Belgrade School District Job Description

Job Summary:

Under the direction of the Superintendent or designee, provides leadership to the School Nutrition Program (SNP) and direct operations in such a way as to provide high quality, nutritious and appetizing meals in a cost-effective manner aligned with best practices and standards of school nutrition and food service management. Supervise and manage overall operation of central procurement functions and services for the school system in accordance with approved policies and procedures to ensure system needs are met in a timely and cost-effective manner, that the highest practical level of value is realized from the expenditures of funds and ensure the purchasing process is consistent with expectations and requirements of law, policy and ethics.

Supervisory Responsibilities:

Supervise and evaluate School Nutrition Program staff

Essential Functions Duties/Responsibilities:

• Establish goals for each School Nutrition Program, in collaboration with school staff, monitor progress and activities to reach established goals and evaluate the effectiveness of completed goals.
• Plan, develop and coordinate the implementation of standards and policies for the School Nutrition Program and procurement of supplies, equipment and services for the district in accordance with local, state and federal requirements.
• Supervise, evaluate and provide professional development and training for assigned personnel.
• Consult regularly with appropriate department heads and principals on all aspects of the School Nutrition Program.
• Serve as a resource to staff, faculty, school and community groups on nutrition and the School Nutrition Program.
• Provide required instruction to system personnel in the proper utilization of the purchasing system.
• Develop, document and communicate appropriate specifications, as needed, for products and services to be purchased or leased.
• Develop document, communicate and administer the process for selecting goods, services to purchase and vendors from which purchases are to be made.
• Develop and supervise competitive bidding processes as needed to maximize the value received for funds expended.
• Monitor free and reduced-price meal application processing, bid and procurement processing and inventory.
• Review all proposed purchases and equipment leases to ensure that purchases are maximally cost-effective and consistent with budgets, contracts, laws, policies, regulations and procedures.
• Develop and maintain a level of familiarity with pricing, selling and delivery policies, practices and trends of markets and vendors sufficient to enable the system to take maximum practical advantage of favorable acquisition terms which may not otherwise be recognized or realized.
• Research product and service specifications to identify performance related characteristics relevant to system needs.
• Consistently maintain a demeanor perceived as service-oriented by teachers, school administrators, colleagues and supervisors.
• Supervise the overall operations of purchasing to manage a system to document and ensure materials, equipment and supplies under the School Nutrition Program are received by the district in acceptable condition.
• Monitor purchase requisitions and provide general oversight of buyer activity to ensure purchasing actions are in compliance with applicable rules, regulations and laws and maximum benefits to the system are recognized.
• Promote the expansion, development and understanding of the School Nutrition Program within schools and the community.
• Provide data and information to the Superintendent or designee, as needed, for the improvement of programs and services provided through the School Nutrition Program.
• Maintain consistent, high-quality, customer focus when conducting business and providing services to local schools, general public and internal and external customers.
• Produce, administer and maintain the School Nutrition Program budget to ensure accuracy and timeliness.
• Assist with the purchase of all supplies, equipment and services for all building renovations and new schools in conjunction with school operations and construction departments.
• Assist with the planning, layout, design and opening of new and renovated kitchens and cafeterias to ensure effective use of School District funds while providing modern, efficient and inviting spaces.
• Review annual evaluations of each School Nutrition Program.
• Hold monthly meetings with School Head Cooks.
• Attend seminars, workshops and supervisor meetings as scheduled.
• Support the Montana and National School Nutrition Associations.
• Promote personal professionalism through participation in associations, professional groups, seminars and college course work.
• Implement computer technology into the School Nutrition Program.
• Operate district-owned vehicle in a safe manner and assume responsibility for all supplies and equipment on the vehicle.
• Possess and maintain valid and appropriate license, certificate and/or credential as may be required for this position.
• Follow work scheduling and attendance requirements in a regular, predictable and punctual manner.
• Participate in training programs to increase skills and proficiency related to assignment.
• Review current developments, literature and technical source information related to job responsibilities.
• Review employee evaluations.
• Ensure adherence to good safety procedures.
• Follow federal and state laws as well as board policies.
• Perform other duties as assigned.

Education and Experience:

• Associate degree or equivalent education experience with academic major in specific areas of School Nutrition Administration or Nutrition AND at least one year of relevant school nutrition programs experience.
• Food Safety Certification
• Successful experience working with food services management and/or nutrition.
• Successful experience working in a commercial kitchen or food service environment.
• Nutrition experience in a K-12 school district.
• Successful experience as a supervisor or lead worker.
• A valid and current driver’s license.

Required Knowledge/Skills/Abilities:

• Meal production, planning and scheduling.
• Grant application processes to enhance current school kitchen operations (i.e. equipment, school garden/orchard)
• Applicable District, Federal and State laws, rules and regulations related to food service and quantity food preparation and food merchandising.
• Nutrition, sanitation, operation regulations and requirements and use and care of institutional equipment and utensil
• Procedures used in ordering, receiving, storing and inventorying food and supplies.
• Health and safety rules and regulations pertaining to food establishments including sanitation and maintenance regulations.
• Budget preparation, control and record-keeping techniques.
• Principles and practices of supervision and training.
• Ability to read, analyze, and interpret educational periodicals, professional journals, technical procedures, and governmental regulations.
• Ability to write reports, correspondence, and procedure manuals.
• Ability to communicate clearly and concisely both in oral and written form.
• Ability to effectively present information and respond to questions from groups of staff, parents, the board and the general public.
• Ability to apply mathematical concepts such as descriptive statistics, fractions, percentages, ratios, and proportions to practical situations.
• Ability to define problems, collect data, establish facts, and draw valid conclusions.
• Ability to use technology to collect and analyze data, interpret results and communicate findings to improve instructional practice and student learning.
• Ability to assess staff knowledge, skills and performance and use results to supervise and evaluate staff, make personnel decisions and facilitate quality professional development.
• Ability to establish and maintain effective working relationships with principals, teachers, school nutrition staff, central office personnel, the community and vendors.
• Ability to effectively manage change; to facilitate and mediate conflict and problem solving; to manage a variety of tasks in a timely manner;
• Ability to work outside typical workday/week hours;
• Ability to facilitate processes through effective meetings; to perform duties with awareness of all district requirements and Board of Trustee policies.

Physical Demands:

The physical demands described here 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.

• Duties are performed in an indoor kitchen and office environment.
• Duties require extended periods of walking, standing, talking or hearing, lifting/carrying items, reaching with hands and arms, and using hands to finger, handle or feel.
• Must be able to bend or twist at the neck a waist and be able to reach above the heard.
• Vision requirements for this position include close vision, distance vision, depth perception and ability to focus.
• Duties require occasional periods of sitting, climbing or balancing, pulling/pushing items, and stooping, kneeling, crouching or crawling.
• Must be able to add, subtract, divide and multiply.
• Reading materials and verbal instructions require moderate interpretation.
• Hazards are minor and controllable, but can include exposure to human error and angry/hostile humans.
• The noise level ranges from moderate to loud.
• Possession of hand/eye coordination adequate to operate a computer and calculator.
• Have the ability to talk and hear in person and by telephone; ability to see and read instructions, spreadsheets, reference materials and computer reports.
• Establish, maintain, and foster positive and harmonious working relationships with those contacted in the course of work.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The duties, physical demands, work-environment characteristics, and mental/motor demands described within this vacancy announcement are representative of those that must be met by an employee to successfully perform the essential functions of this job with compliance with the American with Disabilities Act Amendment Act (ADAAA) and is not an exhaustive list of the duties performed for this position.  Additional duties are performed by the individuals currently holding this position and additional duties may be assigned.