Description

The Child Nutrition Director provides strategic leadership and administrative oversight for the district’s comprehensive food service program to provide students with healthy and nutritious foods and promote long-term healthy eating habits.  The director ensures that every school operates an efficient food service program that provides students with access to the nutritious foods they need to stay healthy and learn.  The Director is responsible for leading continuous improvement, strengthening operational systems, developing efficient processes, managing resources, and guiding organizational change across the department.

The Director oversees meal preparation, service, distribution, purchasing, inventory, financial operations, budgeting, records management, technology systems, staffing, training, and performance management. The Director ensures compliance with applicable federal, state, and local requirements including USDA nutrition and food safety standards, while partnering with knowledgeable department staff and district stakeholders to evaluate current practices, identify opportunities for improvement, and implement sustainable solutions.    

Requirements

MINIMUM REQUIRED QUALIFICATIONS

All positions require selected candidates to be fingerprinted and successfully pass a criminal background check.  Additional minimum required qualifications for this position are:

1. Candidates must meet one of the following minimum education requirements:

a) Bachelor’s degree in business, food service management, dietetics, family and consumer sciences, food and nutrition, nutrition education, culinary arts, or related field; OR 

b) Bachelor’s degree in any academic major and School Nutrition Specialist credential; OR

c) Bachelor’s degree in any academic major and five (5) years’ experience managing a school nutrition program

2. Three (3) years’ experience supervising employees

3. Three (3) years’ experience simultaneously supervising multiple locations, departments, or work units 

4. Experience administering a substantial program budget

5. Possess and maintain a School Nutrition Association (SNA) certificate level IV or School Nutrition Specialist credential within one year of hire

6. Possess and maintain a ServSafe Certificate within 9o days of hire

7. Intermediate level of Microsoft Office Suite Skills (Word, Excel, Outlook, PowerPoint, Teams)

8. Valid Utah Driver’s license and evidence of insurability

9. Speak, read, write, present professionally, analyze, understand, and interpret written and verbal communications in English.

PREFERRED QUALIFICATIONS

These are examples of skills and experience that the best-qualified candidates may have.  Not having one or all of them does not disqualify any candidate from consideration. 

1. Master’s degree in business administration, public administration, organizational leadership, operations management, education, nutrition, food service management, or a job-related field

2. Registered Dietitian or Registered Dietitian Nutritionist licensure

3. Three (3) years’ experience leading a large multi-site operation in education, public service, healthcare, hospitality, institutional food service, or another service-oriented environment

4. Experience developing menus, conducting menu cost analysis, and implementing nutritional standards within UDSA guidelines

5. Credentialed as a School Nutrition Specialist through the School Nutrition Association

6. Experience working in a K-12 education, or other public employment environment

7. Spanish or other language proficiency, including the ability to read, write, speak, and understand

ESSENTIAL FUNCTIONS & RESPONSIBILITIES

1. Provide strategic administrative leadership to a child nutrition department of more than 130 employees operating in 34 school kitchens and a working budget of more than $13 million annually 

2. Evaluate operations to identify opportunities for operational improvement and change; establish clear vision, goals, priorities, and performance expectations for the department while initiating, implementing, managing, evaluating, and leading cross-functional initiatives and operational changes that address barriers, transform service, and support continuous improvement, accountability, employee engagement, and team orientation 

3. Administer and implement the United States Department of Agriculture (USDA) requirements, including the requirements of the National School Lunch Program, the School Breakfast Program, Nutrition Education and Training Program, Seamless Summer Food Service Program, After School Snack Program, Fresh Fruit and Vegetable Program, Community Eligibility Provisions, Breakfast in the Classroom, USDA Commodities, and Farm to School.

4. Establish a clear vision, goals, priorities, and performance expectations for the department that align with district objectives and student needs; supervise and provide leadership and guidance to assigned personnel, including workload assignments, training, evaluations, performance management, monitoring of quality and quantity of work, scheduling time off, providing technical assistance and training, coaching, employee relations, performance management, time approval, etc.; maintain appropriate staffing levels and organization structures across all school kitchens and department functions

5. Develop, prepare, and administer the department budget; establish financial controls and reporting processes, monitor fund balances of assigned programs and related financial activity; monitor and evaluate department accounting functions for financial effectiveness, transparency, operational efficiency, and compliance with regulatory requirements; analyze and review budgetary, financial, and operational data to identify trends, evaluate program performance, and prepare forecasts of required funding and recommend adjustments to staffing, materials, supplies, and ongoing departmental operations

6. Oversee the application process and procedures for the free and reduced meal program ensuring compliance with federal requirements; manage student meal accounts, track meal records, collect, maintain, and report relevant confidential data regarding program participation; establish processes to identify and support program-eligible students

7. Establish and enforce procedures to ensure that food is prepared and served in a sanitary and safe student-centered, and team-oriented environment; develop, communicate, and monitor employee safety regulations; integrate food safety and employee safety into all phases of food service operations

