Under general direction of the Assistant Superintendent of Business Services, plan, organize, and direct the operation of the District School Nutrition programs and school cafeterias including nutrition, sanitation, purchasing, and financial functions; ability to train, supervise and evaluate assigned personnel.  Performs other related duties as required.

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.

• Plan, organize, and direct District School Nutrition Services programs and cafeteria operations: assure compliance with Federal, State, local laws and District policies and regulations
• Establish operating procedures for District cafeterias and central kitchen
• Confers with District administration, school principals, site staff and others in regards to cafeteria operations, prepare and present oral and written reports
• Assists in developing the annual department budget and assure sound fiscal management practices, evaluates financial forecasts and analyze food and labor costs to assure efficient and cost effective operations in the preparation of the nutrition service program budget
• Coordinate information and nutritional resources and materials for the public,PTA and other organizations
• Direct the preparation and maintenance of a variety of records, reports, reimbursement claims and other documents related to the school nutrition program operations, personnel, finances, sales and inventory
• Assures purchasing activities comply with applicable Federal, State and District statutes, regulations, policies and determine specifications for the purchase of food and equipment
• Plan and direct the implementation and processing of free and reduced meal application and verification program
• Plan, develop and adjust master menus for a variety of school programs, determine need for types and quantities of food, supplies, equipment and staffing
• Direct the inspection of food served, plan for proper storage and economical use of food and supplies
• Visit school sites to observe the school nutrition personnel and procedures:  develop and recommend improved methods of food preparation and service
• Coordinate training programs of nutrition service personnel and direct the assignment of substitute school nutrition service personnel
• Operate standard nutrition service equipment and software
• Participate in the District wellness program and policies
• Conducts research on the latest developments in the school nutrition management and  education
• Perform other duties as assigned 

QUALIFICATIONS

Knowledge of:

• Principles and methods of large scale food service management, sanitation and employee safety regulations
• Laws and regulations relating to school nutrition services and school lunch programs
• Food products and food preparation methods
• Budgeting and financial record keeping procedures
• Modern office practice, procedures, equipment and software
• Principles and practices of supervision and evaluation