QUALIFICATIONS ANDREQUIREMENTS

1. Masters degree inManagement Administration and Supervision Nutrition or PublicHealth required.

2. ServSafe certification and / or FoodHandlers License required.

3. Five (5) or more years ofexperience in the management of large scale food service unitinvolving the preparation of foods in large quantities.

Supervisoryand financial management experience in school or institutional foodservice operation.

4. Transparent and high integrityleadership.

5. Solid hands on budget management skillsincluding budget preparation analysis decision making andreporting.

6. Strong organizational abilities includingplanning delegating program development and taskfacilitation.

7. Excellent communication skills (oral andwritten).

8. Superb computer skills including MicrosoftOffice Suite (Outlook Word Excel Access and PowerPoint).

BASIC FUNCTIONS ANDRESPONSIBILITIES

1. Provide leadership inimplementing a district wide food service program that focuses oncustomer satisfaction nutritional integrity and productquality.

3. Supervise the maintenance of departmentalrecords and files.

4. Establish measurable program goalsand annual objectives.

5. Develop and monitor annualprogram budget.

6. Prepare and develop food service staffpositions descriptions including recommendedqualifications.

7. Advise the School BusinessAdministrator on food and nutrition related policy development andpresent when necessary to the Board.

8. Use problemsolving and conflict resolution techniques to facilitateorganizational change.

9. Provide recommendations for foodservice labor agreement and participate on the labor negotiationteam.

10. Responsible for monitoring the process forrecruiting hiring and training food services employees and perdiems.

11. Responsible for recruiting interviewing andretention of competent and qualified food service management team.Supervise Sr.

Nutrition Coordinators and office staff.

12.Utilize technology and information systems to improve theeffectiveness and efficiency of the food serviceoperation.

13. Strategic planning andimplementation.

14. Implement equipment preventivemaintenance plan.

15. Implement a cost effectiveprocurement and inventory control system.

16. Developpurchasing guidelines to ensure purchased food and supplies arecompliant with Child Nutrition customer preference district needspolicies and nutritional objectives.

17. Prepare requestfor proposals.

18. Review and approve contracts forservices.

19. Research industry trends to assuredevelopment of cost effective menus that maintain nutritionalintegrity and program guidelines.

20. Oversee theimplementation of HACCP and BIOSECURITY Plan to reduce the risk offood related illness.

21. Integrate employee safetyrequirements into the food service operation.

22. Followcode of ethics in procurement handling of confidential informationand personal conduct.

23. Monitor the health sanitary andsafety conditions of food service operations.

24. Ensuresthe proper preparation serving and storage of fooditems.

25. Assure compliance with regulatory agencyguidelines and policies.

26. Provides input in foodservice facility design and remodeling.

27. Communicatewith administrators District personnel and contractors tocoordinate activities and programs resolve issues and conflicts andexchange information;

works with community groups media andstudents to increase understanding and support for theprogram.

28. Perform other duties and tasks assigned bysupervisor.

KNOWLEDGE ANDABILITIES

1. Knowledge of Child NutritionProgram and food safety regulations.

2. Knowledge ofpersonnel management and labor relations.

3. Ability tocommunicate effectively with a variety of audiences.

4.Ability to interface and engage diverse populations.

5.Demonstrated ability to oversee and collaborate withstaff.

6. Ability to assess program needs develop longrange goals and annual objectives.

7. Ability to apply theprinciples of financial management in the development andmonitoring of annual program budgets.

8. Ability toestablish menu planning guidelines which meets the nutritionalrequirements of the program including customer satisfaction andbudgetary parameters.

9. Ability to develop and maintain asystem of food and supply procurement that aligns with purchasingrequirements and the needs of the program.

10. Ability tofacilitate development of systems which ensure compliance withcurrent Food Code HACCP and Bio Security requirements.

11.Knowledge of food service equipment and the principles of kitchenlayouts and design.

12. Ability to develop effectiveinterpersonal relationship.

13. Ability to apply a varietyof problem solving and conflict resolution techniques tosuccessfully manage organizational change.

14. Knowledgeand ability to support nutrition education and wellnessinitiatives.

15. Knowledge of dietary requirements forchildren with special needs including children with lifethreatening food allergies.

16. Ability to apply marketingtechniques to promote theprogram.

Remote Work :

Last updated : 2024-08-29