Sorted by job title: A - C | D - H | I - Q | R - Z

Assistant Director, Food & Nutrition Services

OFFICIAL TITLE: Assistant Director I CODE: 0318 SQ/OQ: Not Applicable
WORKING TITLE: Assistant Director, Food & Nutrition Services GRADE: N MONTHS: 12
SUMMARY DESCRIPTION OF CLASSIFICATION: Assists the director of the Division of Food and Nutrition Services, in planning, organizing and managing the food and nutrition service program that includes school-based cafeteria operations, a central processing center, and a centralized warehouse. Primary areas of responsibility include analyzing financial and participation records for all programs; support in planning and preparing the operational budget; evaluating operational efficiency of all programs; developing staffing patterns and serving as liaison to the Office of Human Resources; providing technical support to field and warehouse staff; assisting with the interpretation of federal, state, and local regulations and implementing the program changes necessary; and reviewing construction plans and determining operation procedures for the new/renovated facilities. Assists the director in the development and implementation of the strategic plan that aligns with the school system¿s strategic plan. Responsible for special projects, studies, and reports. Supports the implementation of new and updated technology as it relates to operational effectiveness. Assists in facilitating the articulation and implementation of the district¿s framework for equity and excellence for students and staff.
KNOWLEDGE, SKILLS, AND ABILITIES: Thorough knowledge of procedures, policies and methods of food service operations, including equipment layout and design, work simplification, current financial and management theories and practices and effective employee training techniques. Thorough knowledge of governmental regulations related to the administration of Child Nutrition Programs procurement procedures, large scale food production and multi-site distribution logistics. Ability to administer and evaluate for improvement all programs. Ability to lead, train and professionally develop staff. Possess and display positive leadership traits, good human relations skills, and competent oral and written communication skills. Skill in computer use and common office software to prepare documents, spreadsheets, and presentations related to food service operations. Thorough knowledge of the professional growth systems.
EDUCATION, TRAINING, AND EXPERIENCE: Graduation from an accredited college or university with a degree in food service management, institutional management, business management, or related field with appropriate courses in dietetics, sanitation, nutrition or food service management. Experience in central kitchen administration or commissary food service administration. Experience with developing and implementing budgets maintaining cost controls. 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 Maryland noncommercial class C driver's license or equivalent. Registration by the Academy of Nutrition and Dietetics preferred.
PHYSICAL DEMANDS: (Special requirements such as lifting heavy objects and frequent climbing.)
SPECIAL REQUIREMENTS: (Frequent overtime or night work required, etc.) Available to work during emergency situations and extended hours as needed.


Assists in administering the free and reduced-price meal program and may hear informal appeals of program decisions.

Develops and utilizes the division¿s strategic plan, using key measures to determine progress and opportunities for improvement.

Assists the director in managing all functions of the division; evaluating operations and developing plans for efficient operations.

Supports field, central production facility and warehouse staff to maintain effective daily operations of all programs.

Analyzes financial and participation records of all food service operations and recommends corrective action when necessary .

Develops and expands services to other departments and agencies.

Develops staffing patterns for school-based and central operations.

Serves as a liaison to the Office of Human Resources in staffing and promotional matters.

Assists in planning professional development activities for the division¿s staff.

Assists in gathering, researching, and preparing data for presentations to the Board of Education, other elected officials, community groups, and MCPS administrators.

Assists in the interpretation of federal, state, and local regulations and implements changes, while ensuring compliance with all regulations.

Oversees the specifications, purchasing, and receipt of all items used within the food service program .

Acts as the director as required.

Performs related duties consistent with the scope and intent of the position.

Class Established: 6/1968
Date(s) Revised: 2/83, 8/93, 12/04, 6/10, 10/2016
Last Reviewed:

This description may be changed at any time.

Click here to log in