Nutrition Services Director

Long Beach Unified School District•Long Beach, CA

About The Position

Under administrative direction, the Nutrition Services Director plans, organizes, controls, and directs the operations and activities of the District’s Nutrition Services department; supervises and evaluates assigned staff; and performs related duties as assigned. The department’s work includes school cafeterias, nutrition education, free and reduced-price meals, food preparation and serving equipment, menu preparation, sanitation, food storage and delivery, information technology, purchasing, and accounting. The Director ensures compliance with applicable federal and State requirements and advises District administration on department matters. This recruitment is open continuously until the position is filled, and applications are reviewed on an ongoing basis. Candidates who pass the examination process may be placed on an eligibility list according to their relative merit. The examination may include screening of training, background, and experience; supplemental application review; written, oral, or performance examinations; or a technical oral examination. The position requires a qualifying bachelor’s degree or equivalent educational experience through one of the listed pathways: a relevant major or concentration; any major plus a State-recognized school nutrition director certificate; any major plus at least five years managing school nutrition programs; or current employment as a school nutrition director in a district with student enrollment of 10,000 or more. A relevant master’s degree and coursework in food service management or nutritional sciences are preferred. A valid California Class C driver’s license and use of a personal automobile are required. The incumbent must obtain and maintain a Food Safety Manager certificate within the probationary period and meet the specified food safety training self-certification requirement.

Requirements

Bachelor’s degree or equivalent educational experience with a 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 a bachelor’s degree or equivalent in any major and a State-recognized certificate for school nutrition directors; or a bachelor’s degree in any major and at least five years of experience managing school nutrition programs; or current employment as a school nutrition director in a district with student enrollment of 10,000 or more.
Knowledge of planning, organizing, and directing a large institutional nutrition service program and its operations.
Knowledge of quantity food preparation, service, and storage; sanitation and food-service safety; budget preparation and control; financial and statistical recordkeeping; and report preparation.
Knowledge of administration, supervision, training, applicable laws and regulations, interpersonal communication, computer operation, strategic planning, project management, and public speaking.
Ability to direct Nutrition Services operations; analyze work methods, procedures, and schedules; and ensure compliance with applicable requirements, including health and sanitation requirements.
Ability to interpret, apply, and explain rules, regulations, policies, and procedures; develop and monitor budgets; develop and evaluate procedures; and prepare comprehensive reports.
Ability to supervise and evaluate staff, direct employee training, develop long-term strategic plans, and accept responsibility for direction, control, and planning.
Ability to maintain cooperative working relationships, communicate effectively orally and in writing, operate a computer and office equipment, analyze situations, organize work, and deliver oral presentations.
Valid California Class C driver’s license and use of a personal automobile; submit a current motor vehicle driving record at the applicant’s expense at appointment and meet and maintain the District’s safe driving standard.
Obtain a valid Food Safety Manager certificate from an authorized agency within the probationary period and maintain certification during employment.
At appointment, certify in writing completion of eight hours of food safety training within five years before the employment start date, or commit to completing eight hours within 30 days of employment in this class.

Nice To Haves

A master’s degree in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field.
Coursework in food service management or nutritional sciences.

Responsibilities

Plan, organize, control, and direct Nutrition Services department operations, including cafeterias, nutrition education, free and reduced-price meals, equipment, menus, sanitation, food storage and delivery, information technology, purchasing, and accounting.
Ensure department operations comply with applicable federal and State laws, regulations, and policies.
Supervise and evaluate staff; interview and select employees; recommend transfers, reassignment, termination, and disciplinary actions; and plan and conduct in-service training.
Develop and implement department policies, procedures, programs, and operating procedures.
Provide technical expertise and information to District administration, advise on unusual trends or problems, and recommend corrective action.
Direct preparation and maintenance of narrative and statistical reports, records, and files.
Coordinate with administrators, personnel, and outside organizations to coordinate programs, resolve issues, and exchange information.
Prepare and develop the department’s annual budgets, analyze financial data, and control and authorize expenditures.
Oversee purchasing compliance; approve food and equipment specifications and authorize requisitions.
Research products and vendors, establish sources of supply through competitive bids, and determine and recommend pricing for Board of Education consideration.
Direct free and reduced-price meal program activities and ensure regulatory and accountability requirements are met.
Plan and implement operational changes with Nutrition Services managers, principals, site supervisors, and other District personnel.
Maintain knowledge of institutional food service methods and trends and evaluate new methods for department use.
Oversee kitchen and cafeteria layout planning for construction and remodeling, review bids, and analyze costs.
Coordinate dissemination of departmental information and nutrition materials to the public, staff, and organizations.
Direct research and special projects, monitor progress, and initiate changes to support timely, successful, cost-effective completion.
Analyze the impact of federal or State legislation and regulations on Nutrition Services programs and determine appropriate action.
Visit sites to observe and evaluate personnel and procedures, improve food preparation and service methods, and drive a District or personal vehicle to site visits and meetings.
Operate office equipment, including a computer and assigned software.
Attend and participate in meetings, workshops, conferences, and trainings; maintain current knowledge of emerging trends; and present information about Nutrition Services operations.