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Director of Food & Nutrition Services

Suffolk VA Public Schools
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GENERAL DEFINITION AND CONDITIONS OF WORK

Performs difficult technical and administrative work planning, implementing and supervising all food service activities of the School Division; does related work as required.  Work is performed under the general supervision of an Assistant Superintendent of Schools.  Supervision is exercised over cafeteria managers, workers and other food service staff.

This is light work requiring the exertion of up to 20 pounds of force occasionally and up to 10 pounds of force frequently to move objects; work requires standing, and walking; vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; visual acuity is required for preparing and analyzing written or computer data, determining the accuracy and thoroughness of work, and observing general surroundings and activities; the worker is subject to inside and outside environmental conditions.

ESSENTIAL FUNCTIONS/TYPICAL TASKS

This position description is not intended to be an exhaustive list of all duties, knowledge or skills associated with 

 

  • Planning, directing and supervising food service operations; preparing and maintaining files and records; prepares reports.
  • Assists in the resolution of food service or nutrition related problems;
  • Directs, coordinates, and supervises handling and processing of all free and reduced meal applications;
  • Directs, coordinates, and supervises all school food service operations for students, adults, and special events; establishes standards and procedures for food preparation and service; ensures standards of sanitation;
  • Prepares and administers a budget for the food service department; prepares, reviews and submits all federal reports;
  • Assists in the annual review of each school nutrition program as required by federal regulations;
  • Recommends personnel for employment and/or termination of employment;
  • Assists and advises, upon request, the school board administration and principals regarding problems concerning policies, and/or regulations as they relate to child nutrition;
  • Prepares specifications, bids, and evaluates food, supplies, and equipment purchases used in the food service program;
  • Plans and recommends selection of equipment and layout for new or remodeled cafeterias;
  • Directs the issuance of USDA donated commodities, allocation of foods to individual schools, and keeps proper records on storage and distribution of all food received;
  • Interprets program to parents and community through informal talks, news releases and other available means;
  • Conducts regular meetings with food service manager to interpret, administer and enforce standards and regulations for all school meals programs;
  • Works with the Suffolk Department of Health to ensure proper standards of sanitation are maintained in the facilities;
  • Assists in the development and implementation of nutrition education materials and programs;
  • Develops and administers accounting procedures and records for proper control and management of money, labor, food, supplies, equipment, etc.; verifies all food service billings;
  • Supervises the operation of the food service warehouse;
  • Performs related tasks as required.

 

Note:  The above description is illustrative of tasks and responsibilities.  It is not meant to be all inclusive of every task or responsibility.

KNOWLEDGE, SKILLS AND ABILITIES

Thorough knowledge of the practices, procedures and regulations relating to school food service; thorough knowledge of food quality and values, and of nutritional and economical substitutions within food groups with a preference for some knowledge of special dietary requirements; thorough knowledge of the principles and practices used in ordering, receiving and storing food in large quantities; thorough knowledge of budgeting and accounting practices and procedures; thorough knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment and work areas; ability to plan and supervise the work of subordinate employees as assigned; ability to prepare reports; ability to establish and maintain effective working relationships with associates, vendors and the general public.

EDUCATION AND EXPERIENCE

A Bachelor's degree or advanced degree in areas including food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field.

SPECIAL REQUIREMENTS

Possession of an appropriate driver's license valid in the Commonwealth of Virginia. Possession of a health certificate for food preparation issued by the Commonwealth of Virginia. Possession of membership in and certification by the American School Food Service Association.

FLSA STATUS

Exempt

AA/EOE STATEMENT

This employer does not knowingly discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity or expression, age, disability, or national origin.

Terms of Employment

 

  • Salary Range:   $126,975 - $193,701                         
  • Contract:           12 Months Employment
  • Benefits:            Employer Portion Paid Retirement, Life Insurance, Contribution to Medical Insurance, Sick Leave and Annual Leave