Primary Purpose

The Director of Child Nutrition will oversee all aspects of the district Child Nutrition Program (CNP) operation. The job functions include administrating, planning, directing, assessing, implementing, and evaluating the program in order to meet the nutritional and educational needs of children, as they relate to the CNP. The school nutrition professional shall partner with others in the school district and community to solicit support for the development of a sound nutrition assistance food program while following federal, state, and local guidelines. The CNP is to provide an environment that supports healthy food habits while maintaining program integrity and customer satisfaction. 

 

Minimum Qualification

Education/Certification:

• A Bachelor’s degree in any academic major and at least two years of relevant school nutrition programs experience or an Associate’s degree or equivalent educational experience with academic major in food and nutrition, dietetics, home and consumer sciences, food service management, nutrition education, culinary arts, business, or a related field and at least two years of relevant school nutrition programs experience.
• Eight hours of food safety training (completed not more than five years prior to employee’s start date or within 30 days of employee’s start date)
• Clear and valid Texas driver’s license

Knowledge/Skills

• Knowledge of menu planning, food purchasing, and preparation of foods in food service environment
• Ability to conduct on-site inspections of food service facilities districtwide
• Ability to manage budget and personnel
• Ability to implement policy and procedures
• Ability to interpret data
• Strong organization, communication, and interpersonal skills

Experience

• 3-5 years experience in food service management

Major Responsibilities and Duties

• Establishes quality standards for the presentation and service of food. 
• Implements a district-wide customer service driven philosophy that focuses on value and satisfaction.
• Assists with designing and planning facilities that ensure high quality customer service, wholesome food production, and efficient workflow. 
• Determines equipment needs and specifications consistent with program needs and budget
• Implements a cost-effective procurement system.
• Develops purchasing guidelines to ensure purchased food and supplies reflect product knowledge, customer preferences, district needs, policies, and nutrition objectives. 
• Establishes standards for receiving, storing, and inventorying food and non-food supplies based on sound principles of management. 
• Develops a marketing plan to attract students, parents, teachers, administrators, support staff, and community.  
• Conducts an on-going evaluation of the marketing plan.
• 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. 
• Implements a plan for providing foodservice for special functions consistent with Board of Education policies
• Develops and implements a comprehensive nutrition education program using school cafeterias as learning laboratories. 
• Establishes the role of the CNP as a resource for expertise in the development and presentation of nutrition education materials and activities. 
• Develops cost-effective menus that maintain nutrition integrity and meet all local, state, and federal guidelines and regulations.
• Assesses customer preferences, industry trends, and current research to plan menus that encourage participation in the CNP. 
• Works with school staff, teachers, parents, and physicians to plan menus for children with special nutrition needs. 
• Performs and directs job related proficiency with the highest ethical integrity. 
• Performs and directs with a commitment to promote a quality CNP 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. 
• Performs and directs appropriate communication skills with the customers served. 

Sanitation, Food Safety, and Employee Safety

• Establishes procedures to ensure that food is prepared and served in a sanitary and safe environment. 
• Develops and integrates employee safety regulations into all phases of the school foodservice operation. 
• Establishes procedures and policies for risk management.
• Develops procedures to ensure the food production system provides safe nutritious food of high quality. 
• Ensures operational procedures for efficient and effective food production and distribution.

Professionalism

The Educators' Code of Ethics is set forth in the Texas Administrative Code to provide rules for standard practices and ethical conduct toward students, professional colleagues, school officials, parents, and members of the community

• Rule §247.1 Purpose and Scope; Definitions 
• Rule §247.2 Code of Ethics and Standard Practices for Texas Educators 

 

