Executive Director Job at Bibb County School District
Summary Description of Classification:
This position is responsible for managing and directing the activities of the school nutrition department and the central commissary for the school district. Duties include: Administering, planning, organizing, directing, assessing, implementing, and evaluating the school food service, nutrition education and the centralized commissary program in order to meet the nutritional and educational needs of the students in the school district.
Essential Duties and Responsibilities:
1. Customer Service
Establishes quality standards for the presentation and service of food.
Implements a district-wide customer service driven philosophy that focuses on value and satisfaction.
2. Sanitation, Food Safety, and Employee Safety
Implements a district-wide customer service driven philosophy that focuses on value and satisfaction.
2. Sanitation, Food Safety, and Employee Safety
Establishes procedures to ensure that food is prepared and served in a sanitary and safe environment.
Develops and integrates employee safety regulations into all phases of the school foodservice operation.
Establishes procedures and policies for risk management.
3. Financial Management and Recordkeeping
Develops and integrates employee safety regulations into all phases of the school foodservice operation.
Establishes procedures and policies for risk management.
3. Financial Management and Recordkeeping
Establishes measurable financial objectives and goals for the school nutrition program.
Manages the school nutrition program using appropriate financial management techniques.
Implements efficient management techniques to ensure all records and supporting documentation are maintained in accordance with local, state, and federal laws and policies.
4. Food Production
Manages the school nutrition program using appropriate financial management techniques.
Implements efficient management techniques to ensure all records and supporting documentation are maintained in accordance with local, state, and federal laws and policies.
4. Food Production
Develops procedures to ensure the food production system provides safe nutritious food of high quality.
Ensures operational procedures for efficient and effective food production and distribution.
5. Procurement
Ensures operational procedures for efficient and effective food production and distribution.
5. Procurement
Implements a cost-effective procurement system.
Develops purchasing guidelines to ensure purchased food and supplies reflect product knowledge, customer preferences, district needs, policies, and nutrition objectives.
Establishes standards for receiving storing, and inventorying food and non-food supplies based on sound principles of management.
6. Program Accountability
Develops purchasing guidelines to ensure purchased food and supplies reflect product knowledge, customer preferences, district needs, policies, and nutrition objectives.
Establishes standards for receiving storing, and inventorying food and non-food supplies based on sound principles of management.
6. Program Accountability
Ensures the school nutrition program's compliance with all local, state, and federal laws, regulations, and policies.
Provides technical assistance and training for school foodservice personnel, school administrators, and other school support staff.
Develops guidelines for providing services in response to disaster or emergency situations.
7. Nutrition and Menu Planning
Provides technical assistance and training for school foodservice personnel, school administrators, and other school support staff.
Develops guidelines for providing services in response to disaster or emergency situations.
7. Nutrition and Menu Planning
Develops cost-effective menus that maintain nutrition integrity and meet all local, state, and federal guidelines and regulations.
Assesses customer preferences, industry trends, and current research to plan menus that encourage participation in the school nutrition program.
Works with school staff, teachers, parents, and physicians to plan menus for children with special nutrition needs.
8. General Management
Assesses customer preferences, industry trends, and current research to plan menus that encourage participation in the school nutrition program.
Works with school staff, teachers, parents, and physicians to plan menus for children with special nutrition needs.
8. General Management
Employs management techniques to maintain an effective and efficient school nutrition program.
Develops short and long-term goals through strategic planning for the district school foodservice program that supports the philosophy and policies of the Board of Education.
Implements policies and procedures to ensure the effective operations of school nutrition program.
Develops a long-range program for establishing professional status for the school nutrition program’s role in the education community.
Reviews current research information to determine health and nutrition-related trends and foodservice management developments; and develops innovative program changes and expansions based on this information.
9. Personnel Management
Develops short and long-term goals through strategic planning for the district school foodservice program that supports the philosophy and policies of the Board of Education.
Implements policies and procedures to ensure the effective operations of school nutrition program.
Develops a long-range program for establishing professional status for the school nutrition program’s role in the education community.
Reviews current research information to determine health and nutrition-related trends and foodservice management developments; and develops innovative program changes and expansions based on this information.
9. Personnel Management
Implements personnel policies and procedures for the school nutrition program according to local, state, and federal regulations and laws.
Develops job performance standards that provide for performance improvement.
Develops methods for hiring, training, and evaluating personnel that recognize education, experience, performance, and certification.
Establishes procedures to implement employee contract agreements, progressive discipline, and formal grievances.
Establishes standards for the professional development of the district’s school nutrition program personnel.
10. Facility Layout and Design and Equipment Selection
Develops job performance standards that provide for performance improvement.
Develops methods for hiring, training, and evaluating personnel that recognize education, experience, performance, and certification.
Establishes procedures to implement employee contract agreements, progressive discipline, and formal grievances.
Establishes standards for the professional development of the district’s school nutrition program personnel.
10. Facility Layout and Design and Equipment Selection
Assists with designing and planning facilities that ensure high quality customer service, wholesome food production, and efficient workflow.
Determines equipment needs and specifications consistent with program needs and budget.
