document STATE DIRECTOR SPECIAL NUTRITION Popular

DESCRIPTION

The State Director of Special Nutrition performs responsible administrative and supervisory work in the development and implementation of the Schools Child Nutrition program under limited supervision. Work involves planning, organizing, directing and administering a nutritious, appealing and cost effective cafeteria food service program in accordance with local, territory and U.S. Department of Agriculture rules and regulations pertaining to the preparation and delivery of meals to school students and community agencies, and applicable fiscal regulations pertaining to accounting and reporting of expenditures and receipts. The employee is responsible for developing and implementing, through subordinate supervisors, systems for providing quality food production and service, food supply and service procurement through competitive bidding, and procurement or renovation of facilities and equipment. Further, the employee is also responsible for administering personnel policies, programs, rules, and regulations in accordance with applicable federal, state and local laws, ordinances, policies and procedures. Work also involves working with Schools educators to provide nutrition activities for students, and maintaining public relations, which facilitate a positive image of Child Nutrition programs. The employee reports to Assistant Commissioner for Operations.

DUTIES AND RESPONSIBILITIES (NOT ALL-INCLUSIVE)

• Plans, develops, and implements policies, and procedures for operation of a cost-effective, nutritious and appealing Child Nutrition program to be administered through school cafeterias in accordance with the Superintendent's directives and established local, territory and federal rules and regulations, including those of the School Breakfast Program, Summer Food Service Program for Children, Snack Program, National School Lunch Program, U.S. Department of Agriculture Commodity Program, and Free and Reduced Price Meal Program; establishes procedures for developing, implementing and evaluating goals and objectives for school nutrition programs.
• Establishes and implements policies, procedures and standards for budgeting and fiscal recording, accounting and reporting in Child Nutrition programs, ensuring compliance with applicable local, state and federal guidelines; monitors income and expenditures to maintain knowledge of programs' adherence to budget constraints; develops annual operating and capital outlay budget proposals for submission to the Assistant Commissioner for Operations; identifies and implements application of automated systems to fiscal and other data collecting, collating, calculating and storage requirements.
• Oversees activities of departmental personnel through direct or delegated supervision of various programs and/or school cafeterias, ensuring that established policies, procedures and programs are planned and implemented; reviews, develops and implements policy and procedures, as necessary, to improve Department efficiency, safety and sanitation standards; reviews various reports, including activity logs and incident reports, and approves actions or makes recommendations as to procedure.
• Reviews and appraises job performance of direct subordinates, preparing and submitting various reports and records as required by the Assistant Commissioner for Operations; reviews job performance evaluations of Departmental personnel as submitted by subordinate supervisory personnel; oversees the planning and execution of in-service training activities for Child Nutrition staff.
• Develops and implements, through subordinate supervisory personnel, programs and systems for acquiring, preparing and delivering nutritious meals to school students, faculty, staff and visitors; coordinates the maintenance, repair and replacement of food service equipment; develops specifications for new or renovated facilities, including equipment specifications, layout and design; coordinates competitive bidding and purchasing processes for acquisition of food, supplies, service and equipment in accordance with local, state and federal guidelines; oversees proper purchasing, distribution and inventory of food, supplies, and equipment.
• Develops and implements public relations programs designed to facilitate a positive public image and advise parents and the general public of services and benefits of Child Nutrition programs; confers with educational curriculum supervisors and schools instructional personnel to provide nutrition activities for students.
• Attends seminars, conferences, workshops, classes, lectures, etc., as appropriate, to enhance and maintain knowledge of trends and developments in the field of food services administration; reviews professional journals, attends association and professional meetings, and otherwise maintains contacts with food services professionals to facilitate exchange of information.
• Liaises with department heads, principals and community agencies.
• Performs related work as required.

FACTOR I - KNOWLEDGE AND ABILITIES

• Thorough knowledge of local, state and federal rules and regulations regarding the preparation and delivery of meals to public school students.
• Considerable knowledge of the nutritional and dietary needs of public school children.
• Considerable knowledge of the principles and practices of foodservice administration, team building and customer service.
• Considerable knowledge of fiscal regulations regarding accounting of public nutrition programs.
• Considerable knowledge of federal Child Nutrition programs available and the requirements for participating in those programs.
• Considerable knowledge of the principles of supervision, organization and administration.
• Considerable knowledge of the ethical guidelines applicable to the position as outlined by professional organizations and/or federal, state and local laws, rules and regulations.
• Considerable knowledge of the current literature, trends, methods and developments in the area of food service administration, nutrition and dietetics.
• Thorough knowledge of the use of computers to process, record, transmit and analyze data.
• Considerable knowledge of the current literature, trends, methods and developments in the area of food service administration, nutrition, public sector, purchasing and finance.
• Considerable knowledge of the formal bidding process and of local, state and federal guidelines for purchasing, food, supplies, services and equipment.
• General knowledge of school system personnel policies.
• General knowledge of the principles and practices of public relations work.
• Skill in allocating and organizing monetary, physical and human resources needed to operate a successful school nutrition program.
• Skill in counseling and developing staff.
• Ability to plan, develop, implement and evaluate effective programs and systems.
• Ability to travel independently to and from various schools and meeting locations.
• Ability to accurately interpret state and federal regulations and school policies.
• Ability to use common office machines and popular computer-driven word processing, spreadsheet and file maintenance programs.
• Ability to maintain complete and accurate records and statistics, to develop meaningful reports and make sound decisions from that information.
• Ability to develop and administer budgets.
• Ability to effectively express ideas orally and in writing.
• Ability to make oral presentations before large groups of people.
• Ability to exercise considerable tact and courtesy in frequent contact with the public.
• Ability to establish and maintain effective working relationships as necessitated by work assignments.

FACTOR II: SUPERVISORY CONTROLS

• Employee reports to the Assistant Commissioner for Operations.
• The employee supervises others.

FACTOR III – GUIDELINES

• Federal and Department policies, guidelines and procedures must be followed, particularly as they relate to the School Lunch and Child Nutrition Programs.

FACTOR IV – COMPLEXITY

• The work involves planning, organizing, directing and administering a major program.

FACTOR V - SCOPE AND EFFECT

• The purpose of this work is to manage the School Nutrition Services. Errors at his level may result in adverse consequences at localized, state and federal levels.

FACTOR VI, VII - PERSONAL CONTACTS AND PURPOSE OF CONTACTS

• Contacts are with territory and federal personnel.   The purpose of the contacts is to give and receive information and/or guidance in the proper management and conduct of the School Nutrition Services.

FACTOR VIII: PHYSICAL DEMANDS

  The employee is required to:

• Operate a variety of equipment including computers, copiers, adding machines, etc.
• Operate a motor vehicle.
• Exert up to 10 pounds of force occasionally, and/or a negligible amount of force constantly to lift, carry, push, pull or otherwise move objects, including the human body.
• Walk or stand to a significant degree.
• Speak and/or signal people to convey or exchange information.

FACTOR IX: WORK ENVIRONMENT

• Work is performed in an office setting, but require offsite travel;
• Work environment involves normal everyday hazards or discomforts typical of offices, meeting and training rooms;
• The likelihood of injury is remote.

MINIMUM QUALIFICATIONS

• Bachelor's degree in food services management, nutrition, business, or a related field, and 6 to 9 years of experience in food services management or a related field; or any equivalent combination of training and experience which provides the required knowledge, skills and abilities.

• A valid VI Driver's License.