Job Title:                    Child Nutrition Program Director

Wage/Hour Status:  Exempt

Department:              Business & Finance

Reports to:                 Chief of Operations

Approved by:

SUMMARY:

Plan, direct, administer, and evaluate all aspects of the Child Nutrition Program in order to meet educational and nutritional needs of students.  Assure program compliance with relevant federal, state, and local policies, regulations, and procedures.  Partner with various shareholders to develop a nutrition program which meets customer satisfaction, community values, and District Administrative expectations.

 

QUALIFICATIONS:

 

Required Qualifications: Bachelor’s degree in Nutrition, Dietetics, Business Administration, Hotel/Restaurant management, or other related field.

 

Preferred Qualifications:  Master’s degree in management, nutrition or public health; registered dietitian; Food Handler/Manager Certification.

 

CONTINUING EDUCATION/TRAINING 

Adheres to USDA Professional Standards of minimal continuing education hours.

 

EXPERIENCE

Five (3) years leadership/management

Menu planning, food purchasing, inventory, and facility management

Maintenance of various child nutrition software programs (Nutrikids, Mosaic, Titan etc.)

Overseeing multiple projects simultaneously

         

 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Operations Management

1. Provide leadership in implementing a district wide food service program that focuses on customer satisfaction, nutritional integrity and product quality.
2. Establishes measurable program goals and annual objectives.
3. Uses problem solving and conflict resolution techniques to facilitate organizational change.
4. Develops and monitors annual program budget to operate within Board Policy Guidelines.
5. Uses management information systems to improve the effectiveness and efficiency of the food service operation.
6. Assesses kitchen equipment and facility needs and works collaborative with contracted vendors to maintain an equipment replacement schedule and kitchen remodeling plan.
7. Implement a cost-effective procurement and inventory control system.
8. Research and implement innovative programs, new initiatives, equipment and technological advances.
9. Analyzes the financial and participation records of all food service operations and recommends corrective action when necessary.
10. Formulates and maintain quality control objectives with production procedures in cooperation with other kitchen managers to maximize product quality, nutrient standards, and minimize food/labor cost.
11. Development and implementation of a marketing plan that attracts and encourages participation among students and district staff.
12. Responsible for conducting district wide site visits to observe operations and monitor compliance with USDA program regulations.
13. Develop and maintain written department procedures for all food service operations.

 

 

Personnel Management

14. Respond to district personnel to discuss and assist in resolving issues, challenges, and problems related to the food service function that may occur during and/or outside regular work hours.
15. Drafts child nutrition staff position descriptions including recommended qualifications.
16. Recommends and monitors the process for recruiting, hiring, and training of CNP employees and substitutes workers.

 

Policy, Reports, and Law

17. Systematically reviews campus files and paperwork for accuracy; to include but not limited to food production, menu substitutions, meal counts, food orders, nonfood supplies, and HACCP logs.
18. Obtaining and maintaining appropriate documentation for auditing purposes to verify accountability to the district, TDA, USDA, etc. (i.e. Onsite Reviews, Health Inspections, etc.)
19. Perform all other duties as assigned.

     

TECHNICAL SKILLS, KNOWLEDGE & ABILITIES

Strong Math Skills; including calculations using fractions, percent, and/or ratios

Ability to read, analyze, and interpret federal, state, and local policy.

Ability to manage complex projects in fast paced environment.

 

MATERIALS AND EQUIPMENT OPERATING KNOWLEDGE

Food Equipment Maintenance and Procurement.

 

REPORTING RELATIONSHIPS & DIRECTION/GUIDANCE:

Assist in supervision and evaluation of the performance of cafeteria managers, and support staff assigned to the area of child nutrition.

 

WORKING CONDITIONS:

Mental Demands:

Ability to communicate effectively (verbal and written): interpret policy, procedures, and data; coordinate district functions, maintain emotional control under stress.

 

Physical Demands/Environmental Factors:

Regular district wide travel; occasional out of district travel; occasional prolonged and irregular hours.

 

 

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.