Assistant Director

EDUCATION AND EXPERIENCE:
Bachelor's degree from an accredited four-year college or university Two years related experience

High School Diplomas and college/university degrees must be obtained from an accredited program or university approved by the United States Department of Education and the Texas Education Agency.

PRIMARY PURPOSE SUMMARY: 
Supervise and coordinate the receipt and distribution of all purchased equipment, food, materials, and supplies. Manage and perform duties required for USDA commodity food entitlements to be utilized to the maximum extent possible. Responsible for coordinating and training all School Nutrition Services personnel. Plans and implements curriculum, manuals and visual aids for the Manager’s Training Program and supervises Training Program Manager(s). Coordinates sanitation and safety program for all employees.

ESSENTIAL REQUIREMENTS AND RESPONSIBILITIES: 
1. Coordinates daily work schedule for Area Managers to meet requests from campus supervisors and department administrators.
2. Evaluates Area Managers’ effectiveness and progress towards meeting department goals in student participation and employee retention.
3. Develops and implements a program for training of prospective cafeteria managers.
4. Develops and plans training programs to meet the needs of all School Nutrition Services personnel.
5. Recruits, selects, and evaluates the performance of employees enrolled in the Manager’s Training Program.
6. Develops and coordinates staff development workshops and monthly cafeteria management staff continuing education.
7. Assists in monitoring and maintaining safety standards that conform with federal, state, and insurance regulations and develop a program of preventative safety.
8. Interprets and ensures the implementation of applicable laws, rules, and regulations relating to proper food handling, sanitation, safety, preparation techniques, Hazard Analysis Critical Control Point (HACCP) and other related topics; monitor operations to ensure staff compliance in the warehouse and campuses.
9. Conducts sanitation/HACCP certification classes and monitors safety and sanitation/HACCP training needs of the department.
10. Directs the necessary steps to be taken in a food recall; researches causes of foodborne illnesses; prepares related reports.
11. Conducts periodic cafeteria site visits to all campuses to ensure site compliance with District, State and Federal procedures with an emphasis on safety, sanitation, and recipes compliance.
12. Analyzes historical commodity purchase data with future menus to create projected usage.
13. Initiates commodity orders through USDA; validates, examines, and reports receipt of commodity deliveries; maintains and inspects commodity inventory for proper handling, identification, and expiration date.
14. Monitors commodity allocations being held at multiple processing plants; supports commercial purchasing with commodity inventory analysis and menu recommendations.
15. Ensures that cafeteria staff, drivers, and equipment repair staff are appropriately certified and/or licensed, trained and able to safely perform their duties.
16. Monitors site-level purchasing, projection of food, labor and other costs; takes corrective action necessary to assure financial goals are met.
17. Participates in the preparation of grant proposals to obtain additional funding for department programs.
18. Oversees and directs the technology needs for the Department.
19. Prepares department information for posting on web page.
20. Assists in program development for Parent Teacher Association (PTA) Lunch Room Committee.
21. Develops and implements employee recognition initiatives department wide.
22. Evaluates campus operations; monitors food quality in all cafeterias by frequent visits.
23. Works with supervisors to monitor completion and accuracy of food production records to ensure compliance with USDA regulations.
24. Performs meal cost analysis reports.
25. Assists in the evaluation of capital equipment needs.
26. Ensures that annual evaluations are conducted and submitted to District Human Resources.
27. Oversees Child and Adult Care Food Program (CACFP) and Summer Food Service Program (SFSP) counting and claiming procedures.
28. Directs, trains, and monitors USDA professional standards requirements for all staff.
29. Works cooperatively with campus Principals to resolve concerns.
30. Assists the Director with surveys, audits, and audit preparation.
31. Assists the Director with evaluating departmental staff.
32. Participates in state and regional professional development opportunities.
33. Acts as a resource to District staff and parents on nutrition information and student dietary needs.
34. Maintains confidentiality of information.
35. Reports to work every day.
36. Performs additional duties and accepts other responsibilities as may be assigned.

QUALIFICATION REQUIREMENTS:
• Knowledge and ability to use and/or learn to use Database, Internet, Spreadsheet, Power Point, and Word Processing Software
• Strong interpersonal skills and the ability to work well with administrators and school personnel at all levels
• Average proficiency in the use of a computer
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
• Ability to effectively present information and respond to questions from groups of managers, customers, and the general public
• Ability to write reports, business correspondence, and procedure manuals
• Ability to work with mathematical concepts such as fractions, percentages, ratios, and proportions for practical situations
• Valid Texas Driver’s License with driving records that meets the requirements of the District

PHYSICAL DEMANDS:
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to use repetitive hand motions, sit, taste or smell. The employee is occasionally required to stand; walk; use hands to finger, handle, or feel; and reach with hands and arms. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, and depth perception. The employee is occasionally required to drive personal vehicle in the performance of assigned tasks.

WORK ENVIRONMENT:
While performing the duties of this job, the employee is frequently exposed to low or intense illumination, vibration; work in a confined space, and prolonged and irregular hours. The employee is occasionally exposed to moving mechanical parts, toxic or kitchen cleaning chemicals, extreme heat and risk of electrical shock. The noise level in the work environment is usually loud.