ELK GROVE UNIFIED SCHOOL DISTRICT
CLASS TITLE: DIRECTOR-FOOD & NUTRITION SERVICES
BASIC FUNCTION
Under the direction of the Assistant Superintendent, Business Services, plan, organize, control and direct the operations of District Food and Nutrition Services related functions; coordinate and implement program standards and procedures and assure compliance with applicable State and federal regulations; assure a safe and efficient work environment and economically sound operations; train and supervise the performance of assigned personnel.
ESSENTIAL FUNCTIONS
- Plan, organize, control and direct District-wide food service operations; develop and implement goals, objectives, policies, procedures and prospective legislation related to District food service programs and local and state health laws.
- Serve as the District’s authorized representative to establish procedures, standards and records necessary to comply with local, State and federal laws and regulations related to child nutrition programs.
- Train and supervise the performance of assigned personnel; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; coordinate and conduct in‑services and food service training programs; assist in establishing annual calendars and job descriptions.
- Provide technical expertise, information and assistance to the Assistant Superintendent-Business Services, Superintendent and Board regarding food service operations; assist in the formulation and development of programs to assure an economical, safe and efficient work environment; advise the Assistant Superintendent of unusual trends or problems and recommend appropriate corrective action.
- Plan, organize and implement long and short-term nutrition education programs and training activities designed to enhance student health and food service programs and services; establish standards for quality of food and menu development to meet the dietary guidelines for children.
- Organize and monitor the purchasing, ordering, receiving, distribution and storage of food and related supplies and equipment to school sites including the Food Production Center and catering activities; prepare product recommendations; write specifications for the purchase of items such as food, supplies and equipment; oversee and approve food, supply and equipment requisitions; monitor inventory levels.
- Direct the preparation and maintenance of a variety of narrative and statistical reports, records and files related to food service activities and personnel; submit report to appropriate departments and agencies to assure State and federal expense reimbursements; compose memoranda, procedure manuals, handbooks and related materials.
- Communicate with other administrators, personnel, vendors, students, parents and outside organizations to coordinate food service activities; coordinate public relations; prepare newsletters and menus; collaborate with Human Resources and AFSCME to resolve issues and conflicts and exchange information.
- Develop and prepare the annual preliminary budget for the Department; analyze and review budgetary and financial data; control and authorize expenditures in accordance with established limitations.
- Plan for the construction of new kitchen facilities and remodeling of existing kitchen facilities; prepare equipment and material specifications.
- Operate a computer and assigned software programs; operate other office equipment as assigned; operate a vehicle to conduct work.
- Attend and conduct a variety of meetings as assigned.
- Perform related duties as assigned.
DEMONSTRATED KNOWLEDGE AND ABILITIES
KNOWLEDGE OF
- Planning, organization and operation of a large food service program.
- Food service and commodity purchasing and procurement principles, practices and procedures.
- Type and sources of supplies, materials and equipment utilized in a school district food service operation.
- Menu analysis and development techniques.
- Nutritional requirements of school‑aged children.
- Budget preparation and control.
- Oral and written communication skills.
- Health and safety regulations.
- Inventory methods and practices.
- Principles and practices of administration, supervision and training.
- Applicable laws, codes, regulations, policies and procedures.
- Interpersonal skills using tact, patience and courtesy.
- Operation of a computer and assigned software.
ABILITY TO
- Plan, organize, control and direct the operations of District Food and Nutrition Services related functions.
- Coordinate and implement program standards and procedures and assure compliance with applicable State and federal regulations.
- Assure a safe and efficient work environment and economically sound operations.
- Train and supervise the performance of assigned personnel.
- Purchase quantity items and services economically, efficiently and in accordance with established policies, procedures and guidelines.
- Communicate effectively both orally and in writing.
- Interpret, apply and explain rules, regulations, policies and procedures.
- Establish and maintain cooperative and effective working relationships with others.
- Observe health and safety regulations.
- Operate a computer and assigned office equipment.
- Analyze situations accurately and adopt an effective course of action.
- Meet schedules and time lines.
- Work independently with little direction.
- Plan and organize work.
- Prepare comprehensive narrative and statistical reports.
- Direct the maintenance of a variety of reports and files related to assigned activities.
- Maintain consistent, punctual and regular attendance.
- Hear and speak to exchange information and make presentations.
- Move hands and fingers to operate a computer keyboard.
- See to read a variety of materials.
WORKING CONDITIONS
ENVIRONMENT
- Office environment.
- Driving a vehicle to conduct work.
EDUCATION AND EXPERIENCE REQUIRED
Any combination equivalent to: bachelor’s degree in nutrition, dietetics, business administration or related field and five years increasingly responsible experience in the administration of a school food service operation.
LICENSES AND OTHER REQUIREMENTS
- Valid California Class C driver’s license.
- California School Food Service Associate Director III certification.