Director of food service

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TITLE : DIRECTOR OF FOOD & NUTRITION SERVICES

QUALIFICATIONS :

Experience in food service management

Knowledge of nutrition and meal planning preferred

Minimum of three (3) years or more of experience in school nutrition program service

ServSafe Certified through the National Restaurant Association and accreditation by the American National Standards Institute conference for Food Protection

Per USDA Food and Nutrition Services, Effective July 1, 2015, school nutrition professionals should meet the Professional Standards called for in the Healthy Hunger Free Kids Act of 2010

Bachelor’s degree in any academic major or area of concentration, and a State-recognized certificate for school nutrition directors, required

Bachelor’s degree in any academic major or area of concentration, and at least 2 years of relevant school nutrition program, required

Associates degree with major concentration in food and nutrition food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field, and at least 2 years of relevant school nutrition program experience, required

Directors hired without a bachelor’s degree are strongly encouraged to work toward attaining a bachelor’s degree upon hiring

Anticipated to be Effective July 1, 2024 : Individual who does not hold a bachelor’s or associate degree must have ten (10) years or more of SCHOOL NUTRITION PROGRAM experience

And / or any additional qualifications, training or other credentials, as determined by the Board of Education

JOB GOAL : To direct the total food service program to ensure an atmosphere of efficiency, cleanliness, and friendliness in which students may be served nutritious, well-balanced meals;

to oversee the food service program to ensure compliance with Hazard Analysis and Critical Control Point (HACCP) and all Wellness Program guidelines.

The food service department goal is to operate in a fiscally responsible manner which includes operating in the black.

REPORTS TO : Deputy Superintendent

REQUIRED SKILLS / ABILITIES :

Communication Skills : Must be able to read, analyze, and interpret information relevant to the position, including being able to speak effectively to small and large groups of people, and to communicate clearly and concisely both orally and in writing.

Leadership Ability : Must be able to articulate a vision and mission for the district and provide the appropriate direction, guidance, and management skills to achieve them.

Mathematics Skills : Must have the ability to work with basic mathematical and computational concepts.

Reasoning Ability : Must be able to define problems, collect data, establish facts, and draw valid conclusions.

Technology Skills : Able to effectively use typical office applications and computer programs such as word processing, spreadsheets, and presentations;

must be able to use email.

RESPONSIBILITIES :

Interviews, screens, and recommends appointment of all food service personnel.

Evaluates each food service employee annually in accordance with adopted administrative procedures.

Confers with the Deputy Superintendent or Designee regarding any personnel problems.

Coordinates the training and orientation of new employees in methods and procedures.

Has overall responsibility for the assignment and supervision of the work of all food service personnel.

Hires substitute employees.

Visits all lunchrooms as often as possible, checking that high standards of health and safety are maintained, and observes for possible improvements in operation.

Plans the menus for all schools, incorporating government commodities in menus whenever possible.

Plans and analyzes cycle menus for the elementary, middle, and high school.

Meets all nutritional requirements under the Healthy Hunger Kids Act 2010, sodium targets, fat targets, calorie targets, etc.

Meets guidelines for the Smart Snacks program.

Plans and analyzes breakfast menus for all grade levels.

Applies for grants and programs that will further provide nutritional guidance for our district.

Works with Deputy Superintendent or Designee in preparing mid-year and year-end financial reports for the School Board.

As a proctor for Serv Safe, organizes and administers Serv Safe examinations to food service employees.

Organizes the purchasing, distribution, and storage of all foods, supplies, and equipment.

Checks all bills and purchase orders for accuracy before presenting them to the treasurer for payment.

Determines the need and makes recommendations for purchase of new and replacement equipment.

Assumes responsibility for checking that all equipment in the lunch program is in safe working condition, and makes arrangements for servicing as deemed appropriate.

Maintains supply inventory records and records on food and supplies received and used.

Administers personnel policies as it relates to the staff.

Supervises the planning and preparation of any special meals required for district-sponsored events.

Informs the students, staff, and parents of planned lunch menus on a monthly basis.

Establishes sanitation procedures and assumes responsibility for the care and appearance of all physical food service property.

Assumes responsibility for the security of food and supplies.

Coordinates food service accounting procedures in cooperation with the Treasurer / CFO.

Assumes responsibility for the food service annual budget, including but not limited to preparing, monitoring, and requesting adjustments as necessary.

Recommends prices for various types of lunches, milk, and ala carte items.

Assumes responsibility for such reports as monthly financial statements, number of meals served, monthly claims for state reimbursement, commodity requests, and such other records as may be necessary for the efficient operation of the food service program.

Implements and operates the summer feeding program under the regulations and guidance of the USDA.

Assists in the planning and design of new cafeteria facilities and equipment when lunchroom facilities are a part of a construction program.

Attends appropriate workshops to keep knowledgeable of State and Federal Lunch Program regulations.

Assumes responsibility for such other matters in the food service operation of the food service program as may be assigned by the Superintendent, Deputy Superintendent, or Designee.

Attends meetings to keep up with accreditation with Child Nutrition Program.

Performs other duties as assigned.

TERMS OF EMPLOYMENT :

Salary and work year as established by the Board and terms of the negotiated contract.

EVALUATION :

The performance of this job will be evaluated in accordance with provisions of the Board’s policy on the Evaluation of Professional Personnel and provisions of the collective bargaining agreement.

ADDITIONAL WORKING CONDITIONS :

Occasional work that may extend beyond the normal workday.

Occasional exposure to blood, bodily fluids, and tissue.

Occasional operation of a vehicle under inclement weather conditions.

Occasional interaction among unruly children / adults.

Many situations that require hand motion, e.g., computer keyboard, typing, writing.

Consistent requirements to sit, stand, walk, hear, see, read, speak, reach, stretch with hands and arms, crouch, kneel, climb, and stoop.

Consistent requirements to lift, carry, push, and pull various supplies and / or equipment up to a maximum of 50 pounds.

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Last updated : 2024-09-28