment used in large-scale food preparation and serving; principles and practices of budget preparation and administration; federal and state laws, rules and regulations applicable to school meals and programs; procedures and rules related to purchasing; principles and practices of supervision and training; computer and office equipment and related software; oral and written communication skills; interpersonal skills using tact, patience and courtesy. Abilities: Ability to plan, organize and manage the activities of the nutrition services department; interpret and apply laws, codes, rules and regulations related to assigned activities; prepare and administer a budget; compile information and prepare reports, recommendations, oral presentations and other documents; prepare and maintain records; meet schedules and timelines; train and evaluate the performance of assigned staff; understand and follow oral and written instructions; communicate effectively orally and in writing; establish and maintain cooperative and effective working relationships with others; operate office equipment, computer and related software.
EDUCATION AND EXPERIENCE:
Bachelor’s degree in business administration, food service management or a closely related field
Five years of management experience in a large-scale food services operation
Any combination of education and experience that would demonstrate the possession of the knowledge, skills and abilities required.
LICENSES AND OTHER REQUIREMENTS: Valid California driver’s license; certification in school nutrition
WORKING CONDITIONS: ENVIRONMENT: Indoor and outdoor environment; driving a vehicle to conduct work; exposure to loud noises, dust, fumes, chemicals, odors and extreme temperatures.
PHYSICAL ABILITIES: Hearing and speaking to exchange information and make presentations to small and large audiences; dexterity of hands and fingers to operate a computer keyboard and other office equipment; seeing to perform inspections and read a variety of materials; reaching overhead, above the shoulders and horizontally; bending at the waist, kneeling; sitting or standing for extended periods of time; lifting, carrying, pushing or pulling moderately heavy objects.
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