BASIC FUNCTION:

Under the direction of the Assistant Superintendent, Business Services, plan, organize, direct, supervise and evaluate the overall operations and staff of the Nutrition Services Department.

ESSENTIAL DUTIES:

• Plan, organize and direct the nutrition services department to provide high quality food and services to the students of the District; develop and implement goals, standards, objectives, policies and procedures for the nutrition services department.
• Oversees the planning of menus for all schools in compliance with state and federal regulations and guidelines. 
• Assure compliance with nutrition and sanitizing standards. 
• Develop the promotions and marketing plan for the department; develop a system of marketing based on the needs and desires of the community. 
• Direct and coordinate the maintenance and repair of nutrition services equipment. 
• Develop, maintain and monitor internal controls to protect nutrition services assets.
• Direct the overall assignments, training, supervision and evaluations of nutrition services personnel.
• Interviews and recommends new nutrition services personnel to the Assistant Superintendent-Business Services.
• Assists in the development of budget requirements for nutrition services program; analyze and review budgetary and financial data; control and authorize expenditures in accordance with established procedures and limitations.
• Answers emergency calls at any time and/or takes appropriate action to protect and preserve the property of the District.
• Coordinates purchasing of food, supplies and equipment and recommends award of bids; establish purchasing schedules of services, materials and equipment.
• Organize and monitor the transportation, distribution and storage of food and related supplies to school sites.
• Analyze trends in Food Services sales and costs.
• Oversee the planning, organization and implementation of inservice programs for, nutrition services personnel, including the training for obtaining and renewing required licenses and certificates, as appropriate.
• Prepare and maintain a variety of reports, records, files, handbooks, manuals and other materials related to nutrition services operations, services, activities and procedures. 
• Requisition supplies, materials, and parts. 
• Follow provisions of the contracts between employee organizations and the Board of Education.
• Provide technical expertise, information and assistance to the Assistant Superintendent, Business Services regarding nutrition services operations and personnel; advise of unusual trends or problems and recommend appropriate corrective action. 
• Establish and maintain complete specifications for supplies and equipment.
• Implement, develop and oversee programs based on changes in law and regulations; responsible for updating Board Policies and Administrative Regulations. 
• Performs other special duties as assigned by the Assistant Superintendent- Business Services

KNOWLEDGE, SKILLS AND ABILITIES:

Knowledge and Skills: Knowledge of Principles of management and planning; principles and practices related to large-scale nutrition service program; nutrition, menu planning, foods, methods or preparing and serving foods; food safety and sanitation; equipment used in large-scale food preparation and serving; principles and practices of budget preparation and administration; federal and state laws, rules and regulations applicable to school meals and programs; procedures and rules related to purchasing; principles and practices of supervision and training; computer and office equipment and related software; oral and written communication skills; interpersonal skills using tact, patience and courtesy.
Abilities: Ability to plan, organize and manage the activities of the nutrition services department;  interpret and apply laws, codes, rules and regulations related to assigned activities; prepare and administer a budget; compile information and prepare reports, recommendations, oral presentations and other documents; prepare and maintain records;  meet schedules and timelines; train and evaluate the performance of assigned staff; understand and follow oral and written instructions; communicate effectively orally and in writing; establish and maintain cooperative and effective working relationships with others; operate office equipment, computer and related software. 

EDUCATION AND EXPERIENCE: 

• Bachelor’s degree in business administration, food service management or a closely related field
• Five years of management experience in a large-scale food services operation
• Any combination of education and experience that would demonstrate the possession of the knowledge, skills and abilities required. 

LICENSES AND OTHER REQUIREMENTS:

Valid California driver’s license; certification in school nutrition

WORKING CONDITIONS: 

ENVIRONMENT:

Indoor and outdoor environment; driving a vehicle to conduct work; exposure to loud noises, dust, fumes, chemicals, odors and extreme temperatures.

PHYSICAL ABILITIES:

Hearing and speaking to exchange information and make presentations to small and large audiences; dexterity of hands and fingers to operate a computer keyboard and other office equipment; seeing to perform inspections and read a variety of materials; reaching overhead, above the shoulders and horizontally; bending at the waist, kneeling; sitting or standing for extended periods of time; lifting, carrying, pushing or pulling moderately heavy objects.