Summary: Oversee all aspects of the district School Nutrition Program (SNP) operation. Job
functions include administrating, program planning and development, procurement, menu
planning/nutritional analysis/implementation, financial management and accountability,
personnel management, training/development, program marketing, facilities and equipment.
The school nutritional director shall seek to work with other school districts, particularly
Southside co-op, and the community to solicit support for the development of a sound nutrition
program while following federal, state and local guidelines. The School Nutrition Program is to
provide an environment that supports healthy food habits while maintaining program integrity
and customer satisfaction.

Salary Range:  $70,000 - $90,000

Essential Duties and Responsibilities:

Financial Management and Recordkeeping:

- Manages the SNP using appropriate financial management techniques.
-Implement efficient management techniques to ensure all records and supporting
documentation are maintained in accordance with local, state, and federal laws and
policies. Maintain all records for required audits and reviews.
- Prepare monitors and administers the food services budget. Monitor and analyze all
revenue sources.
- Review and authorize all program expenditures
- Understands and implements the use of Meals Per Labor Hour (MPLH) and the rule of
40% labor cost vs sales.
- Coordinates state and federal audits.
-oversee the administration of the district's free and reduced-price meal program
according to federal regulations.
-Prepares and submits all monthly claims for federal reimbursements.
- Prepares and submits annual School Lunch Policy and USDA Commodity Program
agreements.
- Maintains a purchasing system consistent with USDA and state purchasing guidelines.
-Assigns percentage, delivery and receiving of all USDA donated foods; maintains
records of all received foods and billings of processed foods.
Food Production and Menu Planning:
- Develop procedures to ensure the food production systems provide safe nutritious food
of high quality.
- Ensures operational procedures for efficient and effective food production and
distribution.

-Plans and analyze menus for all schools in the district to ensure the USDA Meal Pattern
and nutritional requirements are met.
- Develop cost-effective menus that maintain nutrition integrity.
- Assesses customer preferences, industry trends, and current research to plan menus
that encourage participation in the SNP.
-Work with school staff, teachers, parents and physicians to plan menus for children with
special nutritional needs.
Procurement:
- Development purchasing guidelines to ensure purchased food and supplies reflect
product knowledge, customer preferences, district needs, policies, and nutritional
objectives.
- Follow USDA procurement requirements for all bids (food, nonfood, equipment etc.)
- Prepares bids for food, snacks, beverages, and milk and ice cream.
- Establish standards for receiving, storing, and inventorying food and non-food supplies
based on sound principles and management.
- Implements a cost-effective procurement system.
Personnel Management:
- Implement personnel policies and procedures for the SNP according to local, state and
federal regulations and laws.
- Develop job performance standards that provide for performance improvement.
- Develop methods for hiring, recruiting, selecting, training, scheduling, supervising and
evaluating personnel.
- Trains Food Service Managers and food service staff.
- Handles cafeteria related problems such as food shortages, equipment malfunctions,
personnel problems, etc.
Sanitation, Food Safety and Employee Safety:
- Establish procedures to ensure that food is prepared and served in a sanitary and safe
environment.
-Develop and integrate employee safety regulations into all phases of the school food
service operation.
- Establish procedures and policies for risk management. A formal HAACP plan is a
USDA requirement.
-Ensures all health and sanitation standards are met
- Reviews and visits all school cafeterias to ensure compliance with local, state and
federal standards for food preparation and service.
Facility Layout and Design and Equipment Selection:
- Assists with designing and planning facilities that ensure high quality customer service,
wholesome food productions, and efficient workflow.
- Determine equipment needs and specifications consistent with program needs and
budget.
- Coordinates all equipment, maintenance and building repairs with the appropriate school
district personnel.
Computer Technology:
- Implement management information systems that increase productivity and efficiency of
the school food and nutrition operation.
--Train staff to use computer technology in individual school sites to improve management
techniques.
- Efficient in Microsoft WORD, excel, power point.
- Capable of learning other software as needed.
- Capable of learning POS, menu, production, inventory software.
Other:
- Develops a marketing plan that promotes the SNP to students, parents, other school
personnel, and the community.
- Communicates program information to encourage and secure support for the school
food and nutrition program from the Board of Education, administrators, faculty,
students, parents and community.
-Perform and direct job-related proficiency with the highest ethical integrity.
-Perform and direct with a commitment to promote a quality SNP that meets the
nutritional needs of the customers served.
-Performs and directs with an overall nature that is committed to the goals and visions of
the school district.
- Serves as an active member of the School Health Advisory Board.
- Performs related work as required.
- Oversee emergency shelter as needed. Plan, preparations and operations � maintain
consumables during emergency response, carryout freezer emergency plan.
- Plans and supervises in-school catering functions.
Physical Requirements:
- Must have the use of sensory skills to effectively communicate and interact with other
employees and the public through the use of the telephone and personal contact as
normally defined by the ability to see, read, talk, hear, handle or feel objects and
controls. Physical capability to effectively use and operate various items of office related
equipment, such as, but not limited to a personal computer, calculator, copier, and fax
machine. Some climbing, stooping, kneeling, crouching, reaching, standing, walking,
pushing, pulling, lifting, grasping, and repetitive motions. Requires the exertion of 50
pounds of force occasionally, and up to 20 pounds of force frequently. Subject to
environmental conditions, extreme heat, cold, noise, and hazards.
Qualifications:
- Extensive experience in food service with a minimum of 2 years' supervisory experience
in an institutional food service or comparable setting.
- Demonstrated ability to work as an effective team leader.

- Demonstrated ability in effective oral and written communication and interpersonal skills
with a variety of people.
- Experience in general accounting and budget.
- Current or ability to obtain School Nutrition Specialist (SNS) status desirable.
- Demonstrated ability to handle confidential matters with discretion and tact.
- Possession of an appropriate driver's license valid in the Commonwealth of Virginia.
- Possession of a heath certificate for food preparation issued by the Commonwealth of
Virginia, or ability to acquire appropriate license, certificate, and or endorsement for
position as required by the Commonwealth of Virginia and School Board.
- Bachelor's degree in a specific/related major (experience preferred, not required); Or
-Bachelor's degree in a academic major AND two years of relevant school nutrition
experience; OR
- Associate's degree in specific/related major AND two years of relevant school nutrition
experience.
-Specific/related major: Academic major or concentration in food and nutrition, food
service management, dietetics, family and consumer sciences, nutrition education,
culinary arts, business, or a related field.