Director of Child Nutrition Services

Director Of School Food Service

The Director Of Nutritional Services ensures that the nutritional services departments are continuously progressing toward the goals and objectives required to accomplish the mission of the Floyd County School System. Leadership activities include, but are not limited to, collegially assessing, planning, developing, budgeting, implementing, analyzing, synthesizing, and evaluating to meet the needs of the system/schools.

Location: Central Office

Reports To: Director Of Student Services

Pay Schedule/Grade: Pending Education

And Experience

Full Time/Part-Time/Temporary: Full Time

Type Of Employee: Exempt

Hours: 230 Days

Retirement: TRS

Education/Certification Requirements

• Eligible for Georgia Professional Standards Commission School Nutrition Director certificate, minimum level 4 (Bachelor's Degree) at time of hire; must obtain a clear renewable School Nutrition Director certificate, level 5 (Master's Degree)
• Demonstrated skills in the areas of food service procurement, bidding procedures, and knowledge of federal laws, state board regulations, and standards
• Ability to supervise people effectively

Essential Functions

• Demonstrates an attitude and demeanor that contributes to an atmosphere of harmony and goodwill.
• Maintains ServSafe certification and ensures that all local managers maintain the required certification as well.
• Prepares and administers the department budget.
• Plans, supervises, and monitors the program per the Code of Federal Regulations, State Department Of Education criteria and procedures, and Department Of Health Regulations.
• Purchases and maintains an inventory of all foods, supplies, and equipment.
• Monitors compliance with the Free & Reduced-Price Meals Policy agreement signed by the Department Of Education and the Floyd County Schools Superintendent.
• Inspects nutrition program facilities and operations to ensure that standards of nutrition, cleanliness, health and safety are being maintained.
• Plans and implements a program for the selection and assignment of all nutrition program staff.
• Administers personnel policies and evaluates the performance of nutrition program staff.
• Assists the managers in evaluating the performance of the nutrition program assistants.
• Provides for the distribution of all federal funds and government commodities to the individual school nutrition programs.
• Supervises application for federal subsidies and government surplus foods.
• Prepares specifications and bid conditions for all items requiring such bids by law and by board policy. Revised 1/2026
• Consults with facility designers and architects on plans and specifications for new and renovated food preparation areas in the schools, as needed.
• Takes necessary steps to secure all foods, supplies, equipment, and cafeteria revenues to ensure the protection and safety thereof.
• Coordinates the required Training in Depth for all SNP Managers and the yearly In-Service Education of all employees and reports completion to the State.
• Supervises procedures regarding invoices, purchase orders, government reimbursements, and personnel payrolls.
• Conducts monthly managerial meetings.
• Evaluates performance of School Food Services office staff.
• Develops long and short-term goals for the program.
• Establishes labor hours for food service personnel based on participation.
• Plans and supervises the preparation of menus for breakfast and lunch programs.
• Evaluates meal cost and recommends changes as appropriate.
• Attends approved training sessions, staff development activities, and required meetings.
• Complies with all requirements for mandatory reporting of child abuse, illegal harassment, or any criminal activity for which the employee becomes aware.
• Use of personal cell phone for multi factor authentication.
• Performs other duties as assigned by the supervisor.

Required Skills/Abilities

• Ability to use computer network systems and software applications as needed
• Ability to relate to a wide variety of people and to observe, listen, motivate, and provide leadership which results in the best environment
• Ability to apply critical thinking skills in rendering solutions to various issues
• Proven ability to make recommendations on various topics, detailed, controversial, simple, or complex
• Ability to develop, implement, monitor, and evaluate program goals and initiatives
• Ability to successfully manage multiple tasks, projects and responsibilities
• Ability to exercise strict confidence in handling sensitive information
• Must be skilled in collaborative leadership of individuals and groups
• Excellent communication skills both written and verbal

Physical Requirements

• Regularly, reliably and predictably reports to work on time.
• Travels to school district buildings and professional meetings as required.
• Works in standard office and school building environments.
• Must be able to sit for long periods of time.
• Repetitive Movement keyboarding.
• Extended periods viewing computer monitor.
• Rarely sits.
• Must be able to lift 35 lbs unassisted.
• Must be able to lift 50 lbs with help.
• Must be able to withstand extreme conditions of temperatures-ie..kitchen at up to 90 degrees and freezer at -5 to -10 degrees while putting up stock for 10-15 minutes.
• Must be able to stoop, bend, twist and squat repeatedly.
• Must be able to stand on hard floors for several hours.
• Must move daily rapidly while carrying hot and cold items in order to get tasks accomplished in a timely manner. Some pans weigh up to 24 lbs.
• Must have dexterity of hands and fingers to operate food service equipment.
• Must be able to hear and speak in order for safety reasons and to exchange information.
• Must be able to reach overhead, above shoulders and horizontally.

Employee Signature Date: Revised 1/2026