Reports To: Nutrition and Food Service Executive Director

Duty Days: 238 Days

Wage/Hour Status: Exempt

Pay Grade: B06

Qualifications:

Bachelor’s degree in Foods and Nutrition, Dietetics or Food Service Management

Registered dietitian (preferred)

Food Handler certification

ServSafe certification (preferred)

Five years upper management experience with a school district or company comparable to Katy ISD

Effective verbal and written communication skills

Effective problem solving and critical thinking skills

Strong organizational and time management skills

Ability to identify and solve problems

Advanced knowledge of computer systems and software applications

Cooperative with all levels of management school personnel, parents and patrons

Work experience presenting material to diverse audience and facilitating meetings

Ability to work effectively under pressure within deadlines while maintaining attention to detail

Ability to multi-task in a fast-paced environment

Ability to work any hours required to meet departmental needs and functions; may include early mornings, evenings, holidays and summer months.

Ability to work independently and in a team environment

Ability to adapt quickly and successfully to changes; delivery quality results in a timely manner

Ability to maintain highest level of confidentiality, exercise sound judgement and discretion

Skill in providing excellent customer service to internal and external customers

Primary Purpose:

Direct all aspects of Nutrition and Food Service Department procurement, menu planning, and policy. Coordinate with the Executive Director in the overall District food service operation. Provide input and leadership in all matters relating to areas concerning policy and procurement for the Nutrition and Food Service Department to ensure fiscal responsibility, customer acceptability and adherence to Federal and State regulations. Plan student menus for all levels in compliance with Federal and State regulations.

Major Duties and Responsibilities:

1. Direct the implementation of the United States Department of Agriculture and the Texas Department of Agriculture policies and regulations.
2. Develop all district menus and production reports in compliance with federal regulations, cost control and student product evaluation.
3. Complete cost analysis to forecast and monitor all food and disposable expenditures to establish and comply with budget.
4. Maintain financial responsibility of the food service operation by costing out planned menus, monitoring product costs, generating and maintaining velocity reports.
5. Organize and oversee menu and food product evaluations to generate student interest in nutrition, nutrition education and school meal programs.
6. Analyze and interpret data to make decisions based on menu acceptability.
7. Manage district a la carte sales and compliance with USDA Smart Snacks guidelines.
8. Coordinate all Summer School and after school meal programs, including menu planning, ordering processes and vendor logistics.
9. Plan, analyze, and monitor the short and long-term use and distribution of USDA commodities and the commodity processing program to use federal entitlement and goods efficiently.
10. Maintain and track department vending contracts.
11. Oversee the diet modifications and food allergy alerts process.
12. Responsible for development of bid specifications and coordinate all aspects of Food Service Department purchasing.
13. Develop and maintain records required for federal audits for all USDA programs and procurement.
14. Direct the publication of departmental activities in professional journals.
15. Serve as district point of contact with brokers, distributor and manufacturer representatives to maintain updates on new products and services; resolve vendor issues.
16. Supervise, counsel and evaluate the Food Service Dietitian, Warehouse Supervisor and Warehouse staff.
17. Oversee Food Service Warehouse operations, including ordering of all disposable items, routine deliveries to all campuses, and inventory management.
18. Serve as a public relations contact for the Nutrition and Food Service Department.
19. Communicate effectively with Katy ISD students, interns, parents, faculty and administration.
20. Provide guidance and oversee work experience to high school students and dietetic interns.
21. Evaluate and update systems to maintain high standards of production and customer service.
22. Provide feedback involving remodeled/new kitchens.
23. Provide advanced knowledge of HACCP/Serv Safe regulations to create and monitor ongoing department compliance.
24. Develop new and continuous training plans and classes to encourage growth and development in NFS Coordinators, field specialists, managers, assistant managers and NFS staff.
25. Determine specific training processes/programs to ensure all staff meet applicable federal professional development requirements and maintain and improve job skills and competencies.
26. Provide guidance to department leadership team in areas of policy and procurement.
27. Manage and record exempt days for each campus and serve as district point of contact for exempt days and fundraising.
28. Oversee department marketing program, nutrition education activities, National School Lunch and Breakfast Week promotions and support other TDA initiatives.
29. Serve on district Student Health Advisory Committee and coordinate district wellness policy implementation/measurement.
30. Attend workshops, in-service training, seminars, and meetings to keep abreast of current research and information pertaining to federal Child Nutrition Programs.
31. Demonstrate teamwork, promote employee development and support the Child Nutrition Program.
32. Conduct meetings and trainings for food service staff.
33. Adhere to established work schedule with regular attendance.
34. Other duties as assigned.

Equipment Used:

Personal computer and all appropriate office equipment

Working Conditions (Mental Demands/Physical Demands/Environmental Factors):

Normal Office work environment with travel and visitations to schools, kitchens, stadiums, concessions, arenas, warehouse, and other district facilities. May have exposure to dust and environmental allergens consistent with normal business activity and human contact. Position involves sitting; walking; standing; pulling and pushing; kneeling, stooping and bending; performing tasks requiring fine motor skills and coordination; and safely lifting and carrying items weighing up to 40 pounds. Work extended times at a computer, and may require working extended hours and some evenings and weekends, as needed. Mental Demands/Physical Demands/Environmental Factors

Maintain emotional control under stress. Frequent districtwide travel.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.