Job Title:                  School Nutrition Program (SNP) Director

Department:            Central Office

Reports to:               Director of Administrative Services

 

SUMMARY:

The District School Nutrition Program Director will oversee all aspects of the district’s School Nutrition Program (SNP) operations. The job functions include administrating, planning, directing, assessing, implementing, and evaluating the program in order to meet the nutritional and educational needs of students (preschool through 12th grade), as they relate to the SNP. The school nutrition professional shall collaborate with others in the school district and community to enlist support for the development of a sound nutrition program while adhering to all federal, state, and local guidelines. The SNP is to provide an environment that supports healthy food habits while maintaining program integrity and customer satisfaction.

This position prepares, monitors, and administers the SNP budget of 1.2 million dollars and supervises SNP Accountant and SNP school staff (approximately 30 employees).

 

The School Nutrition Program Director will be responsible for implementing training in school sites and ensuring the high standards of nutrition, food production, financial accountability and student services are met as set forth by the Child Nutrition Services and Greene County Public Schools procedures.

 

ESSENTIAL FUNCTIONS BY CATEGORY:

Nutrition, Menu Planning, and Food Production

• Develops cost-effective menus that maintain nutrition integrity and meet all federal, state, and local guidelines
• Assesses customer preferences, industry trends, and current research to plan menus that encourage meal participation in the SNP
• Works with school staff, teachers, parents, and physicians to plan menus for children with special nutrition needs
• Ensures operational procedures for effcient and effective food production and distribution
• Directs the planning and development of nutritious, high quality, school breakfast/lunch menus and summer meals
• Leads change to drive continuous improvement and innovation, and builds participation across programs

 

Sanitation and Food/Employee Safety

• Establishes food safety and Hazard Analysis Critical Control Point (HACCP) procedures to ensure that food is prepared and served in a sanitary and safe environment
• Evaluates the division’s child nutrition services programs and directs the inspection of school food services facilities to ensure consistent, high quality operations in compliance with sanitation standards of the Virginia Department of Health.
• Develops and integrates employee safety regulations into all phases of the school foodservice operation
• Reviews inventory and food production records for assigned schools and checks for over ordering and improper storage
• Formulates proposals for the development and revision of policies pertaining to the child nutrition services operation; and establishes/monitors procedures for the preparation, handling and serving food and other related procedures
• Visits school sites and assists in improving methods and techniques for food preparation, storage and sanitation

 

Computer Technology

• Implements management information systems that increase productivity and effciency of the SNP
• Coordinates training of staff to use computer technology at their school sites

 

Financial Management and Recordkeeping:

• Responsible for planning, administrating, and directing the division’s child nutrition services and ensuring an effective, cost effcient and nutritionally sound operation. Position formulates and implements policies and procedure; ensures compliance with state and federal regulation; administer a budget
• Establishes marketing efforts for the division’s child nutrition services program to ensure that the public is informed of planned school menus and prices; and acts as a liaison with parents and the general public to resolve complaints and improve customer relations
• Determines prices to be charged and portion sizes for various types of lunch foods and beverages; prepares and administers the departmental budget; and provides expenditure control over personnel costs, food and supply costs, and equipment
• Establishes robust marketing efforts to promote child nutrition programs within the school division
• Increases awareness and student participation through coordination of media requests
• Manages the SNP using appropriate financial management techniques as determined by the Finance Director
• Establishes measurable financial objectives and goals for the SNP
• Implements effcient management techniques to ensure all records and supporting documentation are maintained in accordance with local, state, and federal laws and policies
• Monitors and analyzes all revenues; reviews and authorizes all program expenditures
• Analyzes profit/loss statements
• Supervises free and reduced-price meal applications and the verification process
• Operates program within budget

 

Program Accountability:

 

• Ensures SNP compliance with all federal, state, and local regulations and policies. This includes the Department of Education-SNP’s Annual Needs Assessment, Annual Accountability School Visits, Federal Review (every 3 years), local health department inspections (twice a school year) and Procurement Review (every 3 years)
• Provides technical assistance and training for SNP sta? and the school community to achieve compliance
• Implements a district-wide customer service driven philosophy that focuses on value and satisfaction

Procurement:

• Develops bid specifications to ensure quality products are delivered at a fiscally sound price
• Develops guidelines to ensure purchased food and supplies reflect product knowledge, customer preferences, district needs, nutrition objectives, and cost containment
• Orders on an annual basis, commodities from USDA for the next school year
• Establishes standards for receiving, storing, and inventorying food and non-food supplies

 

Personnel Management:

• Implements personnel policies and procedures for the SNP according to federal, state, & local regulations and laws
• Develops job descriptions and performance standards
• Determines personnel sta?ng based on school enrollment and meal participation. Reviews applications, hires, trains, and evaluates personnel
• Implements Plans of Improvement when applicable and terminates employees following policy
• Promotes the School Nutrition Association (SNA) standards for the professional development of the district’s SNP personnel
• Substitutes for child nutrition managers when necessary

 

Collaborations/Marketing

• Markets the SNP to increase meal participation and promote the benefits to the school community, administrators, school board, and community-at-large
• Member of the School Wellness Policy Committee
• Collaborates with the district’s Preschool and Clinical staff on their students’ nutritional needs
• Develops partnerships with the community to promote understanding of and participation in school nutrition program

 

KNOWLEDGE, SKILLS AND ABILITIES

• Knowledge of Greene County policies and procedures preferred
• Knowledge of all pertinent federal and state regulations pertaining to the SNP
• Excellent communication and organization skills are required
• Proven team management skills and successful experience in a team environment
• Ability to manage simultaneous projects in a fast-paced environment
• Computer proficiency and technical aptitude with the ability to utilize MS Word, Excel, Power Point are required. Ability to learn various software packages pertinent to the operations of the school division, such as Café Enterprise, FFAVORS (USDA Fresh Fruits and Vegetables Order Receipt System) and WBSCM (USDA commodity ordering)

EDUCATION AND EXPERIENCE:

 

• Category 2 - 2,500-9,999 Student Enrollment
• Bachelor’s Degree in a specific/related major (experience preferred, not required) Or Bachelor’s Degree in any academic major AND 2 years of relevant school nutrition experience Or Associate’s Degree in specific related major AND 2 years of relevant school nutrition experience
• Current ServSafe manager certification required.
• Demonstrated ability to work with other agencies/departments involving community nutrition and wellness.

 

PHYSICAL DEMANDS/REQUIREMENTS:

The usual and customary methods of performing the job's functions require the following physical demands: some lifting, carrying, pushing, and/or pulling; some stooping, kneeling, crouching, and/or crawling; and significant finger dexterity. Generally, the job requires 60% sitting, 20% walking, and 20% standing. There are site visits to the school kitchens/walk-in freezers where there may be temperature extremes from -10 degrees to 95 degrees for extended periods of time. A valid driver’s license is required to travel to school sites. This job is performed in a generally clean and healthy environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

SOFTWARE APPLICATIONS / PROGRAMS USED:

Microsoft Offce Suite: Word, Excel, PowerPoint Google Mail / Calendar

FFAVORS

Café Enterprise

WBSCM (USDA commodity ordering)

 

SALARY:

Commensurate with experience.