Provides oversight, strategic planning and leadership responsibility for key nutrition services functions relating to distribution, procurement, menu planning, training, food safety, equipment and information technology to ensure business strategies and objectives are met.

1. Works with Director Nutrition Services and other peers for strategy development and execution 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.
2. Directs the development and preparation of food and equipment specifications, procurement requirements and the testing of new food services, products, suppliers and equipment; coordinates procurement, warehousing, and related.
3. Responsible for maintaining policies and procedures, budgetary requirements, and applicable local, state and federal building, safety and district.
4. Develops strategic plans and budgets for the Departrnent(s). Provides focused Financial oversight for assigned organization. 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.
5. Directs the training, supervision and management of assigned direct reports and respective staff ensuring clarity around goals, priorities for entire functional area. Communicates financial and goal results and key performance indicators to direct reports. Facilitates goal-level creation for the broader function and working with managers to ensure the goals cascade to all workers.
6. Responsible for improving the quality the district's food services program, products, and processes through training, automation, and  redesigning of business processes and practices.
7. Provides technical expertise, information and assistance to the Director of Nutrition Services regarding nutrition service. programs; assists in the formulation and development of policies, procedures.
8. Ensures District compliance in areas of responsibility with all applicable policies, procedures, laws and regulations; directs the audit activities for federal and state meal accountability reimbursement; provides accurate records of food purchases for reimbursement from the State.
9. Develops, presents, and defends assigned program budget requirements; oversees and approves program expenditures and prepare financial forms and reports.
10. Supervises assigned staff establishing standards and effectively select, train, motivate, delegate, monitor and evaluate performance to ensure targets and goals are met. Facilitates professional development and serves as coach and mentor.
11. Executes the responsibilities according to lawful and ethical Uses personal judgment and initiative to develop effective and constructive solutions to challenges and  obstacles.
12. Directs the preparation and provide 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 needed.
13. Performs other related duties as assigned or directed.

Graduation from an accredited college or university with Master's Degree in Food Science, Culinary Management or related field of study plus an additional eight (8) years related experience; or Bachelor's Degree aod ten (10) years equivalent experience, for a total education/experience of fourteen (14) years.

Degree Eguivalency Formula:

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

Master's Degree= 2 years plus required years of experience. Where Master's degrees are required, years for Bachelor's Degrees must be included.