Director of School Nutrition

SUMMARY:

The Director of School Nutrition is responsible for the leadership, administration, supervision, and evaluation of the Mecklenburg County Public Schools School Nutrition Program. The Director oversees all operational, financial, nutritional, personnel, compliance, and regulatory components of the division’s school nutrition services program in accordance with federal, state, and local laws, regulations, and School Board policies.

The Director works collaboratively with school and division leaders to ensure students have access to nutritious, safe, appealing, and cost-effective meals that support student health, wellness, and academic success. The Director also ensures program integrity, fiscal responsibility, operational efficiency, and compliance with all Virginia Department of Education and United States Department of Agriculture requirements.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Program Administration and Compliance
• Direct and supervise all aspects of the division’s School Nutrition Program.
• Ensure compliance with all USDA, VDOE, Virginia Health Department, procurement, sanitation, and local School Board requirements.
• Develop and implement procedures, operational protocols, and internal controls for all nutrition services operations.
• Coordinate and oversee state, federal, and local reviews, audits, and monitoring activities.
• Maintain all required records and documentation in accordance with federal and state retention requirements.
• Serve as the division liaison for all school nutrition matters.
• Oversee the administration of the free and reduced-price meal program in compliance with federal regulations.
• Prepare and submit all required reimbursement claims, reports, applications, and agreements in a timely manner.

Financial Management
• Develop, monitor, and administer the School Nutrition Program budget.
• Monitor revenues, expenditures, participation trends, labor costs, and financial performance indicators.
• Ensure fiscal accountability and responsible stewardship of division and federal funds.
• Approve program-related purchases and expenditures in accordance with procurement regulations and School Board policies.
• Utilize operational efficiency measures, including Meals Per Labor Hour (MPLH) and labor cost analysis, to support effective program management.
• Develop strategies to maximize participation and maintain financial sustainability.

Food Service Operations and Menu Planning
• Ensure the development and implementation of nutritious, appealing, and cost-effective menus that meet USDA meal pattern and nutritional requirements.
• Monitor food production, service quality, portion control, and operational efficiency across all school cafeterias.
• Assess student preferences, participation trends, and industry best practices to enhance meal services.
• Collaborate with school personnel, parents, and medical providers regarding student dietary accommodations and special nutritional needs.
• Ensure all food preparation and meal service operations maintain high standards of quality, sanitation, and customer service.

Procurement and Inventory Management
• Oversee purchasing, bidding, inventory, receiving, storage, and distribution processes for food, supplies, equipment, and commodities.
• Ensure compliance with all federal and state procurement regulations and competitive purchasing requirements.
• Coordinate USDA commodity program operations and maintain accurate inventory records.
• Develop cost-effective procurement practices that support operational efficiency and program goals.

Personnel Management and Leadership
• Supervise, support, and evaluate school nutrition staff and cafeteria managers.
• Assist with recruiting, hiring, onboarding, scheduling, training, and retention of school nutrition personnel.
• Promote positive employee relations and professional standards throughout the department.
• Address personnel concerns, operational issues, and performance matters in collaboration with Human Resources and school administrators.
• Develop and facilitate professional development and training opportunities for school nutrition staff.

Food Safety and Risk Management
• Ensure all cafeterias operate in compliance with health, sanitation, and food safety standards.
• Maintain and oversee HACCP procedures and food safety protocols.
• Conduct regular site visits and inspections of school nutrition facilities and operations.
• Coordinate responses to equipment failures, emergency operational needs, and safety concerns.
• Assist with emergency preparedness planning related to food services operations and emergency shelter operations when necessary.

Facilities, Equipment, and Technology
• Assist with planning and evaluating kitchen layouts, equipment needs, renovations, and operational workflow.
• Coordinate maintenance and repair needs with appropriate division personnel.
• Utilize and oversee nutrition services software systems, point-of-sale systems, inventory systems, and related technology platforms.
• Train staff in the effective use of technology and operational systems.

Communication and Community Engagement
• Promote positive communication and engagement regarding the School Nutrition Program with students, staff, families, and the community.
• Support division wellness initiatives and student nutrition education efforts.
• Serve as an active member of division committees and collaborative teams as assigned.
• Perform related duties as assigned by the Chief Human Resources Officer or Superintendent.

QUALIFICATIONS:
• Bachelor’s degree in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business administration, or a related field preferred.
• Minimum of three years of progressively responsible experience in school nutrition, food service management, or institutional food service operations, including supervisory experience preferred.
• Knowledge of USDA School Nutrition Program requirements, financial management practices, procurement procedures, and food safety regulations.
• Demonstrated leadership, organizational, communication, and interpersonal skills.
• Ability to maintain confidentiality and exercise sound professional judgment.
• Ability to analyze financial and operational data and implement improvement strategies.
• Proficiency with Microsoft Office applications and nutrition services management systems.
• Possession of, or ability to obtain, certifications and licenses required by the Commonwealth of Virginia and the School Board.
• Possession of a valid Virginia driver’s license.

PHYSICAL REQUIREMENTS:
The employee must possess the ability to perform the physical demands associated with school nutrition operations and office management, including standing, walking, lifting, carrying, bending, reaching, and operating office and food service equipment. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

IMMEDIATE SUPERVISOR: Chief Human Resources Officer

FLSA STATUS: Exempt

TERMS OF EMPLOYMENT: Employment terms shall be in accordance with Mecklenburg County Public Schools policies and administrative regulations.

EVALUATION: Performance will be evaluated in accordance with Mecklenburg County Public Schools administrative evaluation procedures.