Director, Nutrition Services

ABOUT THE JOB:  This is a 12 month position.  Under direction of the Assistant Superintendent of Business Services, to plan, organize, supervise and direct operations of the District's Nutrition.  Creates and supports an environment conducive to learning.  Provides quality customer service and performs market research in order to meet student needs.  Assure compliance with District, State and Federal requirements regarding nutrition, sanitation, and safety.

Example of Duties:

• Manages the total District food services program

• Visits and inspects food service facilities checking for proper portion control, cleanliness, working conditions, and personnel problems; consults, as needed, with school planners and architects on plans and specifications for new or renovated food preparation centers. 
• Completes or reviews or assists in all cafeteria related employee evaluations
• Supervises the training of personnel 
• Manages the maintenance of records of cafeteria revenue and expenses 
• Monitors the collection, recording, and depositing of daily receipts 
• Reviews financial reports; prepares yearly budget; directs preparation of reports necessary for receipt of government funds
• Recommends purchase of all new food service facilities; conducts an analysis of new foods and other products; reviews ordering activities and periodically orders food and maintenance supplies
• Examines bids for food contracts and makes recommendations in terms of quality and cost 
• Oversees the inventory of cafeteria supplies and maintains Inventory records 
• Use of plentiful and surplus program supplies
• Represents staff at meetings and conferences 
• Keeps abreast of current developments in food service management and nutrition education; directs catering operations of department
• Provides nutrition education to classroom students upon request 
• Keeps patrons and the public informed of services offered by the school cafeterias and of the health and educational benefits gained by children through participation in the school food service program 
• Performs related duties as assigned.

DESIRABLE QUALIFICATION:

Knowledge of: Procedures and equipment used in preparing, cooking, and serving food in large quantities;

Purchasing procedures concerning food, supplies and cafeteria equipment;

Food values, proper food combinations, menu planning, and economical;

Basic nutrition and nutritional requirements for student population;

Accounting records and other business activities of a school cafeteria;

Principles and methods of training, evaluations, and supervision;

Sanitation and safety;

Management techniques and principles;

State and Federal regulations relating to school food service;

Interpersonal skills using tact, patience and courtesy.

Ability to:

Plan, organize, control and direct the operations of Nutrition Services Department.

Federal and State regulations,

Examine bids for food contracts and determine the most advantageous bids in terms of quality and cost;

Select, train, and supervise cafeteria personnel;

Prepare clear and comprehensive reports;

Present oral presentations clearly and confidently;

Establish and maintain effective and cooperative working relationships.

Education:

A bachelor degree in Home Economics, dietetics, cafeteria management, or related field.

Experience;

Four years of responsible supervisory experience as a manager of a cafeteria involved in food preparation.