] Office of Human Resources - Montgomery County Public Schools

OFFICE OF HUMAN RESOURCES AND DEVELOPMENT → CLASSIFICATION → SENIOR DFNS SPECIALIST, SCHOOL OPERATIONS

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Senior DFNS Specialist, School Operations

MONTGOMERY COUNTY PUBLIC SCHOOLS CLASS DESCRIPTION
OFFICIAL TITLE: Senior DFNS Specialist CODE: 0744 SQ/OQ: Not Applicable
WORKING TITLE: Senior DFNS Specialist, School Operations GRADE: J MONTHS: 12
SUMMARY DESCRIPTION OF CLASSIFICATION: Under direction of the Director of the Division of Food and Nutrition Services (DFNS), is responsible for the operation of all MCPS school kitchen and cafeterias. This position leads and supervises the DFNS school-based team in successfully serving meals year-round to students through programs such as the National School Breakfast and Lunch Programs, Afterschool Snack and Supper Programs, Fresh Fruit & Vegetable Program, Summer Food Service Program, and serving food and meals that meet MCPS needs outside of the child nutrition programs. Serves in a leadership role, engaging in the planning, development, implementation, and measurement of strategic goals and initiatives. Responsible for developing standard operating procedures, identifying and implementing process improvement projects, and leading special projects related to the operation. Responsibilities includes leading and managing a large team, monitoring fiscal stability of programs, developing school based staffing patterns and serving as liaison to the Office of Human Resources; providing technical support to field and warehouse staff; implementing program changes to meet any new federal, state, and local regulations; assessment, planning, and ordering of kitchen equipment; and reviewing construction plans to support operational procedures for new and renovated facilities. Responsible for oversight of the development and/or administration of the MCPS supporting service professional growth system (SSPGS). Oversees complaints regarding school meals. Employees in this class serve on the facility's on-site-emergency-team (OSET).
MINIMUM QUALIFICATION STANDARDS
KNOWLEDGE, SKILLS, AND ABILITIES: Strong leadership skills and extensive communication (written and verbal), mediation (conflict resolution) and facilitation skills. Extensive knowledge of school nutrition programs and food service operations. Ability to develop operational performance measures, analyze and implement action plans. Ability to develop and maintain a professional, trusting, and positive work relationship with all staff. Ability to maintain an energetic work environment and, through mentoring and coaching of the staff, develop and maintain high functioning teams. Highly skilled in organizing high-profile programs with a demonstrated ability to manage the work and staff collaboratively and effectively in stressful work situations with time demands. Demonstrates ability to use standard office equipment, various software, and MS Office Suite, efficiently and effectively. Ability to develop and oversee the development of specifications for food service and school kitchen equipment. Knowledge and application of the MCPS Professional Growth Systems (PGS).
EDUCATION, TRAINING, AND EXPERIENCE: Bachelor's degree in one of the following areas: food and nutrition, food service management, dietetics, family or consumer sciences, culinary arts, nutrition education, or business administration with a focus on hospitality, distribution, or supply management. Considerable progressively responsible experience in food service management, school nutrition programs, including extensive work in a supervisory capacity. Experience in the development and collection of data to support data-based decision making and continuous improvement. Ability to implement systemic approaches focused on continuous improvement. Extensive and progressive experience required in program and human resources administration, financial monitoring and analysis, and data analysis leading to program efficiencies. Staff development and training experience is desirable. 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: Possession of a valid driver's license. Certificate in Food Safety desirable. Registered dietitian desirable.
PHYSICAL DEMANDS: (Special requirements such as lifting heavy objects and frequent climbing.) None
SPECIAL REQUIREMENTS: (Frequent overtime or night work required, etc.) Occasional evening or weekend work may be necessary for meeting deadlines or attending Board of Education, committee or other meetings.
OVERTIME ELIGIBLE: No

EXAMPLES OF DUTIES AND RESPONSIBILITIES:

Participates in the formulation of current and long-range strategic plans for Food and Nutrition Services.

Develops methods for and insures the smooth flow of meals to students.

Oversees, maintains and prepares required MCPS, USDA and MSDE reports.

Participates in menu planning.

Supervises and evaluates the work performance of a school-based team.

Coordinates staffing and equipment to meet meal service goals and improve general acceptability of food items produced.

Advises director and staff of changes and status when cafeteria operations may be adversely affected.

Provides technical advice, oversight and recommendations concerning school kitchen and cafeteria functions.

Oversees meal service to students during emergencies, meeting needs in the face of equipment failures, personnel shortages and other unforeseen events.

Oversees the operation of school kitchens and maintenance of equipment.

Oversees the staffing for school cafeterias. Develops and oversees the equipment replacement process. Recommends enhancements to meal program operations.

Makes recommendations regarding bid specifications, terms and conditions.

Monitors quality of food and supplies to assure compliance with specifications.

Establishes and maintains quality control for food and supplies.

Works with staff development in planning and conducting training programs for supervisory and other employees; reviews and evaluates employee work performance.

Determines school cafeteria staffing levels. Participates in human resource proceedings.

Participates in joint labor-management meetings and initiatives.

Develops, coordinates and participates in employee work groups to foster a culture of respect.

Participates in a leadership role on the OSET and Baldrige team.

Prepares reports and recommendations; provides data in preparation of the division's budget requests; reviews and signs purchase orders and payroll time sheets.

Provides positive and constructive feedback and performance evaluations to employees in order to reward, coach, and motivate through the MCPS Professional Growth System.

Performs related work as assigned/required.
Class Established: 7/2024
Date(s) Revised: 10/2024
Last Reviewed:

This description may be changed at any time.