The starting salary range is from $46,233 to $62,339.
To identify, coordinate and implement diverse training activities to strengthen the nutrition and food connections and support the goals of Food and Nutrition Services and the district in achieving safe, efficient and professional food and nutrition education services for OCPS students through coordination with the OCPS Curriculum Department as well as other nutrition community and national organizations. To increase interest and participation in the school meals program through nutrition communications. To identify, write, and develop the grants that will add to the value of the Food and Nutrition Services to the students of Orange County Public Schools. To manage the Fruits and Vegetable Grant, Breakfast in the Classroom, and other grants as assigned.
KNOWLEDGE, SKILLS AND ABILITIES:
Knowledge of all facets of food and nutrition preferred; demonstrated leadership and management ability; effective oral and written communication skills; ability to apply principles of Food Service, Sanitation and HACCP in daily activities; knowledge of applicable county, state and federal school food service regulations; ability to translate standards of Food and Nutrition excellence into daily operations. Computer literacy, especially in Microsoft Office. Strong communication skills and the ability to plan and manage projects.
REPORTS TO: Director, Food and Nutrition Services or assigned Administrator, Food and Nutrition Services
MACHINES, TOOLS, EQUIPMENT:
Institutional Food Service equipment, POS machines, equipment, vehicles, etc., used in this position. Telephone, Thermometer, Computer, (Personal Computer), Printer, Automobile, Copier, Adding machine, Calculator.
Describes physical conditions of this position.
Medium Work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently.
Physical activities of this position. Percent of a typical day involved in each applicable activity is noted.
70 Sitting: Resting with the body supported by the buttocks or thighs.
10 Standing: Assuming an upright position on the feet, particularly for sustained periods of time.
10 Walking: Moving about on foot to accomplish tasks, particularly for long distances.
5 Bending: Lowering the body forward from the waist.
5 Reaching: Extending hand(s) and arm(s) in any direction.
5 Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position-to-position through the use of the upper extremities and back muscles exerting up to 10 pounds of force.
80 Finger Dexterity: Picking, pinching, typing or otherwise working primarily with fingers rather than with the whole hand or arm.
70 Grasping: Applying pressure to an object with the fingers and palm.
90 Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which detailed or important spoken instructions must be conveyed accurately, loudly or quickly.
90 Hearing Acuity: The ability to perceive speech and other environmental sounds at normal loudness levels.
90 Visual Acuity: The power to see at a level which allows reading of numbers and text, operation of equipment, inspection of machines, etc.
Note: Will total more than 100 percent as several activities may be performed at one time.
Conditions the worker will be subject to in this position.
Indoors and Outdoors: The worker is subject to both environmental conditions. Activities occur inside and outside.
* Manifest a professional code of ethics and values.
* Respond to internal and external customers in a timely, accurate, courteous and empathetic manner representing OCPS in a positive light.
* Model the routine, intentional and effective use of technology in daily work, including communications, organization and management tasks.
* Responsible for the review of customer acceptance; will evaluate and implement nutrition education marketing materials to increase customer participation in assigned schools.
* Responsible for assessing nutrition education training needs of the program through collection of data from surveys, interviews and focus groups.
* Review, evaluate and disseminate nutrition education resources.
* Develop, conduct and coordinate instructional training sessions for school food service managers and staff to achieve goals in nutrition education that translates to increased participation in the school meals program.
* Coordinate the administration of assigned grants and contracts special projects from award to close out and assure compliance with OCPS policies and funder guidelines.
* Support the district’s process for generating grant dollars and for implementing those resources identified as necessary for achieving districtwide functions.
* Provide facilitative leadership, technical assistance, writing and editing support, upon request, to grant writing teams from schools and food services that are developing grant proposals.
* Assist administrators in establishing collaborative partners with key stakeholders to support competitive grant applications.
* Monitor funded projects and assist project managers, upon request, with implementation consistent with the district’s management philosophy and systems.
* Coordinate with FNS area and operation managers, parents and students, as well as school food service managers to improve the safety and quality of Food and Nutrition Services.
* Demonstrate excellent record keeping skills to ensure that federal and state reports are accurate for grant funds.
* Manages the summer food service community based programs for the district, ensures regulations and policies are followed.
* Perform miscellaneous managerial duties including records and office management and budgeting.
* Make frequent site visits.
* Review and approve the School Health Plan with the OCPS School Health and Wellness Advisory Council (SHWAC) committee annually. Provided leadership in SHWAC program planning, including serving on committees and completion of documentation needed by SHWAC, and the interface of school based Healthy School Teams.
* Increase parent and community involvement in school based Healthy School Teams by providing incentives for organizational following the Center for Disease Control (CDC) School Health Environment guidelines.
* Recruit community health resources (SHWAC) to support Healthy School Teams.
* Complete and submit an annual self-assessment of health for all schools using the CDC School Health Index.
* Collaborate with the school based Healthy School Teams to address OCPS Wellness Policy implementation and policy revisions as needed.
* Monitor the district’s compliance with competitive food rules and address on an as needed basis with school based Healthy School Team.
* Maintain a calendar of exempted food fundraisers on school campus through the school based food service manager and Healthy School Team.
* Report compliance with the district's Local School Wellness Policy.
* Coordinate the organization of school based Healthy School Teams and establish annual trainings and evaluations.
* Collaborate with Marketing Manager and Special Projects Coordinator on projects.
∗ Follow the district’s policies and procedures as related to all HRMD guidelines and the district’s instructional initiatives.
∗ Follow the district’s policies and procedures as related to fixed assets and comply with auditing standards.
∗ Develop leadership in subordinates.
∗ Responsible for keeping up to date on current technology being used by OCPS. With the support of the district, attend training to ensure skill level in various technologies is at the level required to perform in current position.
∗ Responsible for maintaining timely and accurate information and accountable for the quality of information maintained by those they supervise.
∗ Responsible for self-development and keeping up to date on current research, trends and best practices relevant to the area of responsibility.
Perform other duties and responsibilities as assigned by supervisor.
* Essential Performance Responsibilities
TERMS OF EMPLOYMENT:
Non-bargaining unit compensation plan, twelve months, 8.0 hours per day.
Performance of this job will be evaluated in accordance with provisions of the Board’s policy on evaluation of personnel.