Director of School Nutrition Programs This position is responsible for planning, organizing, directing, and controlling all phases of the LCPS School Nutrition Program, ensuring an effective, financially and nutritionally sound operation. This position follows all policies and procedures to ensure compliance with state and federal regulation. Essential duties and responsibilities include the following. Other duties may be assigned. Plans, administers, and directs the division's school nutrition services programs in accordance with applicable state and federal regulations including the National School Lunch Program, National School Breakfast Program, free and reduced lunch program, and the United States Department of Agriculture and Virginia Department of Education requirements for accountability and record keeping. Formulates proposals for the development and revision of policies pertaining to the school nutrition services operation; and establishes/monitors procedures for the preparation, handling, and serving of food and other related procedures. Plans and develops menus and recipes for nutritious, high-quality, school breakfast/lunch/dinner meals, summer meals, special dietary needs and special meals for division-sponsored events. Evaluates the division's school nutrition services programs and oversees the inspection of school food services facilities to ensure consistent, high-quality operations in compliance with sanitation standards of the Virginia Department of Health. Establishes marketing efforts for the division's school nutrition services program to ensure that the public is informed of planned school menus and prices; and acts as a liaison with parents and the general public to ensure good customer relations. Plans, prepares, and administers the departmental budget providing revenue projections and expenditure control over personnel costs, food and supply costs, and equipment. Determines prices to be charged and portion sizes for various types of lunch foods and beverages and takes action to ensure the operation of a financially solvent food service program. Interviews, hires, supervises, and provides professional development opportunities for employees, and directs the work of school nutrition services department personnel. Supervises the program and equipment of school nutrition to include: The ordering, receipt, storage, and utilization of USDA-donated foods annually and the disbursement of funds. Evaluation of bid proposals for food, supplies, and equipment. Evaluation of the type and quantities of equipment (large and small) to be placed in schools and plan for the replacement of unserviceable and obsolete equipment. Makes recommendations for facility design, layout, and scheduling for kitchen renovations and new food service facility construction projects. Prepares for and oversees federal audits for programs and required inspections each year. Develops production standards and staffing formulas for adequate labor to perform necessary tasks in a quality, yet efficient manner adjusting staffing hours as necessary based on sales volume. Ensures the preparation of reports as required by federal, state, and local regulatory agencies, and ensures accurate recordkeeping. Responsible for calculating and submitting all monthly claims in a timely manner. Balances all monthly deposits with manager's reports, reporting monthly deposit amounts to Louisa County treasurer's office. Oversees and ensures delivery of required nutrition education to students, parents, and community. Participates in SHAB and evaluates the effectiveness of, reviews and revises the Local Wellness Policy. Performs any other related duties as assigned by the Assistant Superintendent of Administration, or other appropriate administrators. Supervise and evaluate the performance of assigned staff; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; plan, coordinate and arrange for appropriate training of subordinates. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to plan, organize, direct, and control all phases of the School Division's school nutrition program Ability to budget and operate a financially sound food service program Thorough knowledge of federal and state guidelines governing the National School Lunch and Breakfast programs Thorough knowledge of daily food service operations including planning menus, determining quantities of food required, ordering food, scheduling food production, customer relations, money collection and handling, accountability, etc. Thorough knowledge of institutional culinary practices and the ability to teach these practices to others Thorough knowledge of nutrition and wellness Thorough knowledge of sanitation and safety practices Ability to select, organize, delegate, train, supervise, and evaluate school nutrition managers and staffAbility to handle employee discipline issues Ability to write employee evaluations and develop action plans to address performance issues and concerns Ability to plan and develop training and professional growth programs for school nutrition managers and staffAbility to develop and standardize institutional recipes Ability to collect and utilize data to evaluate operational proceduresAbility to speak to large and small groups Ability to develop and write standardized operational proceduresAbility to report to work at any school in the county on short notice, perform any school-based food service position, and function in emergencies Ability to prepare and maintain necessary records both manually and on the computer Excellent communication and interpersonal relationship skills. Excellent organizational skills. Proficient in the knowledge and use of technical computer applications including Microsoft Office Suite, Google Suite and Heartland Technologies Cafe Enterprise Point of Sales and Mosaic Back of the House software or similar product 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 preferred, OR Bachelor's degree in any academic major and at least 2 years of relevant school nutrition program experience OR, Associate's degree, 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, and at least 2 years of relevant school nutrition program experience. Ability to read, analyze, and interpret education periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Ability to calculate figures and amounts such as discounts, interest, proportions, percentages, area, volume and recipe conversion. Ability to apply concepts of basic algebra and geometry. Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. Ability to generate ideas or develop creative ways to solve problems. Manager level food safety and sanitation certification required Certification and/or Credentialing with the School Nutrition Association is desirable Registration with the Academy of Nutrition and Dietetics is desirable The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must have the ability to stand for extended periods of time, see, read, and understand printed material with or without vision aids and speak in audible tones so that others may understand clearly. Must be able to handle light to medium work that includes lifting and moving objects up to 50 pounds. Operate motor vehicles or heavy equipment. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This work is performed both in the office and in the field.12 month full-time position Performance on this job will be evaluated in accordance with school board policy and administrative regulations on evaluation of administrative personnel.
