The FSD/RD is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. The Director will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently. Stay current with USDA regulations and ensure menus and processes are in compliance at all times.provides nutrition support services such as menu analysis, menu crediting, recipe entry, and nutrition counseling at the Ellington CT School District ensuring compliance with Whitsons specifications and government regulations.
ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:
Maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies
Manages program within all budgetary guidelines established by Whitsons.
Motivates, trains, and manages subordinate Team Members.
Provide the necessary tools for the team to perform at satisfactory level.
Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies.
Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local board of health inspection.
Develops budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components.
Ensures that requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained.
Coordinates and supervises all production, merchandising, quality and cost control, labor management and Team Member training.
Develop and test recipes to ensure accuracy of measurements, instructions, quality, flavor, yield, nutrition information, and other specified criteria.
Develop menus and/or meal plans to meet specific nutrition guidelines.
Analyze menus and recipes for nutritional adequacy.
Ensure ingredient and recipe information is accurate in all nutrition related software including portion and yield guides.
Maintain internal nutrition-related SOPs and manuals.
Attend Nutrition Meetings with School District and School Staff
Take lead role in the PDE State AR Review Process
Ensure menus, recipes and production records comply with nutritional guidelines during administrative reviews for school customers.
Work with the culinary team to ensure customer dietary needs are being accommodated and arrange for specially prepared meals, purchase of prepackaged foods or sourcing special requests when the daily menu offerings do not meet their needs.
Work on project teams with various departments as the nutrition Subject Matter Expert.
Follow HIPAA and FERPA guidelines to conduct nutrition counseling and consultations for consumers with special dietary needs to enable them to assume more personal responsibility for their health and to help them make their own determinations on what to eat and what not to eat.
Promote better nutrition by giving presentations and creating nutrition-based food articles for employees, customers and various publications including newspapers, magazines, newsletters, websites, books and brochures.
Create and provide user-friendly tools to our food service employees to help them understand and comply with evolving nutritional requirements and can pass Administrative Reviews.
Complete applications to request food vendor information during bidding season.
Keep current about rules and regulations concerning school lunch for individual states and the USDA.
Maintain dietetic registration and continuing education requirements.
Perform other incidental and/or related duties as required and/or assigned.
PHYSICAL DEMANDS OF THE JOB
The physical demands described here 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 team member is frequently required to sit, stand, walk, talk and hear; use hands and fingers to feel, handle, or operate objects, tools, or controls; and reach with hands and arms. The employee is occasionally required to lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision and the ability to adjust focus. The employee must be able to multi-task.
Position may require extended hours including evenings and/or weekends, travel to multiple work sites and frequent out-of-town travel. Must be able to drive his/her own vehicle to other work sites and use his/her own smart phone.
Education: * Bachelors degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR * Bachelors degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business.
Certifications: * ServSafe Mandatory-- Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances.
Computer Skills: * Proficiency in all Microsoft Office applications is required. * Must be able to communicate electronically through use of email and other similar computer platforms. * Able to learn new programs easily and quickly.
Other Qualifications, Experience and Competencies: * 3 years experience in Food Service Management as a Manager/Director required. * Minimum 3 year experience in K-12 programs required. Strong interest in school nutrition program development. * Culinary background is required - Must have a passion and an interest in food * Working knowledge of cooking procedures and recipe adherence and scaling. * Must have demonstrated experience developing talent and managing multiple priorities * Must be able to use "critical thinking" skills in order to resolve problems or would result in improving program overall. * Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff. * Must possess excellent time management and organizational skills
PHYSICAL DEMANDS OF THE JOB:
The physical demands described here are representative of those that must be met by a Team Member 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 team member is frequently required Sit, walk, talk and hear * Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. * Be standing on feet majority of the workday in addition to walking back and forth. * Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. * Specific vision abilities required by this job include close vision and the ability to adjust focus. Position may require extended hours including evenings and/or weekends, travel to multiple work sites and occasional out-of-district travel. Must be able to drive his/her own vehicle to other work sites. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The work is performed primarily in a Cafeteria /Food Service establishment. Work is primarily "hands-on" during meal times. Office work is completed before or after meal times. The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and the Company reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change.
Internal Number: 5308
About Whitsons School Nutrition
Founded in 1979, Whitsons Culinary Group® provides dining services to consumers and public and private organizations throughout the United States. Our services include school nutrition, residential and healthcare dining, prepared meals, corporate dining, vending services and emergency dining; ranging in scope from consulting services to complete, onsite turnkey solutions. Whitsons is currently the 19th largest dining service provider in the U.S. (Food Management, March 2015) and leads the industry with its customized services, innovative programs, commitment to quality, focus on nutrition, local sourcing and community support.
A family-owned company, we operate our business with uncompromised integrity and an unwavering commitment to ensuring customer satisfaction in everything we do. Our extensive resources enable schools, residential facilities, businesses and other organizations to concentrate on their operational goals, while our team of dedicated professionals expertly manages their dining needs. Key to our successful partnerships is our ability to tailor our services to achieve each client’s unique goals.
Our mission is Enhancing Life One Meal at a Time™. We accomplish ...this goal by striving to exceed each individual customer’s expectations every day, with every meal we serve. This is the Whitsons difference and what enables us to truly make a difference in the lives of our customers!