School Nutrition Administrator en Martin County Schools

Martin County Schools currently has an opening for a School Nutrition Administrator.  (Start Date:  As soon as possible.)  See the job description below for more inforamation.

DEPARTMENT:  School Nutrition

GRADE:  State Central Office Administrator Salary Scale

FLSA:  Exempt

REPORTS TO:  Director of Operations

SUPERVISES:  School Nutrition Managers, Assistants, and Administrative Assistant

TERMS OF EMPLOYMENT:  12 months

QUALIFICATIONS:

• Bachelor’s degree in foods and nutrition, dietetics, family and consumer sciences, human environmental sciences, business administration, or related field, AND
• At least five years of experience in nutrition and food systems management in a commercial or institutional setting, including at least two years of experience at the management or administrative level; OR
• An equivalent combination of education and experience.      

MINIMUM PRIOR TRAINING:

• At least 8 hours of food safety training is required either no more than five (5) years prior to employee’s starting date or completed within 30 calendar days of starting date.
• In North Carolina, SN program directors/coordinators must obtain a Certified Food Protection Manager (CFPM) certification by passing an American National Standards Institute (ANSI)-approved exam within 30 days of hire to the director/coordinator position or hold a current certification upon hire.
• North Carolina SN program directors/coordinators are also required to maintain CFPM status throughout the duration of their position as SN program director/coordinator. The CFPM certification is valid for a five (5) year period from the date of issue.

ANNUAL TRAINING:  At least 12 hours of annual continuing education/training. This is in addition to the food safety training required in the first year of employment.

KNOWLEDGE, SKILLS, AND ABILITIES:

• Strong leadership and program management skills
• Thorough knowledge of food systems management, including human resource management, financial management, procurement, food safety, program accountability and compliance and other areas deemed necessary by the Superintendent
• Thorough knowledge of the principles of optimal nutrition as applied to students
• Thorough knowledge of Federal and State regulations, policies of the NC Department of Public Instruction/State Board of Education pertaining to the operation of the School Nutrition Program and various nutritional, operational and financial procedures as prescribed by the US Department of Agriculture
• Considerable knowledge of fiscal control and the budget management practices
• Considerable knowledge of Federal and State regulations governing the procurement of food, supplies, equipment, technology and services in the School Nutrition Program
• Considerable knowledge of personnel management practices
• Considerable knowledge of principles of adult learning
• Working knowledge of facility/equipment maintenance procedures
• Ability to develop and provide professional development and continuing education programs for School Nutrition and other LEA personnel
• Ability to communicate effectively orally and in writing
• Ability to establish and maintain positive working relationships

NATURE OF WORK:  An employee in this class is responsible for the administration of the Federally-assisted School Nutrition Programs within a Local Education Agency (LEA).  The School Nutrition Programs include the National School Lunch and School Breakfast Programs, the After School Snack/Meal Programs, the Summer Nutrition Programs and other programs and discretionary grant opportunities available through the US Department of Agriculture.   Work is directed through the interpretation and implementation of Federal and State law, policy, regulations and guidance established by the US Department of Agriculture, the NC General Assembly, the NC Department of Public Instruction and the State Board of Education and pertinent local policies.  This employee exercises considerable discretionary judgment and analysis in the identification and resolution of problems and in the management of human and financial resources. The employee receives general direction from the LEA’s designated administrator for operational services and is directly involved with the LEA’s Senior Director of Finance.  The School Nutrition Coordinator is responsible for the oversight of the School Nutrition Program on behalf of the local Board of Education and acts as the chief administrator on behalf of the School Food Authority (SFA), and directly supervises School Nutrition personnel including, but not limited to, central office staff, school nutrition managers, and other school nutrition personnel.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. This list is meant to be representative, not exhaustive. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  The employee is required to follow Board of Education policies and procedures and to comply with the instructions and/or directives from his/her supervisor(s).

