Director of Child Nutrition Services (Classified Management)

As one of California’s largest high school districts, we offer rewarding and exciting employment opportunities that impact our students and community in a positive way. We provide a supportive team environment with a shared passion and common goal of equipping students with the education and skills they need to succeed in college and career. Competitive salaries, 100% benefits coverage for employees and their dependents, and a focus on personal professional development are part of our commitment.

About the Role

Under the direction of the Associate Superintendent of Business Services, the Director of Child Nutrition Services supervises, plans, organizes, and directs the District Child Nutrition department. This role involves supervising and training department staff, promoting programs to students, staff, and the public, and maintaining efficient and effective nutrition services across all district schools. The Director also oversees financial records, budget preparation, and compliance with nutritional standards.

Responsibilities

• Work cooperatively with the Management Team to formulate and implement district policies.
• Direct the preparation and control of the annual budget for the Child Nutrition Fund.
• Monitor workflow, including budget preparation, data processing, financial reporting, and fund disbursement.
• Oversee personnel in receiving and distributing products for an effective food service program.
• Train, schedule, and supervise Nutrition Department staff.
• Provide monthly, quarterly, and annual financial reports as required.
• Manage fiscal resources, analyze financial statements, and maintain required records.
• Direct and coordinate procurement of food, supplies, and equipment; review and approve requisitions.
• Develop specifications for bids and quotations; review bids and make purchase recommendations.
• Assess Nutritional Services needs and recommend new or replacement equipment.
• Assist in planning Nutritional Services facilities.
• Serve as a liaison to reconcile district records with the Office of the County Superintendent of Schools, State Department of Education, and other agencies.
• Coordinate procurement and distribution of USDA commodity foods.
• Act as coordinator/resource person for disaster feeding sites.
• Design and supervise training for department personnel; evaluate performance.
• Oversee site staff in food production, service, lunchroom routines, and daily accountability.
• Screen, interview, and recommend job applicants for employment.
• Conduct regular staff meetings and workshops.
• Plan menus, ensuring dietary balance, nutritional adequacy, and student acceptability; use nutrient analysis software.
• Serve as an information source on nutrition policies, procedures, and standards.
• Consult with district administrators on department needs and nutrition education programs.
• Meet with students, teachers, parents, vendors, and community groups regarding department matters.
• Apply for and implement food and nutrition grants.
• Work with, install, and update related software; troubleshoot hardware and software issues.
• Ensure meals meet or exceed current nutritional standards and incorporate locally grown fresh food.

Requirements

• Bachelor’s degree (or equivalent educational experience) with an academic major or concentration in food and nutrition, food service management, dietetics, family and consumer science, 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 a school food service program.
• Minimum one year of supervisory experience.
• Valid California driver’s license.
• Bilingual candidates preferred.

Knowledge and Skills

• Principles of organization and administration as applied to schools, business management, purchasing, school food service, and nutrition.
• Accounting and financial record-keeping, especially in governmental and school district contexts.
• Modern office methods, including computer use, report writing, and administrative operations.
• Techniques of supervision and personnel training.
• Institutional kitchen planning and food preparation equipment.
• Food production, including preparation, serving, storage, sanitation, and safety.
• Menu planning, nutritional analysis, and marketing.
• Ability to select, train, and supervise personnel.
• Analytical and independent thinking for effective decision-making.
• Clear and accurate written communication for correspondence, reports, and memoranda.
• Understanding of data processing input and output.
• Maintaining cooperative working relationships with district officials, staff, and the public.

Physical Demands and Working Conditions

• Frequent ability to work at a desk, conference table, or in meetings.
• Frequent ability to stand for extended periods.
• Frequent ability to see, read, prepare, and proofread documents.
• Frequent ability to hear and understand speech at normal levels.
• Frequent ability to communicate clearly in normal conversation.
• Frequent ability to bend, twist, sit, stoop, kneel, push, and pull.
• Frequent ability to lift and carry 5–20 lbs.
• Frequent ability to operate office equipment and reach in all directions.
• Office environment with occasional driving to conduct work.

Benefits

• 100% benefits coverage for employees and their dependents.
• Competitive salaries.
• Focus on personal and professional development.