Director, Child Nutrition

BASIC FUNCTION

Under the direction of the Assistant Superintendent of Business Services, plans, develops, organizes, administers and directs the District's comprehensive food service and nutrition education program including goal identification, resource allocation and on-going program review and evaluation, while ensuring that the program adheres to local, state and federal regulations and guidelines.

DISTINGUISHING CHARACTERISTICS

The class of Director, Child Nutrition is distinguished from the classes of Assistant Director, Child Nutrition in that the latter receives technical and supervisory direction, and is responsible for certain segments of the food service program and has only limited authority to establish work procedures and department policies.

REPRESENTATIVE DUTIES / RESPONSIBILITIES

Plan, organize, control and direct District-wide food service operations and programs including the USDA National School Lunch program; develop and implement goals, objectives, policies and procedures related to District food service programs and student diet plans.

Coordinate and implement menu and recipe preparation functions; assure food service programs and menus comply with applicable federal regulations and nutrition standards.

Direct, participate and review food service operations studies to analyze and evaluate program needs, including services, equipment, supply, and staffing relative to optimal utility and cost effectiveness;

Provide technical expertise, information and assistance to the Assistant Superintendent regarding food service operations; assist in the formulation and development of programs to assure an economical, safe and efficient work environment; advise the Assistant Superintendent of unusual trends or problems and recommend appropriate corrective action.

Plan, organize and implement long and short-term nutrition programs and activities designed to enhance student health and food service programs and services.

Organize and monitor the purchasing, transportation, distribution and storage of food and related supplies to various District sites; prepare product recommendations; write specifications for the purchase of items such as food, supplies and equipment; oversee and approve food, supply and equipment requisitions; monitor inventory levels.

Direct the preparation and maintenance of a variety of narrative and statistical reports, records and files related to food service activities and personnel; submit report to appropriate agencies to assure State and federal expense reimbursements.

Communicate with other administrators, personnel, vendors, students, parents and outside organizations to coordinate food service activities and programs, resolve issues and conflicts and exchange information.

Develop and prepare the annual preliminary budget for the Department; analyze and review budgetary and financial data; control and authorize expenditures in accordance with established limitations; oversee assigned grant funds.

Oversee the operations of computerized point of sale (POS) system; plan, purchase, interface and coordinate with technology and facilities on equipment requirements and placement; coordinate activities with accounting to assure student information accounting software interfaces properly with the POS system.

Train and supervise the performance of assigned personnel; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; coordinate and conduct in-services and food service training programs.

Performs other job related duties as assigned. 

KSA's

Knowledge of:

• Applicable laws, codes, regulations, policies and procedures.
• Working knowledge of large scale food services operations including but not limited to commodity purchasing and procurement principles, practices and procedures;
• Type and sources of supplies, materials and equipment utilized in a school district food service operation;
• Menu analysis and development techniques;
• Nutritional requirements of school-aged children;
• Health and safety regulations;
• Inventory methods and practices;
• Budget preparation and control;
• Principles and practices of administration, supervision and training.

Ability to:

• Communicate clearly and effectively, both orally and in writing.
• Prepare clear, concise and accurate proposals, reports, documentation and other written materials.
• Exercise sound independent judgment within general policy guidelines.
• Use tact and diplomacy when dealing with sensitive, complex and/or confidential issues and situations.
• Establish and maintain highly effective, customer-focused working relationships with all end users, other CVUSD staff, representatives of other agencies and others encountered in the course of work.
• Maintain an appropriate work pace to accomplish an acceptable volume of worK.

ENTRANCE QUALIFICATIONS

Bachelor’s degree in nutrition, dietetics, business administration or related field and four (4) years increasingly responsible experience in the administration of a school food service operation.

• Valid California Class C driver's license
• Valid ServSafe certification
• Valid Certificate as a Registered Dietician (desirable)

THIS POSITION IS CLASSIFIED AS SENIOR MANAGEMENT.