Nutrition Services Director

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Under administrative direction, plan, organize, control and direct the operations and activities of the District's Nutrition Services department; supervise and evaluate the performance of assigned staff; perform related duties as assigned.

The classification specification does not describe all duties performed by all incumbents within the class. This summary provides examples of typical tasks performed in this classification.

• Plan, organize, control and direct the operations and activities of the District's Nutrition Services department including review of school site cafeterias, nutritional education programs, free and reduced price meal program, maintenance of preparation and serving equipment, menu preparation, sanitation, storage, transport and delivery of food products and information technology, purchasing and accounting functions; assure compliance with federal and State laws, regulations and policies.
  
  E
• Supervise and evaluate the performance of staff; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; plan, coordinate and conduct in-service training programs. E
• Develop and implement policies, procedures and programs for Nutrition Services programs and activities; direct Nutrition Services operating procedures. E
• Provide technical expertise, information and assistance to District administration regarding assigned functions; advise administration of unusual trends or problems and recommend appropriate corrective action. E
• Direct the preparation and maintenance of a variety of narrative and statistical reports, records and files related to assigned activities and personnel. E
• Communicate with other administrators, personnel and outside organizations to coordinate activities and programs, resolve issues and conflicts and exchange information. E
• Prepare and develop the annual budgets for the Nutrition Services department; analyze and review budgetary and financial data; control and authorize expenditures. E
• Oversee and assure purchasing activities comply with applicable statutes, regulations and policies; approve specifications for purchase of food and equipment; authorize requisitions. E
• Oversee and direct the research of available products and interviewing of vendors to establish and maintain sources of supply through competitive bids; determine and recommend pricing for consideration by the Board of Education. E
• Direct the activities of the free and reduced price meal program to assure the department meets applicable regulations and accountability standards. E
• Direct the planning and implementation of operational changes with Nutrition Service managers, principals, site supervisors, or other District personnel. E
• Maintain current knowledge of institutional food service methods and trends; evaluate new methods for application within the department. E
• Oversee and direct the planning of kitchen and cafeteria layouts during construction and remodeling; direct the review of bids and analyze cost figures. E
• Coordinate dissemination of departmental information and nutrition materials to the public, staff and other organizations. E
• Direct and oversee research and special projects; monitor special projects and initiate changes to assure expeditious and successful cost-effective completion. E
• Analyze the impact of federal or state legislation or regulations on Nutrition Service programs and determine appropriate course of action. E
• Visit sites to observe and evaluate Nutrition Services personnel and procedures; develop and implement improved methods of food preparation and service; drive a District or personal vehicle to conduct site visits and attend meetings. E
• Operate a variety of office equipment including a computer and assigned software programs. E
• Attend and participate in a variety of meetings, workshops, conferences and trainings to maintain current knowledge of emerging trends; make presentations regarding Nutrition Services operations. E

Note:

At the end of some of the duty statements there is an italicized E, which identifies essential duties, required of the classification. This is strictly for use in compliance with the Americans with Disabilities Act.

• Planning, organizing and directing a large institutional nutrition service program, operations and activities.
• Principles and practices of quantity food service preparation, serving and storage.
• Sanitation and safety practices related to cooking and…