Director of Child Nutrition (15120)

Primary Purpose:

Direct and manage the child nutrition program and supervise district food service operations. Plan and implement programs that meet regulatory and nutritional requirements for students, promote development of sound nutritional practices, and maintain a safe and sanitary environment.

Qualifications:

Education/Certification: Bachelor’s degree in foods and nutrition, dietetics, food service management or related field with food service management experience.

Special Knowledge/Skills:

• Knowledge of menu planning, food purchasing, and preparation of foods in food service environment
• Ability to conduct on-site inspections of food service facilities districtwide
• Ability to manage budget and personnel
• Ability to coordinate district functions
• Ability to implement policy and procedures
• Ability to interpret data
• Strong organization, communication, and interpersonal skills

Experience:

• Five years experience in food service management
• Three years experience in food service environment

General Employee Requirements:

• Regular attendance and punctuality
• Support and align work with the mission, vision, and beliefs of the district.
• Follow and support board policies in areas of related responsibility.
• Ensure district resources are managed effectively to maximize resources for student learning.
• Share in the development and implementation of district success plans
• Actively participate in ongoing development to improve work quality and district contribution.
• Model integrity, work ethic, and professionalism as a suitable example for BISD students.

Major Responsibilities and Duties:

Food Service Operations

• Direct and manage district’s food service programs.
• Develop menus that meet established nutritional requirements for students.
• Work cooperatively with campus principals to create lunch schedules and resolve personnel issues.
• Establish and direct process of providing free and reduced lunch applications following United States Department of Agriculture and Texas Education Agency guidelines for meal eligibility and reimbursement of federal funds.
• Develop and maintain written department procedures for all food service operations.

Policy, Reports, and Law:

• Comply with federal and state law, State Board of Education rule, and board policy in food service area.
• Compile, maintain, and file all physical and computerized reports, records, and other documents required.
• Prepare necessary data for processing of food service payroll.

Fiscal Management and Inventory

• Develop and adminsiter food service budget and ensure that programs are cost effective and funds are managed prudently.
• Compile budgets and cost estimates based on documented program needs.
• Assist with development of a cost-effective and efficient system of procurement of all food meeting federal procurement and Texas Education Agency (TEA) standards.
• Initiate purchase orders and bids in accordance with budgetary limitations and district policies.
• Approve and forward invoices and purchase orders for food service department to accounting department.
• Develop and implement inventory and stock control program for equipment and supplies and recommend replacement of obsolete equipment as necessary.
• Plan and conduct needs assessments for improvement of operations. Ensure that operations support the district's goals and objectives and provide leadership to achieve cost-effective practices.

Personnel Management:

• Prepare, review, and revise job descriptions in food service department.
• Develop training options and improvement plans to ensure exemplary operation in the food service area.
• Evaluate job performance of employees to ensure effectiveness.
• Recruit, train, and supervise personnel and make sound recommendations about personnel placement, transfer, retention, and dismissal.

Safety:

• Ensure that measures are in place and operating to protect food, supplies, and equipment in school cafeterias, lunchrooms, and warehouses.
• Maintain safety standards that conform with federal, state, and insurance regulations and develop a program of preventive safety.
• Organize and conduct training programs to promote safe food handling and a safe work environment.

Other:

• Attend professional growth activities to keep abreast of innovative techniques for food service operations.

Supervisory Responsibilities: Supervise and evaluate performance of cafeteria managers and support staff assigned to the area of food service.

Working Conditions:

Mental Demands/Physical Demands/Environmental Factors: Maintain emotional control under stress. Occasional prolonged and irregular hours.