Administrator - CNS Innovations and Program Development

Wake County Public School System; Raleigh (NC); On-site; USD 90,000 - 130,000; Full time

Job summary

Wake County Public School System seeks an Administrator-CNS Innovations and Program Development to lead menu development, nutrient analysis, and program innovation for Child Nutrition Services. You’ll oversee budget controls, procurement, and wellness initiatives, ensuring compliance with USDA regulations and HACCP standards.

Strong leadership and cross-department collaboration are essential. The role supports the CNS Director and requires experience in food service supervision, menu

Qualifications

• Master’s degree in related field required or equivalent experience.
• Experience developing menus, recipes, and merchandising strategies.
• Familiarity with USDA program regulations and HACCP standards.

Responsibilities

• Develop and launch innovative menu strategies for CNS.
• Plan district-wide menus compliant with USDA regulations.
• Monitor budgets and cost controls across departments.
• Perform nutrient analyses and prepare for audits and reviews.
• Oversee wellness policies and district nutrition programs.

Skills

Menu planning

Nutrient analysis

Budget management

POS/back-of-house systems

Microsoft Office / Google Apps

Regulatory compliance (USDA NSLP/SBP/S

Education

Master’s degree in hospitality management / culinary arts / business

Two years in food service supervision

Tools

Enterprise POS systems

Back-of-house software databases

MS Office / Google Apps

Job description

Overview

POSITION TITLE (Oracle title)

ADMINISTRATOR

WORKING TITLE

Administrator-CNS Innovations and Program Development

SCHOOL/DEPARTMENT

Child Nutrition Services (CNS)

LOCATION

Rock Quarry Rd. Office Complex, Raleigh, NC

PAY GRADE

Administrator Band 4

FLSA STATUS

Exempt

ELIGIBILITY FOR EMPLOYMENT CONTRACT

No

WORK WEEK SCHEDULE

Monday-Friday (occasional evenings and weekends) Position is available for a hybrid telework workweek

POSITION PURPOSE:

Manages specialized district-wide functions related to Child Nutrition Services operations, including menu development, recipe standardization, nutrient analysis, wellness programs, procurement, and administrative innovations. Ensures menu compliance with USDA regulations. Provides administrative support to the Director of Innovations and Program Development and other CNS leadership. Leads strategic initiatives to improve financial outcomes, enhance the value proposition for internal and external stakeholders, and maintain strict compliance with local, state, and federal policies (including USDA School Meals Initiative, HACCP standards, and Administrative Reviews). Supervises special diet compliance, program grants, district wellness policies, enterprise software databases, marketing collateral, and staff culinary and operational training.

KNOWLEDGE, SKILLS, AND ABILITIES (KSAs)

• Extensive knowledge of quantity food production, inventory management, food merchandising, and food service equipment;
• Extensive knowledge of budget management practices and fiscal controls, especially for menu pre and post costing in the hospitality or child nutrition industries;
• Extensive knowledge of enterprise system point of sale and back of house operations systems with emphasis on menu planning, nutritional analysis, and production records
• Considerable knowledge of Microsoft Office, specifically, Microsoft Word, Excel, Power Point; Google Apps;
• Working knowledge of Child Nutrition Program regulations (National School Lunch Program, School Breakfast Program, Summer Food Service Program, After School Snack Program, Child and Adult Care Food Program);
• Knowledge of technology software applications for food service operations, planning and budget preparation, project management;
• Knowledge of food service regulations to ensure software and hardware applications provide information in a manner to be in compliance with State and Federal regulations;
• Knowledge of USDA procurement rules and regulations;
• Knowledge of food allergy management and special diet menu creation;
• Effective time management and organizational skills;
• Excellent customer service skills;
• Ability to communicate clearly and concisely both in oral and written form using a variety of communication techniques and tools to ensure the appropriate flow of information, collaborative efforts, and feedback;
• Ability to establish and maintain effective working relationships with school system staff, external agencies, attorneys, parents, and the public.

EDUCATION, TRAINING, AND EXPERIENCE

• Masters's degree from a regionally accredited college or university in hospitality management, culinary arts, business, or related field;
• Two years of experience in a food service supervisory role;
• Experience with the strategic development of new products/recipes, menu planning, merchandising, and marketing;
• Other combinations of applicable education, training, and experience which provide the knowledge, skills, and abilities necessary to perform effectively in the position may be considered.