1. Personnel Management
   1. Prepares/modifies position descriptions as needed to reflect changing scope of work.
   2. Interviews candidates for employment.
   3. Makes hiring decisions on behalf of the LEA/SFA.
   4. Oversees preparation of required documents for personnel decisions.
   5. Directly manages personnel within the School Nutrition Program.
   6. Develops/Implements a system of employee performance management; recognizes outstanding performance when indicated and takes appropriate personnel action as required to redirect poor performance.
   7. Initiates corrective or disciplinary action as established by the LEA.
   8. Maintains appropriate personnel records.
   9. Facilitates routine staff meetings to keep employees apprised of expectations.
   10. Assesses and documents professional development needs for all School Nutrition staff.
   11. Develops, implements and evaluates professional development for staff.
   12. Ensures all staff participate in minimum professional development activities as required by USDA Professional Standards.
   13. Documents professional development activities for all staff.
   14. Establishes staffing formula for schools to ensure optimal productivity.
   15. Balances labor and food costs to promote operational success and fiscal solvency.

2. Financial Management and Recordkeeping/Reporting
   1. Projects annual operating budget and manages the budget on a daily, weekly, monthly, quarterly, semi-annual and annual basis.
   2. Reports budgetary status to the local Board of Education on a periodic basis.
   3. Develops, implements and monitors internal controls to ensure financial accountability and program integrity.
   4. Establishes inventory management and control systems
   5. Projects operating costs based on actual food/labor costs and manages accordingly.
   6. Projects revenues and expenditures routinely to effectively manage the budget; compares projected revenues and expenditures to measure the achievement of targets.
   7. Prepares justification for budget requests in accordance with district policies.
   8. Recommends meal and a la carte sales prices.
   9. Tracks revenues and expenditures by object codes and reports semi-annually via the State’s Financial Management Reporting System.
   10. Implements and monitors a reliable system of cash management consistent with Federal and State requirements.
   11. Oversees payment of invoices in an accurate and timely manner.
   12. Maintains fixed asset inventory and dispenses of equipment in accordance with State and local policy.
   13. Prepares financial reports as required and as requested.
   14. Retains appropriate financial and participation records. 

3. Purchasing and Contracting
   1. Develops and revises (as needed) the district’s School Nutrition Program procurement plan and ensures the plan is consistent with Federal, State and local procurement regulations and policies.
   2. Develops and enforces a School Nutrition Code of Ethics and Conflict of Interest statement/policy for School Nutrition Personnel.
   3. Develops formal (Invitation for Bid, Request for Proposal) and informal (Request for Quotes) procurement documents for all goods and services purchased using Federal funds, including food, supplies, equipment, technology/technology services and other items/services; purchasing method is based on the district’s small purchase threshold.
   4. Establishes clear and ethical proposal/bid evaluation criteria and uses written criteria to award contracts to vendors.
   5. Makes recommendations to the Board of Education for Contractors for the School Nutrition Program.
   6. Implements a system to monitor the Terms and Conditions of contracts to assess and document contractor compliance.
   7. Oversees quality control/testing of all products used in the School Nutrition program.
   8. Conducts Competitive Negotiations with potential vendors as needed.
   9. Enforces the SFA’s Procurement Code of Ethics to ensure integrity in the procurement process and prevent potential conflicts of interest.

4. Nutrition Standards and Food Systems Management
   1. Establishes, implements, and evaluates policies and procedures for quality standards and quantity control.
   2. Provides leadership in developing formulation blueprints following USDA guidelines.
   3. Ensures production records are completed accurately each day in each school within the district.
   4. Plans menus for breakfast, lunch, snack, summer and catering programs.
   5. Ensures meals and/or snacks served to students meet USDA requirements, while appealing also to students.
   6. Establishes quality control procedures to ensure high quality school meals program.
   7. Plans/oversees special events/catering as requested by the district.
   8. Collaborates with the Student Support Team to address individual students’ therapeutic nutrition needs as defined through the student’s medical statement, Individualized Education Plan (IEP) or Section 504 Plan.

