Student Nutrition Program Manager

Classification: Administrative Location: District

Reports to: Assistant Superintendent or Designee FLSA Status: Exempt

Bargaining Unit: N/A (TBD working days) This is a short term position for our Summer Student Nutrition Program.

Position Summary:

The Student Nutrition Program Coordinator is primarily responsible for the organization, administration, and supervision of the student nutrition program of the District within the policies of the Board of Education, state and federal requirements of NMPED regulations. Participates in special projects as requested by Assistant Superintendent.

Supervision:

The Student Nutrition Program Coordinator works with a high level of independence and professional discretion under the general supervision of the Assistant Superintendent or Designee. The Student Nutrition Program Coordinator directly supervises the Student Nutrition Program Staff. The Student Nutrition Program Coordinator's work is governed, controlled, and evaluated by acceptable professional practice, school and district policies and regulations, provisions of Taos Municipal Schools district policies and procedures, direction of the supervisor, and performance standards and expectations as set forth in the collective bargaining agreement.

Duties and Responsibilities listed may include, but are not limited to the following:

• Establishes procedures for developing, implementing, and evaluating goals and objectives for the district student nutrition program.
• Interprets school nutrition and nutrition education program needs to federal, state, and local policy makers.
• Enforces federal and state regulations regarding nutritional standards.
• Maintains all records for compliance of free and reduced priced meal applications, including Provision 2 records
• Implements the appropriate use of information systems in the management of student nutrition programs.
• Establishes program standards and directs implementation to ensure operation of a nutritionally sound school nutrition program.
• Plans for the development, coordination, and implementation of nutrition education as part of the school nutrition program.
• Establishes and implements budgeting and financial management in cooperation with manager, district school nutrition staff, administrators, and other appropriate personnel.
• Develops an effective system to include monitoring for quality food preparation and meal service.
• Establishes a system for the procurement and distribution of food and non-food materials consistent with USDA and state purchasing guidelines.
• Determines facility needs and responsible for equipment.
• Ensures the establishment and implementation of sanitation and safety standards as mandated by HACCP procedures.
• Assesses customer preference and satisfaction, industry trends and current research to develop a long-range plan that facilitates continuous program improvement.
• Establishes effective working relationships with appropriate members of all departments in the school district as appropriate.
• Maintains records of income and expenditures, food and non-food supplies, personnel, and equipment
• Foster community relationships with local farmers and local growers to obtain the highest quality of food for students, staff and parents participating in the school nutrition program.
• Performs miscellaneous job-related duties as assigned by the Assistant Superintendent

Language Skills:

• Ability to read and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public.

Mathematical Skills:

• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
• Ability to apply concepts of basic algebra and geometry.

Reasoning Ability:

• Ability to define problems, collect data, establish facts and draw valid conclusions
• Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Minimum Qualifications:

• Bachelor's Degree preferred in institutional food service management, nutrition or food science, food service management, food systems management, dietetics, home economics or closely related field and a minimum two years' experience as a director, coordinator or supervisor of an institutional food service or school nutrition program.
• Serve Safe Manager Certification

Physical and Environmental Requirements of the Position:

The physical demand and work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• The employee must lift and/or move 25 to 50 pounds.
• While performing the duties of this job, the employee is frequently required to sit, lift, carry, move about, hear, and speak.
• While performing the duties of this job, the Student Nutrition Coordinator may occasionally work in outside weather conditions and be exposed to wet and/or humid conditions, temperature fluctuations, fumes, or airborne particles, toxic or caustic chemicals commonly used in instruction and/or cleaning. It may be expected that the individual could be exposed to blood or other potentially infectious materials during their duties.

The information contained in this job description is for compliance with the American With Disabilities Act (A.D.A.) and is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned.