Nutrition Services Director

Job Summary

The classification specification does not describe all duties performed by all incumbents within the class. This summary provides examples of typical tasks performed in this classification.
• Plan, organize, control and direct the operations and activities of the District's Nutrition Services department including review of school site cafeterias, nutritional education programs, free and reduced price meal program, maintenance of preparation and serving equipment, menu preparation, sanitation, storage, transport and delivery of food products and information technology, purchasing and accounting functions; assure compliance with federal and State laws, regulations and policies. E
• Supervise and evaluate the performance of staff; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; plan, coordinate and conduct in-service training programs. E
• Develop and implement policies, procedures and programs for Nutrition Services programs and activities; direct Nutrition Services operating procedures. E
• Provide technical expertise, information and assistance to District administration regarding assigned functions; advise administration of unusual trends or problems and recommend appropriate corrective action. E
• Direct the preparation and maintenance of a variety of narrative and statistical reports, records and files related to assigned activities and personnel. E
• Communicate with other administrators, personnel and outside organizations to coordinate activities and programs, resolve issues and conflicts and exchange information. E
• Prepare and develop the annual budgets for the Nutrition Services department; analyze and review budgetary and financial data; control and authorize expenditures. E
• Oversee and assure purchasing activities comply with applicable statutes, regulations and policies; approve specifications for purchase of food and equipment; authorize requisitions. E
• Job Description / Essential Elements:

NUTRITION SERVICES DIRECTOR

JOB SUMMARY

Under administrative direction, plan, organize and direct the activities of the Nutrition Services Branch; perform related duties as assigned.

EXAMPLES OF DUTIES:

The classification specification does not describe all duties performed by all incumbents within the class. This summary provides examples of typical tasks performed in this classification.

• Work with other management employees to develop or change standards of quality and specifications to insure uniform quality in food and supplies purchased. E
• Organize and direct the preparation of food in central kitchen and in school cafeterias. E
• Direct preparation of menus to insure proper nutritional standards. E
• Direct the establishment of recipes, portions and prices. E
• Establish specifications and direct the purchase of food items, supplies, and equipment necessary to support school nutrition programs. E
• Work with employees of the Construction and Facilities Branches in the design of kitchens and layout of equipment. E
• Establish standards and procedures for the proper maintenance of cafeteria equipment. E
• Organize and direct the distribution of cafeteria and food supplies to school cafeterias and other user sites as appropriate. E
• Direct the assignment, training, and supervision of the employees of the Nutrition Services Branch. E
• Establish duties for all positions. E
• Plan and direct safety campaigns. E
• Analyze financial and operating statements and make plans for sound financial management of school cafeterias. E
• Recommend cafeteria prices for consideration by the Board of Education. E
• Manage the nutrition service program for conformity with federal and state regulations. E
• Advise district managers of federal and state regulations for administering free and reduced price meal program. E
• Consult with school principals regarding proposed changes in cafeteria personnel or activities at the schools. E
• Analyze procedures and recommend ways of improving cafeteria service or operations. E
• Analyze reports, records, legislation and recommendations to determine whether equipment should be repaired or replaced, additional equipment installed, or newly developed, equipment acquired, considering such factors as predicted volume, acquisition and installation cost, estimated improvement in efficiency and effectiveness, etc. E
• Direct the activities of the Nutrition Services Purchasing section. E
• Direct the activities of the Cafeteria Accounting section. E
• Plan and direct the activities of the Nutrition Center Maintenance section. E
• Consults with other district administrators and representatives of vendors and business firms concerning operation of the cafeterias. E
• Meet with parents, school and community groups to discuss the District food service program. E
• Authorize requisitions for and maintain and inventory control system for such items as equipment, supplies, foodstuffs, etc. E
• Prepare letters, reports, bulletins, manuals and similar materials. E
• Prepare annual budget recommendations for the Nutrition Services Branch. E
• Manage the cafeteria fund and any other funds that may come under control of the Nutrition Services Branch. E

Note: At the end of some of the duty statements there is an italicized E which identifies essential duties required of the classification. This is strictly for use in compliance with the Americans with Disabilities Act.

