Child Nutrition Dietitian
Position Type:
District Administration & SupportDate Posted:
6/23/2023Location:
Jubilee Academies District Office, San Antonio, TXDate Available:
07/17/2023Position Title:
Child Nutrition Dietitian Position Type:
Salaried $60k - $90k upon experience / Exempt Position Hours:
Full-time; Monday - Friday Length of Term/Employment:
230 work days / At-will Reports to:
Child Nutrition Director Position Mission:
This position assists in overseeing that all schools within the Charter Schools (Pre-k-12) are within compliance of federal and state regulations pertaining to the National School Lunch Program, including the creation of menus.
This position may also be responsible for handling any special dietary needs of the students within the school district.
In addition, assisting in ensuring that the Child Nutrition programs meet regulatory and nutritional requirements for students, promote development of sound nutritional practices and maintains a safe and sanitary environment.
Position Minimum
Qualifications:
Education/Certification:
This position requires a person that is a leader and is able to handle a fast pace environment.
A minimum of 2 years' work experience in school nutrition or related field is preferred.
Consideration will be given to candidates with other food service-related work experience Bachelor's degree from an accredited college or university, Foods and Nutrition, Home Economics, Food Service Management or closely related field from an accredited college or university recognized by the US Department of Education.
Certification as a Registered and/or Licensed Dietitian Special Knowledge/Skills:
Knowledge of Federal, State and local laws, regulations, policies and best practices in the areas of food service management, menu planning, food purchasing, and preparation of foods in food service environment.
Knowledge of public sector purchasing, food procurement procedures, and inventory system that meets both Federal (US Department of Agriculture) and State (Texas Education Agency) standards.
Demonstrated leadership and vision in managing multiple campus food service facilities to include conducting on-site inspections districtwide.
Skill in recipe standardization, development and testing for quality food products.
Skill in providing educational and training assistance for Child Nutrition supervisors, managers, and other campus employees.
Skill in comprehending and evaluating facts and problems associated with student food service situations; exercising sound judgment; and taking decisive and timely action in accordance with standard operating procedures.
Skill in conducting investigations and preparing written documentation in response to inquiries and complaints from groups such as parents, district officials and administrators, and the general public Skill in gathering/organizing/analyzing/interpreting data, utilizing various statistical techniques, applying concepts to assist in formulating conclusions and developing recommendations and solutions Skill in presenting information in a variety of formats Skill in operating MS Office (Word, Excel, Powerpoint) Ability to manage multiple complex tasks simultaneously and independently to meet deadlines Ability to develop and market school menus.
Ability to communicate effectively, both verbally and written, utilizing tact and diplomacy.
Ability to maintain effective working relationships with District staff, outside organizations, elected officials, and the general public.
Ability to maintain confidentiality.
Experience:
Five
years of experience in a food service environment and at least 3 years in a supervisory role.
Job Duties:
Perform onsite reviews of assigned school sites to evaluate compliance.
Provide an action list of items, guidance, and support to correct/improve site, and follow up as necessary supporting district to ensure a successful Administrative Review.
Plan and create menus that are within federal and state regulations for the National School Lunch Program and School Breakfast Program.
Menus must be balanced, offer variety, and be commodity and budget conscience.
Works with the Child Nutrition Supervisors to test, evaluate and establish a master recipe file of approved standardized recipes.
Routinely visits school cafeterias to evaluate products, recipes, and student acceptability of menu items.
Tests and evaluates all food products to be considered for purchase, coordinates student taste tests.
Issues standardized recipes and coordinates input of data to provide nutrient analysis of menus.
Remains current and implements new child nutrition guidelines and meal patterns as directed by TDA and federal regulations, trains department staff and monitors implementation of these regulations.
Selects menu and a la carte items; works closely with vendors to identify the best quality, most cost effective and regulation compliant food items.
Prepares, pre-costs, and distributes cafeteria menus.
Develops, maintains, and distributes food production records for all menus.
Maintains nutrition software database, trains department staff on use of Menu Planning software.
Trains department staff on proper completion of food production records; works with supervisors to verify that food production records are completed accurately.
Assists with nutrition education and marketing.
Manages special diet programs to include food allergies, specials menus, menu substitutions (including 504 accommodations), monitoring and coordination with district and campus staff.
Assist CN Assistant Director in preparing yearly commodity contract and ensure usage and receipt of commodity products in the monthly menus.
Supervises preparation of Monthly Ordering and Events Calendar.
Assists with and participates in training, certification, association activities and special events.
Create and implement trainings materials and handouts to support the district as needed.
Conduct trainings with kitchen staff.
Review and provide training of Production records & Reimbursable meals Organize and file all menus, nutrient analysis, and production records, keeping them on file for 5 years Engage Students by planning, hosting, and executing a variety of student-based programs such as Farmers Markets, Health Fairs, or other student/community-based programs.
May also assist in developing new programs geared towards engaging the student population.
Support and create innovation from a District and Corporate level.
Suggest new ideas to advance the position and company forward.
Support new concept rollouts, offering suggestions and feedback.
Assist in Compile, maintain, file, and present all physical and computerized reports, records, and other documents as required.
Prepares, processes, and maintains all documents required to verify campus kitchen areas meet health code and sanitation standards.
Any other duties as assigned.
Policy, Reports, and Law:
Comply with federal and state law, State Board of Education rule, and board policy in food service area.
Compile, maintain, and file all physical and computerized reports, records, and other documents required.
Prepare necessary data for processing of food service payroll.
Assists in developing and maintaining Child Nutrition standards and policy.
Maintains active knowledge of governmental regulations affecting Child Nutrition Programs.
Budget and Inventory:
Administer food service budget and ensure that programs are cost effective and funds are managed prudently.
Compile budgets and cost estimates based on documented program needs.
Assist with development and implementation of a cost-effective and efficient system to procure food that meets all compliance guidelines.
Initiate purchase orders and bids in accordance with budgetary limitations and district policies.
Approve and forward invoices and purchase orders for food service department to accounting department.
Recommend disposal of obsolete equipment and replace equipment as necessary.
Personnel Management:
Plan and direct inventory and stock control program for equipment and supplies.
Prepare, review, and revise job descriptions in food service department.
Develop training options and improvement plans to ensure exemplary operation in the food service area.
Evaluate job performance of employees to ensure effectiveness.
Recruit, train and supervise personnel and make sound recommendations about personnel placement, transfer, retention, and dismissal.
Safety:
Implement measures and policies to protect food, supplies, and equipment in school cafeterias, lunchrooms, and warehouses.
Maintain safety standards that conform to federal, state, and insurance regulations and develop a preventive safety program.
Other:
Attend professional development activities to maintain an awareness of innovative techniques for food service operations.
Perform all other duties as assigned.
Supervisory
Responsibilities:
Supervise and evaluate performance of cafeteria managers and support staff assigned to the area of food service.
Charter & Community
Responsibilities:
Convey the charter's mission to the public and encourage support in accomplishing the mission.
Illustrate understanding of Charter and community needs and begin activities to meet those needs.
Demonstrate use of productive and efficient skills to raise community and parent involvement.
Actively participate in student recruitment efforts.
Charter Atmosphere:
Encourage a constructive, thoughtful climate for learning.
Promote fairness of students and staff from all cultural backgrounds.
Communicate with students and staff in an effective manner that promotes and sustains the Jubilee culture.
Working Conditions:
Mental Demands/Physical Demands/Environmental Factors:
Maintain emotional control under stress.
Occasional prolonged and irregular hours.
Position Title:
Child Nutrition Dietitian Position Type:
Salaried (Annual) / Exempt Position Hours:
Full-time; Monday - Friday Length of Term/Employment:
230 work days / At-will Reports to:
Child Nutrition Director Position Mission:
This position assists in overseeing that all schools within the Charter Schools (Pre-k-12) are within compliance of federal and state regulations pertaining to the National School Lunch Program, including the creation of menus.
This position may also be responsible for handling any special dietary needs of the students within the school district.
In addition, assisting in ensuring that the Child Nutrition programs meet regulatory and nutritional requirements for students, promote development of sound nutritional practices and maintains a safe and sanitary environment.
Position Minimum
Qualifications:
Education/Certification:
This position requires a person that is a leader and is able to handle a fast pace environment.
A minimum of 2 years' work experience in school nutrition or related field is preferred.
Consideration will be given to candidates with other food service-related work experience Bachelor's degree from an accredited college or university, Foods and Nutrition, Home Economics, Food Service Management or closely related field from an accredited college or university recognized by the US Department of Education.
Certification as a Registered and/or Licensed Dietitian Special Knowledge/Skills:
Knowledge of Federal, State and local laws, regulations, policies and best practices in the areas of food service management, menu planning, food purchasing, and preparation of foods in food service environment.
Knowledge of public sector purchasing, food procurement procedures, and inventory system that meets both Federal (US Department of Agriculture) and State (Texas Education Agency) standards.
Demonstrated leadership and vision in managing multiple campus food service facilities to include conducting on-site inspections districtwide.
Skill in recipe standardization, development and testing for quality food products.
Skill in providing educational and training assistance for Child Nutrition supervisors, managers, and other campus employees.
Skill in comprehending and evaluating facts and problems associated with student food service situations; exercising sound judgment; and taking decisive and timely action in accordance with standard operating procedures.
Skill in conducting investigations and preparing written documentation in response to inquiries and complaints from groups such as parents, district officials and administrators, and the general public Skill in gathering/organizing/analyzing/interpreting data, utilizing various statistical techniques, applying concepts to assist in formulating conclusions and developing recommendations and solutions Skill in presenting information in a variety of formats Skill in operating MS Office (Word, Excel, Powerpoint) Ability to manage multiple complex tasks simultaneously and independently to meet deadlines Ability to develop and market school menus.
Ability to communicate effectively, both verbally and written, utilizing tact and diplomacy.
Ability to maintain effective working relationships with District staff, outside organizations, elected officials, and the general public.
Ability to maintain confidentiality.
Experience:
Five
years of experience in a food service environment and at least 3 years in a supervisory role.
Job Duties:
Perform onsite reviews of assigned school sites to evaluate compliance.
Provide an action list of items, guidance, and support to correct/improve site, and follow up as necessary supporting district to ensure a successful Administrative Review.
Plan and create menus that are within federal and state regulations for the National School Lunch Program and School Breakfast Program.
Menus must be balanced, offer variety, and be commodity and budget conscience.
Works with the Child Nutrition Supervisors to test, evaluate and establish a master recipe file of approved standardized recipes.
Routinely visits school cafeterias to evaluate products, recipes, and student acceptability of menu items.
Tests and evaluates all food products to be considered for purchase, coordinates student taste tests.
Issues standardized recipes and coordinates input of data to provide nutrient analysis of menus.
Remains current and implements new child nutrition guidelines and meal patterns as directed by TDA and federal regulations, trains department staff and monitors implementation of these regulations.
Selects menu and a la carte items; works closely with vendors to identify the best quality, most cost effective and regulation compliant food items.
Prepares, pre-costs, and distributes cafeteria menus.
Develops, maintains, and distributes food production records for all menus.
Maintains nutrition software database, trains department staff on use of Menu Planning software.
Trains department staff on proper completion of food production records; works with supervisors to verify that food production records are completed accurately.
Assists with nutrition education and marketing.
Manages special diet programs to include food allergies, specials menus, menu substitutions (including 504 accommodations), monitoring and coordination with district and campus staff.
Assist CN Assistant Director in preparing yearly commodity contract and ensure usage and receipt of commodity products in the monthly menus.
Supervises preparation of Monthly Ordering and Events Calendar.
Assists with and participates in training, certification, association activities and special events.
Create and implement trainings materials and handouts to support the district as needed.
Conduct trainings with kitchen staff.
Review and provide training of Production records & Reimbursable meals Organize and file all menus, nutrient analysis, and production records, keeping them on file for 5 years Engage Students by planning, hosting, and executing a variety of student-based programs such as Farmers Markets, Health Fairs, or other student/community-based programs.
May also assist in developing new programs geared towards engaging the student population.
Support and create innovation from a District and Corporate level.
Suggest new ideas to advance the position and company forward.
Support new concept rollouts, offering suggestions and feedback.
Assist in Compile, maintain, file, and present all physical and computerized reports, records, and other documents as required.
Prepares, processes, and maintains all documents required to verify campus kitchen areas meet health code and sanitation standards.
Any other duties as assigned.
Policy, Reports, and Law:
Comply with federal and state law, State Board of Education rule, and board policy in food service area.
Compile, maintain, and file all physical and computerized reports, records, and other documents required.
Prepare necessary data for processing of food service payroll.
Assists in developing and maintaining Child Nutrition standards and policy.
Maintains active knowledge of governmental regulations affecting Child Nutrition Programs.
Budget and Inventory:
Administer food service budget and ensure that programs are cost effective and funds are managed prudently.
Compile budgets and cost estimates based on documented program needs.
Assist with development and implementation of a cost-effective and efficient system to procure food that meets all compliance guidelines.
Initiate purchase orders and bids in accordance with budgetary limitations and district policies.
Approve and forward invoices and purchase orders for food service department to accounting department.
Recommend disposal of obsolete equipment and replace equipment as necessary.
Personnel Management:
Plan and direct inventory and stock control program for equipment and supplies.
Prepare, review, and revise job descriptions in food service department.
Develop training options and improvement plans to ensure exemplary operation in the food service area.
Evaluate job performance of employees to ensure effectiveness.
Recruit, train and supervise personnel and make sound recommendations about personnel placement, transfer, retention, and dismissal.
Safety:
Implement measures and policies to protect food, supplies, and equipment in school cafeterias, lunchrooms, and warehouses.
Maintain safety standards that conform to federal, state, and insurance regulations and develop a preventive safety program.
Other:
Attend professional development activities to maintain an awareness of innovative techniques for food service operations.
Perform all other duties as assigned.
Supervisory
Responsibilities:
Supervise and evaluate performance of cafeteria managers and support staff assigned to the area of food service.
Charter & Community
Responsibilities:
Convey the charter's mission to the public and encourage support in accomplishing the mission.
Illustrate understanding of Charter and community needs and begin activities to meet those needs.
Demonstrate use of productive and efficient skills to raise community and parent involvement.
Actively participate in student recruitment efforts.
Charter Atmosphere:
Encourage a constructive, thoughtful climate for learning.
Promote fairness of students and staff from all cultural backgrounds.
Communicate with students and staff in an effective manner that promotes and sustains the Jubilee culture.
Working Conditions:
Mental Demands/Physical Demands/Environmental Factors:
Maintain emotional control under stress.
Occasional prolonged and irregular hours.
Recommended Skills Administration Communication Confidentiality Databases Diplomacy Economy Estimated Salary: $20 to $28 per hour based on qualifications.
District Administration & SupportDate Posted:
6/23/2023Location:
Jubilee Academies District Office, San Antonio, TXDate Available:
07/17/2023Position Title:
Child Nutrition Dietitian Position Type:
Salaried $60k - $90k upon experience / Exempt Position Hours:
Full-time; Monday - Friday Length of Term/Employment:
230 work days / At-will Reports to:
Child Nutrition Director Position Mission:
This position assists in overseeing that all schools within the Charter Schools (Pre-k-12) are within compliance of federal and state regulations pertaining to the National School Lunch Program, including the creation of menus.
This position may also be responsible for handling any special dietary needs of the students within the school district.
In addition, assisting in ensuring that the Child Nutrition programs meet regulatory and nutritional requirements for students, promote development of sound nutritional practices and maintains a safe and sanitary environment.
Position Minimum
Qualifications:
Education/Certification:
This position requires a person that is a leader and is able to handle a fast pace environment.
A minimum of 2 years' work experience in school nutrition or related field is preferred.
Consideration will be given to candidates with other food service-related work experience Bachelor's degree from an accredited college or university, Foods and Nutrition, Home Economics, Food Service Management or closely related field from an accredited college or university recognized by the US Department of Education.
Certification as a Registered and/or Licensed Dietitian Special Knowledge/Skills:
Knowledge of Federal, State and local laws, regulations, policies and best practices in the areas of food service management, menu planning, food purchasing, and preparation of foods in food service environment.
Knowledge of public sector purchasing, food procurement procedures, and inventory system that meets both Federal (US Department of Agriculture) and State (Texas Education Agency) standards.
Demonstrated leadership and vision in managing multiple campus food service facilities to include conducting on-site inspections districtwide.
Skill in recipe standardization, development and testing for quality food products.
Skill in providing educational and training assistance for Child Nutrition supervisors, managers, and other campus employees.
Skill in comprehending and evaluating facts and problems associated with student food service situations; exercising sound judgment; and taking decisive and timely action in accordance with standard operating procedures.
