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Director,
Division of Food and Nutrition Services |
0330 |
| Under direction, maintains a leadership role in the
provision of a food service program that meets nutritional
standards consistent with federal regulations and local
preference for all age groups. 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 both self supporting within
an enterprise fund and acceptable to clientele.
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| Thorough knowledge of the procedures, policies practices,
and methods of food service operation. Thorough knowledge
of local, state, and federal regulations regarding food
services 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. Possess
excellent skills in program and personnel evaluation,
oral and written communications, and human relations.
|
| Bachelor's degree (master's preferred)
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,
or be a registered dietitian, licensed to practice in
the State of Maryland. Evidence of progressive responsibility
in the field of food services and nutrition, including
at least two 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
provides the knowledge, abilities, and skills necessary
to perform effectively in the position may be considered. |
| Registration by the American Dietician Association
strongly desired. |
| (Special requirements such as lifting heavy objects and frequent climbing.) None |
| (Frequent overtime
or night work required, etc.) None |
|
Plans, develops, and implements the food and nutrition
services programs for the MCPS including, staffing levels
for all food and nutrition services programs; cafeteria
reporting systems, food, supply and equipment orders,
and inventories; operation of the food services warehouse;
operation of the central food production facility; compliance
with nutritional standards, federal and state regulations,
food quality, cost control, operational efficiency,
customer acceptance in all schools, support centers,
and head start centers.
Director, Division of Food Services CODE: 0305
Plans and provides food service for year round day
care centers, Title III senior citizens, summer school
centers, and to low income children in countywide summer
feeding programs.
Provides for breakfast programs in schools, support
centers, and day care centers.
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
insure 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. Provides
nutrition education support to schools, coordinates
school menus with educational activities.
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.
Develops in-service training programs for all food
service employees in all phases of food service operations.
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. Keeps 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.
Performs related work as required. |
4/72
6/82, 5/92,
8/93, 3/96, 8/97, 7/06
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