DIRECTOR OF NUTRITION SERVICES at COEUR D'ALENE School District

4/6/94, 2/18/21, 7/11/23

TITLE: DIRECTOR OF NUTRITION SERVICES

QUALIFICATIONS:                           
1.  Supervisor/Director Certificate A.S.F.S.A. required.
2.  Two or more years of full-time food service experience.
3.  Good supervisory skills.
4.  Bbookkeeping/accounting experience.
5.  Computer experience with word processing, accounting, and databases.                                                            

REPORTS TO:  Director of Operations

SUPERVISES:  All Nutrition Service Staff

JOB GOAL:  To provide each school child with food of high nutritious quality in an atmosphere of cleanliness, cheerfulness, and personal caring.

ESSENTIAL PERFORMANCE RESPONSIBILITIES:

1. Prepares and administers the departmental budget.
2. Purchases and maintains an inventory of all foods, supplies, and equipment.
3. Standardizes cafeteria accounting procedures in cooperation with the district finances department and USDA standards.
4. Standardizes prices charged for various types of menus, including the price of milk.
5. Plans the preparation of menus used at all schools.
6. Plans and checks all menus for school menus and special catering and supervises the planning and preparation of any special meals required for district-sponsored events.
7. Standardizes as much as possible the size of portions served as related to meal type.
8. Provides assistance and suggestions for the preparation and serving of government surplus foods.
9. Inspects school mean facilities and operations to ensure that standards of diet, cleanliness, health, and safety are being maintained.
10. Visits all lunchrooms and cafeterias as often as possible, checking that high standards of health and safety are maintained, and observing possible improvement in operations.
11. Reviews and evaluates all requests and recommendations for purchase of new and replacement equipment.
12. Consults, as needed, with school planners and architects on plans and specifications for new or renovated food preparation centers.
13. Assists principals and teachers in the instructional phases of the lunchroom program and in the classroom instructional units of work pertaining to nutrition.
14. Administers personnel policies and evaluates cafeteria managers on a yearly basis.
15. Standardizes personnel policies, levels of cleanliness, health, and safety.
16. Interviews, screens, recommends appointments, and employs of all cafeteria personnel and all food service employees.
17. Checks all food service personnel payrolls.
18. Reviews all bills and purchase orders for accuracy before presenting them to the business manager for payment.
19. Makes all applications for federal reimbursements and commodities.
20. Makes applications for government surplus food for school cafeteria use, and directs its distribution and transfer.
21. Plans disposition of government commodities as part of the ongoing food service program.
22. Oversees all government reimbursements.
23. Evaluates and determines the effectiveness of individual school food service units in order to insure fiscal responsibility and program integrity.
24. Prepares specifications and bid conditions for all items requiring such bids by law or Board Policy.
25. Operates a program of cooperative purchasing among cafeterias, particularly for high-volume items such as bread, milk, and canned goods.
26. Keeps patrons and the public informed of the menus and services offered by the school cafeterias and of the health and educational benefits gained by children through participation in the school food program.
27. Administers and plans summer meals program in schools with required percentage of free and reduced students. Evaluates each chosen sight for this program.
28. Reviews each kitchen yearly for adherence to USDA guidelines in meal counting procedures and meal components.
29. Ensures program operates within all State and Federal guidelines for School Nutrition, including FDA and USDA requirements and meets all reporting requirements and audits
30. Oversees food service office staff with regard to free and reduced application process and bookkeeping/accounting procedures.
31. Receives suggestions from student groups regarding preferred food and meals, and makes every effort to incorporate such suggestions into the food service program in a manner consistent with good nutritional standards.

PHYSICAL ESSENTIAL FUNCTIONS - required with or without a reasonable accommodation:

• Effective communication capabilities to discern verbal conversation
• Comprehend the meaning of words and respond effectively
• Visual acuity to comprehend written work, prepare, review, and organize documents and observe classroom and student activities
• Manual dexterity to perform repetitive hand/wrist/arm motions and to operate a computer and office equipment
• Personal mobility, flexibility, and balance which permits the employee to work in an office environment and travel around the district and community as necessary

TERMS OF EMPLOYMENT:  Exempt Classified Position working for twelve (12) months.

SALARY:  Determined by the Board

BENEFITS:  Annual leave of 20 days per year; Other benefits as provided Administrative staff

          
EVALUATION:  Performance of this job will be evaluated in accordance with                   provisions of Board’s Policy on Evaluation of Classified Staff.