What are the responsibilities and job description for the Executive Director of School Nutrition Program position at Clarke County School District?
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DIVISION: School Nutrition |
GRADE: 9 (Administrative Scale) |
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DEPARTMENT: School Nutrition |
WORK DAY: 240 |
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REPORTS TO: Assistant Superintendent of Operations |
FLSA STATUS: Exempt |
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JOB CLASS: 6300 |
GROUP: Certified |
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POSITION SUMMARY |
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The Executive Director of School Nutrition provides visionary leadership and fiscal accountability for the successful execution of the district's School Nutrition Program. This position involves overseeing the operational aspects of the School Nutrition Program and directing school nutrition personnel. The Executive Director must plan, implement, coordinate, and analyze the effectiveness of the program in order to ensure compliance with federal, state, and local regulations, policies and laws. |
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MINIMUM REQUIREMENTS |
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EDUCATION: ? Master’s Degree or higher |
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CERTIFICATION/LICENSE: ? Must possess or meet qualifications for a valid clear renewable School Nutrition Director Certificate issued by the Georgia Professional Standards Commission ? Registered Dietitian preferred ? Clearance Certificate ? ServSafe Manager Certification ? Valid Georgia Driver’s License ? Criminal Justice Fingerprint ? Background Clearance |
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WORK EXPERIENCE: ? Minimum of five (5) years of administrative School Nutrition experience and/or related industry experience as food service director within a large-quantity food preparation organization required. |
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KNOWLEDGE, SKILLS, & ABILITIES |
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Skills-based Competencies Required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: operating standard office equipment including a variety of software applications including spreadsheets, databases, word processing;operating commercial foodservice equipment; planning and managing short and long range objectives projects; and preparing and maintaining accurate records.Skilled in problem solving and leading staff to provide quality meals and friendly service while following federal, state, and local procedures; strong decision making ability.
Knowledge-based Competencies Required to perform basic math, including calculations using fractions, percentages, and/or ratios; review and interpret highly technical information, write technical materials using concepts of grammar and punctuation, and/or speak persuasively to implement desired actions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: thorough extensive knowledge of the principles of food systems management administration for K-12 school nutrition programs; thorough knowledge of the principles and procedures of school nutrition, food safety; personnel management; team building; customer service; knowledge of technology software applications for food service operations; considerable knowledge on budgeting and the principles of bookkeeping and accounting of funds and some knowledge of the maintenance of large kitchen equipment. and sanitation; knowledge of school nutrition, federal and state rules and regulations including Federal Code of Regulations, USDA, and Georgia OCGA; program planning and development; concepts of grammar and punctuation; and concepts of quantity, food preparation and handling and sanitation practices.
Ability-based Competencies Required to schedule a number of activities, meetings, and/or events; gather, collate, and/or classify data; and use job-related equipment. Flexibility is required to independently work with others in a wide variety of circumstances; work with data utilizing defined and similar processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with similar types of data; and utilize a variety of job-related equipment. Independent problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is limited to moderate. Required to communicate effectively both orally and in writing; apply a variety of problem solving and conflict resolution techniques to successfully manage organizational change; support nutrition education and wellness initiatives; required to schedule a number of activities, meetings, and/or events; gather, collate, and/or classify data; and use job-related equipment. Flexibility is required to independently work with others in a wide variety of circumstances; work with data utilizing defined and similar processes. Ability is also required to communicate and work with a diverse group of individuals. Independent problem solving is required to analyze issues and create action plans.Specific ability based competencies required to satisfactorily perform the functions of the job include: ability to effectively lead, direct, and organize the work of others;;selecting, developing, organizing and effectively utilizing administrative and supervisory staff; establish and implement rules, policies, regulations and procedures; adapting to changing work priorities; communicating with diverse groups and individuals; meeting deadlines and schedules; setting priorities; working as part of a team; and working with detailed information/data. |
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ESSENTIAL DUTIES |
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? Administers district’s School Nutrition Program (SNP) in compliance with federal, state, and local regulations, laws, and policies. ? Provides leadership and oversight for the operations of an effective and efficient district-wide SNP that supports excellence in customer service, nutrition integrity, and quality school meals. ? Reviews current research information to determine health and nutrition-related trends and foodservice management developments for the purpose of developing innovative program changes and expansions based on this information. ? Establishes and manages annual operating budgets for each school and department to maintain financial integrity and accountability of the SNP through measurable financial goals and objectives. ? Monitors internal controls to ensure financial accountability and program integrity; establishes inventory management and control systems; projects labor costs based on meal equivalents; projects and evaluates revenue and expenditures; recommends meal and a la carte sale prices; maintains fixed assets inventory; prepares required reports; and maintains required financial records and documentation. ? Ensures the SNP implements a high quality food service operation based on HACCP principles in compliance with Georgia Food Code regulations. ? Monitors program management at the school and system-levels to ensure regulatory functions are met while providing quality meal services to students and staff. ? Analyzes data on the operations of school kitchens for cost effectiveness and efficiency; works with school nutrition (SN) managers and staff to implement improvements and changes in service, food preparation, menus, and personnel selection. ? Coordinates and directs the preventative maintenance, repair, and replacement of food service equipment in school kitchens and determines equipment needs and specifications consistent with program goals and budget. ? Participates in executive leadership meetings as a key member of the district operations team. ? Participates in district level strategic planning, wellness committee, professional meetings, conferences, for the purpose of conveying and/or gathering information required to align the goals of the SNP with district policies and goals. ? Performs personnel functions for the purpose of recruiting, hiring, training and evaluating qualifiedSNP staff within established formulas and budget. ? Oversees the planning, execution, and documentation of annual professional development training activities for SN staff. ? Directs and manages the competitive procurement process for the SNP for the purpose of monitoring and overseeing vendor contracts for bid items in compliance with local, state, and federal procedures and policies. ? Develops purchasing guidelines to ensure purchased food and supplies reflect product knowledge, customer preferences, district needs, and nutrition standard objectives. ? Communicates program information to encourage and secure support for the SNP from the BOE, administrators, staff, students, parents, and the community. ? Adheres to professional codes of conduct and performs and directs job related proficiency with the highest ethical integrity. ? Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. |
PHYSICAL ABILITIES AND WORKING CONDITIONS
The Physical Abilities and Other Conditions of Continued Employment listed in this section are representative of, but are not intended to provide an exhaustive list of Physical Abilities and Other Conditions of Continued Employment which may be required of positions in this class. Clarke County School District encourages persons with disabilities who are interested in employment in this class and need reasonable accommodation of those disabilities to contact the Human Resources Department for further information.
Vision:
Hearing:
Speech:
Upper Body Mobility:
Strength: Lifting up to 30 pounds
Environmental requirements: Kitchen environments: moderate noise levels, temperature extremes from walk-in freezers to warm kitchens, higher humidity levels, and standing on hard services, pushing, and/or pulling, some stooping, kneeling, crouching, and/or crawling.
Mental Requirements:
Additional Work Conditions & Physical Abilities: Generally the job requires 60% sitting, 20% walking, and 20% standing.
It is the policy of the Clarke County School District not to discriminate on the basis of age, sex, race, color, religion, national origin, marital status, disability or any other legally protected status in its educational programs, activities or employment practices. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential tasks. This job description is intended to accurately reflect the position activities and requirements. However, management and administration reserves the right to modify, add, or remove duties and assign other duties as necessary. It is not intended to be and should not be construed as an all inclusive list of all the responsibilities, skills, or working conditions associated with the position.
