Nutrition - Director II

Department: School Nutrition

Grade: Director II

Length of Work Year: 239 Days

FLSA Status: Exempt

Evaluation: BLEI

Reports To: Executive Director

JOB SUMMARY

This position is responsible for managing and directing the activities of the school nutrition department and the central commissary for the school district. Administers, plans, organizes, directs, assesses, implements, and evaluates the school food service, nutrition education and the centralized commissary program in order to meet the nutritional and educational needs of the students in the school district.

DISTINGUISHING CHARACTERISTICS

This job has supervisory responsibilities.

ESSENTIAL JOB FUNCTIONS

• Establishes quality standards for the presentation and service of food.
• Implements a district-wide customer service driven philosophy that focuses on value and satisfaction.
• Establishes procedures to ensure that food is prepared and served in a sanitary and safe environment.
• Develops and integrates employee safety regulations into all phases of the school foodservice operation.
• Establishes procedures and policies for risk management.
• Establishes measurable financial objectives and goals for the school nutrition program.
• Manages the school nutrition program using appropriate financial management techniques.
• Implements efficient management techniques to ensure all records and supporting documentation are maintained in accordance with local, state, and federal laws and policies.
• Develops procedures to ensure the food production system provides safe nutritious food of high quality.
• Ensures operational procedures for efficient and effective food production and distribution.
• Implements a cost-effective procurement system.
• Develops purchasing guidelines to ensure purchased food and supplies reflect product knowledge, customer preferences, district needs, policies, and nutrition objectives.
• Establishes standards for receiving, storing, and inventorying food and non-food supplies based on sound principles of management.
• Ensures the school nutrition program’s compliance with all local, state, and federal laws, regulations, and policies.
• Provides technical assistance and training for school foodservice personnel, school administrators, and other school support staff.
• Develops guidelines for providing services in response to disaster or emergency situations.
• Develops cost-effective menus that maintain nutrition integrity and meet all local, state, and federal guidelines and regulations.
• Assesses customer preferences, industry trends, and current research to plan menus that encourage participation in the school nutrition program.
• Works with school staff, teachers, parents, and physicians to plan menus for children with special nutrition needs.
• Employs management techniques to maintain an effective and efficient school nutrition program.
• 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.
• Implements policies and procedures to ensure the effective operations of school nutrition program.
• Develops a long-range program for establishing professional status for the school nutrition program’s role in the education community.
• 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.
• Implements personnel policies and procedures for the school nutrition program according to local, state, and federal regulations and laws.
• Develops job performance standards that provide for performance improvement.
• Develops methods for hiring, training, and evaluating personnel that recognize education, experience, performance, and certification.
• Establishes procedures to implement employee contract agreements, progressive discipline, and formal grievances.
• Establishes standards for the professional development of the district’s school nutrition program personnel.
• Assists with designing and planning facilities that ensure high quality customer service, wholesome food production, and efficient workflow.
• Determines equipment needs and specifications consistent with program needs and budget.
• Develops and implements policies and procedures to ensure environmental responsibility.
• Establishes a waste management system for the school nutrition program that is effective, economical, and environmentally safe.
• Develops a marketing plan to attract students, parents, teachers, administrators, support staff, and community.
• Conducts an on-going evaluation of the marketing plan.
• 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.
• Implements a plan for providing foodservice for special functions consistent with Board of Education policies.
• Implements management information systems that increase the productivity and efficiency of the school food and nutrition operation.
• Trains staff to use computer technology in individual school sites, central office, and central commissary to improve management techniques.
• Develops and implements a comprehensive nutrition education program using school cafeterias as learning laboratories.
• Establishes role of the school nutrition program as a resource for expertise in the development and presentation of nutrition education materials and activities.
• Promotes a quality school nutrition program that meets the nutritional needs of the customers served.
• Performs other duties as assigned.

MINIMUM EDUCATION AND EXPERIENCE REQUIREMENTS

Master’s degree in a related field. Five (5) years of experience in school nutrition with at least three (3) years in a managerial level of coordinator or above. Or an equivalent combination of education, experience, and/or training that provides the required knowledge and abilities.

KNOWLEDGE, SKILLS AND ABILITIES

• Knowledge of the principles and procedures of school nutrition, food safety, and sanitation.
• Knowledge of the operations of a central food production commissary.
• Knowledge of school nutrition federal and state rules and regulations including Federal Code of Regulations, USDA, and Georgia OCGA.
• Knowledge of supervision and management.
• Good critical thinking skills.
• Good judgement, comprehension, and communication skills.
• Complex problem-solving skills.
• Skill in the basic operation and utilization of personal computer and standard software programs (spreadsheets, presentations, internet, word processing, graphics, databases, etc.).
• Ability to communicate effectively both orally and in writing.
• Ability to deal courteously and diplomatically with students, school system employees, media, civic officials, and the general public.
• Ability to make presentations and speak before groups of all ages, levels, and backgrounds.
• Ability to develop, organize, and maintain educational programs and services.
• Ability to establish and maintain effective working relationships with employees, students, community groups, and others as required.
• Ability to motivate, lead, direct, and supervise staff involved in various school system activities.
• Ability to select, develop, organize, and effectively utilize administrative and supervisory staff.
• Ability to establish and implement rules, policies, regulations, and procedures.

CERTIFICATION, LICENSE AND SPECIAL REQUIREMENTS

Must possess (or meet qualifications for) a Georgia educational certificate in the field of School Nutrition Director.

Certified in food safety and sanitation by a credible source as approved by Georgia Department of Education, such as ServSafe.

A Registered Dietician is preferred.