Director: Food & Nutrition Services

JOB SUMMARY
Plans, schedules, coordinates, and directs the school food and nutrition services program; develops menus, prepares specifications for food service purchasing, assures accurate meal accountability in all schools; and promotes healthy choices.

ESSENTIAL DUTIES/RESPONSIBILITIES

• Plans and implements long and short range objectives which relate to the departmental and institutional goals and capabilities.
• Plans and administers a budget which conforms to program’s financial requirements.
• Develops appropriate departmental policies and procedures for all aspects of the food service operation, within guidelines established by School Board Policies and State and Federal regulations.
• Plans menus which conform to government standards, budget requirements, available of equipment, personnel resources, and special food requirements of students.
• Plans orientation and in-service training for personnel.
• Develops guidelines and coordinates the selection and organization requirements for staffing cafeterias.
• Develops purchasing and delivery specifications which insure quality and quantity control.
• Plans equipment layouts to support requests for new construction of renovation with Department of Facilities
• Prepare and analyze food service reports as required by the Director of Business & Management Services and the Maryland State Department of Education, Food and Nutrition Branch.
• Develops guidelines and coordinates procedures to insure that all school principals and cafeteria managers comply with accepted accountability requirements in approving free and reduced price meal applications and meal reimbursement claims.
• Conducts inspections of school cafeterias with Federal and State auditors and Specialists in Food Services.
• Consults with principals, brokers, vendors, PTA, and CAC committees concerning food service matters.
• Serves on the Wellness Committee to assist the system with healthy eating and lifestyle choices.
• Coordinates and integrates systems within sphere of responsibility with appropriate department supervisors.
• Review and evaluate the effectiveness of systems and procedures utilized for the provision of services. Analyzes new systems and identifies those which relate to problems at hand.
• Performs other related duties as assigned within the same classification or lower.

MINIMUM QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education

• Master's Degree in related field of education from a regionally accredited college or university required;
• Or an equivalent combination of education and experience which provides the required knowledge, skills, and abilities deemed sufficient to prepare the employee to successfully perform the duties of the position.

Experience

• Ten (10) years progressively responsible professional experience in food services management required; and
• Seven (7) years management experience required;
• Or an equivalent combination of education and experience which provides the required knowledge, skills, and abilities deemed sufficient to prepare the employee to successfully perform the duties of the position.

Knowledge, Skills, Abilities and Other Characteristics

• Ability to direct the activities of a large staff.
• Ability to exercise initiative, judgment, resourcefulness, and tact in the timely execution of assigned tasks.
• Ability to advise and work harmoniously with administrators, teachers, other Board personnel, and government agencies on food service matters.
• Demonstrated ability to effectively work and communicate with diverse populations.
• Demonstrated proficiency with business technology applications (e.g. Video/Web Conferencing, Microsoft Office Suite -Word, Excel, Outlook, and/or PowerPoint preferred).

Licenses and Certifications
Employee must retain active licenses, certifications, and enrollment as a condition of employment.

• Hold or be eligible for Dietitian License issued by Board of Dietetic Practice required.
• Hold or be eligible for Registered Dietitian issued by Academy of Nutrition and Dietetics required.
• Hold or be eligible for ServSafe Food Handler Certificate issued by National Restaurant Association required.
• Hold or be eligible for Driver's License (DL) Class C Non-Commercial issued by Maryland or State of Legal Residence (MVA/DMV) required; and
• Daily access to reliable transportation.

Driving Requirements

• Driving is required to conduct bona fide Board business that is within the scope of employment in this position.
• Board Vehicle

LEADERSHIP ROLE

• Executive level supervisor

People Management

• This position acts as the manager for direct staff.
• This position acts as the manager for indirect staff.
• This position manages departments.

Management Duties/Responsibilities

• Interviews, selects, and trains employees.
• Sets/adjusts pay rate and work hours.
• Directs the work of employees.
• Maintains records for use in supervision.
• Assess employees’ performance (productivity/efficiency) to make promotional recommendation/other status changes.
• Handles employee complaints/grievances.
• Disciplines employees.
• Plans the work.
• Determines the techniques to use.
• Apportions the work among the employees.
• Determines the type of materials, supplies, machinery, equipment or tools to be used of materials or merchandise to be brought, stocked and sold.
• Controls the flow and distribution of materials or merchandise and supplies.
• Provides for the safety and security of the employees or the property.
• Plans and controls the budget.
• Monitors and implements legal compliance measures.

PHYSICAL DEMANDS/WORKING CONDITIONS
The physical demands and working conditions described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands

• Standing: under 1/3 percent of the time
• Walking: under 1/3 percent of the time
• Sitting: between 1/3 and 2/3 percent of the time
• Keyboarding: between 1/3 and 2/3 percent of the time
• Talking: between 1/3 and 2/3 percent of the time
• Hearing: between 1/3 and 2/3 percent of the time
• Tasting: under 1/3 percent of the time
• Smelling: under 1/3 percent of the time
• Driving: under 1/3 percent of the time
• As required by the duties and responsibilities of the position.

Vision
The vision demands with correction described here are representative of those that must be met to successfully perform the essential functions of this job.

• No special vision requirements

Work Environment
Location

• Office, school or similar indoor environment: over 2/3 percent of the time

Noise Level

• Moderate: between 1/3 and 2/3 percent of the time

Weight & Force
Lifting and carrying requirements

• None:

Travel Requirements

• 10% day travel within the county

JOB INFORMATION

ORGANIZATION

HR JOB INFORMATION

VR# 24128