A director of food and nutritional service's main role is to provide a nutrition program that benefits clients and meets all federal requirements. Knowledge of standards related to the preparation and distribution of foods is necessary, as is knowing U.S. Department of Agriculture (USDA) regulations, safety and cleanliness rules, and public relations techniques. Directors of food and nutritional service also need to understand basic computer software and communicate well through email, over the phone, and in person.
A director of food and nutritional services must be able to maintain a network of professional contacts and stay up to date with current trends and practices in their field. They must also help prepare their department's or program's budget, as well as represent the program within their organization and with the public. He or she must oversee the preparation of all reports and records, as well as collaborate with various departments or agencies in relevant program planning.
Qualifications for this position typically include a bachelor’s degree with a specialization in food and nutrition or business management. The director of food and nutritional services must be certified and typically must have prior experience in food service management. He or she should be able to pass a drug screening and/or criminal background test. A director of food and nutritional services' position may involve some light lifting, such as carrying boxes or parcels of up to 25 pounds.
Director Food and Nutrition Services Tasks
- Oversee, plan and direct the nutrition services program.
- Oversee departmental staff operations, business planning and budget development.
- Oversee inventory, order processing and distribution of products and services.
- Ensure services are in compliance with nutritional, safety, sanitation and quality standards, state and federal regulatory requirements.