The posting
POSITION SUMMARY:
Coordinates and supervises the school nutrition program in all school locations and the central school nutrition program office.
QUALIFICATIONS:
1. Bachelor's degree in institutional food service management, dietetics, or a related field.
2. Personal qualities necessary for working effectively with employees and members of the community.
3. Strong organizational skills.
4. Prefer Master's Degree in a related field and/or Registered Dietitian (RD) status and experience in the area of school food service management.
5. 8 hours of food safety training (i.e. ServeSafe) which will need to be not more than 5 years old at the time of hire or obtained within 30 days of hiring.
6. Effectively demonstrates the ability to perform the essential functions.
7. Experience working directly with individuals and families from diverse ethnic, and socioeconomic backgrounds.
8. Familiarity with equity and inclusion frameworks. Models non-discriminatory practices in all activities. Respects the worth, dignity, and individual differences of others.
9. Excellent written and verbal communication skills and the ability to present to diverse audiences to foster professional relationships and express and/or exchange ideas.
10. Excellent interpersonal skills.
11. Proficiency in the use of a variety of office/instructional equipment and technology with experience using Microsoft Office, Google Workspace, and email.
12. Demonstrated leadership qualities and personal characteristics necessary for working effectively with students, teachers, and the community.
ESSENTIAL FUNCTIONS:
1. Assist the Executive Director of Finance in preparing and administering the school food budget and accounting system for management of the food service program.
2. Assume responsibility for reviewing applications, interviewing, and making recommendations to the Assistant Superintendent of Human Resources for staffing of all food service managers and food service workers.
3.Develop and administer a school nutrition program in accordance with federal and state regulations and school board policies.
4. Administer the school nutrition personnel program including recommendation for placement, classification, and evaluations.
5. Ensure that food safety and sanitation standards are met and proper records are maintained.
6. Plan nutritious school meals taking into account state and federal student and cultural preferences, current nutrition recommendations, and cost.
7. Administer and maintain a feasible financial policy and accurate accounting system for sound management and control of the school nutrition budget.
8. Procure all food, supplies, and equipment in accordance with federal, and school board regulations
9. Maintain an accurate inventory of large and small equipment, food, and other supplies.
10. Develop and/or approve plans and specifications for new and existing kitchen facilities including equipment purchases.
11. Interpret the goals and objectives of the school nutrition program to students, teachers, administrators, and the public.
12. Develop and implement nutrition education programs in division schools as appropriate.
13. Assist teachers with incorporating nutrition education and promoting nutrition in their classrooms as appropriate.
14. Maintain knowledge base in the areas of school and general health and nutrition and serve as a resource to school staff and community members.
15. Perform other duties as assigned by the supervisor and the division superintendent.
16. Takes all industry standard precautions to protect staff, equipment, materials, and facilities.
17. Maintains appropriate state licensure; assumes responsibility for and participates in staff development (professional growth) and training to keep materials, supplies, and skills up-to-date.
18. Follows appropriate safety procedures and properly maintains equipment.
19. Actively participates in and attends all required meetings.
20. Maintains confidentiality when appropriate.
21. Complies with and supports school division policies, regulations, procedures, and the Waynesboro Strategic Plan.
22. Effectively performs other duties as assigned by immediate supervisor.
PHYSICAL DEMANDS/WORK ENVIRONMENT:
Duties performed typically in food service administrative office, school cafeterias, and kitchen sites throughout the division. Frequent walking, standing, stooping, lifting, up to approximately 40 pounds, and occasional lifting of equipment weighing up to approximately 50 pounds may be required. Other limited physical activities are required. Travel to schools throughout the division and central office is required. Vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; visual acuity is required for preparing and analyzing written or computer data, determining the accuracy and thoroughness or work and observing general surroundings and activities; the worker is subject to inside and outside environmental conditions. Regular contact with staff members, administrators, and parents is required. Contact with parents by phone and in person is necessary.
TERMS OF EMPLOYMENT:
Manager II Salary Scale: 250 Days per year/12-month position/7.5 hours per day
Sick leave, annual leave, personal leave, and the WPS benefits package are part of the contract. Membership in the Virginia Retirement System is also a benefit afforded the successful candidate.
EVALUATION:
Performance will be evaluated in accordance with school board policy and administrative regulations on the evaluation of administrative or licensed personnel.
