JOB TITLE: DIRECTOR, BUREAU OF FOOD AND NUTRITION, PDE

JOB CODE: 21295

DEFINITION: This is highly responsible managerial work directing the Bureau of Food and Nutrition in the Department of Education (PDE).

The employee in this job directs the planning, development, formulation, and administration of policies and procedures of food and nutrition programs. Work involves implementing federal or state food and nutrition programs in accordance with law and regulations; analyzing legislation and recommending revisions to proposed legislation; establishing program goals, objectives, and action plans; overseeing the development and submission of state plans to the United States Department of Agriculture (USDA); overseeing the proper receipt and use of federal funding; seeking opportunities to expand access to nutrition programs through new programs and grants; directing the design, development, evaluation, and analysis of new or expanded projects and initiatives designed to improve program operations; and participating in the design and maintenance of program systems and applications. Work includes ensuring consistency, integration, and coordination across multiple child nutrition programs and with other social service programs. An important aspect of this work is serving as the State Director per federal requirements. Supervision is exercised over Food and Nutrition Program Managers, supervisory, and other staff. Work is performed with a high degree of independence under the general direction of the Deputy Secretary for Administration.

EXAMPLES OF WORK: (NOTE: The examples of work are representative of the work, but every position classified to this job may not perform all examples of work listed. Conversely, this is not an all-inclusive list of work examples.)

• Directs the development and formulation of policies, procedures, and methods for implementing food and nutrition programs, including the National School Lunch Program, School Breakfast Program, Child and Adult Care Food Program, Afterschool Snack Program, Summer Food Service Program, Fresh Fruit and Vegetable Program, Community Eligibility Provision, Summer Electronic Benefit Transfer, and Universal Free Breakfast Program.

• Ensures policy and procedure implementation is compliant with federal and state legislation and regulations.

• Functions as the liaison between the department and USDA pertaining to policy level operations and decisions.

• Serves as principal program and policy advisor and point of contact to executive level decision-makers in the department and the Commonwealth on the development, management, and coordination for food and nutrition programs or related topics.

• Analyzes existing and proposed federal and state legislation to determine programmatic and fiscal impacts to food and nutrition programs.

• Evaluates policies and programs to determine the need for new methods and procedures to improve the overall quality of program delivery.

• Oversees the development of state plans and authorizes the submission to USDA for receipt of federal funding.

• Oversees and authorizes the federal and state expenditures and ensures they are used in compliance with state and federal regulations.

• Plans and directs the design, implementation, and evaluation of projects that are established through federal or state initiatives or enacted legislation.

• Participates in inter and intra departmental discussions that have the potential to relate to or overlap with child nutrition program operations.

• Oversees and approves the design and maintenance of systems and applications.

• Represents the department on professional boards, organizations, commissions, and task forces.

• Evaluates staffing needs as federal and state programs evolve.

• Pursues, oversees, and authorizes the submission of applications for federal discretionary grants.

• Performs the full range of supervisory duties.

• The employee in this job may participate in the performance of subordinates’ work consistent with operational or organizational requirements.

• Performs related work as required.

ENTRY LEVEL KNOWLEDGES, SKILLS, AND ABILITIES:

• Knowledge of the principles and practices of public health.

• Knowledge of the principles and practices of food and nutrition programs and operations.

• Knowledge of legislation, regulations, and policies that govern food and nutrition programs.

• Knowledge of the principles and methods used to develop food and nutrition program policies, procedures, goals, and objectives.

• Knowledge of the methods and procedures used to develop systems and applications that support food and nutrition programs.

• Knowledge of the principles and practices of employee supervision.

• Knowledge of the use and functionality of Microsoft Office Suite software.

• Ability to analyze and interpret policies, procedures, and regulations.

• Ability to analyze and interpret food and nutrition practices.

• Ability to read and interpret written information

• Ability to read and interpret numerical information.

• Ability to communicate effectively orally.

• Ability to communicate effectively in writing.

• Ability to establish and maintain effective working relationships.

MINIMUM EXPERIENCE AND TRAINING: (NOTE: Based on the Entry Level Knowledges, Skills, and Abilities)

• Seven years of professional experience in food and nutrition or food service management that includes two years of supervisory experience, and a bachelor’s degree in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field;

or

• Five years of professional experience in food and nutrition or food service management that includes two years of supervisory experience, and a master’s degree in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field;

or

• Three years of professional supervisory experience in food and nutrition or food service management and a doctoral degree in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field.