11. Environmental Management
Determines equipment needs and specifications consistent with program needs and budget.
11. Environmental Management
Develops and implements policies and procedures to ensure environmental responsibility.
Establishes a waste management system for the school nutrition program that is effective, economical, and environmentally safe.
12. Marketing
Establishes a waste management system for the school nutrition program that is effective, economical, and environmentally safe.
12. Marketing
Develops a marketing plan to attract students, parents, teachers, administrators, support staff, and community.
Conducts an on-going evaluation of the marketing plan.
Communicates program information to encourage and secure support for the school food and nutrition program from the Board of Education, administrators, faculty, students, parents, and community.
Implements a plan for providing foodservice for special functions consistent with Board of Education policies.
13. Computer Technology
Conducts an on-going evaluation of the marketing plan.
Communicates program information to encourage and secure support for the school food and nutrition program from the Board of Education, administrators, faculty, students, parents, and community.
Implements a plan for providing foodservice for special functions consistent with Board of Education policies.
13. Computer Technology
Implements management information systems that increase the productivity and efficiency of the school food and nutrition operation.
Trains staff to use computer technology in individual school sites, central office and central commissary to improve management techniques.
14. Nutrition Education
Trains staff to use computer technology in individual school sites, central office and central commissary to improve management techniques.
14. Nutrition Education
Develops and implements a comprehensive nutrition education program using school cafeterias as learning laboratories.
Establishes role of the school nutrition program as a resource for expertise in the development and presentation of nutrition education materials and activities.
15. Other
Establishes role of the school nutrition program as a resource for expertise in the development and presentation of nutrition education materials and activities.
15. Other
Performs and directs job related proficiency with the highest ethical integrity.
Performs and directs with a commitment to promote a quality school nutrition program that meets the nutritional needs of the customers served.
Performs and directs with an overall nature that is committed to the goals and visions of the school district.
Performs and directs appropriate communication skills with the customers served.
Performs other related duties as assigned.
Performs and directs with a commitment to promote a quality school nutrition program that meets the nutritional needs of the customers served.
Performs and directs with an overall nature that is committed to the goals and visions of the school district.
Performs and directs appropriate communication skills with the customers served.
Performs other related duties as assigned.
Knowledge, Abilities and Skills:
1. Knowledge of the principles and procedures of school nutrition, food safety, and sanitation.
2. Knowledge of the operations of a central food production commissary.
3. Knowledge of school nutrition federal and state rules and regulations including Federal Code of Regulations, USDA, and Georgia OCGA.
4. Knowledge of supervision and management.
5. Good critical thinking skills.
6. Good judgement, comprehension, and communication skills.
7. Complex problem-solving skills.
8. Skill in the basic operation and utilization of personal computer and standard software programs (spreadsheets, presentations, internet, word processing, graphics, databases, etc.)
9. Ability to communicate effectively both orally and in writing.
10. Ability to deal courteously and diplomatically with students, school system employees, media, civic officials, and the general public.
11. Ability to make presentations and speak before groups of all ages, levels and backgrounds.
12. Ability to develop, organize and maintain educational programs and services.
13. Ability to establish and maintain effective working relationships with employees, students, community groups, and others as required.
14. Ability to motivate, lead, direct, and supervise staff involved in various school system activities.
15. Ability to select, develop, organize and effectively utilize administrative and supervisory staff.
16. Ability to establish and implement rules, policies, regulations and procedures.
Education, Training and Experience:
1. Must possess (or meet qualifications for) a Georgia educational certificate in the field of School Nutrition Director.
2. Master’s degree or above is required.
3. Minimum of five (5) years of experience in school nutrition with at least three (3) years in a managerial level of coordinator or above.
4. Certified in food safety and sanitation by a credible source as approved by Georgia Department of Education, such as ServSafe.
5. A Registered Dietician is preferred.
6. 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.
Physical Demands:
Position requires the operation of one or more of the following on a regular basis: telephone or other communication devices; personal computer, audio-visual equipment, copy machine, calculator, other specialized equipment typically used in an office setting.
Light work: lifting or moving up to 20 pounds occasionally.
Position requires sitting for extended periods, standing, walking, bending, stooping, pushing, pulling, lifting and reaching; normal finger dexterity, visual acuity (with or without corrective lenses), hearing, talking, and grasping are required to perform essential functions.
Work Environment:
Work is typically performed in indoor settings. The worker is subject to low to moderate noise levels that are typical in an office or school setting. Occasionally may be required to work in areas involved in food production and storage with varying temperatures, noise levels and environments (kitchens, freezers, pantries, etc.)
The Bibb County School District will provide reasonable accommodations to qualified individuals with disabilities to allow them to perform the essential functions of the job when such individuals request an accommodation so long as the accommodation does not create an undue financial hardship for the district
The Bibb County School District will provide reasonable accommodations to qualified individuals with disabilities to allow them to perform the essential functions of the job when such individuals request an accommodation so long as the accommodation does not create an undue financial hardship for the district
Primary Location
Central Office
Salary Range
Per Year
Shift Type
Full-Time
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