Director of Child Nutrition

Primary Purpose:

Direct and manage the child nutrition operation of the district. Plan and implement programs meeting regulatory and nutritional requirements for students promote development of sound nutritional practices and maintain a safe and sanitary environment.

Special Knowledge/Skills:

Knowledge of menu planning food purchasing and preparation of foods in food service environment

Ability to conduct on-site inspections of food service facilities districtwide

Ability to manage budget and personnel

Ability to implement policy and procedures

Ability to interpret data

Strong organization communication and interpersonal skills

Experience:

5years experience in food service management (preferred)

Major Responsibilities and Duties:

Child Nutrition Operations

1. Direct and manage districts child nutrition programs.
2. Develop menus meeting established nutritional requirements for students.
3. Work cooperatively with campus principals to create lunch schedules and resolve personnel issues.
4. Establish and direct process of providing free and reduced lunch applications following United States Department of Agriculture and Texas Education Agency guidelines for meal eligibility and reimbursement of federal funds.
5. Develop and maintain procedures for all food service operations.

Budget and Inventory

1. Develop and administer budget based on documented needs and ensure operations are cost effective and funds are managed prudently.
2. Work cooperatively to develop and implement a cost-effective and efficient food procurement and inventory system meeting both federal and Texas Education Agency (TEA) standards.
3. Assist with the evaluation of bids and make recommendations for the awarding of contracts.
4. Approve and forward invoices and purchase orders for food service department tobusiness office.
5. Develop and implement inventory and stock control program for equipment and supplies and recommend replacement and disposal of obsolete equipment as necessary.

Policy Reports and Law

1. Implement federal and state law State Board of Education rule and board policy.
2. Compile maintain and file all reports records and other documents required.
3. Ensure employee time records are accurately maintained and data necessary to process food service payroll is delivered in a timely manner.
4. Complete minimum annual continuing education requirements.

Personnel Management

1. Select train supervise and evaluate staff and make recommendations relative to assignment retention discipline and dismissal.
2. Prepare review and revise job descriptions for food service department positions.
3. Develop training options and improvement plans to ensure exemplary operation in the food service area.

Safety

1. Ensure measures are in place and operating to protect food supplies and equipment in school cafeterias.
2. Maintain safety standards conforming with federal state and insurance regulations and develop a program of preventive safety.
3. Organize and conduct training programs to promote safe food handling and a safe work environment.

Supervisory Responsibilities:

Supervise evaluate and recommend the hiring and firing of cafeteria staff assigned to the child nutrition department.