Food & Nutrition Director
- Everett, WA
- posted August 22, 2021
The Food & Nutrition Director provides management and supervision of the District's nutrition and food service program. Everett Public Schools has history of a successfully run program.
1. Manages and supervises the planning and delivery of school menus assuring that District, Federal, and State guidelines for nutrition are met or exceeded. Assures that provisions are made for students with special dietary requirements and/or food allergies.
2. Plans for and supervises the procurement, storage, and distribution of food and non-food supplies in compliance with District procurement procedures and requirements. Remains informed of market conditions and performs cost and vendor analysis to assure financially effective procurement.
3. Creates and nurtures a customer service culture that assures the operational program is responsive and sensitive to the needs of students, staff, volunteers and other facility users and visitors. Assist in creating a welcoming environment that is response to the needs of schools, parents, and students. Develops and maintains a communications program to keep schools, students, staff, and families informed on the food service and nutrition program.
4. Provides oversight and supervision of cafeteria staff in the preparation and delivery of menus and in the maintenance of kitchen and cafeteria facilities and equipment. Provides staff training in all aspects of the food service and nutrition program.
5. Establish internal procedures and controls over financial aspects of the program, student eligibility for federal assistance, cash receipts, and accounting transactions. Prepares and submits state and federal reports assuring accuracy and reliability.
1. Planning and Programming: Stays abreast of research on the changing nature of the
profession, the field of public education, and changing national, regional and local trends that may impact program areas. Participates in discussions on evolving demands and expectations and the impact those demands and expectations will have on assigned programs. Uses forecasting tools and strategies to predict future needs. Anticipates and develops strategies and programs that respond effectively to anticipated needs and the changing profession.
2. Financial Management and Strategic Planning: Advises the Executive Director, District Leadership, and the Board on the financial implications of assigned programs. Administers programs within approved budget parameters including allocation of staff resources. Oversees and participates in evaluation of financial reports to assess program implementation and status. Maintains sound risk management and/or internal control over program assets.
3. Policy Formulation and Guidance: Recognizes the need for and formulates policies
necessary to implement program management goals and objectives and to assure effective operation of assigned programs. Establishes a system for periodic review of policies to determine when modifications are necessary to advance the goals of the department and to serve the overall needs of employees and managers and the organization.
4. Labor Relations: Contributes to the collective bargaining process to include identifying and researching bargaining issues related to assigned functions. Assists in developing bargaining proposals and bargaining positions affecting the food and nutrition program.
5. Program Direction and Staff Supervision: Oversees organizational management in all assigned areas. Assures that functions are effectively structured and work coordination procedures are in place to achieve a high level of integration and synergy across programs functions. Approves position structures and operating practices essential to the development and delivering of quality programs and services. Recruits and assigns staff assuring that they possess and practice the values necessary to achieving the level of program delivery and customer service that is essential to a highly effective organization. Assesses, evaluates, and provides for training and professional development of subordinate staff. Creates communication, collaboration and coordination processes that assure all staff members are timely and effectively informed of department policies, issues, and guidance that their programs are expected to support. Establishes an environment in which all staff members are comfortable and forthcoming in sharing their ideas, needs and concerns, and
in which the staff collaboratively works together to seek solutions and resolutions.
6. Program Evaluation, Analysis and Feedback: Establishes a system of data collection and analysis that provides for continuous assessment of program effectiveness and/or changing needs. At least annually, conducts a comprehensive assessment review of all programs to determine their level of effectiveness and contribution to the mission of the department and to identify problem areas, areas of high success, and areas in needs of change. Prepares structured presentations to the Superintendent to share the program evaluation results.
1. Must have successful experience in working with culturally diverse families and
communities, or have otherwise demonstrated a commitment to strengthening engagement of a diverse community and skill in communicating with a diverse population.
2. Bachelor’s degree or equivalent in assigned or closely related areas of study.
3. Minimum of five years of program management or occupational experience that provided a full range of knowledge of the food service and nutrition program and kitchen and cafeteria operations. Such experience must have demonstrated the ability to lead and supervise the program.
4. Certification as a registered dietitian.
5. Strong analytical and problem-solving skills, and understanding of client-centered support and services.
6. Excellent oral, written, presentation, and interpersonal communication skills.
7. Ability to work both independently and cooperatively.
8. Ability to organize work, set priorities, and meet deadlines. Ability to establish effective working relationships at all levels of the organization.
9. Ability to remain calm, deliberate, and tactful in stressful and emotional situations.
1. Master’s Degree or Advanced Technical Training in the field.
2. Completion of higher education coursework in business administration.