8. Develop standards to ensure the department provides safe, nutritious food of high quality; develop and enforce operational procedures for efficient and effective meal production, service, and distribution; inspect site operations to ensure healthful and sanitary conditions and address deficiencies

9. Develop and implement guidelines to ensure purchased food and supplies reflect student preferences and comply with regulatory nutritional standards; establish and oversee standards for purchasing, receiving, storing, and inventorying food and non-food supplies and equipment; analyze and determine the need for types and quantities of food, supplies and equipment 

10. Oversee point of sale systems, inventory systems, reporting tools, and other department software and electronic equipment to improve data quality, usability, and efficiency 

11. Oversee the development of cost-effective menus that maintain nutrition integrity and meet all local, state, and federal regulations. Analyze student preferences and participation, industry trends, and current research to support menu planning that improves participation. Collaborate with school staff, teachers, parents, medical providers, and other stakeholders to support students with prescribed dietary needs and distinct nutrition requirements.  

12. Develop short and long-term plans for district foodservice facility, staffing, equipment and technology needs. Design and implement department protocols responsive to health and nutrition trends, student needs, operational challenges and food service management industry innovations

13. Develop and implement department job performance standards, performance measures, dashboards, standard operation procedures, employee training, onboarding, and professional development programs that improve efficiency, consistency, accountability, and department capacity

14. Develop and oversee a student-focused marketing, engagement, and communications plan that encourages participation, explains program benefits, and strengthens relationships with students, families, employees and school communities; establish systems for measuring and communicating department performance including service quality, participation, financial results, compliance, safety, employee development, and student satisfaction

15. Oversee and coordinate the maintenance, replacement, and long-term planning of kitchen equipment with outside vendors

16. Analyze data, identify operational and financial trends, identify root causes, develop recommendations and implement measurable and strategic improvements to resolve complex issues; oversee the preparation, submission, retention, and maintenance of a variety of critical records, reports, applications, claims, audits and program documentation

17. Demonstrate strong supervisory and project management skills; establish project timelines, assign responsibilities, and monitor progress, and communicate project results; work under limited supervision, use time management and prioritization strategies, adapt to changing work priorities, and work with frequent interruptions to meet deadlines and achieve department objectives

18. Develop and maintain strong working relationships that promote a respectful, inclusive and accountable team-oriented environment, and collaborate with district departments, school administrators, employees, contractors, vendors, community partners and other stakeholders to achieve department objectives and maintain services and programs

18. Show initiative and resourcefulness (anticipate needs, leverage available resources, etc.) to gather and analyze information, identify and resolve complex issues, and develop ideas to provide strategic solutions and alternative approaches

19. Participate in meetings, workshops, conferences and seminars to coordinate projects, address concerns, maintain professional knowledge, and gather information required to oversee department functions

20. Present information formally and informally to colleagues, contractors, district leaders, families, community stakeholders and supervised staff to communicate information, expectations, gain feedback, support implementation, ensure adherence to established practices, and achieve department objectives

21. Adapt to changing work priorities, respond effectively to emerging needs, and work with frequent interruptions, as required

22. Respond to operational emergencies in the evenings, weekends, and holidays, as needed

23. Speak, read, write, analyze, understand, and follow written and verbal communications in English including using correct grammar and punctuation; listen to, and understand information and ideas presented verbally and in writing

24. Communicate effectively with diverse individuals and groups of people while maintaining confidentiality and building positive relationships with employees, colleagues, families, and stakeholders

25. Maintain regular and predictable attendance to fulfill job requirements efficiently and effectively

26. As needed, roll, push, pull. Bend, reach, stoop, and lift up to 50 pounds

27. Facilitate the ongoing development, review, implementation, and adoption of district policy and administrative procedures, department standards, and operating protocols 

28. Assist other staff as may be required and perform other related duties as assigned to ensure the efficient and effective function of the department

EMPLOYEE SUPERVISORY RESPONSIBILITIES: Yes

WORK ENVIRONMENT & PHYSICAL DEMANDS:

Director III - Child Nutrition Physical Demands

The Salt Lake City School District is committed to providing access, equal opportunity, and reasonable accommodation for individuals with disabilities in employment, and its services, programs, and activities.  To request reasonable accommodation, contact Human Resource Services – Salt Lake City School District (slcschools.org) or call 801-578-8340.

Non-Discrimination Statement

No district employee or student shall be subjected to discrimination in employment or any district program or activity on the basis of age, color, disability, gender, gender identity, genetic information, national origin, pregnancy, race, religion, sex, sexual orientation, or veteran status. The district is committed to providing equal access and equal opportunity in its programs, services and employment including its policies, complaint processes, program accessibility, district facility use, accommodations and other Equal Employment Opportunity matters. The district also provides equal access to district facilities for all youth groups listed in Title 36 of the United States Code, including scouting groups. The following person has been designated to handle inquiries and complaints regarding unlawful discrimination, harassment, and retaliation: Tina Hatch, Compliance and Investigations/Title IX Coordinator, 406 East 100 South, Salt Lake City, Utah 84111, (801) 578-8340 You may also contact the Office for Civil Rights, Denver, CO, (303) 844-5695.