DIRECTOR, NUTRITION SERVICES

About the role

Under the direction of the Assistant Superintendent of Business Services, the Director of Nutrition Services plans, organizes, controls, and directs the Nutrition Services Department and develops and implements policies and procedures to assure positive student service, fiscal prudence, nutritional and safety compliance with federal, state and local laws and regulations.

Responsibilities

• Directs the activities and operations of nutrition functions to ensure that assignments and services are completed in a safe, proper, and timely manner.
• Inspects kitchens, serving areas, and operations to determine program efficiency, training needs, and safety concerns.
• Maintains self-supporting fiscal integrity of the department; recommends annual department budget; initiates and/or authorizes purchases and transactions; monitors budget and resources to ensure allocations are accurate and expenses are within budget limits; ensures fiscal practice and procedures are followed by directing the preparation and maintenance of narrative and statistical reports, records, and files.
• Confers with District administrators and other departments to identify, plan, and monitor program priorities and communicate information about the department.
• Develops and recommends both short- and long-term plans, departmental policies and procedures to meet Department and District goals and objectives; handles vendor negotiations and develops new sources of supply.
• Prepares breakfast and lunch menus to meet students’ nutritional needs in accordance with state and federal guidelines.
• Supervises, trains, and evaluates department staff members; determines assignments for appropriate human resources management.
• Participates in and/or leads meetings, workshops, and seminars to convey and gather information for required department functions.
• Responds to emergency situations to resolve immediate safety and operational concerns.
• Attends and participates in meetings, conferences, and workshops to maintain current knowledge of industry trends and laws, codes, rules, and regulations related to assigned activities.
• Operates a computer and assigned software.

Knowledge and Abilities

• Read, understand, and communicate about related professional and technical documents.
• Compose a variety of documents and/or facilitate group discussions.
• Analyze situations and draw conclusions.
• Effective food service programs and practices; methods of food preparation and serving in a large public setting.
• Menu planning to meet the nutritional requirements of school-aged children.
• Safety practices and procedures; state and federal requirements regarding school food service operations and related codes and laws.
• Efficient operation of food warehousing and storage including ordering, receiving foods, equipment, and supplies.
• Education Code, Public Contract Code, Federal and State regulations, and District policies regarding legal contracts and purchasing.
• Vendor markets for supplies, equipment, and contractual services.
• Budget codes and their relationship to expenditures.
• Oral and written communication skills; interpersonal skills using tact, patience, and courtesy.
• Ability to meet schedules and timelines; analyze data using a variety of methods; produce and monitor financial reports, including auditing and fiscal record management.
• Flexibility to work with others under a wide variety of circumstances.
• Use and operate food service tools and equipment using various methods.
• Establish and maintain cooperative and effective working relationships with staff and vendors.
• Problem solving to analyze issues, create plans of action, and reach solutions.
• Interpret, apply, and explain laws, codes, regulations, policies, and procedures.
• Prepare clear specifications and legal contracts in accordance with established procedures.
• Observe health and safety regulations.
• Work independently under broad organizational guidelines with little direction; plan, organize, and supervise work.
• Prepare and maintain various records and reports related to assigned activities.
• Supervise, train, and evaluate the performance of others.
• Work effectively both independently and as a member of a team in establishing cooperative relationships.
• Handle changing priorities and frequent interruptions.
• Communicate effectively both orally and in writing.
• Operate a variety of office equipment including a computer and assigned software.

Entrance Qualifications

Bachelor’s degree, or equivalent educational experience, with academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field; or Bachelor’s degree in any academic major and at least five years of experience in management of school nutrition programs; or Bachelor’s degree, or equivalent educational experience, with any academic major and a State-recognized certificate for school nutrition directors; or at least 10 years of school nutrition program experience.

Licenses and Other Requirements

• Valid State of California ServSafe Certificate or equivalent certificate that meets the San Diego County ordinance is required either not more than five years prior to the starting date or completed within 30 calendar days of the employee’s starting date.
• Valid California driver’s license and proof of automobile insurance; reliable transportation to and from field assignments.

Working Conditions

• Indoor and outdoor environment; driving a vehicle to various Nutrition Services facilities district-wide.

Physical Demands

• Dexterity of hands and fingers to operate a variety of tools and equipment.
• Hearing and speaking to exchange information; smelling to detect odors and spoiled food items.
• Lifting, carrying, pushing or pulling heavy objects; reaching overhead, above the shoulders and horizontally; bending at the waist, kneeling or crouching.
• Sitting or standing for extended periods of time.

Hazards

• Exposure to cold freezers and hot ovens and other metal objects; working around knives, slicers and other sharp objects; electrical and gas appliances.
• Exposure to cleaning chemicals and fumes.

Special Requirements

• Irregular schedule that includes early and late hours, weekends and holidays.
• Probationary period of one year; failure to demonstrate at least overall satisfactory performance may result in termination.

Benefits

• Health benefits: option of Anthem Blue Cross PPO, Anthem Blue Cross HMO or Kaiser; Delta Dental and EyeMed Vision benefits. Employee contribution amounts vary depending on hours worked per day; district pays into a life insurance policy for all employees who work at least 4 hours per day.
• Vacation: 20 days per year for management employees.
• Holidays: up to 15 scheduled holidays and 2 floating holidays per year.
• Sick and Personal Necessity: 1 day per month in paid status; up to 7 days per year may be used for personal necessity.
• Retirement: automatic enrollment into CalPERS for employees working 4+ hours/day; 2% at 55 for pre-12/31/2012 enrollees, 2% at 62 for post-12/31/2012 enrollees.