Director of Food and Nutrition Services bei Grand Rapids Public Schools

To perform this job successfully, an individual must be able to perform the essential job functions satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the primary job functions herein described. Since every duty associated with this position may not be described herein, employees may be required to perform duties not specifically spelled out in the job description, but which may be reasonably considered to be incidental in the performing of their duties just as though they were written out in this job description.

GRPS MISSION: Our mission is to ensure that all scholars are educated, self-directed and productive members of society.

Director of Food & Nutrition Services

Department:     Nutrition Services    

Unit:                  Professional and Administrative Exempt

Wage:               Grade 111 - Compensation range listed is based on an average 1-15 year’s experience, as determined by Human Resources

JOB SUMMARY

The Director of Nutrition Services will oversee all aspects of the Scholar Nutrition Program (SNP).  Duties include administrating, planning, directing, assessing, implementing, and evaluating the program in order to meet the nutritional and educational needs of scholars.

ESSENTIAL JOB FUNCTIONS

Essential functions under the Americans with Disabilities Act may include any of the following duties, knowledge, and skills. This list is illustrative only and is not a comprehensive listing of all functions and duties performed by employees in this position. Regular on time and in person attendance is an essential function of this job. Other essential functions may include, but are not limited to the following:

• Direct Nutrition Services Department operations to maintain an effective and efficient program
• Develop action plans and metrics, analyze operational results and control expenditures; assure the effective allocation and utilization of resources
• Direct budgeting procedures and financial management in compliance with regulatory agency funding standards; recommend efficiencies to keep costs within established financial guidelines; analyze costs of materials, equipment, commodities, and labor; review and approve technical and financial reports for accuracy
• Manage staff, develop priorities, and assign tasks and projects; assure that appropriate services are provided, and goals are defined and achieved; develop staff skills and conducts performance evaluations; meet regularly with staff to discuss and resolve priorities, workload, and technical issues; comply with collective bargaining agreements
• Establish procedures and policies for risk management; create policies and procedures that ensure that District equipment and supplies are accounted for and only used for approved purposes
• Direct sanitation, food safety, and employee safety functions; establish controls to assure food quality and safety; assure compliance with all state, local and federal laws, regulations, and policies
• Direct nutrition and menu planning; work with school staff, teachers, parents, and physicians to plan menus for scholars with special nutrition needs; monitor industry trends and standards; update menu changes on the website
• Demonstrate courteous and cooperative behavior when interacting with scholars, parents, visitors, and staff; implement a district-wide customer service driven philosophy that focuses on value and satisfaction
• Promote the Superintendent’s goals and priorities in compliance with all policies and procedures
• Maintain absolute confidentiality of work-related issues, scholar records and GRPS information
• When necessary, work outside normal business day and/or extended hours to accomplish requirements of the position.
• Consistently demonstrate dependable attendance and punctuality.
• Perform other duties as assigned.

QUALIFICATIONS

Required Education and Experience:

• Bachelor’s Degree required in Business Administration, Nutrition, Hotel and Restaurant Management or related field
• Five years’ experience in a large-scale food preparation facility or equivalent experience

Preferred Qualifications:

• Masters’ Degree in Business Administration, Nutrition, Hotel and Restaurant Management or related field

Special Skills:

• Have a valid Michigan Driver’s License or be willing to obtain one within 30 days of employment

Knowledge, Skills and Abilities:

• Knowledge of:
  • Federal, state, and local codes and regulations governing food handling and public nutrition services
  • Principles and practices of public sector administrative management, including labor management, cost accounting, budgeting, purchasing, contract management and employee supervision
  • Techniques and practices for efficient and cost-effective management of resources
  • Strategic and financial planning
  • Nutrition and health maintenance issues for children and young adults
  • Customer service and public relations methods and practices
  • Environmentally responsible and resource-efficient food preparation methods
• Demonstrated ability to work with difficult or dissatisfied customers
• Demonstrated good attendance and punctuality
• Ability to work under intense pressure
• Demonstrated team player with ability to develop and supervise staff
• Ability to work extra time with short or no notice
• Excellent oral and written communication skills
• Interpersonal skills using tact, patience, and courtesy.

ADA REQUIREMENTS

The physical demands, work environment factors, and mental functions described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

PHYSICAL DEMANDS

The work is medium work which requires exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. While performing the duties of this job, the employee is required to stand, walk, sit, use hands to finger, handle, or feel, reach with hands and arms, climb or balance, stoop, kneel, crouch, or crawl, talk, hear (in a quiet or noisy environment). Specific vision abilities required by this job include close vision, distance vision and ability to adjust/focus.

WORK ENVIRONMENT

The noise level in the work environment is usually loud to moderate. 

MENTAL FUNCTIONS

While performing the duties of this job, the employee is required to compare, analyze, communicate both orally and in writing, copy, coordinate, instruct, compute, synthesize, evaluate, use interpersonal skills, compile and negotiate.

Non-Discrimination

The Grand Rapids Public Schools will not discriminate against any person based on race, sex, sexual orientation, gender, gender identity and expression, height, weight, color, religion, national origin, age, marital status, pregnancy, disability, veteran, or military status.

Americans with Disabilities Act accommodations: Assistance with the application process may be requested through the Human Resources Department at (616) 819-2022 or [email protected].