Director Of Food And Nutrition

QUALIFICATIONS AND REQUIREMENTS
1. Masters degree in Management Administration and Supervision Nutrition or Public Health required.
2. ServSafe certification and/or Food Handlers License required.
3. 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.
4. Transparent and high integrity leadership.
5. Solid hands on budget management skills including budget preparation analysis decision making and reporting.
6. Strong organizational abilities including planning delegating program development and task facilitation.
7. Excellent communication skills (oral and written).
8. Superb computer skills including Microsoft Office Suite (Outlook Word Excel Access and PowerPoint).

BASIC FUNCTIONS AND RESPONSIBILITIES
1. Provide leadership in implementing a district wide food service program that focuses on customer satisfaction nutritional integrity and product quality.
2. Responsible for the fiscal integrity of program.
3. Supervise the maintenance of departmental records and files.
4. Establish measurable program goals and annual objectives.
5. Develop and monitor annual program budget.
6. Prepare and develop food service staff positions descriptions including recommended qualifications.
7. Advise the School Business Administrator on food and nutrition related policy development and present when necessary to the Board.
8. Use problem solving and conflict resolution techniques to facilitate organizational change.
9. Provide recommendations for food service labor agreement and participate on the labor negotiation team.
10. Responsible for monitoring the process for recruiting hiring and training food services employees and per diems.
11. Responsible for recruiting interviewing and retention of competent and qualified food service management team. Supervise Sr. Nutrition Coordinators and office staff.
12. Utilize technology and information systems to improve the effectiveness and efficiency of the food service operation.
13. Strategic planning and implementation.
14. Implement equipment preventive maintenance plan.
15. Implement a cost effective procurement and inventory control system.
16. Develop purchasing guidelines to ensure purchased food and supplies are compliant with Child Nutrition customer preference district needs policies and nutritional objectives.
17. Prepare request for proposals.
18. Review and approve contracts for services.
19. Research industry trends to assure development of cost effective menus that maintain nutritional integrity and program guidelines.
20. Oversee the implementation of HACCP and BIOSECURITY Plan to reduce the risk of food related illness.
21. Integrate employee safety requirements into the food service operation.
22. Follow code of ethics in procurement handling of confidential information and personal conduct.
23. Monitor the health sanitary and safety conditions of food service operations.
24. Ensures the proper preparation serving and storage of food items.
25. Assure compliance with regulatory agency guidelines and policies.
26. Provides input in food service facility design and remodeling.
27. 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.
28. Perform other duties and tasks assigned by supervisor.

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

Remote Work :

No