Director of Food & Nutrition Services

Major Responsibilities The Director of Food & Nutrition Services will report directly to the Director of Business Operations. Oversees the entire food service operation for the district, including all program, personnel, menu, quality, and budgeting/financial requirements. Ensures conformance with quality, nutrition, and productivity standards as well as federal, state, and local guidelines, while operating in a sanitary and safe environment. Completes, maintains, and submits all required reports to state and federal agencies. Reviews current research to determine health and nutrition-related trends and food service management developments and develops innovative program changes based on this research. Orders food items and supplies, as needed, in a cost-effective manner and in conformity with the federal and state procurement laws and local procurement policies/procedures. Maintains inventories of food, supplies, and equipment. Manages all food service facilities, including receiving all food and food supplies, and distributing such food, supplies, and prepared meals between sites during the school year and non-school year times. Utilize USDA Foods for the good of the local program. Is responsible for proper recording, receiving, storing, and issuing of USDA Foods received. Consults with the building administrators on assignments and facility needs. Examines all food services sites at school buildings on a regular basis to determine needed repairs and maintenance. Supervises, creates, and maintains performance standards for all food service staff, and provides monthly facility and personnel status reports to the Director of Business Operations. Works with the Human Resources Department and Administration in the recruitment, appointment, assignment, evaluation, discipline, and dismissal of food service personnel. Conducts a professional development program for staff orientation, training, and development, including required health and safety training. Assists the Director of Business Operations in developing and maintaining a long-term capital plan for food service equipment and facilities. Prepares annual budget for food service program. Completes and submits all required reports, financial and otherwise, to state and federal agencies. Provide Administration recommendations for modifying the Food Services Staff contracts. Recommend and monitor training processes of nutrition service employee and substitutes. Plan collaboratively with staff to provide annual professional development/certification renewal training and monitor to ensure compliance. Use POS/nutritional analysis tools to improve the effectiveness and efficiency of the nutrition services operations. In conjunction with Facilities Director and Director of Business Operations, assess kitchen equipment and facility to maintain and schedule replacement schedules and maintain a long-term capital plan for equipment and facilities. Collaborate with members of the School Wellness Committee and school nurses in developing policies and procedures to meet the nutritional requirements of children with special dietary needs Use problem solving and conflict resolution techniques to facilitate organizational change. Assist in daily operations of Food Services kitchen as needed. Any other duties as assigned by the Director of Business and Operations, and/or, by his/her/they designee. Anticipated February 10, 2025 start