Position Type:
Administration-Unaffiliated

Date Posted:
12/16/2021

Location:
Thomas E. Carroll Nutrition Center

Date Available:
TBD

Closing Date:
Open Until Filled

Bridgeport Public SCHOOLS
45 Lyon Terrace
Bridgeport, CT 06604

MANAGING DIRECTOR of FOOD and NUTRITION SERVICES
Thomas E. Carroll Nutrition Center

GENERAL RESPONSIBILITY

The Managing Director of Food and Nutrition Services for the Bridgeport School District is responsible for overall administration of the Food and Nutrition Services department and, within this role, development and management of a strategic plan to optimize operational efficiency and innovation in the delivery of food services in Bridgeport schools. The existing position of Director, Food and Nutrition Services will be a direct report to the Managing Director.

The Managing Director will understand all aspects of the administration of the food services programs offered in schools (breakfast, lunch, supper), in accordance with local, federal and state-established guidelines. With this knowledge, the Managing Director, in collaboration with the Director and FNS staff, will assess the efficiency and effectiveness of district-wide food service operations, formulate recommendations for innovative approaches to improve operational efficiency within fiscal limitations, and oversee the implementation of cost-effective approaches approved by the Superintendent. In discharging this role, the Managing Director will provide leadership for the design of operational processes, policies and strategies that optimize effective, efficient delivery of food services, while ensuring healthy food options and nutritious meals compliant with food service regulations.

RESPONSIBILITIES:

Customer Service

• Establish quality standards for the presentation and service of food.
• Implement a customer-driven philosophy focused on value and satisfaction.

Sanitation, Food Safety and Employee Safety

• Establish procedures to ensure food is prepared and served efficiently in a sanitary, safe environment.
• Integrate employee safety regulations into all phases of the food service operation.

Food Production

• Develop procedures to ensure food production is efficient and provides safe, nutritious food of high quality.
• Ensure optimal effectiveness and efficiency in food production and distribution.

Nutrition and Menu Planning

• Develop cost-effective menus that maintain nutrition integrity and meet all local, state, and federal guidelines and regulations.
• Assess student preferences, industry trends, and current research to plan menus that encourage participation in the food service program.

Procurement

• Manage implementation of a cost-effective procurement system.
• Develop guidelines to ensure purchased food and supplies reflect product knowledge, student preferences, district needs, policies and nutrition objectives.
• Establish standards for receiving, storing and inventorying food and non-food supplies based on sound principles of management.

Program Accountability

• Ensure that effective systems are in place to comply with all local, state and federal laws, regulations and policies.
• Improve the efficiency of accountability systems, essential to monitor and report point of service delivery of meals to the state department.
• Provide technical assistance and training for school food service personnel, school administrators and other school support staff.

Computer Technology

• Implement management information systems that increase the productivity and efficiency of the school food and nutrition operation.
• Organize training of staff to use computer technology in individual school sites to improve management techniques.

Personnel Management

• Guide the development and implementation of job performance standards that provide for performance improvement.
• Guide the design of systems for ongoing training and professional growth of food service staff.
• Serve as the immediate supervisor of the Director, Food and Nutrition Services.
• Provide direction to FNS staff, as required for the discharge of responsibilities.

Facility Layout and Design and Equipment Selection

• Assist with designing and planning facilities that ensure high quality customer service, wholesome food production and efficient workflow.
• Determine equipment needs and specifications consistent with technological advancement, program needs and budget.

Financial Management

• In consultation with the Chief Financial Officer, implement efficient management techniques to monitor regularly the fiscal condition, including revenue projections and expenditure trends; identify available resources for equipment renewal and program enhancements.
• Implement systems to ensure that all financial records and supporting documentation are maintained.

General Management

• Supervise the implementation of polices and procedures to support innovations leading to optimal effectiveness and efficiency in daily operations.
• Review current research to determine nutrition-related trends in school food service management; and develop innovative program changes and expansions based on this information.

Other duties as assigned by the Superintendent or Schools or designee.

REQUIREMENTS:

Bachelor's Degree, or equivalent educational experience, with academic major in food and nutrition, food service management, dietetics, family and consumer sciences nutrition education, culinary arts, business or a related field OR Bachelor's Degree in any academic major, and State recognized certificate for school nutrition directors, OR Bachelor's Degree in any academic major and at least 5 years of experience in management of school nutrition programs. New Directors: Master's degree, or willingness to work towards master's degree, preferred. At least one year of management experience, preferably in school nutrition, strongly recommended. At least 3 credit hours at the university level in food service management plus at least 3 credit hours in nutritional sciences at time of hiring strongly preferred.

At least 8 hours of food safety training is required either not more than 5 years prior to their starting date or completed within 30 days of the employee's start date.

Must exhibit excellent working knowledge of National School Meal program laws and regulations, computers and software for budget preparation, analysis and financial reporting; must have excellent analytical and forecasting skills.

Proficient knowledge of the USDA Meal Compliance Worksheets and CEP district designation.

Proficient knowledge of the COLYAR online meal reporting system for Fresh Fruit & Vegetable Claims.

Capacity for leadership and ability to organize, delegate and supervise personnel.

Demonstrated proficiency in human relations skills.

Demonstrated ability to communicate effectively both in writing and orally.

Proficient in computer technology.

SALARY RANGE:
$125,000 - $135,000

Qualified candidates who wish to apply should access the Bridgeport Public Schools web site "Human Resources/Jobs" or access the web site address: https://www.applitrack.com/bridgeport/onlineapp

The Bridgeport Board of Education is an Affirmative Action/Equal Opportunity Employer.