Job Title: Director of Student Nutrition Services

Wage/Hour Status:$66969 min

Dept./School: Finance / Corporate

Pay Grade:AP 3

Reports to: Chief Financial Officer

Primary Purpose:

The District School Nutrition Director will oversee all aspects of the districts Child Nutrition Program (CNP) operations. The SNS Director will have the chance to positively impact the health and wellbeing of our students. The job functions include administrating planning directing assessing implementing and evaluating the program in order to meet the nutritional and educational needs of children as they relate to the CNP. The school nutrition professional shall partner with others in the school district and community to solicit support for the development of a sound nutrition assistance food program while following federal state and local guidelines. The CNP is to provide an environment that supports healthy food habits while maintaining program integrity and customer satisfaction.

Qualifications:

To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:

• Bachelors Degree preferred
• 5 years school food service experience including personnel management
• Familiar with Federal/State guidelines on National School Breakfast/Lunch Program
• Familiar with traditional food based menu planning
• Knowledge of kitchen operations and POS system
• ServSafe Managers Certification
• Texas Association for School Nutrition Directors Certification
• Knowledge of TXUNPS

Major Responsibilities and Duties:

Establish and maintain guidance/support for the Assistant Director Field Specialist Kitchen Managers Food Service Assistants and the Student Nutrition Department.

Operational Support

1. Establishes quality standards for the presentation and service of food.
2. Implements a district-wide customer service driven philosophy that focuses on value and satisfaction.
3. Monitors and track all customer/employee complaints and/or concerns related to SNS meals staff and cleanliness of kitchens.
4. Schedules campus visitations for monitoring auditing and training purposes as required.
5. Approve all purchase order requistions.

Sanitation Food Safety and Employee Safety

1. Oversee all HAACP plans SOPs and safety guidelines are in place and adhered to at all assigned kitchens.
2. Establishes procedures to ensure that food is prepared and served in a sanitary and safe environment.
3. Develops and integrates employee safety regulations into all phases of the school food service operation.
4. Establishes procedures and policies for risk management.

Financial Management and Recordkeeping

1. Establishes measurable financial objectives and goals for the CNP.
2. Manages Monthly submission to the Texas Department of Agriculture.
3. Manages the CNP using appropriate financial management techniques.
4. Implements efficient management techniques to ensure all records and supporting documentation are maintained in accordance with local state and federal laws and policies.

Food Production

1. Works with Regional Co-op and vendors to develop procedures that will ensure the food production system provides safe nutritious food of high quality.
2. Ensures operational procedures for efficient and effective food production and distribution.

Procurement

1. Oversee the implementation of a cost-effective procurement system and the development of purchasing guidelines to ensure purchased food and supplies reflect product knowledge customer preferences district needs policies and nutrition objectives.
2. Establishes standards for receiving storing and inventorying food and non-food supplies based on sound principles of management.

Program Accountability

1. Ensures CNP compliance with all local state and federal laws regulations and policies.
2. Provides technical assistance and training for school foodservice personnel school administrators and other school support staff.
3. Develops guidelines for providing services in response to disaster or emergency situations.

Nutrition and Menu Planning

1. Ensure that all meal applications are in compliance with state guidelines distributed and processed in a timely manner.
2. Ensure that district verifications are reviewed and completed in timely manner.
3. Implement the Pre-K food program menus food orders meals meal applications as well as counting and claiming.
4. Develops cost-effective menus that maintain nutrition integrity and meet all local state and federal guidelines and regulations.
5. Assesses customer preferences industry trends and current research to plan menus that encourage participation in the CNP.
6. Works with school staff teachers and parents to plan menus for children with special nutrition needs.

General Management

1. Employs management techniques to maintain an effective and efficient CNP.
2. Develops short and long term goals through strategic planning for the district school foodservice program that supports the philosophy and policies of the Board of Education.
3. Implements policies and procedures to ensure the effective operations of CNPs.
4. Develops a long-range program for establishing professional status for the CNPs role in the education community.
5. Reviews current research information to determine health and nutrition-related trends and foodservice management developments; and develops innovative program changes and expansions based on this information.

Personnel Management

1. Implements personnel policies and procedures for the CNP according to local state and federal regulations and laws.
2. Develops job performance standards that provide for performance improvement.
3. Develops methods for hiring training and evaluating personnel that recognize education experience performance and certification.
4. Establishes procedures to implement employee contract agreements progressive discipline and formal grievances.
5. Establishes standards for the professional development of the districts CNP personnel.
6. Oversees the processing of employee leave and absence for the SNS department

Facility Layout and Design and Equipment Selection

1. Assists with the layout designing and planning facilities that ensure high quality customer service wholesome food production and efficient workflow.
2. Determines equipment needs and specifications consistent with program needs and budget.

Environmental Management

1. Develops and implements policies and procedures to ensure environmental responsibility.
2. Establishes a waste management system for the CNP that is effective economical and environmentally safe.

Marketing

1. Develops a marketing plan to attract students parents teachers administrators support staff and community.
2. Conducts an on-going evaluation of the marketing plan.
3. Communicates program information to encourage and secure support for the school food and nutrition program from the Board of Education administrators faculty students parents and community.
4. Implements a plan for providing foodservice for special functions consistent with Board of Education policies.

Computer Technology

1. Implements management information systems that increase the productivity and efficiency of the school food and nutrition operation.
2. Trains staff to use computer technology in individual school sites to improve management techniques.

Nutrition Education

1. Develops and implements a comprehensive nutrition education program using school cafeterias as learning laboratories.
2. Establishes role of the CNP as a resource for expertise in the development and presentation of nutrition education materials and activities.

Other

1. Performs and directs job related proficiency with the highest ethical integrity.
2. Performs and directs with a commitment to promote a quality CNP that meets the nutritional needs of the customers served.
3. Performs and directs with an overall nature that is committed to the goals and visions of the school district.
4. Performs and directs appropriate communication skills with the customers served.

Supervisory Responsibilities:

Supervise and evaluate assigned Staff.

Required Experience:

Director