Administrator - CNS Innovations and Program Development

Wake County Public School System•Raleigh, NC

7d•Hybrid

About The Position

Manages specialized district-wide functions related to Child Nutrition Services operations, including menu development, recipe standardization, nutrient analysis, wellness programs, procurement, and administrative innovations. Ensures menu compliance with USDA regulations. Provides administrative support to the Director of Innovations and Program Development and other CNS leadership. Leads strategic initiatives to improve financial outcomes, enhance the value proposition for internal and external stakeholders, and maintain strict compliance with local, state, and federal policies (including USDA School Meals Initiative, HACCP standards, and Administrative Reviews). Supervises special diet compliance, program grants, district wellness policies, enterprise software databases, marketing collateral, and staff culinary and operational training.

Requirements

Extensive knowledge of quantity food production, inventory management, food merchandising, and food service equipment
Extensive knowledge of budget management practices and fiscal controls, especially for menu pre and post costing in the hospitality or child nutrition industries
Extensive knowledge of enterprise system point of sale and back of house operations systems with emphasis on menu planning, nutritional analysis, and production records
Considerable knowledge of Microsoft Office, specifically, Microsoft Word, Excel, Power Point; Google Apps
Working knowledge of Child Nutrition Program regulations (National School Lunch Program, School Breakfast Program, Summer Food Service Program, After School Snack Program, Child and Adult Care Food Program)
Knowledge of technology software applications for food service operations, planning and budget preparation, project management
Knowledge of food service regulations to ensure software and hardware applications provide information in a manner to be in compliance with State and Federal regulations
Knowledge of USDA procurement rules and regulations
Knowledge of food allergy management and special diet menu creation
Effective time management and organizational skills
Excellent customer service skills
Ability to communicate clearly and concisely both in oral and written form using a variety of communication techniques and tools to ensure the appropriate flow of information, collaborative efforts, and feedback
Ability to establish and maintain effective working relationships with school system staff, external agencies, attorneys, parents, and the public
Masters’s degree from a regionally accredited college or university in hospitality management, culinary arts, business, or related field
Two years of experience in a food service supervisory role
Experience with the strategic development of new products/recipes, menu planning, merchandising, and marketing
Registered Dietitian
Must hold and maintain a valid motor vehicle operator’s license according to the State of NC requirement
Hold and maintain certification in food service sanitation or obtain certification within three months of hire
Must acquire professional development continuing credit units (CEUs) to comply with federal and state regulations for Child Nutrition Programs

Nice To Haves

Experience selecting and managing the utilization of USDA foods (commodities)
Culinary training or Certified Chef
Experience providing culinary demonstrations and training for staff with both culinary and non-culinary backgrounds

Responsibilities

Manages and coordinates the research, development, testing, and launch of innovative menu strategies and service programming to meet internal and external customer expectations.
Plans, implements, and monitors district-wide breakfast, lunch, snack, and non-reimbursable menus for all grade levels in compliance with USDA regulations.
Applies financial management techniques and cost controls to balance labor, food, supply, and equipment expenditures against district revenue goals.
Performs annual and ongoing nutrient analyses for all menus and recipes to document compliance that ensures departmental readiness for federal and state audits, Administrative Reviews, OSHA standards, and sanitation regulations.
Assists with the development of menus that optimize customer satisfaction to the greatest extent practicable while maintaining fiscal controls. Coordinates menu placements with the Warehouse Supervisor to maximize inventory flow and ensure space utilization needs are met. Communicates menu plans to suppliers to ensure product availability.
Researches, tests, standardizes, and evaluates recipes to ensure optimal nutritional content, cost utility, commodity usage, HACCP compliance, and student preference.
Supervises district special diet oversight, implementation, and maintains food allergy databases, develops allergen-specific menus, creates special diet menus, and collaborates with district 504/IEP teams.
Maintains and updates enterprise POS and back-of-house software databases for menu planning, production records, food item pricing, and mobile menu reliability.
Administers USDA Commodity management, including Planned Assistance Level (PAL) requests, commodity elections, allocations, sweeps waivers, and Net Off Invoice (NOI) credit reconciliations.
Writes CNS bids and formulates bid specifications for foods and supplies, maintains an organized product specifications library (SEPDS), and secures signed manufacturer statements of authentication.
Evaluates supplier substitutions for serviceability and cost effectiveness, notifies suppliers/staff, maintains substitution logs, and verifies pricing to secure proper credits.
Coordinates District Wellness Policy evaluations, creates online and print wellness communications, serves as liaison to local wellness groups, and supports initiatives such as Farm to school and District taste test events
Writes proposals for nutrition education grants, supervises secondary grants and award activities, and manages special programs such as the Fresh Fruit and Vegetable Grant.
Oversees marketing menu design, sources promotional supplies, prepares marketing collateral (brochures, posters, social media), and manages distribution of promotion kits to schools. Which includes the preparations for media and community events and Warehouse operations management activities as deemed necessary.
Designs and delivers culinary demonstrations, staff training workshops, and inventory/production record training for food service personnel.
Performs other related duties, as assigned.