Assistant Director of Food and Nutrition Services

https://www.puyallup.k12.wa.us/

Foodservice

$133,334

As soon as possible

The Assistant Director of Nutrition Services and Logistics position is done for the purpose/s of directing food service personnel at assigned sites to perform their functions in a safe and efficient manner; providing quality food service to students, staff, and district community, ensuring safety and health standards, providing adequate and appropriate food service and meal requirements; meeting staffing needs.

Essential Functions

• Acts as department representative on the district safety committee
• Directs and oversees department safety and risk management processes to assure compliance with OSHA/WSHA and Labor and Industry requirements
• Acts as Emergency Respondent for the purpose of resolving issues of malfunctioning equipment in schools during off-hours. Directs security with next steps, places staff at sites for food retrieval, communicates with warehouse
• Assesses vendor products for the purpose of determining appropriate use in operations
• Assists staff with inventory orders for the purpose of providing JIT delivery of products to schools and meeting projected menu requirements
• Assists other personnel as may be required for the purpose of ensuring an efficient and effective work environment.
• Communicates with district personnel, customers, and vendors for the purpose of providing quality food service to students and other district personnel.
• Communicates with food service staff via employee newsletter for the purpose of disseminating information
• Conducts meetings of inter-local customers for the purpose of conveying and/or receiving information in order to enhance and improve products
• Conducts nutritional analysis of school menus for the purpose of meeting mandated nutritional and health requirements, communicating allergens and special diets to customers, and posting accurate nutrient information to district website.
• Conducts site visits for the purpose of observing operations to ensure HACCP protocol and safety/health standards are met
• Coordinates food service schedules for the purpose of providing coverage for school meal periods and special events (catering, promotional events, Sparks Stadium, etc.)
• Creates elementary menus for the purpose of providing food and meeting mandated nutritional and health requirements
• Develops and coordinates business practices related to Nutri-Kids (USDA specified database) for the purpose of fulfilling USDA requirements and directing standardized processes and analyzing data in the production and distribution of food products
• Evaluates bids and new products for the purpose of determining cost, nutritional value and quality for purchasing recommendations
• Inspects food items and/or supplies for the purpose of verifying quantity and specifications of order and/or complying with mandated health standards
• Manages site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional requirements and health standards.
• Monitors compliance with health codes and certification requirements for the purpose of ensuring operations are within sanitation and safety guidelines
• Performs functions as required of another positions within area of responsibility for the purpose of providing overall coverage of food service operations
• Prepares documentation for the purpose of providing written support and/or conveying information
• Prepares elementary menus for the purpose of food production, ordering, and planning
• Procures equipment and supplies for the purpose of maintaining an adequate inventory to provide nutritional services efficiently and within budget guidelines
• Provides training (e.g. food preparation, health standards, sanitation, methods, POS, etc.) for the purpose of addressing food service program requirements
• Responds to inquiries of students, parents, district personnel, vendors and the public for the purpose of providing information and/or direction regarding quality food service, discussing and resolving any issues, challenges and/or problems
• Supervises central kitchen operations and school kitchen staff members for the purpose of directing work flow and processing
• Supervises food service workers and other personnel as assigned (e.g. orients, trains, evaluates, progressive discipline, etc.) for the purpose of maximizing the productivity of the work force, providing adequate coverage and ensuring compliance with health, safety and nutritional standards of central kitchen operations
Other Functions

• Assists other personnel as may be required for the purpose of supporting them in the completion of their work activities

SKILLS are required to perform multiple, technical tasks with a need to occasionally upgrade skills in order to meet changing job conditions. Specific skills required to satisfactorily perform the functions of the job include: operating standard office equipment including using pertinent software applications (planning and managing projects; preparing and maintaining accurate records; and public speaking to groups) as well as the ability to prepare food in large quantities, plan menus, maintain inventory control, use standard office equipment including computer, communicate effectively, present information to groups of people, effective decision making, use English in both written and verbal form, and perform arithmetic calculations.

KNOWLEDGE is required to perform algebra and/or geometry; read technical information, compose a variety of documents and/or facilitate group discussion; and solve practical problems. Specific knowledge required to satisfactorily perform the functions of the job includes: project management, business management and product development, relational database use and management, and database concepts. Knowledge is also required of federal and state laws, rules, regulations and policies governing school food service programs, modern methods of food preparation, catering and concession operations, product cost contribution analysis, health codes and sanitation principles, nutritional requirements, customer service, marketing.

ABILITY is required to schedule activities and/or meetings; often gather, collate and/or classify data; and use job-related equipment. Flexibility is required to independently work with others in a wide variety of circumstances; and operate equipment using standardized methods. Ability is also required to work with a significant diversity of individuals and/or groups and utilize job-related equipment. In working with others, problem solving is required to analyze issues and create action plans. Problem solving with equipment including user support with computers and point of sale software is required. Specific abilities required to satisfactorily perform the functions of the job include: communication with diverse groups; adapting to changing work priorities; working as part of a team; and meeting deadlines and schedules. The ability to stand/walk for prolonged periods, communicate and direct other personnel, operate a computer, establish and maintain cooperative working relationships with students, parents, principals, and other district personnel, meet scheduling deadlines, maintain records. Significant physical abilities include lifting/carrying/pushing/pulling, reaching/handling, talking/hearing conversations/near/far visual acuity/depth perception/color vision/field of vision and visual accommodation.

Responsibility
Responsibilities include: working independently to achieve unit objectives; leading, guiding, and/or coordinating others; and operating within a defined budget. There is a continual opportunity to impact the Organization’s services. Realm of control and decision making influences and may set precedence for management processes as they relate to multiple bargaining unit member’s jobs, district financial controls, and standard operating protocols. Responsibilities require ongoing knowledge and awareness of district goals/board directives and an ability to integrate them into complex judgment calls where conflicting initiatives or past practices indicate changes are necessary.

Working Environment
The usual and customary methods of performing the job's functions require the following physical demands: occasional lifting, carrying, pushing, and/or pulling; and significant fine finger dexterity. Generally the job requires 80% sitting, 10% walking, and 10% standing. This job is performed in a generally clean and healthy environment.

Experience
Food service industry experience with child nutrition programs, volume processing, cook/chill production methods, factory supervision or/and central food processing plants preferred. Food service supervision experience required.

Education
Bachelor’s degree in nutrition, dietetics, management, business, or closely related field.

Licenses, Certifications, Bonding, and/or Testing Required
Valid driver’s license and evidence of insurability, Criminal Justice Fingerprint Clearance, Certification by School Nutrition Association and Washington School Nutrition Association, or ability to become certified

Registered dietitian preferred