Under the direction of the Associate Superintendent of Supporting Services, the Director of Food and Nutrition Services will have the overall responsibility for the administration of the Child Nutrition Programs for the school for Prince George’s County Public Schools. The incumbent in this class is responsible for initiating and developing the overall objectives for this assigned department. Responsibilities include assessing the needs of the department, developing an operational framework for the department, developing a budget based on analysis of needs, and implementing the process and procedures for evaluating programs and personnel in the department. Special assignments are received through conferences, written instructions and requests from the Associate Superintendent Supporting Services.   

 

Directs all activities relating to the School Breakfast, National School Lunch, Child and Adult Care Food Program, and Commodities Distribution Programs;

Oversees the Training Specialist in planning and conducting in-service training for Food and Nutrition Services personnel;

Oversees the Food and Nutrition Services Specialist in menu development based on sound nutrition principles;

Develops specifications for the purchase of quality food, supplies, and equipment; prepares bid packages, and works with the Director of Purchasing to execute Requests for Bids and secure vendors under contract for all purchases;

Responsible for all accounting procedures to insure proper control and management of the Food and Nutrition Services Program; responsible for enforcing financial reporting as established by USDE and MSDE;

Prepares and maintains the program's budget;

Oversees the Supervisor of Food Services Operations in reviewing and establishing staffing levels to ensure compliance with workload needs;

Maintains operational supervision of activities of all school-based Food Services employees;

Assigns, supervises, and verifies educational specifications for the food service areas of all major school renovations and construction projects for compliance with all County Health Department and Food and Nutrition Services requirements;

Establishes personnel management standards for food service operations;

Develops and recommends changes in policy and procedures as relates to the Food and Nutrition Services Department;

Prepares and conducts staff meetings;

Evaluates and makes recommendation on appropriate personnel actions such as hires, transfers, and terminations of employees;

Recommends staff development activities;

Assigns, supervises and evaluates food services personnel; and

Performs related work as required.

 

 

 

Considerable knowledge of public school administration policies and procedures;

Demonstrated managerial and leadership skills;

Proficient in the use of  Excel, PowerPoint and other Microsoft Office programs;

Demonstrated ability to analyze data and provide alternative solutions to problems;

Familiarity and competence in the development and use of sophisticated data processing support of operating programs;

Knowledge of budget preparation and administration, dietetics, food quality and sanitation regulations, and community nutritional needs;

Effective written and oral communication skills, and human relation skills; and

Ability to speak Spanish, preferred.

 

 

 

Bachelor's degree from an accredited college or university in nutrition, business or a related field, Master's preferred; or any equivalent combination of experience and training which provides the required knowledge, skills and abilities;

Successful experience in food service management, human resource management, including at least five (5) years in a public school nutrition program; and

Demonstrated experience and course work in food science, nutrition, purchasing, equipment, food cost accounting, and quantity cookery.

 

 

 

National Restaurant Association "ServSafe" Certification; current member or willing to become a member of the American School Food Service Association.

 

 

 

Oversees and provides guidance and direction to the unit staff.

 

 

The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stand, talk, hear, walk, sit, and use fingers, tools or controls. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, the ability to adjust focus, and depth perception. While performing the duties of this job, the employee may occasionally push or lift up to 25 lbs.




The work environment characteristics are representative of those an employee encounters while performing the essential functions of the job.




None.