Primary Purpose:
Direct and manage the child nutrition operation of the district. Plan and implement programs meeting regulatory and nutritional requirements for students, promote development of sound nutritional practices, and maintain a safe and sanitary environment.
Special Knowledge/Skills:
Knowledge of menu planning, food purchasing, and preparation of foods in food service environment
Ability to conduct on-site inspections of food service facilities districtwide
Ability to manage budget and personnel
Ability to implement policy and procedures
Ability to interpret data
Strong organization, communication, and interpersonal skills
Experience:
5 years experience in food service management (preferred)
Major Responsibilities and Duties:
Child Nutrition Operations
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Direct and manage district’s child nutrition programs.
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Develop menus meeting established nutritional requirements for students.
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Work cooperatively with campus principals to create lunch schedules and resolve personnel issues.
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Establish and direct process of providing free and reduced lunch applications following United States Department of Agriculture and Texas Education Agency guidelines for meal eligibility and reimbursement of federal funds.
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Develop and maintain procedures for all food service operations.
Budget and Inventory
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Develop and administer budget based on documented needs and ensure operations are cost effective and funds are managed prudently.
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Work cooperatively to develop and implement a cost-effective and efficient food procurement and inventory system meeting both federal and Texas Education Agency (TEA) standards.
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Assist with the evaluation of bids and make recommendations for the awarding of contracts.
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Approve and forward invoices and purchase orders for food service department to business office.
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Develop and implement inventory and stock control program for equipment and supplies and recommend replacement and disposal of obsolete equipment as necessary.
Policy, Reports, and Law
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Implement federal and state law, State Board of Education rule, and board policy.
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Compile, maintain, and file all reports, records, and other documents required.
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Ensure employee time records are accurately maintained and data necessary to process food service payroll is delivered in a timely manner.
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Complete minimum annual continuing education requirements.
Personnel Management
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Select, train, supervise, and evaluate staff and make recommendations relative to assignment, retention, discipline, and dismissal.
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Prepare, review, and revise job descriptions for food service department positions.
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Develop training options and improvement plans to ensure exemplary operation in the food service area.
Safety
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Ensure measures are in place and operating to protect food, supplies, and equipment in school cafeterias.
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Maintain safety standards conforming with federal, state, and insurance regulations and develop a program of preventive safety.
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Organize and conduct training programs to promote safe food handling and a safe work environment.
Supervisory Responsibilities:
Supervise, evaluate, and recommend the hiring and firing of cafeteria staff assigned to the child nutrition department.
