FREEMAN SCHOOL DISTRICT

NUTRITION SERVICES DIRECTOR

SUMMARY: The primary responsibilities of the Child Nutrition Services Supervisor are to provide leadership and expertise in the ongoing development of a vision and the implementation of a healthy, appealing, sustainable, and educational nutrition services program for Freeman School District including the supervision of all of its operations.

Reports to:  Superintendent

PERFORMANCE RESPONSIBILITIES: This job description is not an employment agreement or contract. District administration has the exclusive right to alter this job description at any time without notice. The statements contained herein reflect general details as necessary to describe the primary functions of this job, the level of knowledge and skill typically required and the scope of responsibility, but should not be considered an all-inclusive listing of work requirements. 

1. Responsible for compliance with all state, federal, and local laws, policies, and requirements in the operation and management of a child nutrition program.
2. Work with school principals, building staff, parents and members of the community in communicating, developing and facilitating a school meal program that meets the needs of Freeman students.
3. Responsible for menu planning and production records using Nutrikids.
4. Recommend staffing qualifications and levels.
5. Hire employees in collaboration with the District Office.
6. Supervisory responsibility for 6 or more employees.
7. Responsible to maintain and produce required records for state and federal audits, including program audits.
8. Prepare and submit the monthly Child Nutrition Services Claim.
9. Annually prepare and submit the National School Lunch & Breakfast Program application and complete all required application requirements necessary to maintain participation.
10. Purchase and maintain an inventory of all food, supplies and equipment.
11. Identify and provide regular and necessary training sessions for all Nutrition Service employees.
12. Assure implementation of sanitation and safety procedures and compliance with HACCP.
13. Oversee the processing and approval of all applications for free and reduced lunches.
14. Establish standards for food preparation and service with an emphasis on using fresh, local, and district prepared food when possible and feasible.
15. Develop and administer accurate and proper accounting and cash handling procedures maintaining records utilizing the Skyward system.
16. Participate in budget development and management.
17. Present a department report at evening school board meeting once a month.
18. Work with area school districts on the bid process. Conduct annual dairy and food/ supply price quotes as necessary. Make bid recommendations to the board of directors.
19. Work collaboratively with stakeholders and district staff to develop and implement the required wellness policy within each school.
20. Recommend pricing and comply with federal price requirements.
21. Maintain and update Nutrition Services web site.
22. Provide nutrition information or/and appropriate food/menu adaptations for special dietary needs and health requirements.
23. Participate in appropriate and related informational and training meetings and workshops.
24. Comply with Board Policy and Procedure.
25. Provide food service for staff and community events.
26. Engage, develop, promote and lead nutrition education in the classroom and community.
27. Fulfills other related duties as assigned or requested.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Demonstrate Knowledge of and Ability to Utilize:
    a. All kitchen utensils and equipment including care and cleaning of.
    b. Rules of food safety and sanitation.
    c. Fundamentals of quantity food preparation, storage and portion control.
    d. USDA rules & regulations for Nutrition Services program.
    e. Nutrition Services department policies and procedures.
    f. Fundamentals of HACCP procedures
    g. All paperwork required of position.
2. Obtain and possess a valid Food Handler's Permit.

EDUCATION and/or EXPERIENCE:
1. Minimum of an associate’s degree or equivalent educational experience, with an academic major or area of concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field.
2. Bachelor’s Degree in Dietetics, Food and Nutrition, or Food Service Management (or related field) is preferred.
3. Food Service management experience desired.
4. Experience in on-site food preparation desired
5. Experience working with students desired.
6. Proficient with information and communication technologies.
7. Must favorably pass the Washington State Patrol/FBI background check.
8. Demonstrate mature behavior and ability to use sound judgment in communicating with students, parents, staff, and community.
9. Demonstrated success by training/experience which recognizes all children as learners.
10. Preference given to quality current references.

LANGUAGE and MATHEMATICAL SKILLS: The position requires the ability to read, write and communicate. Employee must exhibit ability to understand verbal and written directions and possess basic mathematical skills as well as ability to read measuring devices. Ability to operate a computer.

ABILITY:
1. Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form.
2. Ability to deal with problems involving several concrete variables in standardized situations.
3. Be flexible and adjust work pace to meet the demands of changing workload.
4. Take directions and work cooperatively with students, staff and co-workers.
5. Make independent decisions and take appropriate action while following established procedures and guidelines.
6. Promote working as a team.
7. Promote the Nutrition Services program and good nutrition.

PHYSICAL DEMANDS: The position requires ability to lift a minimum of 30 lbs. without assistance, to bend, stoop, and lift overhead. Occasional lifting and/or moving of up to 50 pounds required. It requires the use of both hands and ability to stand for extended periods of time

WORK ENVIRONMENT: This employee works in a kitchen/cafeteria environment during the early morning to early afternoon hours. The usual hazards associated with cooking equipment, such as hot stoves, ovens, steamers, and cutting devices, is continually present. Lifting of a variety of items ranging up to 50 pounds in weight is required. Occasional lifting and reaching overhead, climbing on stool or ladder is also required. Bending, stooping and standing for extended periods of time is required.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate.

Terms of Employment:
This contract starts the beginning the 2018-2019 school year. Length of contract: 8 hours/day, 210 days/year. Salary range based on experience: $39,906 – $44,593.