Director, School Nutrition

School Nutrition Program Director

Under general direction, provides leadership, strategic planning, and oversight for the District's School Nutrition Program and cafeteria operations. Ensures compliance with Federal, State, and District regulations while promoting operational efficiency, fiscal accountability, nutritional integrity, and high-quality customer service for students and staff. The Director will administer the operations of a functioning department and supervise the activities of its staff. The Director participates at the administrative level with other management staff within the District to ensure proper communication and information regarding the department.

Supervises: School Nutrition Staff including managers, office staff and cafeteria employees.

Essential Functions: Essential functions, as defined under the Americans with Disabilities Act, may include any of the following representative duties, knowledge, and skills. This list is ILLUSTRATIVE ONLY, and is not a comprehensive listing of all functions and duties performed by incumbents of this class. Employees are required to be in attendance and prepared to begin work at their assigned work location on the specified days and hours. Factors such as regular attendance at the job are not routinely listed in job descriptions, but are an essential function. Essential duties and responsibilities may include, but are not limited to, the following:

• Plans, coordinates, and directs the school nutrition program and cafeteria operations of the District;
• Prepares school cafeteria menus in accordance with Federal, State, and District nutritional guidelines;
• Recruits, tests, and interviews applicants, and participates in the hiring process for cafeteria and school nutrition positions;
• Plans menus to meet the highest levels of nutritional standards and pupil acceptance, while maximizing the use of Department of Agriculture commodities;
• Develops and coordinates employee orientation and training programs;
• Collects, reviews, and verifies all fiscal and inventory records relating to cafeteria operations ensuring their timely return to the Federal, State, and County Offices for proper reimbursement;
• Develops, administers, and monitors the annual departmental budget to ensure fiscal responsibility and program sustainability;
• Orders, plans menus, coordinates work schedules, and calculates charges for special dinners, banquets, catering, etc.;
• Prepares specifications and advises the Materials Management Department regarding needed cafeteria equipment and suppliers;
• Regularly visits schools to observe and analyze operations, make suggestions, merchandise the program, and monitor to ensure compliance requirements;
• Provides leadership, guidance, coaching, and operational support to cafeteria managers to ensure consistency, compliance, and continuous program improvement;
• Works with consultants/advisors to achieve the District's established goals for the School Nutrition Department;
• Supervises the daily counting of monies received, balance with records and approving deposits to bank;
• Develops and administers accurate accounting procedures and records for proper control and management of money, labor, food consumed, supplies and other costs, and submits reports and recommendations as necessary;
• Interprets the direction of the program by developing appropriate administrative procedures and supervises the program in order to improve the health and nutrition of the students;
• Operates a program of cooperative purchasing among cafeterias, particularly for high-volume items. Prepares specifications and bid conditions for all items which require bids by law or by School Board policy;
• Establishes work performance standards by organizing, training, delegating and supervising work utilizing accepted practices of food preparation, service, work habits, sanitation, safety and all subjects related to the successful functioning of the school nutrition program;
• Develops standards of quality and specifications for the purchase of food, supplies and equipment as required by law or Board policy;
• Ensures compliance with USDA regulations, procurement requirements, meal pattern standards, civil rights requirements, and all State and Federal School Nutrition Program regulations;
• Coordinates and prepares documentation for Administrative Reviews, audits, and compliance monitoring;
• Develops procedures for properly receiving, storing and distributing food supplies;
• Keeps informed of equipment improvements for school nutrition program and updates, where possible, to sustain efficiency and economy;
• Establishes and maintains records necessary for the proper use, care and maintenance of equipment;
• Utilizes nutrition management software and financial systems to monitor operations, analyze data, maintain records, and improve departmental efficiency;
• Serves as a member of the Superintendent's Management Team;
• Performs other duties that may be necessary to assign.

Minimum Qualifications

Education, Training, and Experience Guidelines

Applicants should meet, or demonstrate the ability to meet, the United States Department of Agriculture (USDA) Professional Standards for School Nutrition Program Directors. Candidates who do not fully meet USDA requirements at the time of hire may be considered, provided they demonstrate a clear plan and ability to obtain required credentials, coursework, or training within a reasonable timeframe consistent with USDA regulations.

Qualifications may include a combination of education, training, and relevant experience in food service management, school nutrition programs, business operations, or a related field.

Preferred qualifications include:

• A Bachelor's degree in a qualifying field; or
• A Bachelor's degree in any field with a state-recognized certificate for School Nutrition Directors; or
• An Associate's degree in a related field with relevant school nutrition or food service experience; or
• Equivalent combinations of education and progressively responsible experience in school nutrition or food service leadership.

Additional Requirements:

• Completion of at least eight (8) hours of food safety training either within five (5) years prior to hire or within thirty (30) calendar days of employment.
• Experience in school food service management or a related leadership role is preferred.

Knowledge of:

• Principles and methods of planning and preparing nutritionally sound meals in large quantities for school children;
• Legal requirements of the school lunch program and food service operations;
• Proper sanitation and safety requirements pertaining to food establishments;
• Establishment and maintenance of accounting records and related business techniques employed in a school cafeteria system.

Skill in:

• Plan, organize, and direct the activities of a departmental operation consisting of multiple work sites and a large number of staff personnel;
• Order and distribute large quantities of food and supplies to meet, but not exceed, departmental needs and maintain the budget's guidelines;
• Keep accurate records and prepare a variety of financial reports and budgets;
• Communicate effectively in both oral and written form;
• Establish and maintain effective working relationships with those contacted in the performance of required duties.

License and Certification Requirements

A valid State Driver's License may be required.

Physical Demands and Working Environment

Positions in this class typically require: use of hands, talking, hearing, seeing and repetitive motions. Exerting up to 50 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects, including the human body. Specific vision abilities required by this job include close vision as to read handwritten or typed materials and the ability to adjust focus. This type of work requires occasional or frequent standing, walking, sitting, bending, and reaching for extended periods of time. This position may be subject to work environments that have exposure to weather or interiors with extremes of heat and/or cold, wet and/or humid conditions, high noise levels, and various work related hazards. The position requires the individual to meet multiple demands from several people and interact with public and staff.