Nutrition Services Field Services Manager

SUMMARY This position leads and develops Nutrition Services personnel to ensure safe, efficient, and compliant food service operations. Responsibilities include delivering high-quality food and services to students, staff, and the district community adhering to safety and health standards, meeting nutritional requirements, and addressing staffing and training needs. ESSENTIAL JOB FUNCTIONS Manages food service operations ensuring compliance with mandated nutritional requirements, certification standards, and health and safety regulations for all nutrition programs including the National School Lunch Program, Breakfast After the Bell, Early Childhood Nutrition, Beyond the Bell Snack/Afternoon Snack, Catering, and Summer Meal Program. Supervises nutrition services staff. Leads and develops nutrition services personnel by orienting, training, evaluating, and implementing progressive discipline as needed. Ensures staff adherence to health, safety, and nutritional standards, and that each kitchen meets the specific needs of the building it serves. Conducts site visits observing nutrition services operations, ensuring adherence to planned menus, standardized recipes, HACCP protocol, and to safety/health standards. Provides guidance on workflow improvements and assesses training needs. Monitors meal input records, bank deposits, and other reporting functions to ensure accuracy and completeness; identifies and resolves discrepancies promptly. Manages staff schedules to ensure adequate coverage for school meal periods, afterschool programs, and special events such as catering. Serves as primary contact for resolving urgent nutrition services related issues off hours such as malfunctioning equipment, coordinates with security, directs staff for food retrieval, and communicates with warehouse. Manages staff training needs and facilitates workshops addressing food service program requirements including food preparation, health standards, sanitation methods, point of sale system, and reporting requirements. Prepares documentation for state reimbursement claims; assists with other expense/reimbursement claims as directed. Assists staff with inventory orders for JIT delivery of products to schools and meeting projected menu requirements. Develops and maintains communication tools and documentation for nutrition services staff, including websites, newsletters, SOPs, and shared libraries (e.g., SharePoint), to ensure efficient information sharing, proper recordkeeping, and overall support of a productive work environment. Annually participates in a national or state School Nutrition Association conference, representing the district, attending classes, and gathering best practices to bring back to the district to enhance the Child Nutrition Services Program. Performs functions as required of other positions within area of responsibility for the purpose of providing overall coverage of food service operations. OTHER JOB DUTIES Maintains and updates knowledge and skills required for success in the position by participating in professional development activities as needed or as assigned. Represents Nutrition Services in dealings with student groups and school personnel such as principals, teachers, secretaries, and custodians to ensure mission of Nutrition Services and the District are upheld. Regular, reliable, predictable attendance or physical presence is an essential job requirement and critical to the performance of the work. CONDITIONS Experiences frequent interruptions. Required to travel to District and other sites within the community. May require occasional travel outside of the district. Required to work extended or flexible hours as needed. May be required to lift and carry up to 20 pounds regularly, up to 30 pounds infrequently, and 50 pounds using team lift techniques, bend, squat, stoop, kneel, crouch, walk, twist, climb, and/or be mobile. Minimum Qualifications Education and Experience: Bachelor’s degree in nutrition, dietetics, management, business, or closely related field, or demonstrated comparable experience and professional development required; three years food service industry experience with child nutrition programs, volume processing, cook/chill production methods, factory supervision or/or central food processing plants required; supervisory experience required. Licenses and Special Requirements: Must maintain all licenses and certifications as a condition of continued employment. Valid Washington State Food Handler’s card. Certified Food Protection Manager certification required or must be completed within the first six (6) months. Valid Washington State driver’s license with access to personal transportation. Fingerprints and successful WSP and FBI background clearance/sexual misconduct clearance. Knowledge, Skills and Abilities: Knowledge of general accounting/bookkeeping procedures. Skill in obtaining, clarifying, and exchanging information. Skill in logical thinking. Skill in operating commercial kitchen equipment. Skill in quality customer service. Ability to prepare food for school lunch programs. Ability to manage a kitchen staff. Ability to keep accurate financial records. Ability to obtain, clarify and exchange information. Ability to organize, coordinate activities, set priorities, and maintain good follow-up procedures. Ability to accurately perform arithmetic calculations. Ability to operate a personal computer with spreadsheet software application. Ability to lift and carry up to 30 pounds and 50 pounds using team lift techniques. Ability to demonstrate reasonable, reliable, and regular attendance. Ability to establish and maintain effective working relationships with a variety of people in a multi-cultural, diverse socio-economic setting. #J-18808-Ljbffr School Nutrition Association