Metro

JOB GOAL: Leads the Nutrition Services (NS) Department. Plan, direct, administer and evaluate all aspects of the NS Department in order to meet educational and nutritional needs of the customers we serve. This position will assure program compliance with all relevant federal, state, and local regulations and policies.

ESSENTIAL FUNCTIONS:
A. Provides leadership in implementing a district wide NS program that focuses on customer satisfaction, nutritional integrity and product quality.
B. Establishes measurable program goals and annual objectives.
C. Advises Chief Financial and Operations Officer on food and nutrition related policy development.
D. Drafts NS staff position descriptions and qualifications for approval by the HR Dept. and Chief Financial and Operations Officer.
E. Recommends and monitors the process for recruiting, hiring and training NS staff.
F. Coaches and supervises support staff, lead workers and Supervisor of NS.
G. Develops effective interpersonal relationships.
H. Uses a variety of problem solving and conflict resolution techniques to successfully manage organizational change.
I. Collaboratively plans professional development opportunities for all NS staff which meet organizational goals and objectives.
J. Oversees management information systems to improve the effectiveness and efficiency of the NS operation.
K. Develops and monitors annual program budget.
L. Assesses department facility needs and remodeling plans and maintains an equipment replacement schedule.
M. Oversees the implementation of a cost-effective procurement and inventory control system.
N. Applies technology to improve quality, efficiency and customer service.
O. Develops purchasing guidelines to ensure purchased food and supplies reflect product knowledge, customer preference, district needs, policies and nutritional objectives.
P. Assesses changing needs to meet customer preferences, industry trends and current research.
Q. Applies effective marketing techniques to promote the NS program.
R. Collaborates with Student Services in developing policies and procedures to meet Student Wellness requirements and the nutritional requirements of children with special dietary needs.
S. Oversees the implementation of a Hazard Critical Control Point (HACCP) plan to reduce the risk of food related illness.
T. Develops guidelines for providing services in response to disaster or emergency situations.
U. Integrates employee safety requirements into the NS operation.
V. Implements a personal plan for professional development.
W. Follows code of ethics in procurement, handling of confidential information and personal conduct.
X. Performs all other duties as assigned.

REPORTS TO: Chief Financial and Operations Officer.

SUPERVISES: Nutrition Services, Lead Workers and Support Staff.