Description

• Supervises and participates in the preparation, cooking and service of food for students and staff at assigned sites; assures that standardized recipes and approved price schedules and portion controls are followed; assures menu components meet the requirements for reimbursable meals as specified by U.S. Department of Agriculture and the State.
• Monitors work and staff to assure compliance with established Health Department rules, regulations and requirements.
• Assists in planning nutritionally sound menus that comply with federal, state, and local regulations.
• Ensures all menu items served are consistent with nutrition objectives and contributes to the development of healthy eating habits.
• Proofreads and provides the necessary information to prepare the menus for print.
• Collects nutrient information and provides nutrient analysis for menu items.
• Conducts nutrition education training for school nutrition staff, students, parents, teachers and administrators.
• Promotes healthy eating habits and provides guidelines for selecting healthful meals and snacks through nutrition education and appropriate marketing in the school cafeteria.
• Promotes activities to increase wellness and nutrition awareness among students, administrators, teachers, and other school district staff.
• Forms partnerships with parents, students, and the education community to support an integrated approach to nutrition education.
• Evaluates the effectiveness of nutrition education programs initiated by the school nutrition program.
• Conducts new employee orientation as needed.
• Facilitates the Manager in Training course and teaches portions of the class.
• Assists with on-the-job training for dietetic students, interns, and others in the culinary arts program.
• Collects information and pictures for social media.
• Coordinates the use of multiple approaches for informing stakeholders of menus, nutrition information, and other services available (e.g., web site, newsletters, and printed menus). 
• Responsible for monthly reports identifying school costs, staffing efficiency and food production.
• Responsible for assigned yearly federal reviews, input to manager performance appraisals, ongoing supervisors’ visitation reports, meals per labor hour and a variety of other reports needed throughout the year. 
• Supervises/monitors/conduct audits and inspections at assigned school sites for compliance in all areas of food production and program requirements; i.e. storage, distribution methods, staff utilization, sanitation, and safety practices, HACCP, cash controls and nutrition standards compliance, etc.
• Provides leadership and works with managers at assigned sites to develop and retain highly competent, service-oriented staff through selection, training and day-to-day management practices that support District and department objectives and service expectations in programs and activities that promote a positive employee relations environment; provides assistance and direction to managers on scheduling employees, training, evaluating staff and resolving personnel and staffing issues and conflicts.
• Performs other duties as assigned.

Requirements

• Three years successful experience in food service management and/or institutional food service management, and in developing training programs.  
• Three years experience as a food service supervisor.
• Bachelor’s degree from an accredited college or university in nutrition with emphasis in food service management and dietetics.
• Registered Dietitian preferred or in process.
• Valid Driver’s License.