5. Compliance
   1. Ensures compliance with Federal laws, State General Statutes, policies of the NC State Board of Education and policies/priorities, procedures of the NC Department of Public Instruction and the local Board of Education.
   2. Oversees a system of benefits issuance that reflects Federal policy and ensures meal benefits are issued only to those eligible as prescribed by law.
   3. Administers the School Nutrition Program(s) a manner that protects and preserves the civil rights, dignity and self-esteem of all students.
   4. Ensures an accurate meal counting/claiming system throughout the district.
   5. Develops, implements and monitors the district’s mandated Hazard Analysis and Critical Control Point (HACCP) Plan and ensures each school is inspected at least quarterly by the local Department of Health.
   6. Contributes to the nutrition services and nutrition education components of the district’s local wellness policy; serves as part of the district’s School Health Advisory Committee (SHAC).
   7. Conducts routine on-site reviews of all facilities operated by the district; documents findings and implements/documents immediate site-based corrective actions.
   8. Implements Corrective Action when needed to address any deficiencies identified within the district’s School Nutrition Program.
   9. Monitors the district’s Annual Agreement with the NC Department of Public Instruction/State Board of Education to ensure the district is in compliance with the provisions of the legally-binding Agreement.
   10. Informs district/school officials of School Nutrition policies and procedures where such policies involve other programs/personnel.
   11. Monitors the district’s use of Federal School Nutrition funds to ensure they are used only for allowable purposes.

6. Equipment/Facility Management
   1. Evaluates and projects facility and equipment needs for the School Nutrition Program; establishes an annual equipment repair/replacement system to allow for capital equipment investments.
   2. Coordinates maintenance and repair of equipment and facilities with internal and external sources.
   3. Conducts follow-up on completed repairs and maintenance.
   4. Approves architectural plans for new facilities and/or renovations related to School Nutrition operations.

7. Marketing and Public Relations
   1. Develops social marketing plans to involve students, parents, school personnel and community partners in the district’s School Nutrition Program.
   2. Seeks and responds to student, parent, media, community and other concerns and suggestions.
   3. Maintains relationships with community agencies and collaborates to achieve mutual goals.
   4. Prepares appropriate newsletters, news releases, brochures and social media to inform, involve and engage the community in various School Nutrition initiatives.
   5. Represents the district’s School Nutrition program.
   6. Keeps other district officials and the Board of Education informed about the challenges and opportunities associated with the School Nutrition Program.

8. Performs other duties and responsibilities as assigned by the Director of Operations.

PHYSICAL AND COGNITIVE REQUIREMENTS:  The major physical and cognitive requirements listed below are applicable to the School Nutrition Administrator job classification within Martin County Schools.  Work in this classification is considered light physical work requiring the exertion of up to 20 pounds of force occasionally and a negligible amount of force frequently or constantly to move objects.

Physical Requirements:  Must be able to use a variety of equipment and classroom tools such as computers, copiers, typewriters, calculators, pencils, scissors, equipment for children with special needs, etc.

Data Conception:  Requires the ability to compare and/or judge the readily observable, functional, structural, or composite characteristics (whether similar to or divergent from obvious standards) of data, people or things.

Interpersonal Communication:  Requires the ability to speak and/or signal people to convey or exchange information. Includes receiving instructions, assignments and/or directions from superiors.

Language Ability:  Requires the ability to read a variety of correspondence, reports, handbooks, forms, lists, etc. Requires the ability to prepare correspondence, simple reports, forms, instructional materials, etc., using prescribed format.

Intelligence:  Requires the ability to apply rational systems to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists; to interpret a variety of instructions furnished in written, oral, diagrammatic, or schedule form.

Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English.

Numerical Aptitude:  Requires the ability to utilize mathematical formulas; to add and subtract; and to utilize decimals and percentages.

Form/Spatial Aptitude:  Requires the ability to inspect items for proper length, width and shape.

Motor Coordination:  Requires the ability to coordinate hands and eyes rapidly and accurately in using office equipment.

Manual Dexterity:  Requires the ability to handle a variety of office machines, etc. Must have minimal levels of eye/hand/ foot coordination.

Color Discrimination:  Requires the ability to differentiate between colors and shades of color.

Interpersonal Temperament: Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress and when confronted with persons acting under stress.

Physical Communication:  Requires the ability to talk and hear: (Talking: expressing or exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by ear). Must be able to communicate via telephone.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee regularly works indoors. The noise level in the work environment is usually minimal. The work is performed in the office and in the schools.