Director of Food Services

Job Description

DIRECTOR OF FOOD SERVICES STX

EXEMPT

$77,250.00

Description

The Director of Food Services is responsible for planning, implementing, and evaluating all aspects of the District's Child Nutrition Program (CNP) to meet the educational and nutritional needs of the children. This position has great flexibility in developing policies and procedures in this field as well as maintains a high degree of confidentiality. The employee in this position has considerable flexibility to develop and implement all policies and procedures in addition to the planning, organizing, supervising and managing the District operational functions. This appointee is given considerable latitude in applying acquired knowledge and skills for implementation of work under direct supervision of the Insular Superintendent. This employee will submit monthly reports to the State Director for monitoring purposes. Directs school food authority central office employees and employees at school kitchen locations.

Duties and Responsibilities

• Implement procedures that conform to all state and federal laws and regulations regarding school food service.
• Develop and maintain safety standards in conformance with federal. local and insurance regulations.
• Hire, recruit, train and supervise all food service personnel and make recommendations on their employment, transfer, release, etc.
• Develop and andminister the contractual food service program to meet all the requirements of the daily program.
• Maintain all district owned equipment and develop plans for preventative maintenance.
• Act as liaison with parents for concerns and special requests.
• Establish quality standards for the presentation and service of food.
• Provide guidance to implement a customer driven philosophy that focuses on value and satisfaction.
• Develop cost-effective menu consistent with principles of good nutrition that meet all local and federal guidelines and regulations.
• Maintain nutritional integrity of the school's child nutrition program through implementation of nutrition objective.
• Works with school administrators, teachers, and physicians to plan menus for children with special needs.
• Employ professional management techniques to maintain an effective and efficient school food service operation.
• Develop short and long-term goals for the District school service program that supports the philosophy and policies of the Department of Education.
• Implement policies and procedures to ensure the effective operations of school child nutrition programs.
• Produce all daily and monthly reports including but not limited to food production, inventory, local and federal monthly reports, progress reports, menus and financial reports.
• Develop guidelines for providing services in response to disaster or emergency feeding.
• Maintain required records, prepares and submits monthly and other required reports to the State Director.
• Assist with designing and planning for an appropriate and efficient program that ensures high quality customer service, wholesome food production and simplified work flow.
• Determine equipment needs and specifications consistent with budget and other constraints.
• Review current research information to determine health and nutrition related trends, food service management developments and other issue that may affect CNP.
• Provide information to encourage and secure support from the Department of Education's administration, faculty, students and community for the CNP.
• Establish standards for the professional growth of the districts school nutrition program personnel.
• Perform additional duties assigned for the efficient operation of the District Food Service Program.
• Plan, direct and coördinate all food services for the District. Ensure that the District complies with all federal and local laws, regulations and requirements.

Minimum Qualifications

• Bachelors Degree in Nutrition and Food Service Management, Dietetics or Business Administration or equivalent years of experience and training.
• Food service training/experience.
• Two or more years experience in school food service management.
• Experience in bulk satellite operations.

Position Factors

• Knowledge of principles, practices, and methods of office management.
• Knowledge of principles of administration and supervision.
• Knowledge of departmental rules and regulations and of established methods of financial record keeping, personnel and procurement procedures.
• Ability to plan, layout and direct the work of employees engaged in a school lunch program at the district level.
• Ability to establish operating nutritional standards for school lunch rooms.
• Ability to express oneself clearly and concisely, orally and in writing.