Under the direction of the Chief Business Officer, plan, organize, control and direct the operations of District Food and Nutrition Services related functions; coordinate and implement program standards and procedures and assure compliance with applicable State and federal regulations; assure a safe and efficient work environment and economically sound operations; train and supervise the performance of assigned personnel.
- Plan, organize, control and direct District-wide food service operations;
- Develop and implement goals, objectives, policies, procedures and prospective legislation related to District food service programs and local and state health laws.
- Serve as the District’s authorized representative to establish procedures, standards and records necessary to comply with local, State and federal laws and regulations related to child nutrition programs.
- 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;
- Assist in establishing annual calendars and job descriptions.
- Provide technical expertise, information and assistance to the Chief Business Officer, Superintendent and Board regarding food service operations;
- Assist in the formulation and development of programs to assure an economical, safe and efficient work environment;
- Advise the Chief Business Officer of unusual trends or problems and recommend appropriate corrective action.
- Plan, organize and implement long and short-term nutrition education programs and training activities designed to enhance student health and food service programs and services;
- Establish standards for quality of food and menu development to meet the dietary guidelines for children.
- Organize and monitor the purchasing, ordering, receiving, distribution and storage of food and related supplies and equipment to school sites including the Food Production Center and catering activities;
- 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 departments and agencies to assure State and federal expense reimbursements;
- Compose memoranda, procedure manuals, handbooks and related materials.
- Communicate with other administrators, personnel, vendors, students, parents and outside organizations to coordinate food service activities;
- Coordinate public relations;
- Prepare newsletters and menus;
- Collaborate with Personnel Department and CSEA to 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.
- Plan for the construction of new kitchen facilities and remodeling of existing kitchen facilities;
- Prepare equipment and material specifications.
- Operate a computer and assigned software programs;
- Operate other office equipment as assigned;
- Operate a vehicle to conduct work.
- Attend and conduct a variety of meetings as assigned.
DEMONSTRATED KNOWLEDGE AND ABILITIES:
- Planning, organization and operation of a large food service program.
- Food service and 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.
- Budget preparation and control.
- Oral and written communication skills.
- Health and safety regulations.
- Inventory methods and practices.
- Principles and practices of administration, supervision and training.
- Applicable laws, codes, regulations, policies and procedures.
- Interpersonal skills using tact, patience and courtesy.
- Operation of a computer and assigned software.
- Plan, organize, control and direct the operations of District Food and Nutrition Services related functions.
- Coordinate and implement program standards and procedures and assure compliance with applicable State and federal regulations.
- Assure a safe and efficient work environment and economically sound operations.
- Train and supervise the performance of assigned personnel.
- Purchase quantity items and services economically, efficiently and in accordance with established policies, procedures and guidelines.
- Communicate effectively both orally and in writing.
- Interpret, apply and explain rules, regulations, policies and procedures.
- Establish and maintain cooperative and effective working relationships with others.
- Observe health and safety regulations.
- Operate a computer and assigned office equipment.
- Analyze situations accurately and adopt an effective course of action.
- Meet schedules and time lines.
- Work independently with little direction.
- Plan and organize work.
- Prepare comprehensive narrative and statistical reports.
- Direct the maintenance of a variety of reports and files related to assigned activities.
- Maintain consistent, punctual and regular attendance.
- Hear and speak to exchange information and make presentations.
- Move hands and fingers to operate a computer keyboard.
- See to read a variety of materials.
EDUCATION AND EXPERIENCE REQUIRED:
- Any combination equivalent to: bachelor’s degree in nutrition, dietetics, business administration, public administration or related field and five years increasingly responsible experience in the administration of a school food service operation.
LICENSES AND OTHER REQUIREMENTS:
- Valid California Class C driver’s license.
- California School Food Service Associate Director III certification.
- Office environment.
- Driving a vehicle to conduct work.
- Salary Range 53/1-5
- 225 day work year