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(23-24) Cl6285 Director of Nutrition Services @
2 months ago
**Work Hours**:7:30 am to 4:30 pm
**Work Year**:12 Month
A) Two (2) Professional Letters of Recommendation (Dated within a year from posting deadline)
B) Updated Resume (Detailed, updated resume (relevant to this position) and work experience information is REQUIRED, as it will be factored for the recruitment process and salary placement)
C) Valid ServSafe Certificate
D) Proof of Bachelor's Degree - If diploma is unavailable, transcripts clearly showing applicant name, school name, and date diploma/degree was awarded will be accepted.
**PLEASE NOTE**:
Only the most qualified applicants will be contacted for an interview.
**Hemet Unified School District**
**Director Nutrition Services**
**SUMMARY**
Under the direction of the Assistant Superintendent, Business Services, plan, organize, control and
direct the operations of District Food and Nutrition Services related functions; coordinate and implement program standards and procedures and assure compliance with applicable State and federal regulations; assure a safe and efficient work environment and economically sound operations; train and supervise the performance of assigned personnel.
**REPRESENTATIVE DUTIES**
- Plan, organize, control and direct District-wide food service operations; develop and implement goals, objectives, policies, procedures and prospective legislation related to District food service programs and local and state health laws.
- Serve as the District's authorized representative to establish procedures, standards and records necessary to comply with local, State and federal laws and regulations related to child nutrition programs.
- Operate a computer and assigned software programs; operate other office equipment as assigned; operate a vehicle to conduct work.
- Attend and conduct a variety of meetings as assigned.
- Perform related duties as assigned.
- Train and supervise the performance of assigned personnel; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; coordinate and conduct in-services and food service training programs; assist in establishing annual calendars and job descriptions.
- Provide technical expertise, information and assistance to the Assistant Superintendent-Business Services, Superintendent and Board regarding food service operations; assist in the formulation and development of programs to assure an economical, safe and efficient work environment; advise the Assistant Superintendent of unusual trends or problems and recommend appropriate corrective action.
- Plan, organize and implement long and short-term nutrition education programs and training activities designed to enhance student health and food service programs and services; establish standards for quality of food and menu development to meet the dietary guidelines for children.
- Organize and monitor the purchasing, ordering, receiving, distribution and storage of food and related supplies and equipment to school sites including the Food Production Center and catering activities; prepare product recommendations; write specifications for the purchase of items such as food, supplies and equipment; oversee and approve food, supply
and equipment requisitions; monitor inventory levels.
- Direct the preparation and maintenance of a variety of narrative and statistical reports,
records and files related to food service activities and personnel; submit report to appropriate departments and agencies to assure State and federal expense reimbursements; compose memoranda, procedure manuals, handbooks and related materials.
- Communicate with other administrators, personnel, vendors, students, parents and outside organizations to coordinate food service activities; coordinate public relations; prepare newsletters and menus; collaborate with Human Resources to resolve issues and conflicts and exchange information.
- Develop and prepare the annual preliminary budget for the Department; analyze and review budgetary and financial data; control and authorize expenditures in accordance with established limitations.
- Plan for the construction of new kitchen facilities and remodeling of existing kitchen
facilities; prepare equipment and material specifications.
**MINIMUM QUALIFICATIONS**
**Knowledge of**
- Planning, organization and operation of a large food service program.
- Food service and commodity purchasing and procurement principles, practices and
procedures.
- Applicable laws, codes, regulations, policies and procedures.
- Interpersonal skills using tact, patience and courtesy.
- Operation of a computer and assigned software.
- Type and sources of supplies, materials and equipment utilized in a school district food service operation.
- Menu analysis and development techniques.
- Nutritional requirements of school-aged children.
- Budget preparation and control.
- Oral and written communication skills.
- Health and safety regulations.
- Inventory methods and practices.
- Principles and practices of
