Director, Nutrition Services

Director, Nutrition Services

Reports To: Business Manager

Salary Schedule / Grade: Refer to Administrator Salary Schedule

F.L.S.A Status: Exempt

SUMMARY

Under General direction and supervision of the Business Manager, directs High School Managers and Porta-Lunch Clerks in management of child nutrition programs in schools. Monitors the performance results in each school in terms of standards in key results areas, provides technical assistance and takes action to ensure achievement of standards. Performs all activities in the manner prescribed in the department’s “Roles of Foodservice Management Staff”.

SUPERVISORY RESPONSIBILITIES:

Supervises three to four High School Managers and/or 12 to 13 Porta-Lunch Clerks responsible for the foodservice operation in 15 to 16 schools.

Support and maintain the District’s core principles in the areas of professionalism, culture, and customer service. Demonstrate courage, compassion, patience, and a passion for nutrition services in daily activities. Meet the challenges of preparing quality meals while complying with company procedures and food safety policies. Ensure product quality through adequate storage and product rotation. Collaborate and engage effectively with students, colleagues, and supervisors to ensure great customer service.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Directs the foodservice program in 15 to 16 schools within the framework of department policies and procedures, supervises daily operations, provides leadership and conducts staff meetings with High School Managers and/or Porta-Lunch Clerks to provide technical training, instruction regarding policies, procedures, and department standards to encourage continuous improvement and a positive, goal focused work environment. Advises High School Managers and Porta-Lunch Clerks on effective and efficient procedures for food preparation, service, storage, perpetual food inventory, use of equipment work simplification techniques, employee relations, personnel policies, sanitation and safety practices, and scheduling of work assignments for optimum use of time. Monitors and evaluates performance of school operations, and conducts assessments during site visits. Analyzes participation levels and cost levels for food, supplies, and labor. Verifies accuracy of data for reimbursement claims and food production records to ensure contract compliance. Provides employee counseling, recommendations of corrective actions, issues disciplinary actions, and recommends suspension and termination of employees supervised. Conducts formal performance appraisal reviews, initiates and monitors corrective plans for performance exceptions. Assists managers with progressive discipline procedures. Documents student acceptance of meals and foods during each site review. Supervises payroll reporting and monitors attendance and extra time worked beyond appointed hours. Validates accuracy of calculated hours worked.  Reviews to verify accuracy of reports received from school managers: a. Food/meal ordersFood/supply inventories: Periodically takes an actual inventory in each school supervised.Food production records Assists with compilation of schools' food, supply, and commodity orders. Reviews Department of Health Inspection Reports and insures violations have been reported and corrected. Coordinates with principals the planning for special functions that require use of a school kitchen and subsequent employee staffing and payment to the Nutrition Services Department. Assures that Board policy related to use of facilities is followed. Identifies small and large equipment needs and recommends removal of unused equipment. Meets with principals, teachers, students, and parents to provide information about school foodservice, facilitate communication and a proactive relationship, assists in resolving problems and making improvements. Plans, organizes, and conducts specific departmental training modules on a regular basis. Assists in the development of instructional and informational materials. Directs and manages implementation of new programs, procedures and projects as dictated in the department's planning objectives. Identifies ineffective or inefficient processes within the department and communicates those to the manager who controls the process. Implements new programs, procedures, and projects as directed by the Director, Nutrition Services, or a member of the Administrative Team in his area of responsibility. Examines and recommends alternative ways to use limited resources to maximize attainment of departmental standards and to increase participation, service, satisfaction, income, productivity, management effectiveness, and professional competence. Staffs the early morning substitute desk on a rotating basis .  Conversion of the results of recipe testing into the standard format for standardized recipes. Validation of completeness by observing use of the recipe by an appropriate food service worker not involved in initial testing. Assists with testing when warranted. Planning, organizing, staffing, training staff via written procedures, implementing and managing the Summer Food Service Program. Manages the Nutrition Services vending program including issuance of contracts, ordering food and beverage items, inventory control, supervision of Food Service Maintenance Workers who stock machines, management of cash receipts, financial accounting and payment of shared profits to schools.  Assists with recruiting and interviewing applicants for entry level positions. Assists with performance review of substitutes and probationary level employees. Assures that training in all aspects of the specific jobs is received. Plans, organizes, staffs, and manages large scale system or school events at sites other than schools. Manages the process of ordering, controlling inventory, distributing, and monitoring requests for school forms, supplies, and thermometers distributed from the Department Office. 

CORE BEHAVIORS & COMPETENCIES

Job-specific

Coping with Stress = think critically and solve problems in difficult situations; capable of handling interruptions effectively Interpersonal Skills = successfully interact and engage with students, families, colleagues, administrators, and others; enjoy working with children Presentation Skills = creatively share information verbally and in writing to build interest and engage student learners; organize and present information in meaningful, easy-to-understand ways Adaptability and Flexibility = willingness to change methods and approaches as appropriate

QUALIFICATIONS

Requirements

Must be a U.S. citizen or have the legal right to work in the U.S. Must have or be able to obtain Trainer of Foodborne Illness Prevention and CPR/1st Aid certification within days of employment Must have a valid Ohio driver’s license

Verifications

Bachelor's Degree or equivalent with emphasis in foods, nutrition, dietetics, institutional management or related fields.

Knowledge & Experience

Five years’ minimum experience in food service administration with governmental regulation. Registered dietitian preferred. Skill in teaching food preparation, production, and service procedures. Ability to inspire others to achieve higher job performance standards. Complete understanding of department standards in key results areas. Excellent interpersonal skills. Ability to design and manage projects to completion. Understands line and staff organization and communication. High level of job and personal maturity. Is a team player: shares information, is cognizant of and provides assistance to any member of the management team with temporary work overloads. Some catering and/or marketing background a plus.

PHYSICAL ATTRIBUTES/DEMANDS

Routinely lift, carry, push, and pull various items up to a maximum of 50 pounds ( pounds on wheels) While performing the duties of this job, the employee is regularly required to sit, stand, walk, talk, hear, see, read, speak, reach, stretch with hands and arms, crouch, kneel, climb, and stoop. Ability to work in refrigerated areas for prolonged periods.

WORK ENVIRONMENT

Work is performed in a cafeteria and office environment Occasional interaction with dissatisfied employees Work may be subject to frequent interruptions Some assignments are subject to completion within strict timelines Travel required to district facilities

The Dayton Public School District provides equal educational and employment opportunities for all people without regard to race, gender, ethnicity, color, age, disability, religion, national origin, creed, sexual orientation, or affiliation with a union or professional organization.

---