Supervise and perform nutrition and food cost analysis: determine raw food costs; calculate yield of USDA processed foods; recommend pricing based on established food cost percentages;

Plan, organize, schedule, assign, review, and supervise the procurement and delivery of food items, supplies, and equipment;

Prepares the bid language and contract specifications for all food and supply items; coordinate with Purchasing Office to ensure compliance with appropriate purchasing procedures;

Use various software programs to plan, organize, and supervise activities related to procuring, warehousing, inventorying, menu planning, recipe development, and utilization of USDA Foods;

Forecast needed products, track usage data and perform cost analysis of menu items; incorporate USDA Foods into menus to ensure entitlement is properly used;

Coordinate with food distributors, brokers, and manufacturer representatives to discuss new and improved products, supplies, equipment, and services;

Assess customer preferences, industry trends, and current research to plan menus that encourage participation in the school meals program;

Develop criteria and implement procedures for product evaluation to ensure compliance with federal and state requirements and standards;

Supervise and strategically plan the development, testing, and evaluation of new menu items;

Meet with vendors and brokers to discuss new menu items regarding nutrition, cost, and marketability;

Supervise the food quality control program for processing, handling, distributing, and storing food products, including items held by vendors at off-site locations;

Conduct taste tests, nutrition surveys, work studies, and product comparisons to discern student preferences, evaluate food quality related to specifications, and enhance the school meals program;

Develop special diets for children with special dietary need, including students with disabilities and food allergies; update menu offerings to help students manage their individual diets;

Coordinate and communicate with physicians, school health personnel, parents, and Food and Nutrition staff concerning food substitutions for students with disabilities and special needs;

Establish standards for receiving, storing, and inventorying food and nonfood

supplies based on sound principles of management;

Develop and implement marketing plans to create an atmosphere that attracts customers, including students, teachers, administrators, support staff, and the community;

Coordinate communications and serve as a technical resource including presenting information to students, teachers, parents, advisory groups, and others concerning nutrition related matters;

Respond to inquiries and provide information concerning Food and Nutrition related matters; resolve food quality and customer service complaints, in person, by email, or via telephone;

Plan, coordinate, and implement nutrition education and professional development training  for Food and Nutrition personnel, administrators, and other school support staff; coordinate events and activities that market health and wellness for compliance with District wellness standards;

Act as preceptor for dietetic interns and college students; review work experience projects for dietetic interns in cooperation with training from colleges and universities;

Attend a variety of meetings, workshops, conferences, seminars, and vendor shows to maintain knowledge of current trends and program regulations;

Select, train, and evaluate the performance of assigned personnel;

Create an atmosphere for employee productivity and satisfaction in the workplace; implement organizational techniques to enhance job skills that provide for maximum efficiency;

Analyze and develop work methods, procedures, and schedules for assigned staff; develop productivity standards for procurement and warehouse staff;

Meet the annual continuing education/ training education requirements for  USDA Professional Standards for School Nutrition Employees; and

Performs related work as required.