Director of Nutrition Services (2024-2025)

Purpose Statement

The job of the Coordinator of Food Service is to ensure school cafeterias are compliant with all local and state health department regulations and that the kitchens are being operated in an efficient manner. The candidate will assist cafeteria staff of sixteen employees in following proper procedures and regulations in relation to ordering, receiving, storing, handling, merchandising, preparation, serving of food and nutritional education. This individual will assist cafeteria managers with staff training and supervision, accounting procedures and other duties to ensure efficient and effective operations.

Essential Functions

• Demonstrate knowledge of the National School Lunch Program and School Breakfast Program
• Evaluates cafeteria programs as directed by the School Nutrition Director or designee.
• Makes daily visits to school cafeterias for the purpose of planning and checking all menus for school lunches and special meals.
• Reviews work schedules, observes employees, and confers with managers and employees to ensure that training issues and concerns are properly
• Inspects school lunch facilities and operations to ensure that standards of health and safety are maintained through regular visits to all sites
• Maintains log of activities;assists with the management of School Nutrition Department; recommends changes to policies and procedures for consideration
• Audits worksheets, inventories, and work schedules at school cafeterias.
• Reviews Production Records and supporting documentation for food service operations.
  
  

Other Functions

Job Requirements: Minimum Qualifications

• College graduate preferred with an emphasis in Nutrition, and Food Service Management.
• The duties of thejob include general office duties and occasional use of standard cafeteria/food service equipment and supplies.
  
  

KNOWLEDGE

• Knowledge of the NationalSchool Lunch Program,School Lunch Program, and Seamless Summer Feeding Program.
• Knowledge of the Healthy, Hunger-Free Kids Act of 2010 and implementation guidelines.
• Knowledge of the management andsupervision ofaschool nutrition operation,includingthe principlesandpracticesoftheschool nutritional program development, administration,and evaluations.
• Knowledge of HACCP(Hazard AnalysisCriticalControlPoints)requirements for food sanitation and development of SOPs (Standard Operational
• Knowledge of the policies, procedures, and activities of the School System
  
  

ABILITY

• Ability to operate a variety of office andkitchen equipment, use body membersto work,moveor carryobjectsor materials,to exertupto twenty pounds of forceoccasionally, and/or upto ten pounds of forcefrequently, to lift and/or carry weight of thirty pounds, more with assistance, and to perform cooking operations and instruct in same.
• Ability to read a variety of informational documentation, directions, instructions, andmethods andprocedures relatedto schoolnutrition,write reports with proper format, punctuation, spelling, and grammar, usingall parts of speech,to utilize mathematical formulas; addandsubtract totals; multiply and divide; determine percentages, to differentiate colorsand shadesof color,andmustbeknowledgeable ofMicrosoft®Products.
  
  

Working Environment

The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; some climbing and balancing; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally, the job requires 15% sitting, 50% walking, and 35% standing.