Director, Nutrition Services

BASIC FUNCTION

Plan, organize, control and direct the District child nutrition service operations and activities including the preparation, cooking, baking, serving, distribution and selling of food items to meet student needs; coordinate personnel, communications and record-keeping functions to meet food service needs and assure smooth and efficient Department activities; supervise and evaluate the performance of assigned personnel.

REPRESENTATIVE DUTIES

ESSENTIAL DUTIES

• Plan, organize, control and direct nutrition service operations and activities including the preparation, cooking, baking, serving, distribution and selling of food items to meet student needs; establish and maintain Department time lines and priorities; assure food service functions comply with safety and sanitation regulations and established laws, rules, policies and procedures
• Coordinate personnel, communications and record-keeping functions to meet food service needs and assure smooth and efficient Department activities; oversee the development and implementation of food service functions, activities, projects, menus, services, goals and objectives; assure proper and timely resolution of food service issues, conflicts and discrepancies
• Supervise and evaluate the performance of assigned staff; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; provide or coordinate staff training
• Monitor and evaluate food service activities and functions for financial effectiveness and operational efficiency; develop innovative strategies to assure fresh, seasonal and sustainably grown foods; respond to staff input concerning Department needs; develop and implement policies, procedures and programs to enhance the financial effectiveness and operational efficiency of the Department
• Provide consultation to personnel, outside agencies and the public concerning food service operations, activities and related functions; respond to inquiries, resolve issues and conflicts and provide detailed and technical information concerning related laws, standards, requirements, practices, goals, objectives, rules, regulations, policies and procedures
• Direct and participate in the preparation and maintenance of a variety of narrative and statistical records, files and reports related to food service operations, menus, inventory, equipment, personnel, policies, budgets, financial activity and assigned duties; compute statistical information for various mandated reports; assure mandated reports are submitted to appropriate governmental agency according to established time lines; prepare grants and donor solicitations as necessary •Coordinate and direct food service inventory functions; estimate and order appropriate amounts of food service items, equipment and supplies; direct the receipt, storage and rotation of food items and supplies; organize and direct daily and periodic inventories; coordinate related purchasing activities with vendors and other outside agencies•Plan, organize and direct food service cashiering and accounting functions; review and verify accuracy of receipts and transactions; prepare, receive and verify bank deposits; review subordinate records, reports, receipts and transport sheets for accuracy and completeness; identify and resolve discrepancies•Coordinate and direct activities and personnel to assure food service facilities, equipment and utensils are maintained in a clean and sanitary condition; inspect and review food preparation and serving areas to assure appropriate health and safety standards are maintained•Develop and implement daily menus according to established portion control and recipe guidelines and health and nutrition requirements; calculate and adjust recipes for new menu items as directed; develop and maintain new recipes to meet menu requirements; coordinate and direct catering functions for special school events as needed•Provide technical information and assistance to the administrator regarding food service activities, needs and issues; assist in the formulation and development of policies, procedures and programs•Communicate with students, staff and various outside agencies to exchange information, coordinate activities and programs and resolve issues or concerns•Operate standard food service and office equipment; utilize a computer and assigned software; drive a vehicle to various sites to conduct work•Direct and maintain the District's recycling and composting program•Attend and conduct a variety of meetings as assigned; develop, implement and conduct departmental in-services as directed

OTHER DUTIES

Perform related duties as assigned

KNOWLEDGE OF

Planning, organization and direction of food service operations and activities including the preparation, cooking, baking, serving, distribution and selling of food itemsMethods of adjusting and extending recipes and proper substitutionsSanitation and safety practices related to preparing, handling and serving foodPrinciples, theories and practices of child nutrition, food values, food combinations, economical substitutions and menu planningInventory practices and procedures including storage and rotation of perishable foodQuality and portion control techniquesApplicable local, State and federal laws, codes, ordinances, regulations, policies and proceduresTechnical aspects of field of specialtyFood service organization, operations, policies and objectivesPrinciples and practices of administration, supervision and training Budget preparation and controlOral and written communication skills Interpersonal skills using tact, patience and courtesyOperation of a computer and assigned softwareMathematic calculations

