Description 

Under the direction of the Director of Nutrition Services or designee, the Assistant Director is responsible for the development, planning and execution of menus and recipes for food service for the District. The Assistant Director develops procurement protocols that align with the District’s nutritional standards and works with kitchen leads to train staff.  Ensures compliance with District, Federal, and State regulation and or polices, assist in the development of department policies, implements operational and training policies, supervise and evaluate the performance of nutrition service personnel, assumes responsibilities for the department in the absence of the Director of Nutrition Services.

Duties and Responsibilities

The duties listed below are intended only as illustrations of the various types of work that might be performed.  The omission of specific statements of duties does not exclude them if the work is similar, related or a logical assignment to the position.

• Assist in planning, organizing, coordinating, and directing the daily operations of the Nutrition Services Program for the District; assist in the development and implementation of the District’s catering program.
• Monitor and ensure that the operation of the Nutrition Services Central Kitchen and school cafeterias are in compliance with State and Federal nutritional requirements. 
• Work closely with staff to coordinate food service inventory protocols and control, food safety protocols, efficient kitchen operations, and ensure that prepared food complies with quality, freshness, appearance and portion control standards.
• Observe site operations; makes regular visits, assesses staff support needs, and provides input and direction for implementation of services.
• Create protocols for the cooking, assembly, packaging, preparation, heating, transport, storage, distribution and serving of all food and beverages.
• Assist menu development including the administration of the District’s special diet planning to ensure compliance with District, Federal, and State regulations and /or policies.
• Coordinate and direct quality and portion control programs and kitchen and food service activities of school sites and kitchen operations; assist in the development and maintenance or procedural manuals, recipes and other materials.
• Provide input on kitchen design standards, including equipment.
• Coordinate and participate with administrators and families to ensure high nutritional operational standards.
• Assist in the development and implementation of student meal scratch cooked recipes.
• Assist with training, supervision, and performance evaluation of personnel.
• Participate in interviews and recommend transfers and reassignments; assist in disciplinary actions and resolving personnel matters following District policies and bargaining unit agreements.
• Recommend changes in the District Nutrition Services Programs related to products and service, methods of food preparation and service plans to improve efficiency, improve financial performance and high levels of customer service.
• Assist in planning, developing and implementing employee training programs and workshops.
• Review driver delivery routes, vendor delivery schedules, and supplies for best practices and to ensure efficiency.
• Assist in the development of department and District-wide nutrition policies and procedures.
• Recommend strategies to improve school meals, programs and service systems, and increase student participation.
• Assist in the development and maintenance of departmental budgets; analyze and review budgetary and financial data; control and authorize expenditures in accordance with established limitations.
• Perform other related duties as assigned.

QUALIFICATIONS

Knowledge of:

• Federal and State regulations governing child nutrition programs.
• Principals and methods of quantity food service preparation, serving and storage.
• General principals of supervision, personnel motivation and training.
• Principals and practices of administration, supervision and training.
• Board Policies and procedures related to the administration of a food service program. 
• Sanitation and safety practices and procedures.
• Business support functions for school food service programs.
• Standard kitchen equipment, utensils and measurements.
• Food service commodity purchasing and procurement principals, practices, and procedures.
• Menu analysis and planning techniques including food values, meal patterns, combinations, allergies and substitutions. 
• Current District and department software applications.
• Standard office equipment and computer applications including Microsoft Office and Google Drive, Excel, PowerPoint and Adobe.
• Oral and written communication skills.
• Interpersonal skills using tact, patience and courtesy.
• Personal motivation, planning and organization techniques. 

Ability to:

• Manage and coordinate a nutrition service operation in compliance with District, Federal and State requirement.
• Effectively supervise and evaluation nutrition service personnel.
• Understand and implement instructions and give instructions in a positive, creative and cooperative manner.
• Communicate effectively in writing and orally.
• Provide leadership and direction in assigned functions.
• Establish and maintain effective working relationships.
• Promote team building and a positive working environment.
• Develop and implement operational and training policies and procedures, work plans and task analyses, and conduct staff in-service training.
• Analyze situations, identify needs, prioritize, solve problems independently, take appropriate action without immediate supervision.

Education and Experience:

• Associate’s degree, or equivalent educational experience, with academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field.
• Minimum of two years of relevant School Nutrition Program experience.
  • A valid Serv-Safe Manager or equivalent certificate
  • Registered Dietician and/or a School Nutrition Services credential are highly desirable

Desirable:

• Minimum of two years in a supervisory, administrative or management capacity
• Bilingual in Spanish/English

Requirement:

• Valid California driver’s license
• DMV Printout within the last 3 months
• Insurability by the District’s liability employment insurance carrier
• Responsible for maintaining annual job specific education/training that comply with the USDA mandated School Nutrition Professional Standards. Four Key Areas: Nutrition, Operations, Administration, and Communication/Marketing

Personal Qualities:

• Patience, helpfulness, diligence, persistence, and a willingness to work with staff, students and parents from widely different cultural and linguistic backgrounds