DIRECTOR OF NUTRITION SERVICES

POSITION PURPOSE Under the direction of the Chief of Staff/General Manager Operations, the Director, Nutrition Services oversees the daily operations of Nutrition Services, including preparation and delivery of  6,000 meals per day to over 60 Head Start, child development centers, summer programs, and senior centers throughout San Diego County.   EXAMPLES OF ESSENTIAL DUTIES The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this position.   Serve as the Agency’s primary contact person for the Child and Adult Care Food Program (CACFP)  State auditors and internal monitors and develops improvement plans to correct noted deficiencies related to food safety and sanitation and meal pattern compliance; Implements training and technical support to NHA Head Start staff regarding meal service and CACFP compliance at all Head Start sites; Oversee the design of menus that comply with federal, state, County, and other regulations for a culturally and age diverse clientele, menus age-appropriate in flavor, appearance and quality; Oversee a transportation fleet of 13 delivery vehicles, including the safety, staffing, routing, maintenance, registration, and repairs of all vehicles; Seek out and secure new revenue-generating business for vending meal service at centers, catering, and other related opportunities; Participate in community boards and committees related to food, nutrition, and wellness; Recommend advocacy points to NHA top leadership with regards to CACFP or other important political matters that may impact funding for meal service; Oversee the development and implementation of programs related to food and food security among Head Start families and children Develop, plan, and collaborate with staff, Head Start families, and vending clients to prepare and implement menus and recipes; Monitor safety, cleanliness of kitchen, workstations, refrigerators, stock rooms, and work areas; Maintains safety, security, maintenance, and upkeep of Nutrition Services facility and property; Maintain records for meal reimbursements and for food purchases and deliveries; Lead the development of annual budget and monitor financial performance against the annual budget and provide related financial reports to executive management;  Participate in fundraising by writing, submitting and securing grant proposals and awards; Respond to Requests for Proposals and requests for bids for catering and meal service vending; Oversee food ordering, food storage and inventory control;   EXAMPLES OF ESSENTIAL DUTIES (continued) Implement measures to reduce food spoilage and loss; Look for and implements cost cutting measures; Provide input for the development of Head Start grant application and food service contracts; Manage and direct the development, implementation and evaluation of plans, policies, systems and procedures to achieved program goals, objectives, and work standards; Participate in the recruitment , selection, and evaluation of  staff and performance; Provide and / or coordinate staff training and ensure that staff engages in other learning and development opportunities; Oversee and monitor entire stand-alone Nutrition Services facility, including proactively having maintenance, repairs, and upkeep done on facility, coordinate various inspections of the facility, and respond to fire or police alarms.   DESIRED MINIMUM QUALIFICATIONS Knowledge of:  Principles and practices of management and supervision; Human Resources policies  and procedures; Applicable federal, state and local laws and regulation, including United States Department of Agriculture (USDA), California Department of Social Services Child and Adult Care Food Program (CACFP) and local sanitation and safety and fire regulation, procedures and guidelines.   Ability to: Plan, direct, and integrate food services programs; Exercise sound, expert independent judgment within general policy guidelines; Operate kitchen tools and equipment; Operate a computer using word processing, spreadsheet and database software application as well as other standard office equipment. Understand, interpret, explain and apply local, state and federal laws and regulation outlined above; Communicate clearly and concisely, both orally and in writing; Exercise tact, objectivity, sensitivity, strategy and judgment in dealing with staff; Communicate effectively with people of various educational, socio-economic, and cultural backgrounds; Establish and maintain effective working relationships with other NHA management and staff; Train staff.   Language Skills: Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public primarily in English; demonstrated skills in written and oral communication.     Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.    Reasoning Ability: Ability to define problems, collect data, establish facts, and draw valid conclusions; ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.   Experience and Training: Graduation from an accredited college or university with a bachelor’s degree in a nutrition-related, hospitality, or Food Service Management field with a minimum of five (5) years of progressively responsible experience in a food service or nutrition setting, including at least three (3) years at a managerial level; or an equivalent combination of training and experience. Registered dietitian highly desirable, but not required. Must be proficient with Microsoft applications.   LICENSES AND CERTIFICATES: Must possess valid California Driver’s License at the time of appointment; H6 DMV printout must be attached to application for further consideration and maintained on file; San Diego County Food Handler’s Card required; ServSafe Certification must be obtained within 6 months of hire, Registered Dietitian (RD) or Certified Dietary Manager (CDM) Certification highly desired.   PHYSICAL AND MENTAL DEMANDS The physical and mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this class. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands Nutrition Services is a fast-paced work environment.  While performing the duties of this job, the employee is regularly required to sit or stand for long periods; talk or hear, both in person and by telephone; use hands to finger, handle, feel, or operate standard office equipment; reach with hands and arms; and lift or move up to fifty (50) pounds.  Frequent interruptions and the need to multi-task are common.  Specific vision abilities required by this job include close vision and the ability to adjust focus.    Mental Demands While performing the duties of this job, employees are regularly required to use written and oral communication skills; read and interpret data, information and documents; analyze and solve problems; observe and interpret situations; learn and apply new information or skills; perform work on multiple, concurrent tasks; and interact with program management, staff, volunteers, clients, clients’ caregivers, state representatives, representatives of public agencies and community organizations and others encountered in the course of work.     WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this class. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.   The employee regularly works in a fast paced kitchen environment with occasional heavy traffic. The noise level is occasionally loud.

Salary : $49 - $59