AD - Director of Child Nutrition @ AUXILIARY BLDG

Position Overview

Job Description & Summary

The Food Service Director leads the district's child nutrition program to provide nutritious, appealing, and high-quality meals to students while maintaining strict financial, operational, and regulatory compliance.

Major Responsibilities

• Program Administration: Direct and oversee all district food service and cafeteria operations across multiple campuses.
• Nutritional & Menu Planning: Plan, implement, and evaluate menus that meet USDA meal patterns and nutritional standards, alongside the Texas Department of Agriculture (TDA) guidelines.
• Financial & Budget Management: Prepare and manage the departmental budget, oversee food/equipment purchasing, handle commodity funds, and process vendor invoices.
• Regulatory Compliance: Ensure adherence to USDA, TDA, and local health safety regulations, and coordinate state or federal program audits.
• Personnel & Staffing: Hire, train, supervise, and evaluate cafeteria managers and kitchen staff, manage work schedules, and arrange substitutes.
• Stakeholder Relations: Communicate with parents, teachers, campus administrators, and food distributors regarding menus, dietary accommodations, and billing.

Position/Assignment Information: Reports directly to Superintendent

Building: Child Nutrition Department Office

Desired Qualifications

Education/Certification

• Degree: Bachelor's degree in Business, Food Service Management, Dietetics, Nutrition, or a related field (some districts accept an Associate's degree with relevant school nutrition experience).
• Certifications:
• Valid Texas driver's license.
• Texas Food Protection Manager Certification (CFM) or equivalent safety training.
• Preferred: School Nutrition Specialist (SNS) credential or Registered Dietitian (RD/LD) status.

Special Knowledge/Skills

• Nutritional Knowledge: Deep understanding of nutrient analysis, USDA/TDA meal patterns, and food-based menu planning.
• Financial Acumen: Ability to build and track budgets, calculate food/labor costs, and manage government commodity allocations.
• Safety & Sanitation: Comprehensive knowledge of HACCP (Hazardous Analysis Critical Control Point) food safety guidelines and kitchen sanitation rules.
• Computer Literacy: Proficiency in school nutrition software, data analysis tools, inventory management systems, and standard office applications.
• Communication: Strong verbal and written communication skills to interact with students, parents, staff, and board members.
• Management & Coaching: Ability to lead, train, and nurture a diverse team of cafeteria workers across multiple school sites.
• Problem-Solving: Capability to adjust menus or operations quickly in response to supply chain disruptions, staffing shortages, or schedule changes.

Experience

• Minimum of 2 to 3 years of experience in institutional food service, school nutrition programs, or commercial/business food management.
• Prior supervisory experience overseeing kitchen staff, inventory, and daily meal production.

Contact

David Williams

Human Resources DIrector

[email protected]

432-758-3662