DISTINGUISHING CHARACTERISTICS

The Nutrition Services Director directs the functions and personnel of the Nutrition Services Branch including the purchase and receipt of food, equipment, commodities and supplies, storage, inventory and accounting, food preparation, transportation and service and the maintenance of food preparation and serving equipment. Directs the activities of the Cafeteria Accounting section.

EMPLOYMENT STANDARDS

Knowledge of:

Principals and practices involved in large-scale nutrition service programs.

Nutrition, menu planning, foods, methods or preparing and serving foods.

Sanitation.

Equipment used in large-scale food preparation and serving.

Budgeting and accounting procedures related to food service management.

Principles of financial management, markets, food sources, merchandising principles.

Federal and state regulations affecting school lunch meals and programs for needy children.

Basic concepts and business applications of electronic data processing.

Principles of training, employees evaluations and employee relations.

Concept of progressive discipline.

Concept of collective bargaining and labor agreements.

Knowledge of regulations and laws involved in purchasing activities in a public school district.

Ability to:

Plan and direct the work of others.

Plan, organize and direct a large-scale food service program.

Write letters, reports, bulletins.

Speak effectively before groups of people.

Work effectively with others.

Work with initiative and tact.

Analyze written materials and oral communications.

Direct and evaluate staff training.

Communicate effectively orally and in writing.

Establish and maintain effective working relationships with those contacted in the course of work.

Select, supervise and train subordinates staff.

Install and direct an inservice and safety training program.

Write specifications for Food and Nutrition Services Branch contracts.

Education and Training:

Graduation from a recognized four-year college or equivalent with a major or significant preparation in foods and nutrition or institutional management, business administration or closely related field.

Experience:

Five years experience in the nutrition services industry, preferably in a responsible position administering, planning or operating food establishments with an annual operating budget of approximately $5,000,000 or greater. Experience in school food service is desirable.

Any other combination of training and/or experience which demonstrates the applicant is likely to possess the required skills, knowledge and abilities may be considered.

SPECIAL REQUIREMENTS

An applicant for this class will be required to obtain, at his/her own expense, and submit his/her motor vehicle driving record at the time of appointment. The record must meet and be maintained at the district's safe driving record standard. Failure to meet this

requirement will result in the disqualification and/or rejection of the eligible regardless of any other standing.

WORKING ENVIRONMENT

Office environment.

Driving a vehicle to conduct work.

PHYSICAL DEMANDS

Hearing and speaking to exchange information and make presentations.

Dexterity of hands and fingers to operate a computer keyboard.

Seeing to read a variety of materials.

Sitting for extended periods of time.

APPOINTMENT

In accordance with Education Code Section 45301, an employee appointed to this class must serve a probationary period of one year (12 months) during which time an employee must demonstrate at least an overall satisfactory performance. Failure to do so shall result in the employee's termination.

4/13/89

Rev 4/15/99

Revised: 7/1/2004

Requirements / Qualifications

For more information on Requirements/Qualifications, please contact the employer.

Comments and Other Information

For more information on Comments and Other Information, please contact the employer.

Comments and Other Information

This application is for the Nutrition Services Director only. To apply for the Nutrition Services Assistant Director, please submit a separate application.

This recruitment is open on a continuous basis until filled. Qualified candidates are encouraged to apply immediately, as applications will be reviewed on an ongoing basis.

For more information regarding benefits package please visit:
http://www.lbschools.net/Departments/Personnel_Commission/classified_benefits.cfm

For the most accurate and up-to-date information, applicants should confirm all closing dates, salaries, and job descriptions on the LBUSD website: www.lbschools.net

Apply at: lbschools.net/jobs