Director, Nutrition Services

Berkeley Unified School District • Berkeley, CA

21h • Hybrid

About The Position

Plan, organize, control and direct the District child nutrition service operations and activities including the preparation, cooking, baking, serving, distribution and selling of food items to meet student needs; coordinate personnel, communications and record-keeping functions to meet food service needs and assure smooth and efficient Department activities; supervise and evaluate the performance of assigned personnel.

Requirements

• Graduation from high school supplemented by college-level course work in culinary arts, hospitality or related field.
• Five years increasingly responsible experience cooking and baking from scratch, menu planning, food procurement or similar experience.
• At least three years in a supervisory role.
• Valid ServSafe Certification.
• Valid California driver's license, use of personal vehicle, and proof of insurance.

Responsibilities

• Plan, organize, control and direct nutrition service operations and activities including the preparation, cooking, baking, serving, distribution and selling of food items to meet student needs; establish and maintain Department time lines and priorities; assure food service functions comply with safety and sanitation regulations and established laws, rules, policies and procedures.
• Coordinate personnel, communications and record-keeping functions to meet food service needs and assure smooth and efficient Department activities; oversee the development and implementation of food service functions, activities, projects, menus, services, goals and objectives; assure proper and timely resolution of food service issues, conflicts and discrepancies.
• Supervise and evaluate the performance of assigned staff; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; provide or coordinate staff training.
• Monitor and evaluate food service activities and functions for financial effectiveness and operational efficiency; develop innovative strategies to assure fresh, seasonal and sustainably grown foods; respond to staff input concerning Department needs; develop and implement policies, procedures and programs to enhance the financial effectiveness and operational efficiency of the Department.
• Provide consultation to personnel, outside agencies and the public concerning food service operations, activities and related functions; respond to inquiries, resolve issues and conflicts and provide detailed and technical information concerning related laws, standards, requirements, practices, goals, objectives, rules, regulations, policies and procedures.
• Direct and participate in the preparation and maintenance of a variety of narrative and statistical records, files and reports related to food service operations, menus, inventory, equipment, personnel, policies, budgets, financial activity and assigned duties; compute statistical information for various mandated reports; assure mandated reports are submitted to appropriate governmental agency according to established time lines; prepare grants and donor solicitations as necessary.
• Coordinate and direct food service inventory functions; estimate and order appropriate amounts of food service items, equipment and supplies; direct the receipt, storage and rotation of food items and supplies; organize and direct daily and periodic inventories; coordinate related purchasing activities with vendors and other outside agencies.
• Plan, organize and direct food service cashiering and accounting functions; review and verify accuracy of receipts and transactions; prepare, receive and verify bank deposits; review subordinate records, reports, receipts and transport sheets for accuracy and completeness; identify and resolve discrepancies.
• Coordinate and direct activities and personnel to assure food service facilities, equipment and utensils are maintained in a clean and sanitary condition; inspect and review food preparation and serving areas to assure appropriate health and safety standards are maintained.
• Develop and implement daily menus according to established portion control and recipe guidelines and health and nutrition requirements; calculate and adjust recipes for new menu items as directed; develop and maintain new recipes to meet menu requirements; coordinate and direct catering functions for special school events as needed.
• Provide technical information and assistance to the administrator regarding food service activities, needs and issues; assist in the formulation and development of policies, procedures and programs.
• Communicate with students, staff and various outside agencies to exchange information, coordinate activities and programs and resolve issues or concerns.
• Operate standard food service and office equipment; utilize a computer and assigned software; drive a vehicle to various sites to conduct work.
• Direct and maintain the District's recycling and composting program.
• Attend and conduct a variety of meetings as assigned; develop, implement and conduct departmental in-services as directed.
• Perform related duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED