2026-27 Nutrition Services Assistant Director - Como Service Center

General Information

Saint Paul Public Schools is hiring an Assistant Director for our Nutrition Services department

Position Summary

Perform supervisory and administrative work directing nutrition services meal service, production, storage, receiving and distribution. Perform supervisory and administrative work directing the purchasing and inventorying of food production equipment, food and supplies, and equipment repairs and installation. Perform supervisory and administrative work in product development, testing and the planning of school menus ensuring that nutritional requirements are met; ensure that menus are communicated and marketed to customers in a timely manner.

Reporting Relationship

Report to the Nutrition Services Director.

Minimum Qualifications

¿ A bachelor¿s degree in food management or a related field and five years of experience in a supervisory or managerial capacity in a large and complex food service program(s) or an associate's degree in culinary arts and seven years of experience in a supervisory or managerial capacity in a large and complex food service program(s).

A Food Service Manager¿s Certificate will be required within one month of appointment.

Preferred Qualifications

¿ A registered or licensed dietician.

¿ A School Nutrition Specialist Credential.

Responsibilities

The essential functions may include, but are not limited to, the following fundamental duties:

• Direct the overall operation of the nutrition center, warehouse and distribution operations, which provide meals for all school programs, purchasing for nutrition services and equipment repair and installation.
• Serve as part of the Nutrition Services administrative team; participate in strategic planning; work with other Nutritional Services staff to analyze and resolve problems and to develop improved procedures; revise policies and procedures for the schools, nutrition center, warehouse and distribution, department purchasing and equipment repair.
• Plan school menus ensuring that nutritional requirements are met; ensure that menus are communicated in a timely manner.
• Lead the development and testing of new food products; develop innovative approaches to providing high quality food products; engage partners (i.e., manufacturers, chefs, parents, faculty and staff) in recipe development; direct the activities of the nutrition services staff involved with the creation of new products and menus for the schools.
• Manage special diets; consult with parents, students, Student Wellness, doctors and others with expert knowledge of special diets as necessary to document menu needs; train nutrition
• services staff in how to prepare the special diet foods; follow-up to ensure that the special needs menu requirements are being met.
• Maintain a personnel structure and staffing level to accomplish department goals for units supervised.
• Hire, place, plan and supervise work, train and motivate, coach, monitor and evaluate the performance of staff; maintain employee records relating to performance and safety; counsel and discipline staff as necessary
• Ensure that nutrition services, purchasing, distribution workers and equipment repair staff is appropriately certified and/or licensed, trained and able to safely perform their duties.
• Interpret and ensure the implementation of applicable laws rules and regulations relating to proper food handling, sanitation, safety, preparation techniques, Hazard Analysis Critical
• Control Point (HACC) and other related topics; communicate requirements to staff orally and/or in writing as appropriate; monitor operations to ensure staff compliance in the nutrition center, warehouse and distribution.
• Direct the necessary steps to be taken in a food recall; research causes of food borne illnesses; prepare related reports.
• Ensure that records are kept in case of a food recall, work injury or other situation that may require investigation.
• Plan, develop and implement in-service training programs for nutrition center, equipment repair, purchasing, warehouse and distribution personnel; assist with planning and developing inservice training for school nutrition services staff; assess program requirements, employee skills, compliance with governmental regulations and operational efficiency to determine training needs.
• Provide training in the areas of food safety sanitation, bio-security, ergonomics, equipment preventative maintenance, safe driving of vehicles and other transport equipment, and customer service topics as appropriate.
• Provide educational opportunities for dietetic interns from the community; monitor the interns to ensure that they complete all the necessary components of their internships
• Monitor, evaluate needs and ensure that appropriate levels of warehouse and nutrition center inventory of foods and supplies are maintained and ensure the accurate inventory procedures are in place.
• Prepare specifications or other information as necessary for the ordering of food production and serving equipment, food and supplies; monitor bids and select the best conforming bid; make capital equipment purchases recommendations.
• Select equipment by researching and analyzing the best equipment to purchase; coordinate the installation of equipment with nutrition services and facilities staff as necessary.
• Design systems for monitoring food quality and safety, operational efficiency and financial accountability of nutrition center, warehouse and distribution operations.
• Administer the food, labor and equipment budgets through menu planning, evaluation of participation trends, purchasing, determining when to purchase or repair equipment and related activities.
• Draft, or supervise the drafting and preparation of, required and/or requested reports as necessary.
• Participate in the preparation of grant proposals to obtain additional funding for department programs.
• Contribute to the District¿s Strong Schools, Strong Communities efforts by partnering with other staff to contribute to student achievement and the alignment and sustainability of resources.
• Serve on state and local committees and attend professional groups relating to the food service and distribution industry.
• Perform other related duties as assigned.
  
