DIRECTOR OF CHILD NUTRITION

BASIC FUNCTION:
Under administrative direction, to plan, organize and direct the district child nutrition services program with fiscal responsibility; to train personnel; and to do related work as required.
REPRESENTATIVE DUTIES AND RESPONSIBILITIES:
• Supervise and direct the district Child Nutrition Service program in conformance with Federal and State regulations and school district policies during the regular school year and summer school.
• Direct the preparation and control of the annual budget for the Child Nutrition Fund 13, ensure efficient and economical operation of all Child Nutrition programs.
• Implement and supervise the preparation of cost control records; analyze financial and operating statements.
• Establish policies and procedures to implement federal free and reduced price meal program; and state universal meal program, including operation standards for efficient, sanitary and high quality programs.
• Direct the student eligibility determination process – including review and verification of applications; ensure district’s federal provision qualifications are up-to-date.
• Direct and manage the workings of food service management and point of sale software programs, public menu platform and child nutrition school site technology.
• Prepare specifications and manage contracts for purchase and renewal of bids and commodity processing agreements for purchase of food, supplies, equipment and transportation.
• Oversee work with food distributors, local vendors; and collaborate with utility companies establishing civic minded and environmentally conscious practices.
• Direct, monitor (and assist as necessary) the evaluation of kitchen sites and staff for conformance with established operating procedures for district, county health, state and federal guidelines.
• Direct the selection, assignment, transfer and retention of Child Nutrition personnel.
• Direct and monitor the workflow of all department staff, including but not limited to: budget preparation and control records, data processing entry and reporting to various accounting systems, receipt and disbursement of funds for all expenditures, and personnel and equipment management.
• Design and supervise the instruction and training of department personnel; evaluate probationary and annual performance of department personnel. Plan and conduct employee meetings for purposes of discussing and explaining policies and carrying out the vision of the department and district.
• Coordinate the maintenance, repair and replacement of department equipment and delivery vehicles.
• Assess needs, make recommendations, and assist in planning the design and/or modification of kitchens and equipment layout.
• Direct and assist in development of public information forums, including annual board reports and other information as requested
• Meet with students, parents, teachers, principals and community groups regarding department matters.
• Accept opportunities to share in district policy development, bargaining unit negotiations and environmentally conscious initiatives.
• Assist with the planning of community service which utilizes kitchen facilities.
• Perform other related work as requested.
SKILLS, KNOWLEDGE AND ABILITIES:
Knowledge of:
• Federal and State laws and regulations governing Child Nutrition programs
• California health code laws
• Principles and techniques of managing and training of staff
• Menu planning and principles of nutrition
• Quantity food production including service, storage, sanitation, proper food handling and safety
• Equipment and transportation
• Budget, accounting, and cost control
Ability to:
• Plan, organize, direct and supervise all phases of a food service operation for a large school district
• Operate a financially sound program
• Prepare balanced menus for students of varying ages
• Buy large quantities of food economically
• Select, train, and supervise personnel
• Analyze situations accurately and adopt an effective course of action
• Maintain cooperative relationship with those contacted during the course of the day.

MINIMUM QUALIFICATIONS:
EXPERIENCE: Three years of experience in institutional food management involving the planning and preparation of food in large quantity and involving the supervision of personnel.

EDUCATION: Bachelor’s degree, or equivalent educational experience, with academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field; or Bachelor’s degree in any academic major and at least five years of experience in management of School Nutrition Programs (SNPs). Possesses a valid California driver’s license with no restrictions. Current Food Safety certificate approved by the County Department of Health.
CLEARANCES: Meet employment requirements as applicable with state, federal and local laws and Board Policy.
TERMS OF EMPLOYMENT
• 12 months – 260 day work year

• Benefits: Medical, Dental, and Vision Benefits are provided by the District in accordance with the current agreement between the Livermore Management and Livermore Valley Joint Unified School District

SALARY SCHEDULE: https://drive.google.com/file/d/1upSD6OFRII1LKlOkkpdUPvttq-3SpIVC/view
SALARY RANGE: LMA Salary Schedule - Director III
FLSA STATUS: Exempt