- Bachelor's Degree from an accredited college or university in a related field (i.e. Food & Nutrition, Food Service Management, Dietetics, Family and Consumer Sciences, Nutrition Education, Culinary Arts, Business, or related field);
- Thorough knowledge of the administration, food, equipment, material, methods, claim reimbursement, and techniques relative to Food and Nutrition Services operations;
- Ability to communicate effectively with diverse individuals and groups and apply a variety of problem-solving and conflict-resolution techniques to manage organization change successfully;
- Demonstrate skills in organizing ideas and presenting them in a variety of modalities (oral, written, presentational, etc.) with clarity and conciseness;
- Knowledge of basic spreadsheet, word processing, and point of sales software, as necessary for the efficient operation of the Food and Nutrition Services program;
- 5 years' experience in Food and Nutrition Services operation with at least 2 years in a supervisory position;
- Working knowledge of safe food handling procedures, to include ServSafe Certified or must complete the ServSafe Food Managers course within 30 days of start date to obtain the certificate;
- Knowledge of Direct Certification, Free and Reduced applications, and Verification Regulation;
- Knowledge of warehousing (receiving, storing and delivering) of food, non-food, small equipment and large equipment;
- Such alternative to the above qualifications as the Board may find appropriate and in conformity with district requirements and state and federal law.
- Supports the mission of Joplin Schools.
- Supports the value of education.
- Complies with the privacy rights of students.
- Safeguards confidential and/or sensitive information.
- Communicates effectively with all the members of the school district and community.
- Provides excellence in customer service both internally and externally.
- Reacts to change productively.
- Keeps abreast of new information, innovative ideas and techniques.
- Maintains accurate records and filing systems for accountability and audit purposes.
- Ensures that all activities conform to district and state guidelines.
- Ability to read, analyze, and interpret common scientific and technical journals.
- Respond to common inquiries or complaints from patrons, regulatory agencies, or members of the business community.
- Have the ability to effectively present information to top management, public groups, employee groups, and/or boards of directors.
- Ability to Add, Subtract, Multiply, and Divide.
- Apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
- Solve practical problems and deal with a variety of concrete and abstract variables in situations where only limited standardization exists.
- Interpret a variety of instruction furnished in written, oral, diagram, or schedule form.
- Establish and maintain effective working relationships with staff, and the community.
- Have the ability to perform duties with awareness of all district requirements and Board of Education Polices.
- Oversee the entire Food and Nutrition Services operation for the district, including all program, personnel, menu, quality and budgeting/financial issues;
- Ensure compliance with quality, nutrition, and productivity standards as well as federal, state and local guidelines, operating in a sanitary and safe environment. Responsible for the timely completion, maintains, and submits all required reports to state and federal agencies;
- Coordinates the procurement of food, nonfood supplies, small equipment, and capital equipment funded by the Food and Nutrition Services budget in a cost-effective manner and in conformity with federal and state procurement laws and district procurement policies/procedures;
- Coordinates the training and continuing education of the Food and Nutrition Services program personnel, and ensure compliance with USDA Professional Standards;
- Oversee the Direct Certification, Free and Reduced Application, Verification, and Notification process;
- Supervises, creates and maintains performance standards for all Food and Nutrition Services personnel, Evaluates Kitchen Managers, with input from building principals and provides input into the evaluation of all other Food and Nutrition Services personnel;
- Works with Human Recourses in developing in the recruitment, appointment, assignment, evaluation, discipline, dismissal of Food and Nutrition Services personnel;
- Oversees the scheduling and work assignments of special events;
- Oversees inspections of each school district facility on a monthly basis;
- Oversees the USDA Donated Foods Program (ordering, receiving, and distributing) and utilize government commodities according to federal guidelines;
- Coordinates the various menus meet the federal government nutrition standards;
- Develop and maintain a long-term capital improvement plan for the Food and Nutrition Services operational needs;
- Assist Finance Office in developing and maintaining an annual budget for the Food and Nutrition Services program;
- Oversees the cash handling procedures for the Food and Nutrition Services program;
- Oversees the inspection, maintenance, and repair of school kitchens (FMX-work order system);
- Investigates request and complaints relating to Food and Nutrition Services and responds or makes recommendations to the School Principal, Food and Nutrition Services Staff, or the Assistant Superintendent of Operations;
- Play a significant leadership role in fostering professional growth and building of staff morale throughout the area of Food and Nutrition Services;
- Annually update the Food and Nutrition Services Handbook;
- Oversee equipment temperature monitoring system, call at all times for security, freezer, and refrigerator alarms;
- Carry out all other duties as assigned.
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Director of Food and Nutrition Services - Joplin, United States - Joplin Schools
Description
Position: Director of Food and Nutrition ServicesTerm: 12 Month
Classification: Classified/Exempt
Location: Food and Nutrition Services Office
Code:
Job Code: 1205
The Director of Food and Nutrition Services position directs the district's Food and Nutrition Services program in conformance with local, state, and federal regulations and requirements, including public health and safety. This position is responsible for planning, directing, and evaluating all aspects of the Food and Nutrition Services program in order to meet the educational and nutritional needs of students in an atmosphere that is safe, clean, professional, and service-oriented. The Director of Food and Nutrition Services ensures program compliance in the areas of meal planning, facilities planning, personnel management, resource allocation, procurement of supplies, financial management, organization, and implementation of the Food and Nutrition Services programs. The Director's collaboration with administration, colleagues, nutrition services personnel, vendors, parents, and community members is an ongoing process to ensure program success.
Qualifications:
Salary: Administration Salary Schedule
Reports to: Assistant Superintendent of Operations
General Expectations:
While performing the duties of this job, the employee is frequently required to walk and continuously required to stand or sit. Specific vision abilities required by this job include close vision, distance vision and depth perception. Frequently, the person in this position will be required to bend or twist at the neck and trunk while performing the duties of this job. Occasionally, the employee is required to reach with hands and arms and stoop, kneel, crouch, or crawl. The employee in this position continuously uses hand strength to grasp tools and will occasionally operate small kitchen equipment and tools such as a can opener for a quantity of food.
Attendance
Regular and consistent attendance is an essential function of this position.
The work conditions and environment described here are representative of those that an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Conditions and Environment
The employee in this position will regularly work indoors and occasionally work outdoors and will work near or with moving mechanical equipment. Occasionally, the person in this job will work with toxic or caustic chemicals, such as petroleum products, degreasers, sprays, and non-household dust. The employee must be able to meet deadlines with server time constraints. Frequently, this job requires work alone and occasionally with others, and the employee may be asked to work irregular or extended hours. The noise level in the work environment is usually moderate and occasionally will work in a loud area.
Note: The statements herein are intended to describe the general nature and level of work being performed by employees, and are not to be construed as an exhaustive list of responsibilities, duties, and skills required of personnel so classified. Furthermore, they do not establish a contract for employment and are subject to change at the discretion of the employer.
