The job of Director - Nutrition and Wellness is done for the purpose/s of supporting the Superintendent, Board, and department administrators in leading to increase student achievement for the purpose of developing and implementing services and programs and achieving operational goals; directing nutrition and wellness programs and services; providing information and serving as a resource to others; achieving defined objectives by planning, evaluating, developing, implementing, and maintaining services in compliance with established guidelines; and serving as a member of the Extended Cabinet.

This job reports to DESIGNATED ADMINISTRATOR.

ESSENTIALFUNCTIONS:
Administers the operations and activities of District-wide nutrition and wellness service programs, school cafeterias, and District catering program (e.g. nutrition, sanitation, cost control, purchasing and accounting functions, etc.) for the purpose of implementing and maintaining services and ensuring compliance with applicable laws, codes, rules, and regulations.Leads the District in wellness initiatives related to nutrition. Develops and updates the District Wellness Policy in collaboration with stakeholders and in consideration of current rules and regulations. Ensure that fundraising opportunities at school sites align with the District Wellness Policy. Provide site administrators and various stakeholder groups with information to ensure site activities align with the District Wellness Policy. Seek out grants and partnerships that will advance the District Wellness Policy.Develops and leads staff professional development with a focus on compliance as well as the creation of a connected staff.  Fosters a supportive, collaborative workplace through shared learning and a focus on student nutritional wellness.Attends meetings, workshops, professional development, etc. (e.g. department meetings, staff meetings, Co­Op meetings, state administration reviews, meetings with union representatives, etc.) for the purpose of identifying issues, developing recommendations, supporting other staff, and serving as a District representative.Collaborates with internal and external personnel (e.g. other administrators, auditors, public agencies, community members, etc.) for the purpose of implementing and/or maintaining services and programs.Conducts research and participates in learning best practices for the purpose of ensuring a high-functioning department with high-quality workforce.Coordinates procurement of food, supplies, and equipment including effective warehousing and distribution; preparing specifications and reviewing bids for purchase of food, supplies, and equipment; ordering U.S.D.A. donated foods; etc. for the purpose of ensuring proper usage in accordance with government regulations and ensuring services and/or programs are implemented and maintained according to District guidelines and applicable laws, codes, rules, and regulations.Develops and recommends changes in school nutrition service program policies and procedures including application, processing, and meal handling procedures under the National School Lunch Program and standards for efficient and sanitary practices in food preparation and service for the purpose of providing direction for meeting the District's goals and objectives and ensuring compliance with applicable laws, codes, rules, and regulations.Directs department operations, maintenance of services, and implementation of new programs and/or processes for the purpose of providing services within established timeframes and in compliance with related requirements.Inspects cafeterias for the purpose of ensuring healthful and sanitary conditions.Monitors budget allocations, expenditures, fund balances, and related financial activities for the purpose of ensuring that allocations are accurate, revenues are recorded, expenses are within budget limits, and/or fiscal practices are followed.Participates in the planning and implementation of cafeteria and cafeteria kitchen design, renovation, and construction for the purpose of providing recommendations of expenditures for cafeterias, cafeteria kitchens, equipment, and supplies. Coordinates and works closely with the District’s facilities and maintenance teams.Performs personnel administrative functions (e.g. interviewing, training, evaluating, supervising, recommend transfers, reassignment, termination and disciplinary actions, etc.) for the purpose of maintaining adequate staffing, enhancing productivity of personnel, and achieving objectives within budget.Plans, develops, and evaluates menus for a variety of school nutrition programs (e.g. determine need for types and quantities of food supplies and equipment, etc.) for the purpose of implementing nutrition service programs.Prepares a wide variety of often complex materials related to nutrition services operations, finances, sales, and inventory (e.g. plans, budgets, funding requests, reports, analyses, recommendations, procedures, etc.) for the purpose of documenting activities and issues, meeting compliance requirements, providing audit references, making presentations, and/or providing supporting materials for requested actions.Presents information (e.g. budget overviews, accounting processes, distribution formulas, etc.) for the purpose of communicating information, gaining feedback, and ensuring adherence to established internal controls.Provides technical expertise, information, and assistance to executive management regarding assigned functions (e.g. advise of unusual trends or problems, recommend appropriate corrective action, etc.) for the purpose of responding to inquiries; providing detailed and technical information concerning related laws, codes, regulations, policies, and procedures; gaining feedback; training others; implementing actions; and/or ensuring adherence to established internal controls.Represents the District and the Department at meetings with representatives from a variety of public agencies for the purpose of resolving problems, providing information or direction, and/or referring to appropriate personnel.

Marginal Functions
Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

EDUCATION AND EXPERIENCE:

• Bachelor's degree in a job-related field.
• Four (4) years of experience in a job-related field, which includes one (1) year of supervisory experience.
• Any other combination of education, training, and experience, which demonstrates that the applicant is likely to possess the required skills, knowledge, or abilities, may be considered.

• Valid California driver's license.
• Valid Food Safety Manager certification issued by an authorized agency.
• At least 8 hours of food safety training completed within 5 years of application submission date.
• Participate in on-going trainings and certifications as required, which includes but is not limited to at least 12 hours of annual continuing education/training on topics deemed appropriate by the United States' Food and Nutrition Service.

SKILLS are required to perform multiple, technical tasks with a need to occasionally upgrade skills in order to meet changing job conditions. Specific skill-based competencies required to satisfactorily perform the functions of the job include: operating standard office equipment including using a variety of software applications; planning and managing projects; and preparing and maintaining accurate records.
 
 
KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; review and interpret highly technical information, write technical materials, and/or speak persuasively to implement desired actions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: pertinent laws, codes, policies, and/or regulations; personnel processes; standard business practices; program planning and development; concepts of grammar and punctuation; and concepts of quantity cooking and nutritional analysis.
 
 ABILITY is required to schedule a number of activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to independently work with others in a wide variety of circumstances; analyze data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a significant diversity of individuals and/or groups; work with data of varied types and/or purposes; and utilize a variety of job-related equipment. Independent problem solving is required to analyze issues and create action plans. Problem solving with data frequently requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: adapting to changing work priorities; communicating with diverse groups and individuals; meeting deadlines and schedules; setting priorities; working as part of a team; and working with detailed information/data.
 
 Responsibility
 Responsibilities include: working independently under broad organizational guidelines to achieve unit objectives; managing a department; directing the use of budgeted funds within a work unit. Utilization of resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services.
 
 Work Environment
 The usual and customary methods of performing the job's functions require the following physical demands: some lifting, carrying, pushing, and/or pulling, and significant fine finger dexterity. Generally, the job requires 50% sitting, 40% walking, and 10% standing. This job is performed in a generally clean and healthy environment.