Skill in conducting investigations and preparing written documentation in response to inquiries and complaints from groups such as parents, district officials and administrators, and the general public Skill in gathering/organizing/analyzing/interpreting data, utilizing various statistical techniques, applying concepts to assist in formulating conclusions and developing recommendations and solutions Skill in presenting information in a variety of formats Skill in operating MS Office (Word, Excel, Powerpoint) Ability to manage multiple complex tasks simultaneously and independently to meet deadlines Ability to develop and market school menus.
Ability to communicate effectively, both verbally and written, utilizing tact and diplomacy.
Ability to maintain effective working relationships with District staff, outside organizations, elected officials, and the general public.
Ability to maintain confidentiality.
Experience:
Five
years of experience in a food service environment and at least 3 years in a supervisory role.
Job Duties:
Perform onsite reviews of assigned school sites to evaluate compliance.
Provide an action list of items, guidance, and support to correct/improve site, and follow up as necessary supporting district to ensure a successful Administrative Review.
Plan and create menus that are within federal and state regulations for the National School Lunch Program and School Breakfast Program.
Menus must be balanced, offer variety, and be commodity and budget conscience.
Works with the Child Nutrition Supervisors to test, evaluate and establish a master recipe file of approved standardized recipes.
Routinely visits school cafeterias to evaluate products, recipes, and student acceptability of menu items.
Tests and evaluates all food products to be considered for purchase, coordinates student taste tests.
Issues standardized recipes and coordinates input of data to provide nutrient analysis of menus.
Remains current and implements new child nutrition guidelines and meal patterns as directed by TDA and federal regulations, trains department staff and monitors implementation of these regulations.
Selects menu and a la carte items; works closely with vendors to identify the best quality, most cost effective and regulation compliant food items.
Prepares, pre-costs, and distributes cafeteria menus.
Develops, maintains, and distributes food production records for all menus.
Maintains nutrition software database, trains department staff on use of Menu Planning software.
Trains department staff on proper completion of food production records; works with supervisors to verify that food production records are completed accurately.
Assists with nutrition education and marketing.
Manages special diet programs to include food allergies, specials menus, menu substitutions (including 504 accommodations), monitoring and coordination with district and campus staff.
Assist CN Assistant Director in preparing yearly commodity contract and ensure usage and receipt of commodity products in the monthly menus.
Supervises preparation of Monthly Ordering and Events Calendar.
Assists with and participates in training, certification, association activities and special events.
Create and implement trainings materials and handouts to support the district as needed.
Conduct trainings with kitchen staff.
Review and provide training of Production records & Reimbursable meals Organize and file all menus, nutrient analysis, and production records, keeping them on file for 5 years Engage Students by planning, hosting, and executing a variety of student-based programs such as Farmers Markets, Health Fairs, or other student/community-based programs.
May also assist in developing new programs geared towards engaging the student population.
Support and create innovation from a District and Corporate level.
Suggest new ideas to advance the position and company forward.
Support new concept rollouts, offering suggestions and feedback.
Assist in Compile, maintain, file, and present all physical and computerized reports, records, and other documents as required.
Prepares, processes, and maintains all documents required to verify campus kitchen areas meet health code and sanitation standards.
Any other duties as assigned.
Policy, Reports, and Law:
Comply with federal and state law, State Board of Education rule, and board policy in food service area.
Compile, maintain, and file all physical and computerized reports, records, and other documents required.
Prepare necessary data for processing of food service payroll.
Assists in developing and maintaining Child Nutrition standards and policy.
Maintains active knowledge of governmental regulations affecting Child Nutrition Programs.
Budget and Inventory:
Administer food service budget and ensure that programs are cost effective and funds are managed prudently.
Compile budgets and cost estimates based on documented program needs.
Assist with development and implementation of a cost-effective and efficient system to procure food that meets all compliance guidelines.
Initiate purchase orders and bids in accordance with budgetary limitations and district policies.
Approve and forward invoices and purchase orders for food service department to accounting department.
Recommend disposal of obsolete equipment and replace equipment as necessary.
Personnel Management:
Plan and direct inventory and stock control program for equipment and supplies.
Prepare, review, and revise job descriptions in food service department.
Develop training options and improvement plans to ensure exemplary operation in the food service area.
Evaluate job performance of employees to ensure effectiveness.
Recruit, train and supervise personnel and make sound recommendations about personnel placement, transfer, retention, and dismissal.
