DIRECTOR OF CHILD NUTRITION presso Sweeny ISD

Primary Purpose:

Direct and manage the child nutrition program and supervise district food service operations.  Plan and implement programs that meet regulatory and nutritional requirements for students, promote development of sound nutritional practices, and maintain a safe and sanitary environment.

Qualifications:

    Education/Certification:

• Bachelor’s degree in any academic major and a state-recognized certificate for school nutrition directors or at least one year of relevant school nutrition programs experience
• OR Associate’s degree or equivalent educational experience with academic major in food and nutrition, dietetics, home and consumer sciences, food service management, nutrition education, culinary arts, business, or a related field
• OR a high school diploma (or GED) and at least three years of relevant experience in school nutrition programs.
• 8 hours of food safety training (completed not more than 5 years prior to employee’s start date or within 30 days of employee’s start date.
• Clear and valid Texas Driver’s License

        Special Knowledge/Skills:

• Knowledge of menu planning, food purchasing, presentation and preparation of foods in food service environment
• Ability to manage budget and personnel
• Ability to coordinate district functions
• Ability to implement policy and procedures
• Ability to interpret data
• Strong organization, communication, and interpersonal skills

        Experience:

        5 years experience in food service management

Major Responsibilities and Duties:

 Food Service Operations

1. Direct and manage district’s food service programs
2. Develop menus that meet established nutritional requirements for students.
3. Work cooperatively with campus principals to create lunch schedules and resolve personnel issues.
4. Establish and direct process of providing free and reduced lunch applications following United State Department of Agriculture and Texas Education Agency guidelines for meal eligibility and reimbursement of federal funds.
5. Develop and maintain written department procedures for all food service operations.

Policy, Reports, and Law

1. Comply with federal and state law, State Board of Education rule, and board policy in food service area.
2. Compile, maintain, and file all physical and computerized reports, records, and other documents required.
3. Ensure employee time records are accurately maintained and data necessary to process food service payroll is delivered in a timely manner.
4. Complete minimum annual continuing education requirements.

Budget and Inventory

1. Develop and administer budget based on documented needs and ensure operations are cost effective and fund are managed prudently.
2. Work cooperatively to develop and implement a cost-effective and efficient food procurement and inventory system meeting both federal and Texas Education Agency (TEA) standards.
3. Initiate purchase orders and bids in accordance with budgetary limitations and district policies.
4. Approve and forward invoices and purchase orders for food service department to accounting department.
5. Implement inventory control program for equipment and supplies and recommend disposal of obsolete equipment and replace equipment as necessary.

Personnel Management

1. Prepare, review, and revise job descriptions in food service department.
2. Develop training options and improvement plans to ensure exemplary operation in the food service area.
3. Evaluate job performance of employees to ensure effectiveness.
4. Select, train, and supervise personnel and make sound recommendations about personnel placement, transfer, retention, and dismissal.

Safety

1. Ensure that measures are in place and operating to protect food, supplies, and equipment in school cafeterias, lunchrooms, and warehouses.
2. Ensure compliance with District HACCP plan to ensure food is stored and prepared safely.
3. Maintain safety standards that confirm with federal, state, and insurance regulations and develop a program of preventive safety.
4. Organize and conduct training programs to promote safe food handling and a safe work environment.

Other

1. Attend professional growth activities to keep abreast of innovative techniques for food service operations.
2. Be a positive role model for students; support mission of school district.
3. Maintain a professional relationship with colleagues, students, parents, and community members.
4. Other duties as assigned.

Supervisory Responsibilities:

Supervise, evaluate and recommend the hiring and firing of campus cafeteria managers, supervisors and support staff assigned to the child nutrition department.

Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Standard office equipment including personal computer and peripherals; district vehicle

Posture: Prolonged sitting; occasional bending/stooping, pushing/pulling and twisting

Motion: Repetitive hand motions including frequent keyboarding and use of mouse; occasional reaching

Lifting: Occasional light lifting and carrying (less than 15 pounds)

Environment: May work prolonged or irregular hours; frequent district wide travel

Mental Demands: Work with frequent interruptions, maintain emotional control under stress

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.