Qualifications:

1) Preferred Associate’s Degree in a related field such as business administration. Or food and nutrition service management and/or nutrition.

2) Preference given to those credentialed as a School Food Service and Nutrition Specialist (SFNS) through the School Nutrition Association.

3) Current ServSafe Certification or completion of the ServSafe course in an approved time frame as determined by the School Administration.

4) Three to five years of experience in a K-12 food and nutrition service environment (preferred) or 5 years of experience in institutional food and nutrition service management.

Reports to: Director of Finances

Supervises: Food and Nutrition Service Staff

General Summary: Responsible for the District’s nutrition service operations as it relates to finances, customer service, and local, state, and federal guidelines.

Job Goal: To serve our students attractive and nutritious meals that meet or exceed USDA requirements in an atmosphere of efficiency, cooperation, cleanliness, and caring.

PRIMARY PERFORMANCE FUNCTIONS:

1. Responsible for maintaining a financially sound Nutrition Service Program.

2. Responsible for menu planning that conforms to Federal and State regulations and for providing nutritional and appetizing food. Oversee publication and distribution of menus.

3. Facilitate departmental improvements through the creation of a positive work environment, analyzing program needs, and developing program goals and action plans.

4. Responsible for assessing needs and developing specifications for competitive bids and requisitioning for all foods, commodities, supplies, and equipment following MDE law and Board policy.

5. Responsible for determining staffing levels, interviewing, hiring, and supervising employees, administering personnel policies, payroll preparation, and employee evaluations.

6. Assists with communications with the nutrition service employees' bargaining, making recommendations during contract negotiations and other issues that may arise.

7. Responsible for preparing program reports, entering monthly meal counts on the MDE website, assisting in the renewal of the Child Nutrition Application Program (CNAP) each August, compiling data, assisting in the preparation of the School Meals Year-End Report, conducting on-site reviews, and applying for appropriate grants.

8. Responsible for the yearly financial evaluation of the Summer Lunch Program, makes recommendations for the implementation of the Summer Lunch Program, and oversees the operations of the program in accordance with MDE/USDA regulations, if it is determined to be beneficial to operate the program.

9. Provides regular training sessions for all nutrition service employees in the area of food production, sanitation regulations, point of sale software, USDA program regulations, and other training that will enhance the employees’ job functions and effectiveness.

10. Prepares and administers the nutrition service department budget and evaluation of nutrition service programs, supplies, and equipment.

11. Represents the District on appropriate committees and organizations.

12. Performs other related duties or responsibilities as assigned by the Superintendent of Schools or Finance Coordinator.

13. Monitor food production and meal service to ensure that planned menus are followed and that substitutions comply with meal requirements. Maintains full production records on all meals.

14. Approves all applications for free and reduced lunches, keeps accurate records for state audits, and completes verification yearly in a timely manner.

15. Maintains an accurate inventory of all food, supplies, and equipment.

16. Maintains reviews and makes changes to the department HACCP Plan according to changing regulations, assuring compliance in all phases of the nutrition service operation.

17. Develops procedures for properly ordering, receiving, storing, and distributing food and supplies.

18. Establish standards for food preparation and service, including food quality, standardized recipes, and portion control, with emphasis on appeal, maximum nutritive value and flavor, efficient preparation, and meal service under sanitary conditions.

19. Develop and administer accurate accounting procedures and records for proper control and management of money, food, labor, supplies, and other costs in conjunction with the District Business Office.

20. Recommend prices charged for various lunch and breakfast programs, including milk and ala carte pricing structure.

21. Work with the school nurse and parents of children with special dietary needs to provide nutrition information or appropriate substitutes.

22. Compile and submit all information to the State of Michigan for the School Meals Nutrition Review and the Coordinated Review Effort (CRE).

23. Compiles required information for the annual District Audit of Food Service accounts in conjunction with the business office.

SECONDARY PERFORMANCE FUNCTIONS:

1. Keeps abreast of and shares changes and development is USDA and MDE regulations with District administrators and/or Nutrition Service employees.

2. Acts as a resource District-wide for nutritional awareness programs through administration and teaching staff, and is available for classroom instruction as requested.

3. Provides community food service outreach through specialized food preparation for meetings, banquets, catering of district-sponsored events, etc.

4. Develops customer service surveys and adjusts programs to meet client needs.

5. Initiates, plans, and oversees Student Nutrition Advisory Councils and consults with Administration, Principals, and Staff to initiate advisory council recommendations within the guidelines established by USDA and Health Department regulations.

6. Oversees the timely payment of all vendor invoices, journal entries, and bank reconciliation.

7. Attends appropriate meetings and in-services to stay updated, efficient, and productive, and District-oriented.

8. Makes frequent announced and unannounced visits to school cafeterias within the District.

9. Verifies all government reimbursements.

10. Maintains open communication to ensure that students, staff, and the public are informed of the services offered by the Nutrition Service Department and of the nutritional and educational benefits gained by students who participate in the school nutrition service program.

KNOWLEDGE, SKILLS, AND ABILITIES:

1. Knowledge of food service best practices and procedures.

2. Knowledge of written communication formats.

3. Skill in operating a personal computer.

4. Ability to maintain confidentiality of classified information.

5. Ability to communicate with employees, teachers, staff, administration, school board, and other business contacts in a courteous and professional manner.

TERMS OF EMPLOYMENT: Twelve-month year. Salary will be established by the Board of Education.

EVALUATION: Performance of this job will be evaluated in accordance with the provisions of the Board of Education policy on Evaluation of Professional Personnel.

The statements herein are intended to describe the general nature and level of work being performed by an employee assigned to this classification. They are not intended to be constructed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.

For more information about the District, please visit our website at http://www.watervlietps.org/
CRIMINAL RECORDS CHECK
In accordance with state law and board policy, no person shall be hired to work in contact with children before being fingerprinted and passing a criminal records review.

DIRECTOR OF FOOD AND NUTRITION SERVICES