Terms of Employment:
10 months, 200 days
This position is not a member of any collective bargaining unit and is contractual
Reports to: Director of Food and Nutrition
Responsibilities: Under the supervision of the Director of School Food and Nutrition, the Assistant Director oversees the day-to-day operation of the school lunch and breakfast programs of Braintree Public Schools. The Assistant Director will provide administrative and operational support for the Food and Nutrition Department. Ability to meet the requirements of administration and operations within district, local, state, and federal policies and regulations to ensure nutrition and financial integrity.
Essential Functions and Duties of the Position: The essential functions and duties listed below are intended as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position.
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Manages the day-to-day meal preparation and service operation, in cooperation with school nutrition managers. Duties include, but are not limited to, the following:
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Coordinates staff coverage as needed, including substitute coverage.
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Oversees the preparation, service, and sale of food at all schools; ensures operational consistency across all schools.
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Provides on-site support to school nutrition managers and workers, including assistance with the point-of-sale and menu management programs.
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Responds to staff questions regarding issues (such as menu substitutions, broken equipment, student and parent correspondence, allergens, etc.) and coordinates an appropriate response.
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Provides training to staff regarding sanitation and safety, meal patterns, and state and federal nutrition standards.
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Aides the Director of School Food and Nutrition in the management and oversight of special dietary needs/allergies at each school.
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Assists the Director of School Nutrition with aspects of overall program management. Duties include, but are not limited to, the following:
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Provides recommendations to the Director regarding staffing, production, scheduling, and time efficiency.
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Monitors inventories at schools and coordinates the movement of stock where needed for cost control.
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Assists with placing orders with vendors, while monitoring inventories.
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Makes recommendations for operational change as needed.
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Utilizes nutrition expertise to assist with the development of school menus, recipes, and nutrition education.
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Analyzes school menus and recipes using nutritional software.
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Manages the production of materials on time and within budget as requested.
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Assists in the coordination and tracking of food service staff professional development.
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Attend state conferences and training, as well as food shows.
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Assists with the administration of catering, food recycling, Farm to School, garden planning, local sourcing, and other meal programs.
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Stays abreast of state and federal food service regulations for training and implementation to ensure compliance.
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Provides customer service, promotes the program, and provides nutrition information to parents, staff, and students.
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Assists with promoting and marketing the meal program to students, families, and school staff.
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Interacts with students at mealtime to encourage trying new foods and development of nutritious eating habits.
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Collaborates with the Director of School Nutrition, Director of Wellness, and Director of Nursing to develop programs that support education and promote nutrition and wellness.
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Performs other duties as required.
Qualifications of Education and Experience:
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Bachelor’s degree in Food and Nutrition, Dietetics, Culinary, Institutional Food Service, or related field desired; or equivalent combination of education and experience.
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ServSafe certified (district will provide, as needed within 6 months of hire).
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Mass Allergen Awareness Certification (district will provide, as needed within 6 months of hire).
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School Nutrition Association of Massachusetts membership (will be department funded).
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Familiarity with food services-related software programs (point-of-sale, nutrition analysis, Google applications, and multiple other district software programs).
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
While performing the duties of this job, the employee is regularly required to stand, walk, use hands or fingers, handle or feel objects, tools, or controls, reach with hands or arms, and talk or hear. The employee frequently is required to climb or balance, stoop, kneel, crouch, crawl, or smell, stand for sustained periods of time, and is occasionally required to sit.
The employee must regularly lift and/or move up to 50 pounds. Valid driver’s license.
