Child Nutrition Program Director

Responsibilities

Program Administration and Regulatory Compliance

 

• Directs and evaluates CNP operations to ensure compliance with applicable federal, state, and local regulations, including USDA, ALSDE, NSLP, SBP, and applicable Office of Inspector General (OIG) requirements.
• Ensures program integrity through accurate meal counting, claiming, reimbursement, reporting, recordkeeping, and required documentation.
• Conducts program monitoring, operational reviews, and audits to identify deficiencies and ensure corrective actions are implemented.
• Maintains required program records and ensures timely submission of reports and documentation for regulatory reviews and audits.
• Monitors regulatory changes and provides technical assistance and training to support ongoing compliance.

 

 Food Service Operations and Nutritional Oversight

 

• Provides administrative oversight of food production, meal service, and distribution at both hospital locations to ensure safe, nutritious, and quality meals.
• Monitors menus, recipes, portion sizes, meal components, and production records to ensure compliance with USDA meal patterns, nutritional standards, reimbursable meal requirements, and applicable Food Buying Guide guidelines.
• Ensures appropriate accommodations for special dietary needs and medically necessary meal modifications in coordination with clinical, educational, and residential personnel.
• Monitors food quality, presentation, customer satisfaction, and program participation.

 

Financial Management and Procurement

 

• Oversee program budgets, expenditures, financial controls, and vendor invoices to ensure fiscal accountability and cost-effective operations.
• Reconciles vendor invoices against documented meals served, meal counts, and reimbursement claims and ensures discrepancies, credits, discounts, and rebates are appropriately addressed.
• Ensures proper identification, utilization, and crediting of USDA Foods to maximize the School Food Authority's (SFA) entitlement and financial benefit.
• Oversees procurement and purchasing practices to ensure compliance with applicable federal and state requirements, including USDA Buy American provisions and documentation of allowable exceptions.
• Ensures USDA Foods are used only for allowable CNP purposes and financial records appropriately distinguish reimbursable meals from employee, adult, and other non-reimbursable food service activities.

 

Food Safety, Sanitation, and Risk Management

 

• Establishes and monitors food safety and sanitation standards for food preparation, storage, transportation, and service.
• Ensures compliance with applicable food safety requirements, including temperature controls, labeling, dating, inventory rotation, sanitation, and employee safety.
• Maintains oversight of required food safety records, inspections, audits, and corrective action procedures.
• Develop operational procedures for emergency and disaster-related food service needs.

 

Courteous and respectful attitudes towards consumers, visitors and co-workers

 

• Treats consumers with care, dignity and compassion
• Respects consumer’s privacy and confidentiality
• Is pleasant and cooperative with others
• Assists consumers and visitors as needed
• Personal values don’t inhibit ability to relate and care for others
• Is sensitive to the consumer’s needs, expectations and individual differences
• Is gentle and calm with consumers and families

 

Administrative and Other Related Duties as Assigned

 

• Actively participates in Performance Improvement activities
• Actively participates in AltaPointe committees as required
• Completes assigned tasks in a timely manner
• Accesses appropriate community resources according to consumer needs
• Follows AltaPointe policies and procedures
• Maintains current license and requirements for renewals (i.e. CEU’s), if applicable, and attends regular workshops and in-services

 

Qualifications

Bachelor's degree from an accredited college or university in Food and Nutrition, Food Service Management, Dietetics, Hospitality Management, Business Administration, or a related field.

 

• Minimum of three years of progressively responsible experience in institutional food service management, child nutrition program administration, or food service operations.
• Demonstrated knowledge of USDA Child Nutrition Programs, including NSLP, SBP, meal pattern requirements, procurement standards, reimbursement, and regulatory compliance.
• Experience in financial management, budget oversight, procurement, vendor contract administration, and operational management.
• Knowledge of food safety, sanitation, nutritional standards, and applicable federal and state regulations.
• Ability to develop, implement, and monitor policies, procedures, and corrective action plans.