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The job class of Assistant Director, Child Nutrition is responsible for assisting the Director, Child Nutrition in the overall management of the Child Nutrition Department involving planning, coordinating, directing and evaluating the District-wide child nutrition operations while maintaining and ensuring compliance with local, State, and Federal health and safety regulations; the incumbent exercises significant autonomy and independent judgment in executing assigned job functions; serves as the head of the department in the Director’s absence.
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REPRESENTATIVE DUTIES/RESPONSIBILITIES
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Assist in planning, organizing, coordinating and managing the District-wide and central kitchen child nutrition programs and operations and assure compliance with federal, State, local and District laws, regulations, policies and procedures, including but not limited to: National School Lunch and Breakfast programs, Free and Reduced Price Meals, CalOSHA sanitation and safety mandates, and general program requirements and needs.
Plans, supervises, and coordinates menus for regular, special, and contracted meal programs sponsored through inter/intra groups.
Oversees the development and implementation of food production schedules for the central kitchen involving high volume meal preparation, packaging, assembly and distribution to satellite kitchens and other cooking sites; review work schedules and production standards and recommend adjustments as necessary.
Confers with satellite kitchen personnel, Child Nutrition Managers, school site and District level administrators, and other stakeholders of the child nutrition programs regarding matters such as food processing needs, food quality controls, menu acceptability, ordering of supplies, and delivery of meals.
Manages department-wide procurement needs in adherence to applicable legal statutes, regulations and policies; determine specifications for purchase of food, supplies and equipment; researches available products and interviews vendors to establish and maintain sources of supply through competitive bids (e.g. RFP, RFQ); directs and reviews the work of staff performing related purchasing support and accounting functions.
Participates in the formulation and development of policies, procedures and programs designed to develop new and improve existing child nutrition programs and services; recommend, establish and maintain uniform operating procedures for department activities and operations; assist in analyzing the impact of changes to federal or State legislation or regulations on District programs.
Conducts site inspections to observe and evaluate child nutrition personnel, sanitary and safety procedures and practices and service delivery; develops and recommends improved methods of food preparation and service delivery; maintains direct contact with site staff regarding compliance and control matters.
Supervises record keeping of various operational costs and maintains a computerized inventory system of food products, equipment and supplies at the central kitchen warehouse and school site kitchens; reconciles fiscal and physical data and makes necessary adjustments.
Prepares or oversees the preparation of a variety of narrative and statistical reports, records, and files related to assigned functions.
Provide technical expertise, information and assistance to the Director, Child Nutrition regarding assigned functions; advises the Director of unusual trends or cost effectiveness of menus, production schedules, service delivery methods and general operations; recommends appropriate corrective action.
Participates in the development and preparation of the annual preliminary budget for the Child Nutrition Department.
Supervise and evaluate the performance of assigned staff; advise the Director on selection and hire of new employees, employee transfers, reassignments and disciplinary actions.
Plan, coordinate and conduct in-service training programs for child nutrition staff; attend workshops, conferences and training to maintain current knowledge of institutional food service methods and trends.
May assist in planning kitchen and cafeteria layouts during construction and remodeling.
Performs other job-related duties as assigned.
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KNOWLEDGE & ABILITY REQUIREMENTS
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Knowledge of:
- Principles, procedures, and methods of large quantity food service preparation, food merchandising, servicing and storing, inventorying, and price and portion controls.
- Food service and commodity purchasing and procurement principles, practices and procedures, including general methods of inventory and property control; mathematical computations needed to compute and analyze food production costs, determine portioning ratios, and estimating future production needs;
- Applicable sections of California State Education Code, and State and Federal laws, rules and regulations as they pertain to school meals and nutritional requirements, such as the National School Lunch Program.
- Applicable health, sanitation, and safety regulations pertaining to the handling and storage of foods and the operation of food processing facilities and equipment;
- Principles and practices of effective management and supervision, including progressive discipline methods;
- Interpersonal skills using tact, patience and courtesy.
- Correct English usage, grammar, spelling, punctuation and vocabulary,
Ability to:
- Learn new and apply working technical professional knowledge in administering the day-to-day operations of the Child Nutrition department, including but not limited to:
- Understand, interpret, explain and apply applicable federal, state and district rules and regulations pertinent to food sanitation; methods of quantity food service preparation, food merchandising, serving and storage
- Prepare and direct the preparation of a variety of comprehensive narrative and statistical reports for informed decision making relative to department operations.
- Operate under pressure during peak periods, managing multiple priorities and short deadlines
- Conceptualize and translate ideas and goals presented into practical work projects, setting short and long term department goals.
- Recognize and encountered problems and issues and take an affective course of action in resolution
- Communicate effectively with District administrators, school site certificated personnel and child nutrition staff, vendors, stakeholders, and other individuals encountered in the course of work.
MINIMUM ENTRANCE QUALIFICATIONS
Education: Competion of at least twenty-four (24) semenster units of college courses, or a combination of college and adult school course in food services management, hotel and restaurant management, food science, nutrition, sanitation, or other closely related fields. Additional qualifying experience beyond the minimum requirements may be substituted for the required course work on a year-for-year basis.
Experience: Four (4) years of full-time professional work experience in supervising employees engaged in large volume quantity food preparation, cooking and serving, including responsibility for coordination of several food service facilities, scheduling of employees, employee trainining and evaluation.
LICENSES/CERTIFICATIONS/SPECIAL REQUIREMENTS
Health and Safety Certificate (ServSafe Certificate or equivalent)
Valid CA Driver's License
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