Director of Food and Nutrition

QUALIFICATIONS AND REQUIREMENTS

• Masters degree in Management, Administration and Supervision, Nutrition or Public Health required.
• ServSafe certification and/or Food Handlers License required.
• Five (5) or more years of experience in the management of large- scale food service unit involving the preparation of foods in large quantities. Supervisory and financial management experience in school or institutional food service operation.
• Transparent and high integrity leadership.
• Solid hands on budget management skills, including budget preparation, analysis, decision making and reporting.
• Strong organizational abilities including planning, delegating, program development and task facilitation.
• Excellent communication skills (oral and written).
• Superb computer skills including Microsoft Office Suite (Outlook, Word, Excel, Access and PowerPoint).

BASIC FUNCTIONS AND RESPONSIBILITIES

• Provide leadership in implementing a district wide food service program that focuses on customer satisfaction, nutritional integrity and product quality.
• Responsible for the fiscal integrity of program.
• Supervise the maintenance of departmental records and files.
• Establish measurable program goals and annual objectives.
• Develop and monitor annual program budget.
• Prepare and develop food service staff positions descriptions including recommended qualifications.
• Advise the School Business Administrator on food and nutrition related policy development and present when necessary to the Board.
• Use problem solving and conflict resolution techniques to facilitate organizational change.
• Provide recommendations for food service labor agreement and participate on the labor negotiation team.
• Responsible for monitoring the process for recruiting, hiring and training food services employees and per diems.
• Responsible for recruiting, interviewing and retention of competent and qualified food service management team. Supervise Sr. Nutrition Coordinators and office staff.
• Utilize technology and information systems to improve the effectiveness and efficiency of the food service operation.
• Strategic planning and implementation.
• Implement equipment preventive maintenance plan.
• Implement a cost effective procurement and inventory control system.
• Develop purchasing guidelines to ensure purchased food and supplies are compliant with Child Nutrition, customer preference, district needs, policies and nutritional objectives.
• Prepare request for proposals.
• Review and approve contracts for services.
• Research industry trends to assure development of cost effective menus that maintain nutritional integrity and program guidelines.
• Oversee the implementation of HACCP and BIOSECURITY Plan to reduce the risk of food related illness.
• Integrate employee safety requirements into the food service operation.
• Follow code of ethics in procurement, handling of confidential information and personal conduct.
• Monitor the health, sanitary and safety conditions of food service operations.
• Ensures the proper preparation, serving and storage of food items.
• Assure compliance with regulatory agency guidelines and policies.
• Provides input in food service facility design and remodeling.
• Communicate with administrators, District personnel and contractors to coordinate activities and programs, resolve issues and conflicts and exchange information; works with community groups, media and students to increase understanding and support for the program.
• Perform other duties and tasks assigned by supervisor.

KNOWLEDGE AND ABILITIES

• Knowledge of Child Nutrition Program and food safety regulations.
• Knowledge of personnel management and labor relations.
• Ability to communicate effectively with a variety of audiences.
• Ability to interface and engage diverse populations.
• Demonstrated ability to oversee and collaborate with staff.
• Ability to assess program needs, develop long range goals, and annual objectives.
• Ability to apply the principles of financial management in the development and monitoring of annual program budgets.
• Ability to establish menu planning guidelines which meets the nutritional requirements of the program, including customer satisfaction and budgetary parameters.
• Ability to develop and maintain a system of food and supply procurement that aligns with purchasing requirements and the needs of the program.
• Ability to facilitate development of systems which ensure compliance with current Food Code, HACCP and Bio Security requirements.
• Knowledge of food service equipment and the principles of kitchen layouts and design.
• Ability to develop effective interpersonal relationship.
• Ability to apply a variety of problem solving and conflict resolution techniques to successfully manage organizational change.
• Knowledge and ability to support nutrition education and wellness initiatives.
• Knowledge of dietary requirements for children with special needs, including children with life threatening food allergies.
• Ability to apply marketing techniques to promote the program.