PRIMARY PURPOSE:

Administer the district's school nutrition affairs for five cafeterias including administrating, planning, directing assessing, implementing, and evaluating the program in order to meet the nutritional and educational needs of children, as they relate to the CNP. The school nutrition professional shall partner with others in the school district and community to solicit support for the development of a sound nutrition assistance food program while following federal, state, and local guidelines. The Child Nutrition Program (CNP) is to provide an environment that supports healthy food habits while maintaining program integrity and customer satisfaction.

QUALIFICATIONS:

Minimum Education/Certification:

• Bachelor’s or Associate degree or equivalent educational experience in a nutrition specific or related major (academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field) and at least 2 years of relevant school nutrition experience.
• Directors must have current “Food Manager Certification” (or obtain certification within the first 30 calendar days of the employment start date) and complete food safety training every 5 years.
• Must obtain at least 12 hours of continuing education each fiscal year (July1-June 30). The professional standards requirement is associated with the director’s job function.

Special Knowledge/Skills:

• Strong organization, interpersonal, and communication skills
• Ability to interpret and apply state law, local policy and administrative procedure
• Ability to compile and analyze data
• Ability to manage budget and personnel
• Knowledge of menu planning, food purchasing, and preparation of quantity foods

 Minimum Experience:

• Five years experience in public school food service experience preferred with knowledge in personnel management, quality food production, record keeping, and documentation
• Prior experience in menu planning and analysis and cost control required

MAJOR RESPONSIBILITIES AND DUTIES:

• Ensure compliance of all child nutrition program regulations and laws.
• Provide an atmosphere that safeguards children’s health and well-being
• Maintain program’s nutritional integrity through production of meals which meet current nutritional standards and meal pattern requirements.
• Operate within established guidelines to provide a cost-effective program of high integrity.
• Communicate effectively with supervisor, employees, other school staff, parents, students, vendors and other customers.
• Create an atmosphere for employee productivity and satisfaction.
• Manage staff according to all federal, state and local employment laws, policies, and regulations
• Practice effective organization of records to ensure documentation in accordance with federal, state and local laws and policies.
• Maximize human resources to accomplish tasks efficiently.
• Work cooperatively with site managers to resolve personnel issues, promote efficiency, safety and teamwork
• Promote National School Lunch and Breakfast Programs
• Integrate a comprehensive training program and standards for evaluation of employee performance.
• Plan, analyze, and provide menus that encourage student participation.
• Work with all aspects of the Point of Sale system.
• Complete all required applications and reports.
• Adhere to school, state, and federal purchasing guidelines
• Interview and recommend for hire cafeteria workers
• Evaluate and counsel cafeteria employees and managers
• Monitor time and attendance of employees on a weekly basis
• Provide technical assistance and training for school nutrition personnel, school administrators, and other school support staff.
• Develop guidelines for providing services in response to disaster or emergency situations.
• Attend seminars, conferences, workshops, classes, lectures, etc., as appropriate, to enhance and maintain knowledge of trends and developments in the field of school nutrition; reviews
• professional journals, attends association and professional meetings, and otherwise maintains contacts with school nutrition professionals to facilitate exchange of information
• Determines equipment needs, specifications, and malfunctions consistent with program needs and budget.
• Assist with designing and planning facilities that ensure high quality customer service, wholesome food production, and efficient workflow.
• Demonstrate behavior that is professional, ethical, responsible, and serve as a role model for all district staff.
• Work effectively and efficiently independently, with customers, with the business department team, with external auditors, and with all district employees.
• Ensure confidentially of information.
• Additional duties and responsibilities as assigned

EQUIPMENT USED:

Computer, telephone, various kitchen equipment.

WORKING CONDITIONS:

Mental Demands:

• Versatility to adapt to frequent changes in job duties from managing to food preparation.

 Physical Demands/Environmental Factors:

• Standing and walking, reaching, carrying, pushing, bending, and handling moderate to heavy items
• Hearing and speaking to communicate with customers, other workers, and supervisors

Duty Days: 225

FISD pays $315 a month towards TRS Health Insurance. You can earn up to 5 local and 5 state days.

The above statements are intended to describe the general purpose and responsibilities assigned to this job and are not intended to represent an exhaustive list of all responsibilities, duties, and skills that may be required. The Administration and/or supervisor have the right to add or change duties at any time.
This job description supersedes all prior job descriptions for this position as well as rescinding all past and present job descriptions that do not reflect the current requirements of this position.