Safety:
Implement measures and policies to protect food, supplies, and equipment in school cafeterias, lunchrooms, and warehouses.
Maintain safety standards that conform to federal, state, and insurance regulations and develop a preventive safety program.
Other:
Attend professional development activities to maintain an awareness of innovative techniques for food service operations.
Perform all other duties as assigned.
Supervisory
Responsibilities:
Supervise and evaluate performance of cafeteria managers and support staff assigned to the area of food service.
Charter & Community
Responsibilities:
Convey the charter's mission to the public and encourage support in accomplishing the mission.
Illustrate understanding of Charter and community needs and begin activities to meet those needs.
Demonstrate use of productive and efficient skills to raise community and parent involvement.
Actively participate in student recruitment efforts.
Charter Atmosphere:
Encourage a constructive, thoughtful climate for learning.
Promote fairness of students and staff from all cultural backgrounds.
Communicate with students and staff in an effective manner that promotes and sustains the Jubilee culture.
Working Conditions:
Mental Demands/Physical Demands/Environmental Factors:
Maintain emotional control under stress.
Occasional prolonged and irregular hours.
Position Title:
Child Nutrition Dietitian Position Type:
Salaried (Annual) / Exempt Position Hours:
Full-time; Monday - Friday Length of Term/Employment:
230 work days / At-will Reports to:
Child Nutrition Director Position Mission:
This position assists in overseeing that all schools within the Charter Schools (Pre-k-12) are within compliance of federal and state regulations pertaining to the National School Lunch Program, including the creation of menus.
This position may also be responsible for handling any special dietary needs of the students within the school district.
In addition, assisting in ensuring that the Child Nutrition programs meet regulatory and nutritional requirements for students, promote development of sound nutritional practices and maintains a safe and sanitary environment.
Position Minimum
Qualifications:
Education/Certification:
This position requires a person that is a leader and is able to handle a fast pace environment.
A minimum of 2 years' work experience in school nutrition or related field is preferred.
Consideration will be given to candidates with other food service-related work experience Bachelor's degree from an accredited college or university, Foods and Nutrition, Home Economics, Food Service Management or closely related field from an accredited college or university recognized by the US Department of Education.
Certification as a Registered and/or Licensed Dietitian Special Knowledge/Skills:
Knowledge of Federal, State and local laws, regulations, policies and best practices in the areas of food service management, menu planning, food purchasing, and preparation of foods in food service environment.
Knowledge of public sector purchasing, food procurement procedures, and inventory system that meets both Federal (US Department of Agriculture) and State (Texas Education Agency) standards.
Demonstrated leadership and vision in managing multiple campus food service facilities to include conducting on-site inspections districtwide.
Skill in recipe standardization, development and testing for quality food products.
Skill in providing educational and training assistance for Child Nutrition supervisors, managers, and other campus employees.
Skill in comprehending and evaluating facts and problems associated with student food service situations; exercising sound judgment; and taking decisive and timely action in accordance with standard operating procedures.
Skill in conducting investigations and preparing written documentation in response to inquiries and complaints from groups such as parents, district officials and administrators, and the general public Skill in gathering/organizing/analyzing/interpreting data, utilizing various statistical techniques, applying concepts to assist in formulating conclusions and developing recommendations and solutions Skill in presenting information in a variety of formats Skill in operating MS Office (Word, Excel, Powerpoint) Ability to manage multiple complex tasks simultaneously and independently to meet deadlines Ability to develop and market school menus.
Ability to communicate effectively, both verbally and written, utilizing tact and diplomacy.
Ability to maintain effective working relationships with District staff, outside organizations, elected officials, and the general public.
Ability to maintain confidentiality.
Experience:
Five
years of experience in a food service environment and at least 3 years in a supervisory role.
Job Duties:
Perform onsite reviews of assigned school sites to evaluate compliance.
Provide an action list of items, guidance, and support to correct/improve site, and follow up as necessary supporting district to ensure a successful Administrative Review.
Plan and create menus that are within federal and state regulations for the National School Lunch Program and School Breakfast Program.
Menus must be balanced, offer variety, and be commodity and budget conscience.
Works with the Child Nutrition Supervisors to test, evaluate and establish a master recipe file of approved standardized recipes.
Routinely visits school cafeterias to evaluate products, recipes, and student acceptability of menu items.
