Nutrition Manager
Full-time 6 hours ago Full Job Description Nutrition Manager As the Nutrition Manager, you will deliver measurable results in planning, directing, administering, and evaluating all aspects of the Food and Nutrition Department in order to meet educational and nutritional needs of children in RSU 21.
The Food and Nutrition will assure program compliance with relevant federal, state and local policies, regulations and procedures.
The Director will partner with others in the District and community to develop a nutrition program which meets customer satisfaction, community values and District administrative expectations.
Reports to:
Director of Operations Supervises:
Food and Nutrition Services Staff
Qualifications:
Coursework beyond high school graduation, with a major concentration in the field of food services with an emphasis on institutional administration and nutrition or related areas.
At least five years experience in charge of menu planning, food purchasing, and preparation and serving of foods in a food service situation.
ServSafe Certification and/or Food Handlers License.
Valid DOE fingerprinting certification.
Such alternatives to the above qualifications as the Board may find appropriate and acceptable.
Responsibilities:
CommunicationAbility to communicate effectively with a variety of audiences.
Knowledge and ability to support nutrition education and wellness initiatives.
Ability to apply marketing techniques to promote the program.
Consults, as needed, with school planners and architects on plans and specifications for new or renovated food preparation centers.
LeadershipProvides leadership in implementing a district wide food service program that focuses on customer satisfaction, nutritional integrity and product quality in an atmosphere of cleanliness, cheerfulness and personal caring.
Prepares and administers the departmental budget.
Plans and supervises the preparation and serving of menus at all schools.
Works with school staff, teachers, parents/guardians and physicians to plan menus including children with life-threatening food allergies.
Supervises the planning and preparation of any special meals required for district-sponsored events.
Informs the public of planned lunch menus.
Administers personnel policies and evaluates food service employees.
Interviews, screens, and recommends to the Director of Operations the appointment of all cafeteria personnel.
Technical ProficienciesAbility to utilize technology to improve program quality, service and efficiency.
Knowledge of food service equipment and the principles of kitchen layout and design.
Arranges for state and federal audits of food and nutrition programs.
Standardizes prices charged for various types of lunches, including the price of milk.
Operational ExcellenceKnowledge of Child Nutrition Program and food safety regulations.
Knowledge of personnel management and labor relations.
Ability to assess program needs, develop long range goals, and annual objectivesAbility to apply the principles of financial management in the development and monitoring of annual program budget.
Ability to establish menu planning guidelines which meet nutritional requirements, customer satisfaction and budget parameters.
Ability to develop and maintain a system of food and supply procurement which meets purchasing requirements and the needs of the Program.
Ability to facilitate development of systems which assure compliance with current Food Code, HACCP and biosecurity requirements.
Purchases and maintains an inventory of all foods, supplies, and equipment.
Standardizes cafeteria accounting procedures in cooperation with the district business office.
Provides assistance and suggestions for the preparation and serving of government surplus foods.
Inspects school lunch facilities and operations to ensure that standards of diet, cleanliness, health, and safety are being maintained.
Checks all bills and purchase orders for accuracy before presenting them to the business manager for payment.
Makes all applications for federal subsidies.
Makes application for government surplus food for school cafeteria use, and directs its distribution and transfer.
Reviews and evaluates all requests and recommendations for purchase of new and replacement equipment.
Competencies:
District representative:
you promote our strategies coherently and persuasively; you present our value convincingly and creatively and can defend it when questioned; you balance an aggressive approach with respectful boundariesTeam builder:
you have an eye for talent and make strong hires; you are committed to developing talent; you can identify and articulate a shared vision, and rally all team members to high performance in achieving that visionCommitment to management:
you advocate for team members; you coach, share feedback and monitor work to ensure high quality performance; you ensure that people feel appreciated, and view mistakes as opportunities for learning; you model and inspire excellenceResourceful and collaborative:
you leverage available resources and avoid silos to enhance you and your teams effectiveness; you maintain regular engagement with colleagues to stimulate new thinking and expand your perspectiveStrong communication skills:
you have the ability to communicate effectively internally and externally when documenting and distributing information; your communications skillfully inform, update, persuade, and compel--by seeking a response and prompting action by a stated deadline; your communications are professional, direct and achieve their desired outcomeOrganized approach:
you view your work as supporting the whole and track your own and others work accordingly; you adhere to systems and processes diligentlyCalm in the storm:
you stay grounded and focused when problems emerge; you stand ready to provide support, identify options, and delegate tasks as neededEmbody DEI-focused approach:
You show that DEI is important through your actions, mindsets, beliefs and behaviors; DEI infuses all of your decision-making in a holistic, authentic way; you do not approach DEI as a box to check offReasonable Accommodations:
RSU 21 will provide accommodations to an individual with a disability, as defined by the Americans with Disabilities Act (ADA) or applicable law, who has made the district aware of their disability, unless doing so would cause an undue hardship to the district.
Terms of Employment:
210 days.
Salary and benefits to be established by the Board.