ABILITY TO

Plan, organize, control and direct food service operations and activitiesCoordinate personnel, communications and record-keeping functions to meet food service needs and assure smooth and efficient Department activitiesSupervise and evaluate the performance of assigned personnelAssure proper and timely resolution of food service issues, conflicts and discrepanciesCoordinate inventory functions and estimate and order appropriate amounts of food service items, equipment and suppliesProvide consultation concerning food service operations and activities Develop and implement menus in compliance with portion guidelines and nutrition requirementsOrganize, direct and assure accuracy of food service cashiering and accounting functionsCommunicate effectively both orally and in writingInterpret, apply and explain rules, regulations, policies and procedures Establish and maintain cooperative and effective working relationships with others Operate a computer and assigned office equipmentAnalyze situations accurately and adopt an effective course of action Meet schedules and time linesWork independently with little direction Plan and organize workPrepare comprehensive narrative and statistical reportsDirect the maintenance of a variety of reports, records and files related to assigned activities

EDUCATION AND EXPERIENCE

Any combination equivalent to: graduation from high school supplemented by college-level course work in culinary arts, hospitality or related field and five years increasingly responsible experience cooking and baking from scratch, menu planning, food procurement or similar experience and at least three years in a supervisory role

LICENSES AND OTHER REQUIREMENTS

Valid ServSafe CertificationValid California driver's license, use of personal vehicle, and proof of insurance

WORKING CONDITIONS

ENVIRONMENT

Office environmentDriving a vehicle to conduct work

PHYSICAL DEMANDS

Hearing and speaking to exchange informationDexterity of hands and fingers to operate a computer keyboardSeeing to read a variety of materials

WORKING CONDITIONS

ENVIRONMENT

Office environmentDriving a vehicle to conduct work

PHYSICAL DEMANDS

Hearing and speaking to exchange informationDexterity of hands and fingers to operate a computer keyboardSeeing to read a variety of materials

EXAMINATION INFORMATION

The first step in the examination process is the application screening and whether or not the candidate meets the minimum qualifications listed.

The testing process may consist of a written exam, an oral exam, a performance exam, a structured interview (SI), a qualification appraisal interview (QAI), an evaluation of training & experience/education (T&E), and/or any combination thereof.

All tests will have a passing score set between 50 and 99 depending on a variety of factors affecting that specific recruitment. All candidates must pass the first examination process to be invited to the next step/test in the process.

As the testing process consists of a minimum of two examination processes,

EXAMINATION WEIGHT:

FIRST EXAMINATION

50%

SECOND EXAMINATION

• : 50%
• Administered only to those who pass the first examination.

OTHER:

Proof of identification for completion of Form I-9, Employment Eligibility Verification, must be submitted at the time of processing for employment.

SALARIES

All salaries, as stated, are based on present information and are subject to change. The hiring rate shall be the first step of the schedule except for classes where recruitment efforts have indicated difficulty in recruiting at that step. Appointments are made at the minimum salary shown in the posting and increases are granted at intervals based on anniversary date.

Notification of Non-Discrimination Policy The Berkeley Unified School District is committed to fostering a positive working environment for its employees. Accordingly, BUSD practices shall be free from discrimination, harassment, intimidation and bullying of any employee based on an employee's actual race, color, ancestry, national origin, ethnic group identification, age, religion, marital status, physical or mental disability, sex, sexual orientation, gender, gender identity, or gender expression; the perception of one or more of such characteristics; or association with a person or group with one or more of these actual or perceived characteristics. The Board also prohibits retaliation against any district employee or job applicant who complains, testifies or in any way participates in the district's complaint procedures instituted pursuant to this policy. The following employee has been designated to handle questions and complaints of alleged discrimination regarding Board Policy 4030: Compliance Officer and Title IX Coordinator 2020 Bonar Street, Room 116 Berkeley, CA 94702

Phone:

510-486-9338

Email:

nondiscrimination@berkeley.net