Director of Nutrition Services

Director Of Nutrition Services

Under limited supervision, supervises, plans and directs the activities of Student Nutritional Services in order to ensure the proper provision of quality student meals that meet nutritional requirements, federal guidelines and budgetary constraints. Promotes good nutrition. Oversees food quality control. Ensures staff is properly trained in safety and sanitation protocol. Develops and assumes responsibility for the department budget. Supervises professional, clerical and managerial staff. Reviews work of subordinates for completeness and accuracy. Reports to the Senior Associate for Business Services.

Supervises the Student Nutritional Services Department, including the areas of nutrition, business and operations, ensuring that all students are provided well-balanced, nutritious meals that meet applicable government guidelines. Directs and supervises duties of assigned staff. Supervisory duties include instructing; assigning, reviewing and planning work of others; maintaining standards; coordinating activities; allocating personnel; selecting new employees; acting on employee problems; and recommending employee transfers, promotions, discipline and discharge. Directs the personnel administration of the department and identifies training needs. Reviews the work of subordinates for completeness and accuracy. Evaluates and makes recommendations as appropriate; offers advice and assistance as needed. Develops, recommends and implements various programs and goals for the Student Nutrition Program to maximize the effectiveness and efficiency of services and operations. Develops and submits the department's budget, and exercises control over the adopted budget. Develops specifications and oversees the procurement of food, supplies and equipment as needed. Inspects individual school cafeterias to verify compliance with district and regulatory agency standards of quality, safety and sanitation. Determines maintenance needs and coordinates related activities with appropriate personnel; assists facilities personnel with kitchen design. Develops and oversees the implementation of an effective marketing program for the department. Provides assistance and advice to all levels of district management in areas of student nutrition. Meets with students, parents, teachers, consultants and administrators to discuss program goals and expectations. Receives, investigates and resolves complaints regarding food services. Performs computer data entry to record and retrieve various information and to prepare reports and correspondence. Performs general administrative tasks, including but not limited to, answering the telephone, typing reports and correspondence, filing, copying documents, attending meetings, etc. Attends seminars, conferences, workshops, classes, etc., as appropriate to enhance and maintain knowledge of trends and developments in the field of food services administration. Represents the District at conferences and seminars. Receives, reviews, prepares and/or submits various records and reports, including budget reports, job applications, performance appraisals, financial reports, USDA reports, contracts, surveys, production records, menus, nutrition analyses, bids, personnel forms, statistical analyses, operations manual, memos, correspondence, etc. Operates a variety of equipment, such as a computer, printer, calculator, telephone, copier, fax machine, audio-visual equipment, kitchen appliances, etc. Interacts and communicates with various groups and individuals, such as District and school administrators, teachers, co-workers, subordinates, students, parents, State Department of Education, DHEC personnel, etc.