POSITION SUMMARY:
Under the direction of the Nutrition
Specialist II, the Food and Nutrition Specialist will be responsible for
developing and planning menus that provide nutritional and appetizing foods while
adhering to federal, state, and local regulations. The incumbent will also provide
technical advice and recommendations to the county food services operation, support
the goals and objectives of the division, and provide technical and supervisory
expertise. This work includes providing nutrition services management and
operational guidance, assistance, development and implementation of standards
and related services.
DUTIES and RESPONSIBILITIES: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
Assists with writing specifications on
all foods and paper supplies;
Finalizes monthly menus for
distribution;
Prepares and disseminate monthly
production records to all kitchens;
Provides monthly nutrient analysis of
all menus;
Manages the Fresh Fruit and Vegetable
Program;
Conducts
student product testing and ensure evaluations are completed and results
tabulated;
Finalizes monthly nutrition education
and promotions;
Uses the resources of the
department, staff and school-based committees to assist in development testing,
recipe development and testing, and plans cycle and monthly menus that provide
nutritional and appetizing foods;
Collects nutritional information
on products, and maintains the nutrition specification binder;
Assists with providing technical
assistance and direction to Food Service Supervisors, Field Specialists and
central office staff;
Conducts school visits and makes
reports on comprehensive reviews of each of the food services meal programs
including evaluation of food prepared and served as required by Federal Law;
Makes determination of compliance
with the federal food program requirements;
Maintains collaboration with
principals and necessary contacts with parents, teachers, and students in
matters relating to food services;
Conducts information programs in
nutrition education and responds to inquiries from community, staff, and
student groups;
Assists with the analyzing food
service operations and prepares reports;
Pre-evaluates food products
through food broker and manufacturer representative phone calls and meetings;
schedules and facilitates product testing;
Works with all levels of school,
personnel, employee and community representatives, vendors, students, and the
public;
Sets long and short-term goals
and effectively plans for the realization of these goals;
Reviews and responds to school
generated product evaluation forms; notifies product representative and
suppliers of issues; maintains record of reports to tract ongoing problems;
Attend a variety of meetings,
workshops, conferences, seminars, and vendor shows to maintain knowledge of
current trends and program regulations;
Makes recommendations concerning
food bids and specifications for new products during school visits and checks
for compliance;
Assists Nutrition Specialist II
and Supervisor of Food Services Operations in establishing, interpreting and
implementing policies and procedures for county-wide operation of food
services;
Meets annual continuing/training
requirements for USDA Professional Standards for School Nutrition Employees;
and
Performs related work as
required.
QUALIFICATIONS:The requirements listed below are representative of the knowledge, skill, and/or ability required.
Thorough
knowledge of the methods and procedures of food services operations, including
equipment operation, layout and current management theories and practices;
Thorough
understanding of National School Lunch and Child Nutrition Program regulations
and policies;
Considerable
knowledge of work simplification theories and practices;
Skilled
in oral and written communications and human relations;
Specialized
in-depth knowledge of basic microbiology and application to current sanitation
requirements and practices;
Ability
to establish training programs and instruct personnel in recipe development,
cooking, baking, operation of equipment and record keeping;
Ability
to implement fiscal and managerial controls designed to effect economy in food
services operations;
Ability
to effectively supervise and instruct employees;
Ability
to make sound recommendations for, and assist in, the planning and
implementation of automated food services procedures; and
Ability
to work effectively with principals, parents, students, PTA representatives,
food services staff, government representatives and others-often under
stressful conditions.
EDUCATION and/or EXPERIENCE REQUIREMENTS:
Bachelor’s
degree from an accredited college or university in Food Services Management,
Institutional Management, or a related field required, including courses in
Dietetics, Nutrition. A minimum of three
(3) years supervisory experience in school Food Service, Institutional or
Contract Food Service programs or Restaurant Management.
CERTIFICATION REQUIREMENTS:
Registered dietitian with the American Dietetic Association.
Credentialed as a School Food and Nutrition Specialist (SFNS) from the American
School Food Service Foundation is desirable.
SUPERVISORY RESPONSIBILITIES:
Provides technical and supervisory expertise.
PHYSICAL DEMANDS:
The physical demands 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.
While performing the duties of this job, the employee is frequently required to stand, talk, hear, walk, sit, and use fingers, tools or controls. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, the ability to adjust focus, and depth perception. While performing the duties of this job, the employee may occasionally push or lift up to 25 lbs.
WORKING ENVIRONMENT:
The work environment characteristics are representative of those an employee encounters while performing the essential functions of the job.
ADDITIONAL INFORMATION:
None.