Executive Director of School Nutrition

Reports To: Assistant Superintendent of Administrative Servies Terms of Employment: Permanent, 12 Month Position Nature of Work The District School Nutrition Executive Director will oversee all aspects of the district School Nutrition Program operation including visionary leadership and fiscal accountability for the district's School Nutrition program. Manages, coordinates and oversees the day-to-day food service operations at all schools in the district; analyzes effectiveness, and ensures compliance with State and Federal nutrition program guidelines. The Executive Director for School Nutrition Services shall partner with others in the school district and community to solicit support for the development of a sound nutrition assistance food program while following federal, state, and local guidelines. The School Nutrition Program is to provide an environment that supports healthy food habits while maintaining program integrity and customer satisfaction. Qualifications and Licensure Bachelor's degree in food and nutrition, food service management, dietetics, family and consumer science, nutrition education, culinary arts, business, hospitality management, or a related field; or, Bachelor's degree in any academic major, and at least 5 years of experience in management of a school nutrition program Any equivalent combination of training and experience which provides the required knowledge, skills and abilities Strong interpersonal, verbal, and written communication skills Duties and Responsibilities Establishes quality standards for the presentation and service of food Implements a district-wide customer service driven philosophy that focuses on value and satisfaction. Establishes procedures to ensure that food is prepared and served in a sanitary and safe environment. Develops and integrates employee safety regulations into all phases of the school food service operation. Establishes measurable financial objectives and goals for the school nutrition program. Manages the school nutrition program using appropriate financial management techniques. Implements efficient management techniques to ensure all records and supporting documentation are maintained in accordance with local, state, and federal laws and policies. Develops procedures to ensure the food production system provides safe nutritious food of high quality. Ensures operational procedures for efficient and effective food production and distribution. Implements a cost-effective procurement system. Implements purchasing guidelines to ensure purchased food and supplies reflect product knowledge, customer preferences, district needs, policies, and nutrition objectives. Establishes standards for receiving, storing, and inventorying food and non-food supplies based on sound principles of management. Ensures school nutrition programs are in compliance with all local, state, and federal laws, regulations, and policies. Provides technical assistance and training for school foodservice personnel, school administrators, and other school support staff. Develops guidelines for providing services in response to disaster or emergency situations. Develops cost-effective menus that maintain nutrition integrity and meet all local, state, and federal guidelines and regulations. Assesses customer preferences, industry trends, and current research to plan menus that encourage participation.. Works with school staff, teachers, parents, and physicians to plan menus for children with special nutrition needs. Employs management techniques to maintain an effective and efficient program. Develops short and long term goals through strategic planning for the district school foodservice program that supports the philosophy and policies of the Board of Education. Implements policies and procedures to ensure the effective operations of school nutrition programs. Develops a long-range program for establishing professional status for the school nutrition program's role in the education community. Reviews current research information to determine health and nutrition-related trends and foodservice management developments; and develops innovative program changes and expansions based on this information. Implements personnel policies and procedures for the program according to local, state, and federal regulations and laws. Implements job performance standards that provide for performance improvement. Implements methods for hiring, training, and evaluating personnel that recognize education, experience, performance, and certification. Follows procedures for employee progressive discipline and formal grievances. Establishes standards for the professional development of the district's school nutrition program personnel. Assists with designing and planning facilities that ensure high quality customer service, wholesome food production, and efficient workflow. Determines equipment needs and specifications consistent with program needs and budget. Develops and implements policies and procedures to ensure environmental responsibility. Establishes a waste management system for the program that is effective, economical, and environmentally safe. Develops a marketing plan to attract students, parents, teachers, administrators, support staff, and community. Conducts an on-going evaluation of the marketing plan. Communicates program information to encourage and secure support for the school food and nutrition program from the Board of Education, administrators, faculty, students, parents, and community. Implements a plan for providing foodservice for special functions consistent with Board of Education policies. Implements management information systems that increase the productivity and efficiency of the school food and nutrition operation. Trains staff to use computer technology in individual school sites to improve management techniques. Develops and implements a comprehensive nutrition education program using school cafeterias as learning laboratories. Establishes the role of the school nutrition program as a resource for expertise in the development and presentation of nutrition education materials and activities. Performs and directs job related proficiency with the highest ethical integrity. Performs and directs with a commitment to promote a quality school nutrition program that meets the nutritional needs of the customers served. Performs and directs with an overall nature that is committed to the goals and visions of the school district. Performs and directs appropriate communication skills with the customers served. Performs all other duties and responsibilities as assigned by the Assistant Superintendent of Administrative Services. Physical Requirements (if applicable) Work requires the regular exertion of up to 10 pounds of force, frequent exertion of up to 50 pounds of force and occasional exertion of up to 25 pounds of force. Work regularly requires sitting, speaking or hearing, using hands to finger, handle or feel and repetitive motions. Work occasionally requires standing, walking, stooping, kneeling, crouching or crawling with hands and arms, pushing or pulling and lifting. Work requires preparing and analyzing written or computer data, operating machines and observing general surroundings and activities. Must be able to work in a moderately noisy location. Special Requirements (if applicable) Must possess a valid North Carolina Driver's License. Must have completed an eight hour food safety course in the past five years or will complete within the first 30 days of employment. Comprehensive knowledge of the practices, procedures and regulations relating to school food service. Thorough knowledge of food quality and values, and of nutritional and economical substitutions within food groups with a preference for general knowledge of special dietary requirements. Comprehensive knowledge of the principles and practices used in ordering, receiving and storing food in large quantities. Comprehensive knowledge of budgeting and accounting practices and procedures. Thorough knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment and work areas. Ability to implement local, state and federal rules, guidelines and procedures into daily business operations. Ability to learn and use specialized tools, equipment or software related to business needs. Ability to plan and supervise the work of subordinate employees as assigned. Ability to prepare reports, records and files. Ability to establish and maintain effective working relationships with associates, vendors and the public DISCLAIMER The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees of this job.

Created: 2026-03-04