EL MONTE CITY SCHOOL DISTRICT POSITION DESCRIPTION Position: Director, Nutrition Services Department: Nutrition Service FLSA: Exempt Reports To: Chief Business Officer Pay Grade: 28 SUMMARY Plan, directs, manages the activities and operation of the Nutrition Services Department including the leadership of Cafeteria managers and staff, purchasing and inventory control, budget administration, menu management and meal distribution to the School District community. Provides highly responsible and complex administrative support to the Chief Business Officer. NATURE AND SCOPE Management level position with full operational responsibility for Nutrition Services. Responsible for planning, evaluating and initiating programs to meet current and future District needs in food service. The position ensures the efficient and cost effective delivery of food service that complies with State and Federal programs to include; purchasing, budget preparation, hiring and firing staff and overseeing supervision of food service positions. Positions at this level are required to develop and maintain program procedures, department systems and efficient work standards. Has full budgetary responsibility. Maintains cooperation, understanding, trust and credibility. Work is performed in a office environment. DISTINGUISHING CHARACTERISTICS Advancement to this management position requires that prospective incumbents be promoted based on conformance with the job qualifications listed below. ESSENTIAL TYPES OF DUTIES (Examples) ·Establishes and implements department goals and objectives. Resolves problems involving food standards, labor costs, proper use of equipment and serving schedule. Establishes appropriate service and staffing levels and allocates resources ·Develops an advanced budget, which includes cost and revenue analysis and cost-effective food nutrition program, capital equipment, expansion or level of revenue and special events. ·Ensures quality personnel management of approximately 90 working supervisory and food service staff. Plans and directs food service program. Delegates and ensures program implementation by food service managers. ·Directs the food preparation and complies with nutritional guidelines as established by State and Federal regulations. ·Coordinates food service program activities with other departments and outside agencies. Prepares and presents staff reports and provides staff assistance to the Associate Superintendent of Business and Administration. ·Designs, plans and assures implementation of improved food service procedures. ·Confers with governmental representatives regarding distribution of subsidy program foods. ·Promotes marketing, merchandising and public relations as it relates to food services in the District and community. ·Directs purchasing, warehousing and distribution for food service supplies and equipment. ·Serves as a point of coordination for various inter-department, inter-agency, etc., activities and events. ·Ensures the efficient and effective leadership of employees. Conducts performance appraisals for all staff. ·Performs related duties as required. QUALIFICATIONS Knowledge and Skills. The position requires professional specialization in principles, practices, techniques, and equipment used with food service management, including a thorough knowledge of pricing, budget, and purchasing practices. Requires extensive knowledge of work organization, supervisory practices, and special management practices such as the analysis and evaluation of mandated programs. Requires specialized knowledge of nutrition and dietary principles. Requires sufficient human relations skill to train others, carry out negotiations for purchased items and contracts, conduct in-service type meetings, resolve conflict, build an effective team and review performance. Requires technical writing skills to prepare reports and detailed work and safety/sanitation instructions. Requires in-depth knowledge of pertinent Federal, State and local laws, codes and regulations governing food service and safety. Abilities. Requires the ability to plan, organize, direct and coordinate the work of supervisory, professional/ technical, and service personnel; delegate authority and responsibility; select, supervise, train and evaluate staff; Provide administrative and professional leadership and direction of the Food and Nutrition Services Department. Identify and respond to issues, concerns and needs. Develop, implement and administer goals, objectives and procedures for providing effective and efficient operations. Prepare and administer large and complex budgets. Allocate limited resources in a cost-effective manner. Analyze problems, identify alternative solutions, project consequences of proposed actions and implement recommendations in support of goals. Research, analyze and evaluate new service delivery methods, procedures and techniques. Prepare clear and concise reports. Interpret and apply Federal, State and local policies, procedures, laws and regulations. Physical Abilities: Requires near visual acuity to recognize letters and numbers, speech and hearing ability to carry on conversations in person and on the phone, and sufficient ambulatory ability to conduct walk-through or equivalent inspections of food service sites. Education and/or Experience: Requires Bachelors degree or equivalent from an accredited college or university with major course work in restaurant and food service, business administration or a related field. Minimum of five years of increasingly responsible experience in food service, restaurant, contract services including three years of supervisory responsibility. Designation as a Registered Dietician is preferred. Licenses and Certificates: Requires valid California Driver’s License and certificate of completion of a safety/sanitation course.