Nutrition/Wellness

1. Assist with planning and organizing activities related to menu planning, food procurement, product testing, product holds and/or recalls, and utilization of USDA commodities.
2. Plan menus that meet USDA meal pattern and nutritional requirements within established budgetary constraints.
3. Develop and maintain production records that meet USDA regulations, test recipes for quality and yield, and monitor food usage to assure adequate supply.
4. Conduct student taste tests, design customer questionnaires, and provide quality assurance by monitoring food items for taste, smell, and appearance.
5. Plan menus and monitor compliance with nutritional standards for PreK/Head start programs.
6. Provide nutrition education upon request; and design handouts, presentations, display boards, etc., to further educate students and staff regarding nutrition.
7. Assist in preparing audit materials as they relate to nutritional content and menu planning.
8. Perform other duties as assigned.

Finance/Operations

1. Assist with planning and organizing activities related to all aspects of food service accounting.
2. Process monthly bank reconciliations for all cafeteria accounts and on-line prepayment programs, communicate with current bank regarding deposit issues, and manage out-of-balance inquiries.
3. Update journal entries and assist with monthly reconciliation of USDA Foods, purchased food and non-food items.
4. Update financial management policies and procedures for both schools and district office, and train and assist all FNS personnel with financial management policies and procedures.
5. Track, monitor, and evaluate monthly revenues and expenditures, review against budget, initiate budget transfers, and maintain budget reports.
6. Process student refund requests for cafeterias; prepare journal entries, including cafeteria special functions, internal transfers for grant, and reclassification of all relevant entries.
7. Assist with budget analysis, financial review, and related responsibilities to develop an appropriate plan of action.
8. Perform other duties as assigned.

Team Development

1. Assist with planning and organizing activities related to the hiring and professional development of all school FNS personnel.
2. Assess FNS department and school-based employee training needs and develop training programs and curriculum to meet identified needs utilizing appropriate adult learning principles in the design and delivery of training programs.
3. Assist with organizing and delivery of the FNS Management Internship program and leadership development programs for FNS personnel.
4. Assess FNS school staffing needs and assist in the development of recruitment and hiring procedures.
5. Coordinate screening of applicants to provide school administrators qualified candidates for FNS positions.
6. Monitor in-service supplemental pay for all FNS personnel.
7. Assist with budgeting for training and team development.
8. Perform other duties as assigned.

Quality Assurance

1. Assist with establishing policies and procedures to ensure food is prepared and served in a sanitary and safe manner.
2. Develop and conduct FNS school site reviews to determine efficiency of operation, financial status, and adherence to policies, procedures, and regulations.
3. Monitor and update the department’s HACCP-based food safety and sanitation program that meets federal, state, and local regulations.
4. Develop food quality standards to assist staff in evaluating menu items prior to service and establish and communicate quality customer service standards to staff.
5. Develop procedures for measuring and evaluating delivery systems, appearance and efficiency of serving area and serving techniques.
6. Conduct site reviews to ensure compliance with health and safety regulations established by federal, state, and local agencies.
7. Ensure all food safety inspection deficiencies are addressed competently and in a timely manner.
8. Perform other duties as assigned.

Facilities/Equipment

1. Develop and maintain plans for the acquisition, inventory, preventative maintenance, and replacement of all food service equipment, including vending operations.
2. Develop and maintain food service equipment specifications; and standardize kitchen designs for elementary, middle, and high schools.
3. Work with Construction Services on remodel and/or new construction projects to specify appropriate food service equipment and to design kitchens/dining rooms to meet short and long term goals of the FNS progr
4. Coordinate food service equipment maintenance operations with appropriate district departments.
5. Develop and maintain inventory and replacement plans for all food service small wares.
6. Assist with budgeting for equipment and supplies.
7. Create a strategic plan describing the short and long term food service equipment needs at each school site.
8. Perform other duties as assigned.

School Support

1. Provide monitoring and technical assistance of school food service operations to ensure program compliance and maximum operational efficiency.
2. Conduct school site visits to determine efficiency of operation, financial status, and adherence to policies, procedures, and regulations.
3. Assist school food service managers with establishing participation goals, achieving benchmark goals, and determining staffing plans following district’s established guidelines.
4. Monitor school site compliance to standards established for food preparation, food quality, meal service, sanitation, safety, inventory maintenance, financial procedures, and customer service.
5. Apply conflict resolution, negotiation, and problem-solving techniques when dealing with school FNS personnel issues, and work with school administrators as needed.
6. Conduct PreK/Head start classroom site visits to determine compliance with nutritional standards as required.
7. Plan, organize, staff, and monitor activities related to the Summer Feeding Program.
8. Perform other duties as assigned.

• Ability to communicate effectively in written and oral form using positive interpersonal skills with a variety of stakeholders in an efficient and timely manner.
• Ability to organize, prioritize, manage, and carry out duties efficiently and within established timeframes.
• Ability to establish and maintain collaborative working relationships with all stakeholders.
• Specific knowledge related to nutrition/wellness, finance/operations, team development, marketing/grants, quality assurance, and/or school support.

• Associates Degree or equivalent.
• Three (3) years of professional experience in school food service management, finance, professional development, food service operations, or related experience.
• OR
• Any equivalent combination of education and experience which provides the required knowledge, skills, and abilities to perform the essential duties and responsibilities of the position

• Bachelor’s degree from an accredited institution in the field of food and nutrition, institutional food management, business, or a related field
• Experience with K-12 school food service in a large school district
• Knowledge of laws and regulations related to United States Department of Agriculture (USDA) Child Nutrition and K12 school food service
• School Food Nutrition Specialist credentialed with the School Nutrition Association
• School Nutrition Association active membership
• Experience programming and maintaining database systems, Microsoft Office software, publication design, editing, and copyright law knowledge (for Team Development)
• Experience training, developing, and forecasting professional development programs (for Team Development)
• Knowledge of School Nutrition Association certification policies and procedures (for Team Development)
• Registered Dietitian credentialed with the Commission of Dietetic Registration (for Nutrition/Wellness)
• Experience with food procurement and processing of USDA Foods (for Nutrition/Wellness)
• Experience with budget management, bank reconciliation, USDA Foods reconciliation, inventory management, and financial reporting (for Finance/Operations)
• Experience with commercial foodservice equipment and commercial kitchen design, including Computer Assisted Design (CAD) (for Facilities/Equipment)