  

Knowledge, Skills And Abilities

• Thorough knowledge of federal and state regulations and guidelines relating to safe vehicle and equipment operation, food safety, sanitation heath and related areas, United States Department of Agriculture (USDA) program regulations, and Hazard Analysis Critical Control Point (HACCP) guidelines.
• Thorough knowledge of nutrition principles, including therapeutic nutrition and understanding USDA special needs regulations and Individual Education Plans (IEP¿s).
• Considerable knowledge of food science, nutrition theory and microbiology.
• Considerable knowledge of standard equipment, supplies, tools, techniques and safe operating procedures of a large-scale food service and distribution operation.
• Considerable knowledge of purchasing and inventorying procedures.
• Considerable knowledge of management and supervisory techniques.
• Considerable knowledge of food preparation methods.
• Working knowledge of financial accountability, reporting needs and financial management.
• Working knowledge of training techniques for adults.
• Considerable ability to develop personnel and equipment structures to support present and future operations.
• Considerable ability to plan, direct, and organize the work of others.
• Considerable ability to effectively communicate, both orally and in writing.
• Considerable ability to work in a deadline-orientated environment and to appropriately respond to urgent and difficult situations.
• Considerable ability to deal tactfully and effectively with parents and students, district staff, food
• service vendors and city and community representatives representing a diversity of cultural, ethnic and socioeconomic status.
• Considerable ability to observe and correct physical conditions and relate to established
• guidelines, codes and ordinances.
• Considerable ability to explain technical information in understandable language.
  
  

Pay, Benefits And Work Schedule

This is a 12 month position working 40 hours per week.

Pay range for this position is: $102,709-138-271

Maximum hiring step = step nine (9)

The full salary schedule is listed in the SPSO contract. Salary information for this job posting can be found at this link (https://www.spps.org/about/departments/human-resources/labor-agreements) and by selecting the "SPSO" Labor agreement.

Benefit information for this position can be found at this link (https://www.spps.org/about/departments/human-resources/benefits/benefit-summaries-by-bargaining-unit) and by selecting the "SPSO - Full Time" link.

How To Apply

To be considered further, please apply for this position and attach a resume and cover letter to your online application.

The Human Resource Department will review your application materials and contact you regarding the next steps.

To attach additional documents to your online application, click on the "Additional Attachments" link from the applicant homepage and upload your documents as attachments. Valid file extensions for attaching a document include .doc, .txt, .rtf, and .pdf.

This position will remain open until filled

Other Information

Transcript - Unofficial transcripts are accepted at the time of hire. You must submit official transcripts within 30 days of your start date. Formal credential evaluation is required for post-secondary education completed outside of the United States.

Veteran's Preference - If you are an eligible veteran applying for a job where veteran's preference applies and wish to claim Veterans Preference you must submit a legible copy of your DD214 to the Human Resource Department with your employment application. If your claim is approved, five or ten additional points will be added to your final passing score.

Criminal Background Investigation and Reference Checks - Reference checks and a criminal background investigation will be completed as a condition of hire for all new employees and for former employees who have not been employed by the District for more than six months.

Essential Functions

Essential functions are job duties that the individual holding the position must be able to perform unaided or with the assistance of a reasonable accommodation through the Americans with Disability Act (ADA) and the Americans with Disability Amendments Act (ADAAA). The essential functions are typical duties as outlined under Responsibilities.

Regular and reliable attendance.

May be exposed to various cleaning products

Equal Employment Opportunity

Saint Paul Public Schools is an equal opportunity employer and supports an inclusive workplace environment.

Equity Statement

SPPS is committed to an equitable workforce where all employees represent this commitment through equitable practices in their job position.