Suffolk Public Schools
Director of Food and Nutrition Services
Suffolk Public Schools, Suffolk, Virginia, United States, 23437
Director of Food and Nutrition Services
Apply for the Director of Food and Nutrition Services role at Suffolk Public Schools.
General Definition and Conditions of Work Performs difficult technical and administrative work planning, implementing and supervising all food service activities of the School Division; does related work as required. Work is performed under the general supervision of the Chief Financial Officer. Supervision is exercised over cafeteria managers, workers, and other food service staff.
This is light work requiring the exertion of up to 20 pounds of force occasionally and up to 10 pounds of force frequently to move objects. The work requires standing, walking, vocal communication to express or exchange ideas, hearing at normal spoken word levels, and visual acuity for preparing and analyzing written or computer data and observing general surroundings and activities. The worker is subject to inside and outside environmental conditions.
Essential Functions / Typical Tasks
Planning, directing and supervising food service operations; preparing and maintaining files and records; preparing reports.
Assisting in the resolution of food service or nutrition related problems.
Directing, coordinating, and supervising the handling and processing of all free and reduced meal applications.
Directing, coordinating, and supervising all school food service operations for students, adults, and special events; establishing standards and procedures for food preparation and service; ensuring standards of sanitation.
Preparing and administering a budget for the food service department; preparing, reviewing, and submitting all federal reports.
Assisting in the annual review of each school nutrition program as required by federal regulations.
Recommending personnel for employment and/or termination of employment.
Assisting and advising the school board, administration, and principals regarding policies and regulations related to child nutrition.
Preparing specifications, bids, and evaluating food, supplies, and equipment purchases used in the food service program.
Planning and recommending selection of equipment and layout for new or remodeled cafeterias.
Directing the issuance of USDA donated commodities, allocating foods to individual schools, and keeping proper storage and distribution records of all received food.
Interpreting the program to parents and community through informal talks, news releases, and other available means.
Conducting regular meetings with the food service manager to interpret, administer, and enforce standards and regulations for all school meals programs.
Working with the Suffolk Department of Health to ensure proper sanitation standards are maintained in the facilities.
Assisting in the development and implementation of nutrition education materials and programs.
Developing and administering accounting procedures and records for proper control and management of money, labor, food, supplies, equipment, etc.; verifying all food service billings.
Supervising the operation of the food service warehouse.
Performing related tasks as required.
Knowledge, Skills and Abilities Thorough knowledge of the practices, procedures and regulations relating to school food service; food quality and values, nutritional and economical substitutions, special dietary requirements; ordering, receiving and storing food in large quantities; budgeting and accounting practices; kitchen sanitation and safety measures. Ability to plan and supervise subordinate employees, prepare reports, and establish effective working relationships with associates, vendors, and the general public.
Education and Experience Bachelor’s degree, or equivalent educational experience, with academic major in food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field. Bachelor’s degree in any academic major and a State‑recognized certificate for school nutrition directors (must be obtained within 30 days of hire) or at least five years of experience in management of school nutrition programs. Supervisory experience required.
Special Requirements Possession of an appropriate driver’s license valid in Virginia; possession of a health certificate for food preparation issued by Virginia; possession of membership and certification by the American School Food Service Association (copy to be uploaded in application).
FLSA Status Exempt
AA/EOE Statement This employer does not knowingly discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity or expression, age, disability, or national origin.
Terms of Employment
Salary Range: $126,975 – $193,701
Contract: 12‑Month Employment
Benefits: Employer‑portion paid retirement, life insurance, contribution to medical insurance, sick leave, and annual leave
Seniority Level Director
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Primary and Secondary Education
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General Definition and Conditions of Work Performs difficult technical and administrative work planning, implementing and supervising all food service activities of the School Division; does related work as required. Work is performed under the general supervision of the Chief Financial Officer. Supervision is exercised over cafeteria managers, workers, and other food service staff.
This is light work requiring the exertion of up to 20 pounds of force occasionally and up to 10 pounds of force frequently to move objects. The work requires standing, walking, vocal communication to express or exchange ideas, hearing at normal spoken word levels, and visual acuity for preparing and analyzing written or computer data and observing general surroundings and activities. The worker is subject to inside and outside environmental conditions.
Essential Functions / Typical Tasks
Planning, directing and supervising food service operations; preparing and maintaining files and records; preparing reports.
Assisting in the resolution of food service or nutrition related problems.
Directing, coordinating, and supervising the handling and processing of all free and reduced meal applications.
Directing, coordinating, and supervising all school food service operations for students, adults, and special events; establishing standards and procedures for food preparation and service; ensuring standards of sanitation.
Preparing and administering a budget for the food service department; preparing, reviewing, and submitting all federal reports.
Assisting in the annual review of each school nutrition program as required by federal regulations.
Recommending personnel for employment and/or termination of employment.
Assisting and advising the school board, administration, and principals regarding policies and regulations related to child nutrition.
Preparing specifications, bids, and evaluating food, supplies, and equipment purchases used in the food service program.
Planning and recommending selection of equipment and layout for new or remodeled cafeterias.
Directing the issuance of USDA donated commodities, allocating foods to individual schools, and keeping proper storage and distribution records of all received food.
Interpreting the program to parents and community through informal talks, news releases, and other available means.
Conducting regular meetings with the food service manager to interpret, administer, and enforce standards and regulations for all school meals programs.
Working with the Suffolk Department of Health to ensure proper sanitation standards are maintained in the facilities.
Assisting in the development and implementation of nutrition education materials and programs.
Developing and administering accounting procedures and records for proper control and management of money, labor, food, supplies, equipment, etc.; verifying all food service billings.
Supervising the operation of the food service warehouse.
Performing related tasks as required.
Knowledge, Skills and Abilities Thorough knowledge of the practices, procedures and regulations relating to school food service; food quality and values, nutritional and economical substitutions, special dietary requirements; ordering, receiving and storing food in large quantities; budgeting and accounting practices; kitchen sanitation and safety measures. Ability to plan and supervise subordinate employees, prepare reports, and establish effective working relationships with associates, vendors, and the general public.
Education and Experience Bachelor’s degree, or equivalent educational experience, with academic major in food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field. Bachelor’s degree in any academic major and a State‑recognized certificate for school nutrition directors (must be obtained within 30 days of hire) or at least five years of experience in management of school nutrition programs. Supervisory experience required.
Special Requirements Possession of an appropriate driver’s license valid in Virginia; possession of a health certificate for food preparation issued by Virginia; possession of membership and certification by the American School Food Service Association (copy to be uploaded in application).
FLSA Status Exempt
AA/EOE Statement This employer does not knowingly discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity or expression, age, disability, or national origin.
Terms of Employment
Salary Range: $126,975 – $193,701
Contract: 12‑Month Employment
Benefits: Employer‑portion paid retirement, life insurance, contribution to medical insurance, sick leave, and annual leave
Seniority Level Director
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Primary and Secondary Education
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