Job Title:                    Director of Child Nutrition 

Reports to:                 Chief Financial Officer

Dept./Campus:          Administration

Classification:            Exempt

Primary Purpose:

            Direct and manage the child nutrition operation of the district. Plan and implement programs meeting                   regulatory and nutritional requirements for students, promote development of sound nutritional                            practices, and maintain a safe and sanitary environment.

Qualifications:

            Education/Certification:

            Bachelor’s degree or equivalent educational experience with academic major in food and nutrition, dietetics,             home and consumer sciences, food service management, nutrition education, culinary arts, business, or a             related field

            SNA School Nutrition Specialist Certification preferred                         

            TASN Certificaiton Level 5 preferred

            Serve Safe Certification or Local Health Department Certification

            Eight hours of food safety training (completed not more than five years prior to employee’s start date or             within 30 days of employee’s start date)

            Clear and valid Texas driver’s license

Special Knowledge/Skills:

   Knowledge of menu planning, food purchasing, and preparation of foods in food service environment

   Ability to conduct on-site inspections of food service facilities districtwide

   Ability to manage budget and personnel

   Ability to implement policy and procedures

   Ability to interpret data

   Strong organization, communication, and interpersonal skills

Experience:

5 years experience in food service management

2 years of school nutrition program experience preferred

Major Responsibilities and Duties:

Child Nutrition Operations

• Direct and manage district’s child nutrition programs.
• Develop menus meeting established nutritional requirements for students.
• Serve as the program’s Authorized Representative, overseeing USDA/TDA reporting, TX-UNPS submissions, meal reimbursements, commodity management, applications, and renewals.
• Work cooperatively with campus principals to create lunch schedules and resolve personnel issues.
• Establish and direct process of providing free and reduced lunch applications following United States Department of Agriculture and Texas Education Agency guidelines for meal eligibility and reimbursement of federal funds.
• Develop and maintain written procedures for all food service operations.

Budget and Inventory

• Develop and administer budget based on documented needs and ensure operations are cost effective and funds are managed prudently.
• Work cooperatively to develop and implement a cost-effective and efficient food procurement and inventory system meeting both federal and Texas Education Agency (TEA) standards.
• Assist with the evaluation of formal bids and make recommendations for the awarding of contracts for school board approval.
• Approve and forward invoices and purchase orders for food service department to accounting department.
• Develop and implement inventory and stock control program for equipment and supplies and recommend replacement and disposal of obsolete equipment as necessary.

Policy, Reports, and Law

• Implement federal and state law, State Board of Education rule, and board policy.
• Compile, maintain, and file all reports, records, and other documents required.
• Ensure employee time records are accurately maintained and data necessary to process food service payroll is delivered in a timely manner.
• Complete minimum annual continuing education requirements.

Personnel Management

• Select, train, supervise, and evaluate staff and make recommendations relative to assignment, retention, discipline, and dismissal.
• Assis with preparation, review and revision of job descriptions for food service department positions.
• Develop training options and improvement plans to ensure exemplary operation in the food service area.

Safety

• Ensure measures are in place and operating to protect food, supplies, and equipment in school cafeterias, lunchrooms, and warehouses.
• Maintain safety standards conforming with federal, state, and insurance regulations and develop a program of preventive safety.
• Organize and conduct training programs to promote safe food handling and a safe work environment.

Other

• Follow district safety protocols and emergency procedures.
• Display tolerance necessary for accepting supervision for and criticism of job performance.
• Work in harmony with supervisory, faculty, and peer personnel.
• Use professional information discreetly and judiciously.
• Support and follow administrative and Board policy.
• Represent the school system to the community in a positive, professional way.
• Maintain a sincere, friendly attitude toward patrons.
• Perform other duties as assigned.

Supervisory Responsibilities:

Supervise, evaluate, and recommend the hiring and firing of child nutrition managers, supervisors, and support staff assigned to the child nutrition department.*

Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Personal computer and peripherals; standard instructional equipment; [P.E. teachers: automated external defibrillator (AED)]

Posture: Prolonged standing; frequent kneeling/squatting, bending/stooping, pushing/pulling, and twisting

Motion: Frequent walking

Lifting: Regular light lifting and carrying (less than 15 pounds); may lift and move textbooks and classroom equipment

Environment: Work inside, may work outside; regular exposure to noise

Mental Demands: Maintain emotional control under stress; work prolonged or irregular hours

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.