School Nutrition Specialist

Primary Purpose:

Assist in managing and directing all School Nutrition activities within the school district by performing assigned duties personally or through other.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. There may alternatives to the qualifications as the District may find appropriate.

Education/Certification:

• H.S. Diploma
• Three Years of management experience in a school, hospital or industrial Food Service operation.
• ServSafe Sanitation Certificate.

Special Knowledge/Skills:

Ability to read, analyzes, and interprets common scientific and technical journals, financial reports, and legal documents.

Ability to respond to common inquiries or complaints from reports, and legal documents.

Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.

Ability to work as part of a team

Requires professional and courteous demeanor with public and co-workers

Ability to work with flexible schedule and hours (only if position requires)

Must be Bilingual, speak and write Spanish (only if position requires)

Experience:

Three years of related Food Service Management experience in a school, hospital or industrial Food Service operation.

Major Responsibilities and Duties:

1. Ensures the direction of the School Nutrition Program is in a manner in which all local, state, and federal guidelines are followed.
2. Ensure all cafeterias prepare and serve the highest quality food and provide the highest quality service.
3. Assist in supervising assigned School Nutrition personnel (e.g. orients, trains, evaluates, etc.) for the purpose of maximizing the productivity of the work force, providing adequate coverage and ensuring adherence to health, safety and nutritional standards of the School Nutrition operations.
4. Assist in maintaining records of School Nutrition
5. Assist in maintaining computer technology as applicable to School Nutrition accounting procedures and inventory accountability.
6. Assist in developing cycle menus and production records in accordance with all states regulations. Maintains control over and perform nutritional analysis of all menus through the use of computer technology software.
7. Assist in Developing and providing nutritional educational materials for School Nutrition managers. Develops manager training for all new School Nutrition managers.
8. Assist in Monitoring the receipt, preparation, presentation, and serving of food and beverages for the purpose of ensuring safety and budgetary parameters are met and meals are presented in an appealing manner.
9. Communicates with administrators, School Nutrition staff, parents, and various outside agencies for the purpose of exchanging information and resolving concerns related to the School Nutrition programs.
10. Coordinates and conducts staff development and safety training, in-services and workshops for the purpose of disseminating information related to the School Nutrition operations.
11. Assists with marketing and promotional procedures to assure high participation at breakfast and lunch.
12. Prepares a wide variety of documentation (e.g. cumulative meal counts, budget reports, reconciliation reports, cash summary, time sheets, etc.) for the purpose of providing written support and/or conveying information.
13. Leads and supports the catering activities to meet the expectations of a quality program for the LISD community.

• Performs other duties as assigned for the purpose of ensuring the efficient and effective functioning of the department.

Supervisory Responsibilities:

Supervision of employees in the School Nutrition Department. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include assist in interviewing, hiring and training employees, planning assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Standard office equipment including personal computer and peripherals. Large and small kitchen equipment to include electric slicer, mixer, pressure steamer, vegetable cutters, sharp cutting tools, ovens, dishwashers, food/utility carts and ladders.

Posture: Prolonged sitting and standing; occasional bending/stooping, pushing/pulling, and twisting, walking, hands to finger, handle; or feel reach with hands and arms

Motion: Repetitive hand motions, frequent keyboarding and use of mouse; occasional reaching

Lifting: Frequently lifting up to 10 pounds; occasional light lifting and carrying (up to 50 pounds)

Environment: Characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Mental Demands: Work with frequent interruptions; maintain emotional control under stress

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.