ESSENTIAL DUTIES:

Assists in the planning, management and coordination of the Nutrition Services program throughout the District. 

Ensures all Nutrition Services operations are in compliance with District, local, state and federal regulations, policies and procedures. 

Develops, recommends and implements new or revised policies, rules, regulations and procedures in Nutrition Services operations. 

Designs and analyzes menus for meal programs, special diets and catering to ensure compliance with local, state and federal regulations and analysis of nutrition content. 

Oversees special Nutrition Services programs such as Farm to School, Harvest of the Month, Wellness Policy and summer school. 

Coordinates communications between Nutrition Services and parents, students, staff and community organizations.

Represents the Nutrition Services department in a variety of committees, meetings,and events,  including Board of Education meetings, District department meetings and other community meetings and events. 

Works with staff, vendors and school administration to monitor, recommend and implement improvements and necessary changes in food preparation, service, menus, facilities and equipment. 

Meets with District schools and departments to address fundraising and food sales on campus.

Monitors food production and preparation; assists in utilization of commodity and inventoried foods.

Conducts on-site inspections of kitchen cafeterias to supervise, analyze and recommend proper procedures for efficient and safe food preparation; follows up and corrects findings from health inspection reports. 

Manages and supervises the procurement, preparation and delivery of meals.

Maintains, updates and oversees nutrient analysis software and Point of Sale (POS) equipment, training and operation. 

Supervises record-keeping of equipment and related maintenance costs, inventory control of supplies and equipment; arranges equipment maintenance and repair, as needed. 

Provides leadership and support for site supervisors; participates in the recruitment, selection, training and evaluation of assigned staff

Assists in the design, coordination and implementation of staff development opportunities related to Nutrition Services.

KNOWLEDGE, SKILLS AND ABILITIES:

Knowledge and Skills:  Meal production planning and scheduling; procedures, methods, techniques and equipment used in the preparation, cooking and serving of large quantities of food; menu planning and preparation of meals which are nutritionally balanced and attractive to children; applicable local, state and federal regulations related to a food service program, including requirements for related special programs, child nutrition programs, free and reduced price meal programs and commodity food distribution;  methods and principles of ordering, receiving, storing, inventory control and related supplies and food delivery; health and safety rules and regulations related to food establishments, including sanitation and maintenance regulations; proper lifting and other safety methods and procedures related to food handling and preparation; District organization, operations, policies, procedures and objectives; school food service point of sale computer programs and other related software, including record-keeping software;  proper use, care and maintenance of institutional kitchen equipment, supplies and utensils; principles and methods of supervision and training; oral and written communication skills; interpersonal skills using tact, patience and courtesy; safe operation of a vehicle and defensive driving techniques.

Abilities:  Ability to assist in the planning, management and coordination of the District’s Nutrition Services program; assist in the direction and coordination of timely and efficient preparation and distribution of large quantities of prepared meals and other food service items to other locations; understand, interpret, apply, explain and assure compliance with related laws, codes, policies and procedures; analyze situations accurately and adopt an effective course of action; recognize and correct safety hazards; operate and train employees on the safe and proper use of equipment; plan appetizing and nutritional menus; develop, implement and maintain policies and procedures; supervise, evaluate, train and coach staff; establish and maintain cooperative and effective working relationships; communicate effectively both orally and in writing using appropriate vocabulary and grammar; make arithmetic calculations accurately; operate a computer and related software; prepare accurate reports, documents and other materials; maintain accurate record-keeping; meet schedules and time-lines;  read, write and interpret technical documents such as operational instructions and technical procedures;  demonstrate leadership skills in alliance with the District’s values; work collaboratively with others.

EDUCATION AND EXPERIENCE:

• Bachelor’s degree from an accredited four-year college or university in culinary management, nutrition, dietetics; public health or a closely related field.

• Minimum of four years of experience in institutional food service, including at least two years of experience in a supervisory capacity. 

LICENSES AND OTHER REQUIREMENTS:

• Valid California driver’s license

• Valid Food Protection Manager certificate issues by an authorized agency

• Completion of at least 12 hours of annual continuing education and training per U.S. Department of Agriculture (USDA) standards