OVERVIEW

Memphis-Shelby County Schools is seeking dynamic educational champions ready to position our district as a national exemplar of education transformation. We need leaders with a fierce commitment to actualizing a bold vision that yields ambitious outcomes for more than 110,000 students and families across the Memphis-Shelby County area. The reality is that we can do better for kids, and we will with the right leaders in place. The most successful candidates believe that more is possible for Memphis and are:

• Courageous Thinkers & Doers: Prepared to navigate and thrive in a complex and ambiguous environment on day one, present innovative ideas to address systemwide issues, and execute sustainable plans toward transformation.
• Solutions-Oriented: See the possibilities, demonstrate the capacity to synthesize information and adjust short and long-term goals, and consistently find a window when doors close to deliver measurable results for kids and families.
• High-Performing Gamechangers: Leader of leaders with the capacity to mobilize and empower an outstanding team, make people-centered data-informed decisions, and operate with a relentless hyperfocus on removing stubborn barriers that destroy the hopes and dreams of too many of our students.

SUMMARY DESCRIPTION:

Provides oversight, strategic planning, leadership, and financial responsibility for key nutrition services functions relating to school operations to ensure business strategies and objectives are met.

1. Works with Executive Director- Nutrition Services and other peers for strategy development and execution planning.

2. Develops and implements a mission and a shared vision of the future for sections under span of control, ensuring alignment with the District's overall strategic vision, mission, goals, and objectives.

3. Directs the key functions of Nutrition Services- School operations. Work through the functional Area Managers providing hands-on management, including regular feedback, coaching and support to ensure all team members are operating at a high level and working cross-functionally.

4. Responsible for improving the quality of the district's food services program, products, and processes through training, automation, and redesigning of business processes and

5. Maintains policies and procedures, budgetary requirements, and applicable local, state and federal building, safety and district regulations.

6. Develops strategic plans and budgets for the department, while providing focused financial oversight for assigned department.

7. Ensures proper financial controls and spend level processes and tools are put in place and used to manage departmental budgets, vendor and project level spend levels.

8. Directs the audit activities for local, federal and state meal accountability reimbursement.

9. Directs the training, supervision and management of assigned direct reports and respective department staff ensuring clarity around goals and priorities for functional area.

10. Communicates financial goals and results and key performance indicators to direct reports and department staff.

11. Manages assigned staff establishing standards and effectively select, train, motivate, delegate, monitor and evaluate performance to ensure targets and goals are met.

12. Works with direct reports to ensure department goals are cascaded to all workers.

13. Facilitates professional development and serves as coach and

14. Provides technical expertise, information and assistance to the Executive Director of Nutrition Services regarding nutrition service programs; assists in the formulation and development of policies, procedures.

15. Directs the preparation and provides Executive Director of Nutrition Services a variety of narrative and statistical reports, records, correspondence, and files related to assigned service, activities, and operations; provides for appropriate research and compiles reports, as

16. Executes the responsibilities according to lawful and ethical standards.

17. Uses personal judgment and initiative to develop effective and constructive solutions to challenges and

18. Performs other related duties as assigned or directed.

Graduation from an accredited college or university with bachelor’s degree in Business, Culinary Management, Hospitality Management, or related field of study Plus an additional five (5) years related experience, for a total education/experience of (9) years.

Degree Equivalency Formula:

Bachelor’s Degree= 4 years plus required years of experience.

Master’s Degree= 2 years plus required years of experience.