REDLANDS UNIFIED SCHOOL DISTRICT
JOB DESCRIPTION
TITLE Child Nutrition Services Director
QUALIFICATIONS
EDUCATION: Bachelor’s degree in food science, home economics, nutrition, business or
other related field. Masters degree preferred.
EXPERIENCE: Five years of experience in charge of menu planning and food purchasing,
preparation and serving in a public institution, commercial establishment or
related field, including at least two years in a supervisory capacity.
(Additional education at a recognized university or trade school in cafeteria
management, dietetics or a closely related field may be substituted for the
required non-supervisory experience on a year-for-year basis.)
KNOWLEDGE OF: Principles and procedures used in managing a large scale food services
program; food values, proper food combinations, economical substitutions
that may be made, and the preparation of menus affording a balanced diet for
children of varying ages; how to prepare foods which will be attractive to
children; basic principles of supervision and training; health laws and
ordinances affecting cafeteria operation.
ABILITY TO: Prepare balanced diets; supervise all phases of cafeteria operation, including
the selection and training of managers and other personnel in economical
ordering and in use of foodstuffs, cleanliness, order of preparation of foods
and in serving; examine bids for food contracts and to determine the most
advantageous bids in terms of quality and cost; work cooperatively with those
contacted in the course of the work, including school principals, teachers,
administrators and students; keeps accurate records.
PERSONAL
QUALIFICATIONS: Character, personality, and proper social capability to relate effectively with
racially and ethnically diverse staff, students, and community. Demonstrated
ability to work with a wide variety of community groups and organizations.
BRIEF DESCRIPTION OF POSITION
Plans, organizes and directs the activities of the district wide school cafeterias. Plans and supervises
activities of school cafeterias; trains cafeteria managers in cafeteria routine; exercises functional
supervision over managers and assists in selection and training of new workers; reviews work of
managers; consults with school principals regarding cafeteria needs and to promote use of the cafeteria by
students; checks and approves requisitions for food and supplies; assists in training cooks and workers;
plans the district menus; checks dietary balance and nutritional adequacy of foods being used in
cafeterias; inspects food for quality by testing it in the kitchen; distributes foods secured from subsidy
program and schedules its use; writes or recommends specifications for food, equipment, and construction
bids for cafeterias, recommends purchase of new equipment or replacement of old equipment; meets and
works with officials from the Health Department, P.T.A. and other school groups on problems related to
cafeteria operations; prepares the annual departmental budget; supervises the maintenance of cafeteria
supply warehouse; recommends policy, procedure and personnel changes. Oversee the district’s Wellness
Program and completes other related duties as required.
