ARLCS Director of Child Nutrition
Manages, supervises and oversees a variety of skilled work in the Child Nutrition Program. Plans, coordinates and directs State and Federal Programs (National School Lunch, School Breakfast, Fresh Fruit & Vegetable and After School Snack Programs). Must have the ability to work with independent contractors in all food service, equipment sales and general business related disciplines. Updated knowledge of State Health and Safety requirements for food services and food service facilities. Plan, organize and direct the scheduling, operations, personnel and budgets of the district's Child Nutrition Program. Requires institutional food service programs.
ESSENTIAL DUTIES
•Plan, schedule, and direct the Child Nutrition Program. In addition, this position will provide direction on nutrition, portions and portion control, work methods, safety and sanitation as well as staffing levels.
•Selects, trains and evaluates Child Nutrition personnel. Provides or coordinates staff training. Works with, and counsels' employees in correcting deficiencies in performance. Implements long term goal setting.
•Manage annual budgets for the department; analyze and review budgetary and financial data; control and authorize expenditures in accordance with established limitations; establish and operate a cost accounting and control system for Child Nutrition activities which insure accurate financial reporting. Analyze economical work methods in a school kitchen setting for the purpose of achieving maximum efficiency and effectiveness.
•Provide for District compliance with local, state and federal regulations related to Child Nutrition. Including but not limited to fiscal reports, rosters, attendance and enrollment of students.
•Communicate with other district administrators, principals, directors and outside contractors to coordinate activities and programs, resolve issues and conflicts and exchange information. Develop policies and procedures to encourage effective and efficient management controls.
•Evaluate, collect and interpret data, reason, define problems, establish facts, draw valid conclusions, make justifiable judgments and decisions. Understand and execute oral and written instructions, policies and procedures and effectively illustrate and demonstrate these procedures to others when needed.
•Provide for the detection, identification, classification, containment, assessment, and removal of hazardous materials. Maintain high levels of sanitation and safety.
•Coordinate all equipment maintenance and building repairs pertaining to Child Nutrition facilities with appropriate school district personnel or a private service provider.
•Create several different individual program menus that include; breakfast, lunch, snack and a la carte menus with a strong emphasis on taste, presentation, cost control, customer preferences and effective production procedures. Nutritionally and fiscally balance menus for varied age groups according to USDA State and Federal guidelines for calories, vitamins, minerals, total fats and saturated fats and sugars.
•Plan, organize, control and direct the scheduling of delivery of food and supplies to separate school sites on a daily basis.
QUALIFICATIONS
State and Federal procedures including reimbursements, direct certification and Free and Reduced Meal applications. Advanced planning, organization and direction of procedural guidelines for the Child Nutrition Department. Modern theories, techniques, and methods of Child Nutrition Program management. Interpersonal skills using tact, patience and courtesy. Applicable laws, codes, regulations, policies and procedures Principles and practices of administration, supervision and training. Budget preparation and control. Safety and Sanitation rules and regulations. Working knowledge of various software programs such as: Windows 7, Microsoft Excel, Lunchbox Child Nutrition Software, etc.
ABILITY TO
Plan, organize, coordinate and direct the District's Child Nutrition Program activities for the District. Train and evaluate the performance of assigned staff. Analyze situations accurately and adopt an effective course of action. Plan and organize work. Communicate effectively both orally and in writing. Meet schedules and timelines while working independently and with little direction. Maintain harmonious relations with the employees in other departments contacted during routine performance of duties. Have the initiative to independently develop methods and techniques in the interest of effectiveness and efficiency.
EDUCATION AND/OR EXPERIENCE
Associate of Arts Degree in Food Science, Culinary Arts or Business Management plus specialized training or on the job experience and competence in large-scale production methods. A minimum of three years experience in the Child Nutrition Department in a school district setting or Restaurant business and facilities, along with two years of increasingly responsible supervisory level experience. Ability to safely lift 25 pounds.
SCHEDULE
8 a.m. to 4 p.m.
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