Assistant Director Of Child Nutrition

JOB DESCRIPTION
Title
Assistant Director of Child Nutrition
Department
Child Nutrition
Reports To
Director of Child Nutrition
Compensation
AP 505
Days
226
Revised: 11/16/2023
PRIMARY PURPOSE:
The Assistant Director of Child Nutrition assists the Director of Child Nutrition in managing the food service operation, oversees compliance with TDA regulations, manages personnel functions, and creates and maintains all food production activities. Acts as the Director in the Director's absence.
QUALIFICATIONS
Education and Certification Requirements

• Bachelor's Degree from an accredited institution in Food and Nutrition, Business, or Restaurant and Hotel Management, with an emphasis in the area of nutrition, and institutional administration, or closely related field
• Certified Food Safety Manager with knowledge in Child Nutrition regulations and guidelines (certificate to be obtained within 60 business days of employment)
• Valid Texas Driver's License
• Candidate must have satisfactory outcome of fingerprinting background check. Non-refundable fee (approximately $50.00) paid by the employee.

EXPERIENCE
Minimum of three years of experience in food service management or school administration
SPECIAL KNOWLEDGE/SKILLS

• Assists the Director of Child Nutrition in administering the Child Nutrition program operations and systems for the district by planning and establishing the organizational framework for achieving the program goals and objectives, and following the guidelines mandated by the Federal, State and local governmental agencies to ensure highest quality of services to students daily.
• Assist the Director of Child Nutrition in implementing innovative programs, new initiatives, equipment and technological advances.
• Develop operational plans, policies, procedures to achieve program goals, priorities, and initiatives
• Collaborate with Director of Child Nutrition and Dietitian to develop menu & production to create a delicious, appealing menu that increases participation in every grade year over year.
• Maintain relevant and appropriate documentation regarding all school food service concerns for audit purposes to verify accountability to the district, TDA, USDA and any other regulatory agencies.
• Establish, coordinate and supervise an efficient system for the district in purchasing, storing, and materials for caterings and special events.
• Knowledge of Federal, State and local laws, regulations, policies and best practices in the areas of food service management, menu planning, food purchasing, food procurement procedures, and inventory system that meets USDA and TEA standards
• Demonstrated leadership and vision in managing multiple campus food service facilities to include conducting on-site inspections districtwide
• Skill in providing educational and training assistance for supervisors, managers, and other Child Nutrition employees
• Skill in comprehending and evaluating facts and problems associated with student food service situations; exercising sound judgement; and taking decisive and timely action
• Skill in conducting investigations and preparing written documentation in response to inquiries and complaints from groups such as parents, district officials and administrators, and the general public
• Skill in managing staff, team building, operations, projects, and budgets on a large scale
• Skill in gathering, organizing, analyzing, and interpreting data, utilizing statistical techniques, applying concepts to assist in formulating conclusions and developing recommendations and solutions
• Skill in presenting information in a variety of formats
• Skill in operating MS Office (Word, Excel, PowerPoint, and Publisher)
• Ability to manage multiple complex tasks simultaneously and independently to meet deadlines
• Ability to communicate effectively, both verbally and written, utilizing tact and diplomacy
• Ability to maintain confidentiality

MAJOR RESPONSIBILITIES AND DUTIES:
(The following statements describe the general purpose and responsibilities assigned and should not be construed as an exhaustive list of all responsibilities, skills, efforts, or working conditions that may be assigned or skills that may be required.)

• Oversees the Dietitian to test, evaluate and establish standardized recipes
• Creates and maintains all production records to meet Department of Agriculture guidelines
• Collaborates with the Training coordinator on proper completion of food production records; works with Supervisors to verify food production records are completed accurately and timely
• Assists in maintaining nutrition software database and trains department staff on use of program software
• Develops and maintains positive relationships with food distributors and serve as the back-up person for ordering procedures
• Ensures all food meets JISD food quality standards
• Ensures compliance with federal, state and local standards for safety and related regulations
• Oversees Supervisor work assignments and ensures completion
• Demonstrates ability to work with others in a positive, productive manner
• Is active in professional organizations, which enhance the growth of the individual and supports the District's mission
• Maintain a consistent professional demeanor and appearance
• Ensure compliance with the Texas Educator's Code of Ethics
• Daily attendance and punctuality at work are essential functions of the job
• Responds to after-hours emergencies as needed
• Performs such other duties as may be assigned

Supervisory Responsibilities:
Assist in supervising and evaluating performance of professional and support staff.
Equipment:
Computer, computer software programs and peripherals, teacher resource materials and equipment, copier, fax, and other equipment applicable to position.
Mental Demands:
Ability to communicate effectively (verbal and written), interpret policies and procedures, reason, read, understand verbal instructions, analyze, differentiate, coordinate, compile, instruct, and maintain emotional control.
Physical Demands:
Ability to lift and/or carry moderate weight (15-44 pounds), sit, stand, walk, climb stairs or ladder, reach, repetitive hand motions, hear, speak, travel infrequently within the District and occasionally outside the district/county, may experience prolonged and irregular work hours, and work with frequent interruptions.
Environmental Factors:
Frequent exposure to: temperature extremes (hot and cold), humidity extremes, noise. Occasional exposure to: biological hazards (communicable diseases, bacteria, insects, mold, fungi, etc.)
Nondiscrimination Statement:
The Judson School District considers applicants for all positions without regard to race, color, national origin, age, religion, sex, marital or veteran status, the presence of a medical condition, disability, or any other legally protected status.