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Director of Food and Nutrition Services
Job Posted
1/20/2025
New Bedford Public Schools
New Bedford, MA 02740
United States
Category
Executive
Apply for Job
Full-Time
Job Description
TITLE: Director of Food and Nutrition Services REPORTS TO: Superintendent or Designee GENERAL FUNCTION and SCOPE: The Director of Food and Nutrition Services plays a crucial leadership role in overseeing the operations of the Child Nutrition Program across all schools within the district. This position involves a broad range of responsibilities aimed at ensuring the program meets the nutritional and educational needs of students while adhering to relevant regulatory standards. Essential Functions and Responsibilities Customer Service Establishes quality standards for the presentation and service of food. Implement a district-wide customer service driven philosophy that focuses on nutrition, value and customer satisfaction. Sanitation, Food Safety and Employee Safety Establishes procedures to ensure that food is prepared and served in a sanitary and safe environment. Develops and integrates employee safety regulations into all phases of the school food service operation. Establishes procedures and policies for risk management. Financial Management and Recordkeeping Establishes measurable financial objectives and goals for the program. Evaluates and recommends prices to be charged for student and adult meals. Implements efficient management techniques to ensure all records and supporting documentation are maintained in accordance with local, state and federal laws and policies. Supervises and administers the approval and verification of applications for the free and reduced lunch program. Conduct monthly uploads to determine student eligibility through the Virtual Gateway from August to April during each school year to be enrolled in the Community Eligibility Provision Program. Food Production Establishes standards for food preparation with emphasis upon creative and appetizing appeal and maximum nutritional value and flavor. Ensures operational procedures for efficient and effective food production and distribution. Procurement Develops purchasing guidelines to ensure purchased food and supplies reflect product knowledge, customer preferences, district needs, policies and nutrition objectives. Establishes standards for receiving, storing and inventorying of food and non-food supplies based on sound principles of management. Requisitions government (USDA) commodities and plans for efficient use of the allotment in the district menus. Participates in the Cooperative Purchasing Group to obtain best prices of items such as milk, paper products, grocery and a la carte foods. Program Accountability Ensures program compliance with all local, state, and federal laws, regulations, and policies. Provides technical assistance and training for school food service personnel, school administrators, and other school support staff. Develops guidelines for providing services in response to disaster or emergency situations and maintains accurate accounting records of such situations, in accordance with the USDA and state regulations. Nutrition and Menu Planning Develops cost-effective menus that maintain nutrition integrity and meet all local, state, and federal guidelines and regulations. Develops standard recipes and portions to be used in the preparation and serving of food. Assesses customer preferences, industry trends, and current research to plan menus that encourage participation in the food services program. Works with school staff, teachers, parents, school nurses and physicians to plan menus for children with special nutrition needs. Personnel Management and Training Assists in and establish uniform personnel policies for District Food and Nutrition Service employees including developing basic job descriptions and establishing work schedules. Recruits, screens, interviews and recommends placement of school food service personnel to perspective building administration. Plans and provides training opportunities for employees to meet the required federal and state requirements. Participates in professional development opportunities. Assumes an active role in professional organizations. General Management Maintains an effective and efficient School Food and Nutrition Program. Develops short and long-term goals through strategic planning for the District Food and Nutrition Services Program that supports the philosophy and policies of New Bedford Public Schools. Implements policies and procedures to ensure the effective and efficient operations of the program. Ensures participation in the district wellness committee. Marketing Develops a marketing plan to attract students, parents, teachers, administrators, support staff and community. Conducts on-going evaluations of the marketing plan. Implements plans for providing food service catering for special functions. Technology Implement management information systems that increase the productivity and efficiency of the school food service operation. Trains staff to use computer technology in individual school sites to improve management techniques Nutrition Education: Develop training schedules to meet or exceed USDA Professional Standards for self and district personnel. Develop and Implement plans to create a learning environment in each school cafeteria, educating on food nutrition. Other Attend and participate in Central Office and Business Office Monthly Meetings, as requested. Attend and participate in District School Committee Meetings, as requested. Attend and participate in Emergency Management Meetings, as requested Perform and direct all job-related activities with highest ethical integrity. Perform and direct all job-related activities with a commitment to promote a quality Child Nutrition Program. Qualifications Bachelor's Degree relating to the field of food preparation or an Associate Degree relating to the field of quantity food production and a minimum of two years' experience in a school food service facility Experience in the Child Nutrition Program or 2 years Food Service Management Experience with planning menus, budgeting, and personnel management Verbal and written communication skills Recordkeeping, math and accounting skills Ability to interact with students, parents, staff and the general public in a pleasant and professional manner. Servsafe Food Protection Manager Certification Ability to prepare all local, state and federal reports as required EVALUATION: Performance will be evaluated annually by the Business Manager/ Designee TERMS OF EMPLOYMENT: This is a non-union position. SALARY: $105,000- $120,000 WORK YEAR: Full-time- 12 Months START DATE: Immediately PHYSICAL DEMANDS (Special requirements such as lifting heavy objects and frequent climbing): NONE SPECIAL REQUIREMENTS (Frequent overtime or night work required, etc.): Some extended day work required. Occasional attendance at evening meetings (i.e., School Committee, PTA/O, and community). OVERTIME ELIGIBLE: NO Citizenship, residency or work visa required
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