Assistant Director of Child Nutrition - Sheldon Independent School District

Primary Purpose:

Planning, coordinating, and providing leadership for the Child Nutrition program, supervising the implementation of child nutrition dietary guidelines as directed by the Texas Department of Agriculture and federal regulations, and assisting in ensuring that the Child Nutrition programs meet regulatory and nutritional requirements for students, promoting the development of sound nutritional practices and maintain a safe and sanitary environment.

Qualifications:

Education/Certification:

Bachelor’s Degree in Foods and Nutrition, Home Economics, Food Service Management, or a closely related field from an accredited college or university recognized by the US Department of Education.

Registered and licensed Dietitian

TSAN Certification Preferred

Special Knowledge/Skills:

Knowledge of Federal, State, and local laws, regulations, policies, and best practices in areas of food service management, menu planning, food purchasing, and preparation of foods in a food service environment.

Knowledge of public sector purchasing, food procurement procedures, and inventory system that meets both Federal (US Department of Agriculture) and State (Texas Education Agency) standards.

Demonstrated leadership and vision in managing multiple campus food service facilities including conducting on-site inspections districtwide.

Skill in recipe standardization, development, and testing for quality food products.

Skill in providing educational and training assistance for Child Nutrition managers and other campus employees.

Skill in comprehending and evaluating facts and problems associated with student food service situations; exercising sound judgment; and taking decisive and timely action in accordance with standard operating procedures.

Skill in conducting investigations and preparing written documentation in response to inquiries and complaints from groups such as parents, district officials and administrators, union representatives, and the general public

Skill in managing staff, team building, operations, projects, and budgets

Skill in gathering/organizing/analyzing/interpreting data, utilizing various statistical techniques, applying concepts to assist in formulating conclusions, and developing recommendations and solutions

Skill in presenting information in a variety of formats

Skill in operating MS Office (Word, Excel, Access, PowerPoint)

Ability to manage multiple complex tasks simultaneously and independently to meet deadlines.

Ability to communicate effectively, both verbally and written, utilizing tact and diplomacy.

Ability to maintain effective working relationships with District staff, outside organizations, elected officials, and the general public.

Experience:

Minimum three years’ experience in school nutrition including two years in an operational administrative/managerial capacity.

Major Responsibilities and Duties:

Food Service Operations

1. Assists in the development and implementation of department planning, procedures, long and short-range objectives, and goals for Child Nutrition.
2. Works with the Child Nutrition Director to test, evaluate, and establish a master recipe file of approved standardized recipes.
3. Routinely visits school cafeterias to evaluate products, recipes, and student acceptability of menu items.
4. Remains current and implements new child nutrition guidelines and meal patterns as directed by TDA and federal regulations, trains department staff, and monitors implementation of these regulations.
5. Tests and evaluates all food products to be considered for purchase, and coordinates student taste tests.
6. Issues standardized recipes and coordinates input of data to provide nutrient analysis of menus.
7. Selects menu and a la carte items; works closely with vendors to identify the best quality, most cost-effective, and regulation-compliant food items.
8. Prepares, pre-costs, and distributes cafeteria menus.
9. Develops, maintains, and distributes food production records for all menus.
10. Maintains Primeroedge nutrition software database; trains department staff on the use
11. Trains department staff on proper completion of food production records; works with supervisors to verify that food production records are completed accurately.
12. Oversees nutrition education and marketing.
13. Works with school personnel and parents to identify students with food allergies.
14. Collects and maintains required documentation for students with food allergies.
15. Trains department staff in the management of diet modifications and food allergies; monitors implementation throughout the department.
16. Develops special menus for students with special needs diets and food allergies; coordinates diet needs with school nursing staff.

