JOB DESCRIPTION PENDING BOARD APPROVAL

APPLE VALLEY UNIFIED SCHOOL DISTRICT

CLASS TITLE: DIRECTOR, NUTRITION SERVICES

BASIC FUNCTION: Plan, organize, coordinate and direct the food service program throughout the District, including nutrition, sanitation, cost control, and related purchasing and accounting functions. Provide training and supervision for all the food service department staff in the District and perform related duties and responsibilities.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: Incumbents in theclassification may not perform all of these tasks or may perform similar related tasks not listed here.

• Direct the District-wide school food service program in conformance with federal, state and local laws.
• Ensure nutrition, sanitation, cost control, purchasing and accounting functions are in compliance with all regulations, local and state health ordinances and school policies. (E1)
• Select, train, supervise and evaluate the performance of assigned personnel; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; provide training; demonstrate appropriate cooking, baking, serving and cleaning methods and techniques as needed. Operate and maintain commercial kitchen equipment and utensils; train others in the proper use of equipment as needed. (E1)
• Assure sound fiscal management practices; evaluate financial forecasts and analyze food and labor costs to assure efficient and cost-effective operations. (E1)
• Develop and recommend changes in food service policies and procedures to district administrators, including application processing and meal ticket handling procedures under the free and reduced price meal program for needy students. (E2)
• Prepare and administer the food services department budget including subsidy and other income projections and control expenditures. Analyze and review budgetary and financial data; control and authorize expenditures in accordance with established limitations. (E2)
•  Direct the preparation and maintenance of a variety of records, reports and other documents related to food services operations, personnel, finances, sales and inventory; prepare and review payroll reports, time sheets and other documents for payroll processing. (E2)
• Operate and drive vehicle in support of essential duties; observe legal and defensive driving practices. (E3)
• Develop and implement standards for the operation of an efficient sanitary and high quality food service program. (E3)
• Order USDA donated food when available and assure its proper use in accordance with government regulations. (E3)
• Work with vendors regarding new products and services and/or problems involving their products or delivery service.
• Research available products and communicate with vendors and sales representatives to establish and maintain sources of supply and assure high quality and cost effective purchases; direct and coordinate the procurement of food, supplies and equipment including effective warehousing and distribution; prepare specifications and review bids for purchase of food, supplies and equipment.
• Develop and test menus and recipes, plan menus with menu production worksheets that provide nutritional and appetizing foods and recommendations prices for all operations.
• Plan and direct district-wide meetings and workshops to provide training on food preparation and service, sanitation and nutrition. Represent the District and Food Services program at a variety of meetings, seminars and conferences; conduct in-service meetings with staff.
• Meet with students, teachers, parents, vendors, employees and community groups on school food service program matters. Communicate with administrators, District personnel and others to coordinate activities; exchange information and resolve issues; communicate with parents regarding policies and procedures of the food service program, discuss allergies or related food matters.
• Provide technical expertise, information and assistance to the Assistant Superintendent of Business Services regarding assigned functions.
• Purchase food related supplies, and food service equipment through formal and informal bid solicitation and the awarding of purchase orders in accordance with district policies and state and federal laws.
• Recommend methods to increase revenues and to prevent financial losses.
• Perform related duties as assigned.

MINIMUM QUALIFICATIONS: 

 The requirements listed below are representative of knowledge, skills and abilities required to satisfactorily perform the essential duties and responsibilities.

EDUCATION AND EXPERIENCE:

 A. High School Diploma or equivalent.

B. Five (5) years of varied and increasingly responsible experience in quantity food preparation including two (2) years management or supervisory experience. Experience in public cafeteria or school district operations preferred.

AND C. one (1) of the following options:

• Bachelor’s degree, or equivalent, educational experience, with academic major in Nutrition related field
• Bachelor’s degree in any academic major and at least 5 years of experience in management of School Nutrition Programs
• High school diploma or equivalent and 10 years or more of School Nutrition Program experience.

LICENSES AND OTHER REQUIREMENTS:

• A certificate stating freedom from Tuberculosis.
• Valid Food Manager certificate from “Serve Safe” or other nationally recognized program.
• Current County and/or state required food service license.
• A valid California Drivers License.
• Insurable by District liability insurance carrier.
• Valid First Aid Certification.
• Valid CPR Certification.

KNOWLEDGE OF:

• Laws, codes, regulations and nutritional requirements related to school food service programs.
• Proper methods of preparing and serving food in large quantities.
• Principles of administration, supervision and training.
• Health, sanitation and safety regulations.
• Budget preparation and control.
• Menu planning techniques.
• District organization, policies, objectives and operations.
• Oral and written communication skills.

ABILITY TO:

• Plan, organize, coordinate and direct the District’s food service program.
• Prepare and control the departmental budget.
• Establish food prices and purchase food items, supplies and equipment in accordance with sound fiscal management principles.
• Prepare records and reports.
• Supervise and evaluate the performance of assigned personnel.
• Meet schedules and timelines.
• Communicate effectively verbally and in writing.
• Sit and drive in a vehicle.
• Operate a PC and related software.
• Maintain effective working relationships with other people.

PHYSICAL ABILITIES:

• Hearing and speaking to exchange information.
• Standing for extended periods of time.
• Seeing to read and compose written materials.
• Operating a computer keyboard for extended periods of time.
• Dexterity of hands and fingers to operate a computer keyboard.
• Lift, move, push, or move up to 35 pounds.

ENVIRONMENT:

• District office environment.
• Subject to demanding time lines and constant interruptions.
• Occasionally exposed to outside weather conditions.

HAZARDS:

•  Extended viewing of computer monitor.
•  Sitting for an extended period of time.