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District Director of Food and Nutrition Services - Carver, MA 02330

 

Carver Public Schools

 

- CARVER PUBLIC SCHOOL DISTRICTDistrict Director of Food and Nutrition ServicesREPORTS TO: School Business AdministratorWORK YEAR: 200 daysQualifications: - Bachelors Degree relating to the field of food service or an Associate Degree relating to the field of quantity food production and a minimum of two years experience in a school food service facility (preferred)- Experience in the Child Nutrition Program or 2 years Food Service Management (preferred)- Experience with planning menus, budgeting, and personnel management- Verbal and written communication skills- Record-keeping, math and accounting skills- Ability to interact with students, parents, staff and general public in a pleasant and professional manner.- Serve Safe Food Protection Manager Certification or ability to obtain.- Ability to prepare all local, state and federal reports as requiredGENERAL FUNCTION and SCOPE: The District Director of Food and Nutrition Services will be responsible to oversee all aspects of the district Child Nutrition Program operations in all Carver schools. The job functions include administrating, planning, directing, assessing, implementing and evaluating the program in order to meet the nutritional and educational needs of the children, as they relate to the Child Nutrition Program, in compliance with federal, state and local regulations. The Food and Nutrition Services Department is to provide an environment and culture that supports healthy eating habits through a variety of healthy food choices and nutrition education, while maintaining program integrity, customer satisfaction and fiscal responsibility, while adhering to the federal, state and local compliance regulations. Essential Functions and Responsibilities: Sanitation, Food Safety and Employee Safety- Establishes procedures to ensure that food is prepared and served in a sanitary and safe environment.- Develops and integrates employee safety regulations into all phases of the school food service operation.- Establishes procedures and policies for risk management.Financial Management and Record-Keeping- Establishes measurable financial objectives and goals for the program.- Evaluates and recommends prices to be charged for student and adult meals.- Implements efficient management techniques to ensure all records and supporting documentation are maintained in accordance with local, state and federal laws and policies.- Supervises and administers the approval and verification of applications for the free and reduced lunch program.Food Production- Establishes standards for food preparation with emphasis upon creative and appetizing appeal and maximum nutritional value and flavor.- Ensures operational procedures for efficient and effective food production and distribution.Procurement- Implements a cost-effective procurement system.- Develops purchasing guidelines to ensure purchased food and supplies reflect product knowledge, customer preferences, district needs, policies and nutrition objectives.- Establishes standards for receiving, storing and inventorying of food and non-food supplies based on sound principles of management.- Requisitions government (USDA) commodities and plans for efficient use of the allotment in the district menus.- Participates in the Cooperative Purchasing Group to obtain best prices of items such as milk, paper products, grocery and a la carte foods.Program Accountability- Ensures program compliance with all local, state, and federal laws, regulations, and policies.- Provides technical assistance and training for school food service personnel, school administrators, and other school support staff.- Develops guidelines for providing services in response to disaster or emergency situations and maintains accurate accounting records of such situations, in accordance with the USDA and state regulations.Nutrition and Menu Planning- Develops cost-effective menus that maintain nutrition integrity and meet all local, state, and federal guidelines and regulations.- Develops standard recipes and portions to be used in the preparation and serving of food.- Assesses customer preferences, industry trends, and current research to plan menus that encourage participation in the food services program.- Works with school staff, teachers, parents, school nurses and physicians to plan menus for children with special nutrition needs.Personnel Management and Training- Assists in and establish uniform personnel policies for District Food and Nutrition Service employees including developing basic job descriptions and establishing work schedules.- Recruits, screens, interviews and recommends placement of school food service personnel to perspective building administration.- Plans and participates in training opportunities for employees to meet the required federal and state requirements.

 

General Management- Employs management techniques to maintain an effective and efficient School Food and Nutrition Program. - Develops short and long-term goals through strategic planning for the District Food and Nutrition Services Program.- Implements policies and procedures to ensure the effective and efficient operations of the program.- Represents the food service program on the district wellness committee.Marketing - Develops a marketing plan to attract students, parents, teachers, administrators, support staff and community.- Engage Supervisors and personnel in monthly marketing plans.Technology- Implements management information systems that increase the productivity and efficiency of the school food service operation.- Trains staff to use computer technology in individual school sites to improve management techniquesNutrition Education: - Develop training schedules to meet or exceed USDA Professional Standards for self and district personnel.- Develop and Implement plans to create a learning environment in each school cafeteria, educating on food nutrition.- Empower Supervisors and personnel in monthly education plans.Other- Perform and direct all job related activities with highest ethical integrity and commitment to promote a quality Child Nutrition Program.

 

 

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