Director of Child Nutrition

Job Title: Director of Child Nutrition/ Food Service

Exemption Status/ Test: Exempt/ Administrative

Reports to: Chief Financial Officer

Department/ School: Food Service

Minimum Salary: $67,033

Annual Work Calendar Days: 207 days

Primary Purpose

The Food Service Director ensures the smooth and efficient operation of the school cafeteria and is

responsible for the production of nutritious, appetizing meals for students and staff, while meeting all

governmental and district regulations. The School Food Service Director must also ensure the district is

maximizing its resources and minimizing production costs.

Benefits

Complete Employee Medical Coverage

Employee & Dependent Coverage starting at $334/ month

Optional Add-On Benefits such as Dental, Vision, and Disability

Leave Benefits, personal leave and sick leave days

Paid $15,000 Life Insurance Policy

TRS Retirement Plan

Employee Assistance Program

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Qualifications

Education/Certification:

Please refer to USDA hiring standards.

For schools with 2,500-9,999 students, must have at least one of the following:

Bachelor's degree or equivalent educational experience, with academic major in child nutrition or similar

Bachelor's degree in any academic major with at least 2 years of related experience in school nutrition programs

Associate's degree or equivalent educational experience, with 2 years experience in related area or school nutrition programs

Specific majors/ areas of concentration: food and nutrition, food service management, dietetics, family, and consumer sciences, nutrition education, culinary arts, business, or a related field.

Special Knowledge/Skills

Knowledge of menu planning, food purchasing, and preparation of foods in food service environment

Ability to conduct on-site inspections of food service facilities districtwide

Ability to manage budget and personnel

Ability to implement policy and procedures

Ability to interpret data

Strong organization, communication, and interpersonal skills

Experience

3 years experience in food service management

Major Responsibilities And Duties

Child Nutrition Operations

• Supervises and participates in the preparation and service of snacks and meals.
• Provides training to food services staff in the areas of food preparation and sanitation.
• Ensures food handling and serving is performed by individuals who have completed an approved food safety training.
• Plans menus to conform with federal USDA requirements to provide nutritious meals while prioritizing from scratch cooking, maximizing inventory and minimizing costs.
• Responsible for weekly, monthly, and quarterly ordering and inventory of all food and supplies as needed to ensure District resources are maximized.
• Kitchen Inventory (food, supplies, and equipment) to be completed once each year and sent to the Superintendent.
• Responsible for receipt and dating of food shipments to enable a first in-first out use of food.
• Updates and maintains a School Food Safety HACCP plan and standardized recipes per USDA standards.
• Maintains daily production records in accordance with Office of Public Instruction (OPI) standards.
• Maintains High standards of cleanliness and safety in the kitchen, food storage areas, and cafeteria and oversees and participates in the cleaning and sanitizing on a daily basis.
• Ensure proper storage of all food in accordance with USDA requirements on a daily basis and before school breaks (summer, Christmas, and spring break).
• Ensures that all equipment in the cafeteria area is in safe, working condition and immediately notify the Superintendent when repairs cannot be performed by the kitchen staff.
• Ensures kitchen and food storage area is cleaned and inspected one week before start of school.
• Supervises kitchen personnel in the safe and proper use of kitchen equipment.
• Develop a complete guide detailing the process of protocol and procedures to ensure efficient and effective transfer of duties to a substitute cook or organization which is readily available in the kitchen.
• Communicates Food Service program needs to the Superintendent on as needed basis in regard to supplies and equipment.
• Assists the Superintendent in obtaining grant funding for the food service program as needed.
• Prepare kitchen and cafeteria area as needed for cleaning services and/or events.
• Attends Training approved by the Superintendent on menu planning,software, and/orschool nutrition.
• Assists in and provides the School Wellness Committee information regarding food safety, health and nutrition for children.
• Assist The Superintendent and District Clerk in analyzing food service program financial data and help ensure the fiscal stability of the food service program.
• Assists in planning work schedules of kitchen helpers including the submission of leave requests per the Employee Handbook.
• Schedules two inspections by County Health Department each year as required by OPI School Nutrition Programs. Kitchen and food storage area inspections should be scheduled during food preparation times when possible.
• Delegation of duties to ensure maximum efficiency for all kitchen staff.
• All other duties as assigned.
  
  

Budget and Inventory

• Develop and administer budget based on documented needs and ensure operations are cost effective and funds are managed prudently.
• 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.
• Assist with the evaluation of formal bids and make recommendations for the awarding of contracts for school board approval.
• Approve and forward invoices and purchase orders for food service department to accounting department.
• Develop and implement inventory and stock control program for equipment and supplies and recommend replacement and disposal of obsolete equipment as necessary.
  
  

Policy, Rreports, and Law

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

Personnel Management

• Select, train, supervise, and evaluate staff and make recommendations relative to assignment, retention, discipline, and dismissal.
• Prepare, review, and revise job descriptions for food service department positions.
• Develop training options and improvement plans to ensure exemplary operation in the food service area.
  
  

Safety

• Ensure measures are in place and operating to protect food, supplies, and equipment in school cafeterias, lunchrooms, and warehouses.
• Maintain safety standards conforming with federal, state, and insurance regulations and develop a program of preventive safety.
• Organize and conduct training programs to promote safe food handling and a safe work environment.
  
  

School Wellness Emphasis

• Assists in and provides the School Wellness Committee information regarding health, physical activity and nutrition for children.
• Desire to participate in the School Wellness (or Lunch) Advisory Committee.
• Desire to implement Smarter Lunchroom or behavioral economic principles that promote comfortable eating environments and healthy food choices for students.
• Desire to collaborate with teachers and school staff to link basic nutrition education to the school meals program with the nutrition education received in classrooms and physical education.
  
  

Supervisory Responsibilities

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

Physical Requirements/Working Conditions

The work environment characteristics and physical demands 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. Work is performed in classrooms, offices, work stations and meeting rooms.

The position requires occasional walking, standing, sitting, bending, stooping, kneeling, crouching, crawling, and lifting/carrying work related items weighing less than 40 pounds, such as books, papers and presentation materials. The employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk or hear. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus. Attendance at conferences and professional development is required. Work involves everyday risks and discomforts which require normal safety precautions when operating equipment or performing job duties. May work prolonged or irregular hours and must be able to maintain emotional control under stress.

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.

In its efforts to promote nondiscrimination and as required by law, Bay City ISD does not discriminate against any employee or applicant for employment because of race, color, religion, sex (including pregnancy, sexual orientation or gender identity), national origin, age, disability, military status, genetic information, or on any other basis prohibited by law.

Additionally, the district does not discriminate against an employee or applicant who acts to oppose such discrimination or participates in the investigation of a complaint related to a discriminatory employment practice. Employment decisions will be made on the basis of each applicant’s job qualifications, experience, and abilities.