Organization Management

• Establishes measurable financial objectives and goals for the CNP. 
• Manages the CNP using appropriate financial management techniques.
• Implements efficient management techniques to ensure all records and supporting documentation are maintained in accordance with local, state, and federal laws and policies
• Employs management techniques to maintain an effective and efficient CNP.
• Develops short and long term goals through strategic planning for the district school foodservice program that supports the philosophy and policies of the Board of Education. 
• Implements policies and procedures to ensure the effective operations of CNPs. 
• Develops a long-range program for establishing professional status for the CNP’s role in the education community. 
• Reviews current research information to determine health and nutrition-related trends and foodservice management developments; and develops innovative program changes and expansions based on this information. 
• Implements personnel policies and procedures for the CNP according to local, state, and federal regulations and laws.  
• Develops job performance standards that provide for performance improvement. 
• Develops methods for hiring, training, and evaluating personnel that recognize education, experience, performance, and certification.  
• Establishes procedures to implement employee contract agreements, progressive discipline, and formal grievances.  Establishes standards for the professional development of the district’s CNP personnel.
• Develops and implements policies and procedures to ensure environmental responsibility. 
• Establishes a waste management system for the CNPthat is effective, economical, and environmentally safe.  

Communication and Community Relations

The director promotes a positive tone for school and community relations through activities such as the following

• Serves as the primary spokesperson for the School Nutrition Program, communicating program goals, initiatives, and updates to district leadership, school staff, students, families, and the community.
• Promotes the school nutrition program through effective communication strategies that increase awareness of healthy eating and available meal services.
• Collaborates with district departments, campus administrators, and staff to support nutrition education and program initiatives.
• Develops and maintains positive relationships with parents, community partners, local organizations, and public agencies to support the goals of the nutrition program.
• Provides clear and timely communication regarding menus, special dietary accommodations, nutrition standards, and program changes.
• Coordinates marketing and outreach efforts to encourage student participation in school meal programs.
• Represents the district’s nutrition program at community meetings, events, and professional organizations.
• Responds to inquiries, concerns, and feedback from parents, staff, and community members regarding school nutrition services.
• Ensures communication materials and outreach efforts are inclusive and accessible to diverse populations within the district.
• Supports transparency by sharing program achievements, updates, and compliance with local federal and state child nutrition regulations.
• Perform other related duties as assigned.
• Maintain a flexible schedule before, during and after a traditional workday.

Professional Growth and Development

The director participates in professional growth and development through activities such as the following:

• Maintains current knowledge of the United States Department of Agriculture (USDS), Texas Department of Agriculture (TDA), and Texas Education Agency (TEA) related to school nutrition programs.
• Participates in professional development activities, workshops, conferences, and training related to school nutrition management, food service operations, leadership, and regulatory compliance.
• Maintains required certifications and credentials relevant to school nutrition leadership, including those recommended by the School Nutrition Association.
• Stays informed on emerging trends, best practices, and innovations in school nutrition, food safety, menu planning, and student wellness.
• Promotes a culture of continuous improvement within the nutrition services department by supporting staff training and professional learning opportunities.
• Collaborates with professional organizations, community partners, and regulatory agencies to enhance program effectiveness and compliance.
• Evaluates departmental training needs and develops staff development plans to ensure employees meet required competencies and standards.
• Encourages and supports continuing education for nutrition services staff to improve operational efficiency, food quality, and customer service.

Supervisory Responsibilities

• Ensures CNP compliance with all local, state, and federal laws, regulations, and policies. 
• Provides technical assistance and training for school foodservice personnel, school administrators, and other school support staff. 
• Develops guidelines for providing services in response to disaster or emergency situations. 
• Implements management information systems that increase the productivity and efficiency of the school food and nutrition operation. 
• Trains staff to use computer technology in individual school sites to improve management techniques.

Equipment

• Personal computer, printer, calculator, multi-line telephone, copier, fax machine, postage machine, answering machine, scanner, shredder, and other equipment related to the position
• Must have reliable mode of transportation

 

Working Conditions

Mental Demands/Physical Demands/Environmental Factors:

 

• Maintain emotional control under stress
• Work irregular and extended work hours to include holidays and weekends
• Work with frequent interruptions; maintain emotional control under stress
• Position may require periods of sitting at computer or standing at copier
• Some lifting of boxes
• Use of vehicle is necessary to run errands and pick up supplies as necessary