CERTIFICATION AND LICENSE REQUIREMENTS

• Registered Dietitian;
• Must hold and maintain a valid motor vehicle operator's license according to the State of NC requirement;
• Hold and maintain certification in food service sanitation or obtain certification within three months of hire;
• Must acquire professional development continuing credit units (CEUs) to comply with federal and state regulations for Child Nutrition Programs.

PREFERRED QUALIFICATIONS:

• Experience selecting and managing the utilization of USDA foods (commodities);
• Culinary training or Certified Chef;
• Experience providing culinary demonstrations and training for staff with both culinary and non-culinary backgrounds.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

1. Manages and coordinates the research, development, testing, and launch of innovative menu strategies and service programming to meet internal and external customer expectations.
2. Plans, implements, and monitors district-wide breakfast, lunch, snack, and non-reimbursable menus for all grade levels in compliance with USDA regulations.
3. Applies financial management techniques and cost controls to balance labor, food, supply, and equipment expenditures against district revenue goals.
4. Performs annual and ongoing nutrient analyses for all menus and recipes to document compliance that ensures departmental readiness for federal and state audits, Administrative Reviews, OSHA standards, and sanitation regulations.
5. Assists with the development of menus that optimize customer satisfaction to the greatest extent practicable while maintaining fiscal controls. Coordinates menu placements with the Warehouse Supervisor to maximize inventory flow and ensure space utilization needs are met. Communicates menu plans to suppliers to ensure product availability.
6. Researches, tests, standardizes, and evaluates recipes to ensure optimal nutritional content, cost utility, commodity usage, HACCP compliance, and student preference.
7. Supervises district special diet oversight, implementation, and maintains food allergy databases, develops allergen-specific menus, creates special diet menus, and collaborates with district 504/IEP teams.
8. Maintains and updates enterprise POS and back-of-house software databases for menu planning, production records, food item pricing, and mobile menu reliability.
9. Administers USDA Commodity management, including Planned Assistance Level (PAL) requests, commodity elections, allocations, sweeps waivers, and Net Off Invoice (NOI) credit reconciliations.
10. Writes CNS bids and formulates bid specifications for foods and supplies, maintains an organized product specifications library (SEPDS), and secures signed manufacturer statements of authentication.
11. Evaluates supplier substitutions for serviceability and cost effectiveness, notifies suppliers/staff, maintains substitution logs, and verifies pricing to secure proper credits.
12. Coordinates District Wellness Policy evaluations, creates online and print wellness communications, serves as liaison to local wellness groups, and supports initiatives such as Farm to school and District taste test events
13. Writes proposals for nutrition education grants, supervises secondary grants and award activities, and manages special programs such as the Fresh Fruit and Vegetable Grant.
14. Oversees marketing menu design, sources promotional supplies, prepares marketing collateral (brochures, posters, social media), and manages distribution of promotion kits to schools. Which includes the preparations for media and community events and Warehouse operations management activities as deemed necessary.
15. Designs and delivers culinary demonstrations, staff training workshops, and inventory/production record training for food service personnel.
16. Performs other related duties, as assigned.

WORK ENVIRONMENT/PHYSICAL REQUIREMENTS

This position operates in a professional office and food preparation environment This role routinely uses standard office equipment such as computers, scanners, copiers, and food preparation equipment. This role routinely prepares food and required to stand for long periods in a kitchen. The position, at times, must be able to come into direct contact with school system staff and staff members of external agencies, and the community. Work is considered moderately heavy physical work, requiring the exertion of up to 50 pounds of force. All employees are expected to request assistance when needed, and work collaboratively. The position, at times, must be able to come into direct contact with school system staff, students, external agencies, vendors, parents, and the community. The work frequently requires driving automotive equipment as travel within Wake County is required.

EFFECTIVE DATE:

9/2026

DISCLAIMER:

The above statements are intended to describe the general purpose and responsibilities assigned to this position. They are not intended to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and skills required by the employees assigned to this position. This description may be revised by HR and approved at any time.