] Office of Human Resources - Montgomery County Public Schools

OFFICE OF HUMAN RESOURCES AND DEVELOPMENT → CLASSIFICATION → DIRECTOR, DIVISION OF FOOD AND NUTRITION SERVICES

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Director, Division of Food and Nutrition Services

MONTGOMERY COUNTY PUBLIC SCHOOLS CLASS DESCRIPTION
OFFICIAL TITLE: Director I CODE: 0330 SQ/OQ: Not Applicable
WORKING TITLE: Director, Division of Food and Nutrition Services GRADE: P MONTHS: 12
SUMMARY DESCRIPTION OF CLASSIFICATION: Under direction from the director, Department of Materials Management, maintains a leadership role in the provision of a food service program that meets all operational standards consistent with federal, state, and local regulations. Ensures the execution of the strategic plan and operational efficiency of the division by developing efficient processes, targets and in-process measures to assess results. Effectively leads the division in the district's commitment to equity and excellence for all staff and students. Ensures the provision of high quality and nutritious meals in a cost-effective and efficient operation; administers Child Nutrition Programs; provides oversight to the central production facility and warehouse/distribution operations. Establishes food and equipment specifications and develops systems for the preparation and delivery of services. Determines allocation of resources to provide safe, sanitary, and cost-effective meals programs that are self-supporting within an enterprise fund and acceptable to stakeholders. Leads the collaboration between community non-profit organizations, local, state and national government, internal stakeholders, students, parents, and the Board of Education, to eliminate childhood hunger. Leads the implementation of new and updated technology systems to increase the efficiency and effectiveness of services. Oversees the implementation of the Professional Growth Systems.
MINIMUM QUALIFICATION STANDARDS
KNOWLEDGE, SKILLS, AND ABILITIES: Thorough knowledge of the procedures, policies, practices, and methods of a multi-unit food service operation. Thorough knowledge of local, state, and federal regulations regarding Child Nutrition Programs nutritional standards, dietary guidelines, and reporting requirements. Knowledge of facility designs, food and equipment specifications, warehouse and central production facility operations, basic accounting for profit and loss analysis and procurement procedures. Ability to budget and allocate resources to maintain self-supporting cost-effective programs. Ability to develop and effectively administer and manage food service and nutrition programs. Ability to develop training programs and community information service. Excellent organizational, administrative, and supervisory abilities. Excellent human relations skills and oral and written communications.
EDUCATION, TRAINING, AND EXPERIENCE: Bachelor's degree from an accredited college or university in home economics, food science, or related field with a major emphasis in institutional administration, dietetics, foods, or nutrition. Master's degree desirable. Evidence of progressive responsibility in the field of foodservices and nutrition, including at least five years' experience in a responsible position in charge of menu planning, food purchasing, and preparation, distribution and serving of foods. Other combinations of applicable education, training, and experience which provide the knowledge, abilities, and skills necessary to perform effectively in the position may be considered.
CERTIFICATE AND LICENSE REQUIREMENTS: Registered Dietitian by the Academy of Nutrition and Dietetics required. ServSafe certified. Possession of a valid Maryland noncommercial class C driver's license or equivalent.
PHYSICAL DEMANDS: (Special requirements such as lifting heavy objects and frequent climbing.) NA
SPECIAL REQUIREMENTS: (Frequent overtime or night work required, etc.) Coordinates emergency meal service. Use of personal car required. Evening and weekend work may be required.
OVERTIME ELIGIBLE: No

EXAMPLES OF DUTIES AND RESPONSIBILITIES:

Develops and utilizes an aligned strategic plan using key measures to determine progress and opportunities for improvement.

Ensures the district's commitment to equity and excellence for staff and students, particularly as it relates to hiring for equity and excellence.

Demonstrates through leadership and role modeling, high expectations, positive relationships, and cultural competence, as well as a strong commitment to professional development for all staff.

Plans, develops, and implements all food and nutrition services programs for the MCPS including staffing; food, supply and equipment orders, and inventories; operation of the food services warehouse; operation of the central food production facility; compliance with nutritional standards; maintaining standards in food quality, cost control, operational efficiency, and customer acceptance in all serving sites.

Leads the development of school menus that reflect the diversity of the school community.

Plans and provides food service for year-round day-care centers, and The Summer Food Service Program.

Establishes price structure and maintaining devices to assure a fiscally sound and self-supporting operation.

Develops standards for food and labor costs.

Reviews program operation for cost effectiveness and conformance with program regulations.

Inspects school lunch facilities and operations to ensure that standards of diet, cleanliness, health and safety are being maintained.

Keeps patrons and the public informed of the menus and services offered by school cafeterias and of the health and educational benefits gained by children through participation in the school food service program.

Coordinates nutrition education support to schools.

Consults, as needed, with school planners and architects on plans and specifications for new or modernized school cafeteria facilities.

Provides assistance and suggestions for the preparation and serving of USDA commodities as available.

Reviews and evaluates all requests and recommendations for purchase of new and replacement equipment.

Works with school and community groups who are concerned with food services and nutrition programs and other related areas.

Keeps abreast of new ideas in food services programs and new product offerings, through membership and participation in professional organizations at the local, state, and national level.

Stays knowledgeable regarding ongoing and new program development.

Reviews recent literature and research studies and reports.

Evaluates findings and suggests changes or modifications to improve existing programs.

Prepares an annual division operating budget for the Food Services Enterprise Fund with such supporting data as are necessary for clarification to the superintendent and to the Board of Education.

Administers the free and reduced-price meal program and hear appeals of program decisions.

Performs related duties consistent with the scope and intent of the position.
Class Established: 4/72
Date(s) Revised: 6/82, 5/92, 8/93, 3/96, 8/97, 7/06, 5/10, 5/2017, 2/2023
Last Reviewed:

This description may be changed at any time.