Evaluation:
Performance of this job will be evaluated in accordance with provisions of the Boards policy on Evaluation of Professional Personnel.
Application Deadline:
The position will remain open until a suitable candidate is found.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
The Food and Nutrition will assure program compliance with relevant federal, state and local policies, regulations and procedures.
The Director will partner with others in the District and community to develop a nutrition program which meets customer satisfaction, community values and District administrative expectations.
Reports to:
Director of Operations Supervises:
Food and Nutrition Services Staff
Qualifications:
Coursework beyond high school graduation, with a major concentration in the field of food services with an emphasis on institutional administration and nutrition or related areas.
At least five years experience in charge of menu planning, food purchasing, and preparation and serving of foods in a food service situation.
ServSafe Certification and/or Food Handlers License.
Valid DOE fingerprinting certification.
Such alternatives to the above qualifications as the Board may find appropriate and acceptable.
Responsibilities:
CommunicationAbility to communicate effectively with a variety of audiences.
Knowledge and ability to support nutrition education and wellness initiatives.
Ability to apply marketing techniques to promote the program.
Consults, as needed, with school planners and architects on plans and specifications for new or renovated food preparation centers.
LeadershipProvides leadership in implementing a district wide food service program that focuses on customer satisfaction, nutritional integrity and product quality in an atmosphere of cleanliness, cheerfulness and personal caring.
Prepares and administers the departmental budget.
Plans and supervises the preparation and serving of menus at all schools.
Works with school staff, teachers, parents/guardians and physicians to plan menus including children with life-threatening food allergies.
Supervises the planning and preparation of any special meals required for district-sponsored events.
Informs the public of planned lunch menus.
Administers personnel policies and evaluates food service employees.
Interviews, screens, and recommends to the Director of Operations the appointment of all cafeteria personnel.
Technical ProficienciesAbility to utilize technology to improve program quality, service and efficiency.
Knowledge of food service equipment and the principles of kitchen layout and design.
Arranges for state and federal audits of food and nutrition programs.
Standardizes prices charged for various types of lunches, including the price of milk.
Operational ExcellenceKnowledge of Child Nutrition Program and food safety regulations.
Knowledge of personnel management and labor relations.
Ability to assess program needs, develop long range goals, and annual objectivesAbility to apply the principles of financial management in the development and monitoring of annual program budget.
Ability to establish menu planning guidelines which meet nutritional requirements, customer satisfaction and budget parameters.
Ability to develop and maintain a system of food and supply procurement which meets purchasing requirements and the needs of the Program.
Ability to facilitate development of systems which assure compliance with current Food Code, HACCP and biosecurity requirements.
Purchases and maintains an inventory of all foods, supplies, and equipment.
Standardizes cafeteria accounting procedures in cooperation with the district business office.
Provides assistance and suggestions for the preparation and serving of government surplus foods.
Inspects school lunch facilities and operations to ensure that standards of diet, cleanliness, health, and safety are being maintained.
Checks all bills and purchase orders for accuracy before presenting them to the business manager for payment.
Makes all applications for federal subsidies.
Makes application for government surplus food for school cafeteria use, and directs its distribution and transfer.
Reviews and evaluates all requests and recommendations for purchase of new and replacement equipment.
Competencies:
District representative:
you promote our strategies coherently and persuasively; you present our value convincingly and creatively and can defend it when questioned; you balance an aggressive approach with respectful boundariesTeam builder:
you have an eye for talent and make strong hires; you are committed to developing talent; you can identify and articulate a shared vision, and rally all team members to high performance in achieving that visionCommitment to management:
you advocate for team members; you coach, share feedback and monitor work to ensure high quality performance; you ensure that people feel appreciated, and view mistakes as opportunities for learning; you model and inspire excellenceResourceful and collaborative:
you leverage available resources and avoid silos to enhance you and your teams effectiveness; you maintain regular engagement with colleagues to stimulate new thinking and expand your perspectiveStrong communication skills:
you have the ability to communicate effectively internally and externally when documenting and distributing information; your communications skillfully inform, update, persuade, and compel--by seeking a response and prompting action by a stated deadline; your communications are professional, direct and achieve their desired outcomeOrganized approach:
you view your work as supporting the whole and track your own and others work accordingly; you adhere to systems and processes diligentlyCalm in the storm:
you stay grounded and focused when problems emerge; you stand ready to provide support, identify options, and delegate tasks as neededEmbody DEI-focused approach:
You show that DEI is important through your actions, mindsets, beliefs and behaviors; DEI infuses all of your decision-making in a holistic, authentic way; you do not approach DEI as a box to check offReasonable Accommodations:
RSU 21 will provide accommodations to an individual with a disability, as defined by the Americans with Disabilities Act (ADA) or applicable law, who has made the district aware of their disability, unless doing so would cause an undue hardship to the district.
Terms of Employment:
210 days.
Salary and benefits to be established by the Board.
Evaluation:
Performance of this job will be evaluated in accordance with provisions of the Boards policy on Evaluation of Professional Personnel.
Application Deadline:
The position will remain open until a suitable candidate is found.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
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