Child Nutrition Program Supervisor/Director
Child Nutrition Program Supervisor/Director
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$ 54000 - 80000
1 Vacancy
Job Description
8 hours per day
216 contract days/year
Full Benefits
Beginning Salary: $54000$80000 per year DOE
CHILD NUTRITION PROGRAM SUPERVISOR/COORDINATOR
Purpose Statement
The job of Child Nutrition Program Supervisor/Coordinator was established for the purpose/s of directing the child nutrition
programs and services; providing information and serving as a resource to others; achieving defined objectives by planning
evaluating developing implementing and maintaining services in compliance with established guidelines; and serving as a
member of the leadership team.
This job reports to the Business Administrator
Essential Functions
Collaborates with internal and external personnel (e.g. other administrators auditors public agencies community members etc.)
for the purpose of implementing and/or maintaining services and programs.
Directs department operations the maintenance of services and the implementation of new programs and/or processes for
the purpose of providing services within established timeframes and in compliance with federal state and local regulations.
Facilitates meetings and workshops etc. for the purpose of identifying issues developing recommendations supporting other
staff and serving as a District representative.
Inspects and evaluates cafeterias for the purpose of ensuring healthful and sanitary conditions and the effectiveness in achieving
program goals and compliance.
Manages a wide variety of programs for the purpose of ensuring district compliance with established guidelines.
Monitors budget allocations expenditures fund balances and related financial activities for the purpose of ensuring that
allocations are accurate revenues are recorded expenses are within budget limits and/or fiscal practices are followed.
Participates in meetings workshops and seminars for the purpose of conveying and/or gathering information required to
perform functions.
Performs personnel functions (e.g. interviewing evaluating supervising etc.) for the purpose of maintaining adequate
staffing enhancing productivity of personnel and achieving objectives within budget.
Presents information (e.g. budget overviews accounting processes distribution formulas inventory etc.) for the purpose of
communicating information gaining feedback and ensuring adherence to established internal controls.
Recommends new hires promotions termination and transfers for the purpose of maintaining staffing needs and productivity of
the work force.
Researches a variety of topics (e.g. new products safety and health requirements laws regulations etc.) for the purpose of recommending purchases contracts and maintaining district wide services.
Implements standards and controls for safety and efficiency.
Implements a program of continuous selfdevelopment and professional growth for food service employees.
Coordinate with Business Administrator and school supervisors to determine facility needs.
Job Description: Child Nutrition Program
Manage the purchasing and distributing of all school food inventory and maintain accurate counts at warehouse and on computerized system
Other Functions
Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
Job Requirements: Minimum Qualifications
Skills Knowledge and Abilities
SKILLS are required to perform multiple technical tasks with a need to occasionally upgrade skills in order to meet changing
job conditions. Specific skillbased competencies required to satisfactorily perform the functions of the job include: operating
standard office equipment including using a variety of software applications; planning and managing projects; and preparing
and maintaining accurate records.
KNOWLEDGE is required to perform basic math including calculations using fractions precents and/or ratios; review and
interpret highly technical information write technical materials and/or speak persuasively to implement desired actions; and analyze situations to define issues and draw conclusions. Specific knowledgebased competencies required to satisfactorily perform the functions of the job include: pertinent laws codes policies and/or regulations; personnel processes; standard
business practices; program planning and development; concepts of grammar and punctuation; and concepts of quantity cooking
and nutritional analysis.
ABILITY is required to schedule a significant number of activities meetings and/or events; often gather collate and/or classify
data; and use jobrelated equipment. Flexibility is required to independently work with others in a wide variety of circumstances;
work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is
also required to work with a diversity of individuals and/or groups; work with similar types of data; and utilize a variety of job
related equipment. Independent problem solving is required to analyze issues and create action plans. Problem solving with
data requires analysis based on organizational objectives; and problem solving with equipment is moderate. Specific ability
based competencies required to satisfactorily perform the functions of the job include: adapting to changing work priorities;
communicating with diverse groups and individuals; meeting deadlines and schedules; setting priorities; working as part of a team;
and working with detailed information/data.
Responsibility
Responsibilities include: working independently under broad organizational guidelines to achieve unit objectives; managing a
department; and supervising the use of funds. Utilization of significant resources from other work units is routinely required to perform the jobs functions. There is a continual opportunity to significantly impact the organizations services.
Working Environment
The usual and customary methods of performing the job functions require the following physical demands: some liftingcarrying pushing and/or pulling; and significant fine finger dexterity. Generally the job requires 80% sitting 10% walking and
10% standing. This job is performed in a generally clean and healthy environment.
Education: A high school diploma and 5 years of relevant experience Associates degree/equivalent in any major and 3 years of relevant experience or a bachelors degree in specific major. Bachelors preferred.
Experience: Job related experience within specialized field with increasing levels of responsibility is required.
Continuing Educ:Training: Continuing Education on Food Service
Certificates & Licenses:Licenses: Valid Drivers License Food Handlers Permit
FLSA Status: Exempt Clearances: Criminal Justice Fingerprint/Background Clearance
Required Experience:
Director
Employment Type
Full-Time
