Director of School Nutrition Services

The Director of School Nutrition Service oversees all aspects of food service at all sites and interprets federal and state regulations and a variety of nutritional, operational and financial policies and procedures established by the US Department of Agriculture, the NC Department of Public Instruction and the State Board of Education.  The director oversees procurement, financial administration, menu planning that meets USDA requirements, recipe development, nutrition education, warehouse management, training coordination or more.

Preferred Qualifications:

A degree from a four year college or university in foods and nutrition, dietetics, home economics, business administration or related field with at least five years experience in food service in a commercial or institutional setting and two years experience at the management or administrative level, or an equivalent combination of education and experience.

Responsibilities:

Administers the school meal program in accordance with local, state and federal policies.

Supervises programs at each site to insure that the Child Nutrition Program is operating according to local, state and Federal guidelines in:

        -Food production and service

        -Purchasing, contracting, storage, and inventory
        -Equipment and facilities
        -Personnel management
        -Finance and record keeping
        -Nutrition education
        -Sanitation and safety

Essential Job Functions

• Directly supervise personnel including, but not limited to, supervisors, bookkeepers, school nutrition managers, support staff, and other school nutrition personnel
• Interviews candidates for employment, recommends employment and placement of personnel
• Determines staff training needs
• Recommends vendors to receive product contracts
• Assesses portion and case costs
• Ascertains availability of equipment
• Equipment/Facility Management
• Conducts routine inspections
• Maintains fixed asset inventory
• Establishes, implements, and evaluates policies and procedures for quality standards and quantity control
• Plans/oversees special events catering

• Monitors budget, projects operational costs and tracks revenue and spending

• Projects appropriations and revenues

• Prepares required reports
• Implements free/reduced lunch/Universal Free Breakfast program

• Seeks and responds to consumer concerns

• Maintains relationships with community agencies

• Prepares appropriate newsletters, news releases, and brochures

• Marketing and Public Relations
• All other duties as assigned by the supervisor

Knowledge, Skills and Abilities

• Knowledge of food preparation, and standards of sanitation and safety
• Knowledge of the principles of good nutrition 
• Knowledge of state and federal regulations governing school food service programs 
• Knowledge of fiscal control and management practices
• Knowledge of purchasing procedures 
• Knowledge of personnel management practices 
• Knowledge of principles of adult learning 

• Knowledge of facility/equipment maintenance procedures  

• Ability to compute servings per purchased unit 
• Ability to develop and present training 
• Ability to communicate effectively orally and in writing 
• Ability to establish and maintain positive working relationship

Position Type: Full-Time, 12 months; Exempt

The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification.  It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to perform this job.