1. Serves on the District Student Health Advisory Council (SHAC).
2. Prepare a yearly commodity contract and supervise monthly commodity reconciliation.
3. Track commodity usage and receipt of commodity products; responsible for utilization of commodity balances within Texas Department of Agriculture guidelines.
4. Coordinates and tracks all food promotions and rebates.
5. Develops and maintains positive relationships with food distributors in order to facilitate delivery schedules, and serve as backup person for all ordering procedures.
6. Supervises preparation of Monthly Ordering and Events Calendar.
7. Work with food distributors to set up delivery schedules, routes, and services.
8. Assists with and participates in training, certification, association activities, and special events.
9. Works with parents, faculty, staff, and student groups to promote an understanding of Child Nutrition programs

Policy, Reports, and Law

1. Ensures compliance with federal, state, and local standards for safety and related regulations.
2. Compiles, maintains, files, and presents all physical and computerized reports, records, and other documents as required. Prepares, processes, and maintains all documents required to verify campus kitchen areas meet health code and sanitation standards.

Budget, Purchasing, and Inventory

1. Assists with the child nutrition budget and ensures that programs are cost-effective, and funds are managed wisely.
2. Compiles cost estimates based on documented program needs.
3. Prepares food and other bids with specifications for the purchasing department and monitors pricing from all vendors to ensure bid prices are met
4. Coordinates the purchase of child nutrition items, in accordance with budgetary limitations and district policies.
5. Coordinates purchasing of small equipment with menu items to ensure proper serving and preparation utensils are available to kitchen staff.
6. Recommends participation in purchasing cooperatives when in the best interest of the department.
7. Develop and maintain standardized ordering procedures for all food items purchased through internal/external vendors.

Safety

1. Ensures safety standards that conform with state, federal, and insurance regulations are being followed.
2. Ensures that measures are in place and operating to protect food, supplies, and equipment in school cafeterias, lunchrooms, and warehouses.
3. May assist with investigating kitchen accidents and student safety violations.
4. Maintains safety standards in conformance with federal, state, and insurance regulations.
5. Organizes and conducts training programs to promote a safe work environment to include students.
6. Ensures that food service equipment is in excellent operating condition.
7. Investigate reported food concerns and take appropriate action to resolve issues.

Personnel Management

1. Manages, conducts, and makes sound recommendations regarding supervisory activities in the areas of interviewing, selecting, and recommending personnel placement or dismissal, training, professional development, counseling, and performance evaluations with review and approval by the Director of Child Nutrition and the Human Resources Department.
2. Investigate reported concerns and take appropriate action to resolve issues.
3. Ensures that personnel practices are coordinated, and personnel files are maintained according to district policy.
4. Overseas work assignments and ensures completion.
5. Promotes an open, collegial environment among staff and develops a positive staff morale.
6. Coordinates continuing programs for staff training and personnel development.
7. Recognizes exemplary performance.

Other

1. Demonstrates effective interpersonal skills through communications with parents, community, staff, and school board.
2. Demonstrates commitment to good nutrition, overall good health, professionalism, and professional growth.
3. Actively participates in professional organizations; takes the initiative to provide leadership in addressing the challenges facing the profession.
4. Promotes a positive image that supports the mission of the district; works with all Child Nutrition personnel to continually improve the professionalism of the total department
5. Responds to after-hours emergencies as needed.
6. Supervises and evaluates the performance of professional and support staff assigned to the Assistant Director
7. Performs such other duties as may be assigned.

Supervisory Responsibilities:

Supervise and evaluate the performance of cafeteria managers and support staff assigned to the area of food service.

Working Conditions

Mental Demands/Physical Demands/Environmental Factors

• Maintain emotional control under stress
• Frequent interruptions
• Occasional travel outside of school boundaries deadline-driven workload
• Prolonged use of equipment and computers
• Repetitive hand motions
• Frequent district-wide travel
• Frequent contact with parents, community, and/or other district/campus employees
• Work indoors to conduct on-site inspections of facilities, prolonged and irregular hours

226 Calendar days worked

*Salary Commensurate with Experience

*This position can not be completed remotely