BASIC FUNCTION: Administer the multi-unit food service operation in compliance with federal and state regulations relating to School Child Nutritional Programs (SCNP), and decision making involving personnel matters and all phases of the program.  Responsible for monitoring Key Performance Indicators pertaining to Food and Nutrition Services Department using department surveys and monitoring results.  This position will lead and direct the district Wellness Committee. This position will lead professional development around dietary, nutritional and wellness measures for staff. This position will serve as the district liaison for sector partnerships and will ensure industry best practices are being followed. Establish recycling program at each school building for food and physical waste in the Food Service department. This position requires continuous use of independent judgement.  The essential functions as shown below represent only the key areas of responsibility; specific position requirements will vary depending on the needs of the operations department.

ESSENTIAL FUNCTIONS: 

1. Plan, direct, and implement multiple programs including but not limited to National School Lunch and Breakfast; Fruit and Vegetable; and Summer Food Service.
2. Stay current with food service standards and ensure compliance with state and federal guidance and statutory requirements.
3. Examine records and reports regarding food service operations to ensure solvency but non-profit status.
4. Evaluate operational data to maximize efficiency and cost saving measure and recommend changes to Superintendent to improve operational deficiencies.
5. Ensure compliance with district objectives, policies, procedures, USDA, and FDA regulations.
6. Establish procedures to meet the USDA Free and Reduced Meal Policy Guidelines and maintain confidentiality of student information.
7. Process and maintain the USDA Free and Reduced applications for the district.
8. Research, develop, and recommend meal prices on an annual basis.
9. Develop, implement, and assure compliance with Hazard Analysis and Critical Control Point Plan (HACCP).
10. Establish specifications for food service food, supplies, and equipment, and approve all deviations.
11. Ensure all food service personnel are adequately trained through the utilization of Safe Schools training programs and district sponsored training initiatives.
12. Establish performance standards for food service personnel for recipe and menu planning, individual dietary requirements, quality food preparation, and customer service.
13. Establish standards and oversee food service warehouse and satellite operations.
14. Establish procedures for food service equipment maintenance plans, repair, replacement, and inventory.
15. Conduct weekly visits to all lunchrooms to ensure compliance with standard operating practices.
16. Partner with the purchasing officer to secure bid award for food, supplies, and equipment.
17. Monitor food service property accounting.
18. Monitor availability, receipt, storage, and use of USDA commodities in accordance with agreement.
19. Participate in the planning and development of food service facility layouts and equipment specifications.
20. Direct the utilization of computer services in operation of the food service program.
21. Perform all personnel duties including but not limited to the evaluation of staff, planning, and scheduling of in-service training for staff.
22. Maintain supervisory level of understanding/interpretation of comprehensive agreement and adhere to all contract provisions; participate in grievance proceedings as needed.
23. Develop a tracking system to ensure that continuing education standards are met in relation to NSLP Professional Standards.
24. Monitor the effective use of energy resources.
25. Follow district policy, procedures, work rules, and deadlines.
26. Oversee the management of grant programs, staff training, and nutrition education programs.
27. Attend work on a prompt and regular basis.
28. Maintain confidentiality.
29. Maintain satisfactory and harmonious working relationships with the public, students, and other employees.
30. Cooperates with Superintendent, Principals, faculty, and staff in developing goals and objectives for the school food service program.
31. Participates in and promotes in-service training, conferences, and continuing educational programs for self and other personnel.
32. Create a comprehensive district wide recycling program for food and physical waste.
33. Establish an ongoing district Wellness Committee which will make annual recommendations to the Superintendent.
34. Direct staff professional development in conjunction with administration referencing wellness, food and nutrition services district wide.
35. Assist with other duties as may be assigned.

HIRING SPECIFICATIONS:

Require: 

1. Bachelor’s degree with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field.
2. Supervisory experience in food and nutrition management or related field, preferred, but not required.
3. Effective written and oral communication skills.
4. Successful experience preparing and presenting to large groups, internal and external.
5. Ability to use computer technology, including work processing, spreadsheets, databases (including information systems, i.e. POS systems).
6. Experience with establishing, maintaining, and managing within budget parameters.
7. Ability to perform within all food and nutrition guidelines, policies, procedures, and deadlines.
8. Strong customer service background.
9. Minimum of eight (8) hours of food safety-training—either three (3) years prior to start date or completed within 30 days of start date.
10. Strong organizational and delegating skills.
11. Valid Iowa Driver’s license.
12. Competency working in a fast paced diverse environment or the willingness to acquire these skills.

Desired: 

1. Registered and licensed dietician.
2. Experience or willingness to represent the school district at conferences and with food and nutrition associations.
3. Ability to judge food quality by sight, taste, and smell.

Apply on-line at the Harlan Community School District website: www.harlank12.ia.us

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CONTINUOUS NOTICE OF NONDISCRIMINATION

It is the policy of the Harlan Community School District not to discriminate on the basis of race, color, national origin, sex, disability, religion, creed, age (for employment), marital status (for programs), sexual orientation, gender identity and socioeconomic status (for programs) in its educational programs and its employment practices. There is a grievance procedure for processing complaints of discrimination. If you have questions or a grievance related to this policy please contact Bill Mueller, 2108 Durant Street, Harlan, IA 51537, 712-755-3196, bmueller@hcsdcyclones.com.