Nutrition Director directs and oversees all aspects of an organization's or institution's nutrition guidelines and initiatives. Oversees institution of basic nutrition plans including individualized menu plans and monitors intake and acceptance of meals, snacks, and supplements. Being a Nutrition Director monitors and ensures proper nutrition education is provided. May oversee menu planning or food service operations. Additionally, Nutrition Director requires a bachelor's degree. Requires Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN) from Academy of Nutrition and Dietetics. Typically reports to top management. The Nutrition Director manages a departmental sub-function within a broader departmental function. Creates functional strategies and specific objectives for the sub-function and develops budgets/policies/procedures to support the functional infrastructure. To be a Nutrition Director typically requires 5+ years of managerial experience. Deep knowledge of the managed sub-function and solid knowledge of the overall departmental function. (Copyright 2024 Salary.com)
NATURE OF WORK
Under limited supervision, performs responsible administrative and supervisory work in the development and implementation of the Schools School Nutrition program. Work involves planning, organizing, directing and administering a nutritious, appealing and cost effective cafeteria food service program in accordance with local, state and U.S. Department of Agriculture rules and regulations pertaining to the preparation and delivery of meals to school students and community agencies, and applicable fiscal regulations pertaining to accounting and reporting of expenditures and receipts. Employee is responsible for developing and implementing, through subordinate supervisors, systems for providing quality food production and service, food supply and service procurement through competitive bidding, and procurement or renovation of facilities and equipment. Employee is also responsible for administering personnel policies, programs, rules, and regulations in accordance with applicable federal, state and local laws, ordinances, policies and procedures. Work also involves working with Schools educators to provide nutrition activities for students, and maintaining public relations, which facilitate a positive image of School Nutrition programs. Reports to Chief Finance Officer.
MINIMUM EDUCATION, TRAINING AND EXPERIENCE
Bachelor's degree in food services management, nutrition, business, or a related field, and 6 to 9 years of experience in food services management or a related field; or any equivalent combination of training and experience which provides the required knowledge, skills and abilities. Must possess a valid North Carolina Driver's License. Possess ServSafe Certification by the National Restaurant Association.
Supervises:
PERFORMANCE RESPONSIBILITIES
MINIMUM STANDARDS REQUIRED TO PERFORM RESPONSIBILITIES
Physical Requirements: Must be physically able to operate a variety of equipment including computers, copiers, adding machines, etc. Must be physically able to operate a motor vehicle. Must be able to exert up to 10 pounds of force occasionally, and/or a negligible amount of force constantly to lift, carry, push, pull or otherwise move objects, including the human body. Light Work usually requires walking or standing to a significant degree.
Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people or things.
Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Includes giving instructions, assignments or directions to subordinates or assistants.
Language Ability: Requires the ability to read a variety of correspondence, reports, forms, newsletters, schedules, manuals, invoices, requisitions, menus, recipes, journals, etc. Requires the ability to prepare correspondence, reports, forms, evaluations, procedures, charts, surveys, articles, bid specifications, brochures, news releases, handbooks, budgets, etc., using prescribed formats and conforming to all rules of punctuation, grammar, diction, and style. Requires the ability to speak before groups of people with poise, voice control and confidence.
Intelligence: Requires the ability to apply principles of logical or scientific thinking to define problems, collect data, establish facts, and draw valid conclusions; to interpret an extensive variety of technical instructions in mathematical or diagrammatic form; and to deal with several abstract and concrete variables.
Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, to follow oral and written instructions. Must be able to communicate effectively and efficiently in a variety of technical or professional languages including nutrition, purchasing, customer service, legal, accounting and marketing terminology.
Numerical Aptitude: Requires the ability to utilize mathematical formulas; to add and subtract; multiply and divide; utilize decimals and percentages; and to apply the principles of algebra and geometry.
Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width and shape.
Motor Coordination: Requires the ability coordinate hands and eyes rapidly and accurately in using office equipment.
Manual Dexterity: Requires the ability to handle a variety of items such as office equipment and hand tools. Must have minimal levels of eye/hand/foot coordination.
Color Discrimination: Requires the ability to differentiate between colors and shades of color.
Interpersonal Temperament: Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress and when confronted with emergency situations and to be a calming influence.
Physical Communication: Requires the ability to talk and hear: (Talking: expressing or exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by
ear.) Must be able to communicate via telephone.
KNOWLEDGE, SKILLS AND ABILITIES
TERMS OF EMPLOYMENT
Full-time - 12 months
Salary based on state and local salary schedules
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 to perform this job.