Tests and evaluates all food products to be considered for purchase, coordinates student taste tests.
Issues standardized recipes and coordinates input of data to provide nutrient analysis of menus.
Remains current and implements new child nutrition guidelines and meal patterns as directed by TDA and federal regulations, trains department staff and monitors implementation of these regulations.
Selects menu and a la carte items; works closely with vendors to identify the best quality, most cost effective and regulation compliant food items.
Prepares, pre-costs, and distributes cafeteria menus.
Develops, maintains, and distributes food production records for all menus.
Maintains nutrition software database, trains department staff on use of Menu Planning software.
Trains department staff on proper completion of food production records; works with supervisors to verify that food production records are completed accurately.
Assists with nutrition education and marketing.
Manages special diet programs to include food allergies, specials menus, menu substitutions (including 504 accommodations), monitoring and coordination with district and campus staff.
Assist CN Assistant Director in preparing yearly commodity contract and ensure usage and receipt of commodity products in the monthly menus.
Supervises preparation of Monthly Ordering and Events Calendar.
Assists with and participates in training, certification, association activities and special events.
Create and implement trainings materials and handouts to support the district as needed.
Conduct trainings with kitchen staff.
Review and provide training of Production records & Reimbursable meals Organize and file all menus, nutrient analysis, and production records, keeping them on file for 5 years Engage Students by planning, hosting, and executing a variety of student-based programs such as Farmers Markets, Health Fairs, or other student/community-based programs.
May also assist in developing new programs geared towards engaging the student population.
Support and create innovation from a District and Corporate level.
Suggest new ideas to advance the position and company forward.
Support new concept rollouts, offering suggestions and feedback.
Assist in Compile, maintain, file, and present all physical and computerized reports, records, and other documents as required.
Prepares, processes, and maintains all documents required to verify campus kitchen areas meet health code and sanitation standards.
Any other duties as assigned.
Policy, Reports, and Law:
Comply with federal and state law, State Board of Education rule, and board policy in food service area.
Compile, maintain, and file all physical and computerized reports, records, and other documents required.
Prepare necessary data for processing of food service payroll.
Assists in developing and maintaining Child Nutrition standards and policy.
Maintains active knowledge of governmental regulations affecting Child Nutrition Programs.
Budget and Inventory:
Administer food service budget and ensure that programs are cost effective and funds are managed prudently.
Compile budgets and cost estimates based on documented program needs.
Assist with development and implementation of a cost-effective and efficient system to procure food that meets all compliance guidelines.
Initiate purchase orders and bids in accordance with budgetary limitations and district policies.
Approve and forward invoices and purchase orders for food service department to accounting department.
Recommend disposal of obsolete equipment and replace equipment as necessary.
Personnel Management:
Plan and direct inventory and stock control program for equipment and supplies.
Prepare, review, and revise job descriptions in food service department.
Develop training options and improvement plans to ensure exemplary operation in the food service area.
Evaluate job performance of employees to ensure effectiveness.
Recruit, train and supervise personnel and make sound recommendations about personnel placement, transfer, retention, and dismissal.
Safety:
Implement measures and policies to protect food, supplies, and equipment in school cafeterias, lunchrooms, and warehouses.
Maintain safety standards that conform to federal, state, and insurance regulations and develop a preventive safety program.
Other:
Attend professional development activities to maintain an awareness of innovative techniques for food service operations.
Perform all other duties as assigned.
Supervisory
Responsibilities:
Supervise and evaluate performance of cafeteria managers and support staff assigned to the area of food service.
Charter & Community
Responsibilities:
Convey the charter's mission to the public and encourage support in accomplishing the mission.
Illustrate understanding of Charter and community needs and begin activities to meet those needs.
Demonstrate use of productive and efficient skills to raise community and parent involvement.
Actively participate in student recruitment efforts.
Charter Atmosphere:
Encourage a constructive, thoughtful climate for learning.
Promote fairness of students and staff from all cultural backgrounds.
Communicate with students and staff in an effective manner that promotes and sustains the Jubilee culture.
Working Conditions:
Mental Demands/Physical Demands/Environmental Factors:
Maintain emotional control under stress.
Occasional prolonged and irregular hours.
Recommended Skills Administration Communication Confidentiality Databases Diplomacy Economy Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
