Job Title

Gretna Public Schools Director of Food and Nutrition Services Food and Nutrition Services It is the policy of Gretna Public Schools to not discriminate on the basis of sex, disability, race, color, religion, veteran status, national or ethnic origin, age, marital status, pregnancy, childbirth or related medical condition, or other protected status in its educational programs, admission policies, employment policies or other administered programs. Persons requiring accommodations to apply and/or be considered for positions are asked to make their request to the Superintendent.Job Title: Director of Food and Nutrition ServicesDepartment: AdministrationEducation Level and Certification: Bachelor's degree or higher required in nutrition, dietetics, food service management, or a related field. Registered Dietitian (RD) preferred but not required. Must meet all USDA and state requirements for school nutrition program directors. ServSafe certification (or ability to obtain). Experience in food service management, budgeting, and compliance required. Reports To: Superintendent or Superintendent's DesigneePerformance Responsibilities and Job TasksThe primary responsibility of the Director of Food and Nutrition Services is to oversee and manage all aspects of the District's nutrition program, including compliance with federal and state regulations, food service operations, and financial management of the nutrition program. The Director may delegate duties but retains ultimate responsibility and accountability. Administer the development and operation of a comprehensive school nutrition program aligned with the mission, goals, and policies of the Board of Education. Ensure compliance with all applicable federal, state, and local regulations, including USDA school nutrition program requirements. Oversee menu planning to ensure meals meet nutritional standards and promote student health and wellness. Direct and manage all food service operations, including procurement, preparation, service, sanitation, and safety. Develop and implement cost-effective purchasing procedures for food, equipment, and supplies within budgetary limits. Prepare and manage the nutrition services budget, including forecasting revenues and expenditures. Monitor financial performance of the food service program, including participation rates, cost control, and revenue generation. Maintain accurate records and submit all required reports and claims for reimbursement in a timely manner. Establish and enforce food safety and sanitation standards in compliance with health department regulations. Recruit, train, supervise, and evaluate nutrition services staff. Provide professional development and ensure staff are properly trained in food safety, nutrition standards, and operational procedures. Collaborate with district administration to support student wellness initiatives and nutrition education. Oversee inventory control, equipment maintenance, and kitchen facility operations. Respond to audits, reviews, and inspections, and implement corrective actions as necessary. Maintain current knowledge of nutrition guidelines, regulations, and best practices, and advise the Superintendent of relevant changes. Serve as a role model to all students. Serve as a positive member of the community in a way that does not negatively affect the District's reputation or image in the community. Refrain from engaging in conduct that interferes with the operations of the District, including the education of students. Develop and maintain a positive and professional working relationship with other staff and administration. Adhere to all District policies, rules, regulations, and supervisory directives. Maintain confidentiality of information concerning staff, students, and parents in accordance with law and District rules. Adhere to the code of ethics of the District and the Nebraska Department of Education (NDE Rule 27). FLSA Status: Exempt. Executive exemption: The primary duty of the employee is the management of a department or subdivision. The employee customarily and regularly directs the work of two or more other employees and has authority to hire or fire other employees or the employee's recommendations as to hiring, firing, promotion or other change of status of other employees are given particular weight. Administrative exemption: The employee has the primary duty of performing office or non-manual work directly related to the management of general business operations of the school district. The employee customarily and regularly exercises discretion and independent judgment or has a primary duty of performing administrative functions directly related to academic instruction or training in the school district or a department or subdivision. Essential Functions: The essential functions of the Director of Food and Nutrition Services position include: (1) regular, dependable in-person attendance on the job; (2) the ability to perform the identified tasks and to possess and utilize the identified knowledge, skills, and abilities and to perform the identified work activities; and (3) the ability to perform the following identified physical requirements:Physical Requirements Director of Food and Nutrition Services E = Essential NE = Non-Essential NE NE E E EStamina1. SittingX2. WalkingX3. StandingX4. Sprinting/Running XFlexibility5. Bending or twisting at the neck more than the average personX6. Bending or twisting at the trunk more than the average personX7. Squatting/Stooping/KneelingX8. Reaching above the headX9. Reaching forwardX10. Repeating the same hand, arm or finger motion many times (For example: typing, data entry, etc.)XActivities11. Climbing (on ladders, into large trucks/vehicles, etc.)X12. Hand/grip strengthX13. Driving on the jobX14. Typing non-stopXUse of Arms and Hands15. Manual dexterity (screwing a lid on a jar)X16. Finger dexterity (typing)XLifting Requirements17. Lifting up to 10 pounds (Mark all that apply)Floor to waistXWaist to shoulderXShoulder to overheadX18. Lifting 11 to 25 pounds (Mark all that apply)Floor to waistXWaist to shoulderXShoulder to overhead X19. Lifting 26 to 50 pounds (Mark all that apply)Floor to waistXWaist to shoulderXShoulder to overhead X20. Lifting 51 to 75 pounds (Mark all that apply)Floor to waistXWaist to shoulderXShoulder to overhead X21. Lifting 76 plus pounds (Mark all that apply)Floor to waist XWaist to shoulder XShoulder to overhead X22. Can load/items weighing over 50 pounds that are lifted or carried be shared, or reduced into smaller loads? XPushing/Pulling23. 25 to 50 poundsX24. 51 to 75 poundsX25. 76 to 90 pounds X26. Over 90 pounds XCarrying27. 10 to 25 poundsX28. 26 to 50 pounds X29. 51 to 75 pounds X30. 76 to 90 pounds X31. Over 90 pounds X