Ref. 8611

BASIC FUNCTION: Plan, organize, control, and direct the District’s Nutrition Services Program and the Warehouse; supervise development of nutritional menus in accordance with State and Federal meal program requirements; and coordinate with school and other administrative personnel in procurement, budget, financial, building maintenance service.  Coordinate and supervise warehouse services for the District.  Align meal program with the Districts strategic goals and objectives.  Maintain confidentiality of all personnel matters; some duties will involve access to confidential information concerning employer-employee relations.

REPRESENTATIVE DUTIES: (Incumbents may perform any combination of the essential functions shown below. This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements).

ESSENTIAL FUNCTIONS:

• Implement and supervise new programs to enhance and align the current meal program to the District’s strategic goals and objectives.  These include, but are not limited to, Produce Markets, Supper Programs, District Farms, Community Kitchens, Vending, Catering, etc….
• Identify, develop and implement new business strategies in support of Nutritional Services & Warehouse (i.e., charter school catering).
• Supervise development of nutritional menus in accordance with State and Federal meal program requirements; supervise planning of menus in accordance with established nutritional requirements; authorize new menu items.  
• Collaborate with Health Services and other District departments in providing guidance in the area of Health and Wellness.  
• Coordinate with school and other administrative personnel in procurement, budget, financial and building maintenance service. 
• Establish department policy and administer District Nutrition Services & Warehouse Programs in accordance with District policies and applicable laws and regulations. 
• Develop the Nutrition Services & Warehouse Departments budget and maintain budget control; control food costs through menu planning and cost analysis. 
• Develop and implement funding proposals and other resource development strategies to support Nutritional Services programmatic goals and objectives; identify resources and apply for grants that contribute to the sustainability of Nutritional Services.
• Develop and implement policies and procedures to ensure that cash handling practices are in accordance with general accepted accounting principles. 
• Direct the compilation and analysis of reimbursement claims, revenues, the development of staffing formulas, and the allocation of staff to Nutrition Services & Warehouse units. 
• Direct the implementation and maintenance of a Food Safety Certification Program for food service employees. 
• Assure that services, equipment, facilities, and procedures conform to State nutrition/food service guidelines, District policies, and other applicable regulations. 
• Direct the compilation, verification, and reporting data to meet Federal and state requirements related to subsidized nutrition programs. 
• Direct the development and preparation of food and equipment specifications, procurement requirements and the testing of new food services products, supplies, and equipment. 
• Meet with and address a variety of groups, including employees, school administrators, District officials and community organizations to disseminate information regarding the District's Nutrition Services Programs & Warehouse.
• Work in collaboration with other District departments and community partners to engage the community in food justice issues at the local, state and federal levels.
• Develop and maintain community partnerships, including coordination between partners and Nutritional Services & Warehouse.  
• Work with local farmers and suppliers to provide produce and other staples for Nutrition Services.
• Analyze legislation related to nutrition services and coordinate the response to proposed legislation.  
• Develop and review personnel management policies and procedures in cooperation with the Human Resources Services Department. 
• Review and evaluate departmental activities; visit and inspect cafeteria sites; assure compliance with applicable laws rules and regulations; and review work schedules.  
• Supervise and review record keeping and reporting procedures, and prepare and supervise a variety of records and reports related to assigned activities. 
• Direct and participate in the planning of data processing applications and their implementation for Nutrition Services. 
• Supervise coordination and implementation and maintenance of computerized point of service system.  
• Collaborate with IT to identify and implement technology initiatives to improve services and operations.
• Implement “Green” strategies to reduce food related and other waste.
• Plan and implement personnel staffing and approve food services staffing recommendations.  
• Supervise and evaluate the performance of assigned staff; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; plan, coordinate and arrange for appropriate training of staff. 
• Participate in negotiations for labor contracts. 
• Interpret departmental policies to school site personnel.  
• Coordinate special projects and programs as assigned. 
• Perform related duties as assigned.

MINIMUM QUALIFICATIONS:
TRAINING, EDUCATION AND EXPERIENCE: Any combination of education, training and/or experience equivalent to: a Bachelor’s degree with a major in dietetics, nutrition, institutional food services, or a closely related field and seven years of experience in a large food service operation. 

A Master’s degree in education or public health is preferable. 

LICENSES AND OTHER REQUIREMENTS:

• Certification as Trainer and Food Safety Certification
• Valid California Drivers License
• Employment eligibility that may include fingerprints, TB and/or other employment clearance

KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:

• Principles, theories, practices, methods and techniques used in curriculum development and classroom instruction 
• Current principles in managing a large nutrition service program
• Nutrition and food preparation
• Procedures and equipment used in ordering and purchasing food in quantity
• Procedures and equipment used in the preparation, cooking, and serving of food
• Health and sanitation requirements
• California State Laws related to food service operations
• Meal program requirements
• Budget preparation and control

ABILITY TO:

• Interview, select, instruct, supervise, train, and evaluate performance of assigned personnel
• Communicate effectively orally and in writing
• Interpret, apply, and explain rules, regulations, policies, and procedures
• Operate computer and other office equipment
• Analyze situations accurately and adapt an effective course of action
• Plan, organize, meet schedules, timelines, and work independently with little direction.

WORKING CONDITIONS:
ENVIRONMENT: 

Office environment; driving a vehicle to conduct work; fast-paced work; constant interruptions; regular visits to related work locations

PHYSICAL DEMANDS:

Dexterity of hands and fingers to operate a computer keyboard, sitting or standing for extended periods of time, hearing and speaking to exchange information and make presentations, seeing to read and write reports and other documents; kneeling and bending at the waist; reaching overhead, above the shoulders and horizontally; and lifting moderately heavy objects of 25 lbs or less.

NON-DISCRIMINATION POLICY:

The Oakland Unified School District does not discriminate in any program, activity, or in employment on the basis of actual or perceived race, religion, color, national origin, ancestry, age, marital status, pregnancy, physical or mental disability, medical condition, genetic information, veteran status, gender, sex, or sexual orientation.