Director of Child Nutrition Services

Gilroy Unified School District•Gilroy, CA

1d•Hybrid

About The Position

Under the direction of the Assistant Superintendent, Business Services, the Director of Child Nutrition Services plans, organizes, controls and directs the school food service, nutrition and education programs including program planning, resource allocation, food service facilities design, administration of food and food service warehouse systems, consultation and advisement to the District management team and program of nutrition information for students, staff, and community. The Director of Child Nutrition Services supervises and evaluates the performance of assigned personnel. Additionally, this position will oversee the District’s FTS (“Farm to School”) efforts, build community partnerships, and serve as the District’s liaison with local vendors and growers to increase fresh produce in food service delivery.

Requirements

Bachelor’s degree, or equivalent educational experience, with academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field; or Bachelor’s degree in any academic major and at least five years of experience in management of SNPs (“School Nutritional Programs”).
At least eight hours of food safety training either not more than five years prior to start date or completed within 30 calendar days of start date.
Valid certification from the ServeSafe Manager Certification Program or equivalent program.
Valid California driver's license
Must reside within 45-minutes of the GUSD Administration Office

Nice To Haves

Bilingual in English/Spanish

Responsibilities

Directs and administers the food service program in conformance with federal, state and local regulations and District policy.
Directs and coordinates activities of supervisors and staff.
Establishes, analyzes and adjusts production schedules and estimates time requirements and cost for completion of job assignments and all department projects.
Recommends and coordinates policies and measures to improve production and service methods, procedures, equipment performance, use of equipment and quality of product to increase department efficiency, control costs and maintain sanitary practices.
Analyzes, tests, and evaluates food products, supplies and equipment.
Manages the preventative maintenance program and directs planning for remodeling or development of new food services facilities.
Directs and coordinates the procurement of food, supplies and equipment, including warehousing and distribution.
Writes product specifications, bids and contacts.
Coordinates inventory control, reviews requisitions, supplies and equipment.
Develops and maintains current department procedure handbook and monitors departmental operations for quality control.
Prepares and monitors department budgets and analyzes financial records.
Directs and monitors comprehensive departmental training and promotes professional growth and development program.
Analyzes and resolves work problems or assists workers in solving problems by practicing effective labor management relations.
Directs departmental evaluations, motivates workers to achieve goals and recommends personnel action.
Establishes, monitors and enforces safety rules and regulations for the purpose of safeguarding staff and student health.
Implements technology solutions and maintains data processing systems for food and warehouse operations.
Provides leaderships in the development and implementation of nutrition education programs, state university dietetic internship program, and District student wellness program.
Conducts nutrient analysis of menus and plans special diets for students with medical conditions.
Initiates and establishes outside contracts to provide meals to local agencies.
Develops and submits reposts as required by county, state and federal government and represents the District at such agency meetings.
Consults, advises architects, contractors, and District personnel on design, construction or alteration of food service facilities.
Research and establish partnerships with farmers, distributors, and local businesses to source local and regional foods for the District.
Coordinate district farming efforts, including school gardens, the greenhouse, and hydroponic units, to maximize the use of district-grown crops.
Support efforts to increase school meal participation by marketing FTS initiatives through cafeteria taste tests, educational materials, and community events.
Provide professional development for staff to integrate FTS education into classroom curricula.
Performs other related activities as required.