Description

SUMMARY
Provide executive-level leadership and oversight of school-based Food & Nutrition Services operations
across more than 100 school sites countywide. Responsible for ensuring safe, compliant, efficient, and
fiscally responsible delivery of Child Nutrition Programs through supervision of Area Supervisors and
implementation of standardized operational practices. Partner with departmental leadership and crossfunctional
teams to support high-quality service delivery aligned with district goals and regulatory
requirements.
ESSENTIAL DUTIES AND RESPONSIBILITIES
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential
functions.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Direct and oversee school nutrition operations across more than 100 school sites countywide,
ensuring consistent implementation of departmental standards for service quality, food safety,
compliance, and operational performance.
Supervise and evaluate Area Supervisors and assigned leadership staff, establishing clear
performance expectations, accountability systems, and leadership development structures to
support a large, geographically dispersed workforce.
Implement department-wide operational strategy established by the Executive Director and
ensure alignment of site-level practices with district goals, regulatory requirements, and fiscal
parameters.
Develop, manage, and continuously refine district-wide staffing models for school-based nutrition
operations to ensure efficient labor utilization and sustainable service delivery at scale.
Monitor and analyze operational and financial performance metrics across all sites, including labor
efficiency, participation trends, food cost controls, and productivity indicators, and direct corrective
action when performance standards are not met.
Ensure full compliance at all sites with federal (USDA), state, local, and district regulations
governing Child Nutrition Programs, maintaining system-wide audit readiness and oversight of
corrective action plans.
Provide executive-level oversight of readiness for Administrative Reviews, Health Department
inspections, and other regulatory audits, mitigating operational risk across the district.
Establish and enforce standardized operating procedures related to food safety (HACCP),
sanitation, service delivery, equipment utilization, and customer experience across all school
locations.
Serve as the primary operational liaison to school principals and site administrators, addressing
escalated concerns and ensuring effective integration of nutrition services within each school
community.
Collaborate with peer Directors responsible for warehouse operations, purchasing, inventory, free
and reduced meal programs, marketing, and human resources functions to ensure coordinated
and efficient departmental operations.
Oversee implementation of capital equipment replacements, kitchen upgrades, and operational
transitions in coordination with Facilities and departmental leadership.
Provide strategic problem-solving and decision-making support on complex, high-risk, or systemwide
operational matters.
Support workforce development initiatives that strengthen supervisory capacity, operational
consistency, and employee retention across the district.
Perform other duties as assigned consistent with the scope of the position.

Requirements

EXPERIENCE
Six (6) years of successful administrative and supervisory experience in school food service management
preferred. USDA and Child Nutrition Program experience also preferred.
EDUCATION AND TRAINING
Bachelor’s degree required. Preferred field of study in Food Science, Hotel Restaurant Hospitality,
Business Administration, Institutional Food Service Management, or food related industry. Master's
degree preferred.
CERTIFICATES, LICENSES, OR REGISTRATIONS
School Nutrition Association (SNA) credentialing as a School Nutrition Specialist required within two
years’ employment.
KNOWLEDGE, SKILLS AND ABILITIES
Knowledge of federal and Colorado laws and regulations governing Child Nutrition Programs, including
USDA requirements and Colorado Department of Education (CDE) Office of School Nutrition oversight
processes. Knowledge of Food safety systems including HACCP principles, sanitation protocols, and
operational risk controls. Knowledge of budget monitoring, cost containment strategies, labor efficiency
metrics, and financial performance indicators within publicly funded programs. Skilled in leading
supervisory-level staff across a geographically dispersed area. Skilled in analyzing operational,
compliance, and financial data to inform corrective action and performance improvement. Skilled in
developing and implementing standardized operating procedures across multiple sites. Skilled in
managing compliance reviews, audits, and inspections with state and local agencies. Skilled in building
accountability systems that drive consistency, efficiency, and program integrity. Ability to balance
regulatory compliance, fiscal responsibility, and customer service expectations. Ability to collaborate
effectively with cross-functional leaders on own team and in other departments. Ability to communicate
effectively with district leadership, school administrators, government entities, and diverse community
stakeholders
SPAN OF CONTROL
Directly supervises Area Supervisors and assigned operational leadership staff. Indirectly oversees
school kitchen managers and nutrition services employees across more than 100 school sites
countywide. Accountable for system-wide operational performance, regulatory compliance, labor
efficiency, and implementation of standardized operating procedures across a geographically dispersed
workforce. Exercises decision-making authority related to site-level operational practices, staffing model
implementation, corrective action oversight, and performance accountability within established
departmental and fiscal parameters.
The physical requirements, mental requirements and work environment factors described below 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.
PHYSICAL REQUIREMENTS
Ability to focus on objects at varying distances and distinguish between colors (with corrective lenses).
Perform tasks that require manual dexterity, including operation of computers & small office equipment.
Basic mobility and the ability to navigate the office environment safely. Ability to speak clearly, listen
attentively (with assistance devices), and convey information accurately. May be required to give
presentations to groups.
MENTAL REQUIREMENTS
Ability to analyze complex situations, identify potential risks, and devise effective solutions. Ability to
remain flexible in dynamic environments, adjusting plans and strategies as necessary to accommodate
changing requirements or circumstances. Ability to effectively communicate and collaborate with other
teams. Ability to manage time and priorities to meet deadlines.
WORK ENVIRONMENT
Work is performed in a semi-secured office building with a typical office environment and risk factors.
Building also contains warehouse space. The employee is frequently required to travel at campus sites to
interact with school administration, kitchen staff and construction related to kitchens. The employee is
occasionally exposed to commercial equipment and wet environments, as well as air borne particles,
chemicals, and construction debris.