Food Service Director

PURPOSE STATEMENT:

The job of Director of Food Service is to ensure corporation and Administering agency regulations and goals are met; to ensure optimal utilization of personnel and resources; and to plan for and provide quality meal service for the school nutrition program and the district.

ESSENTIAL JOB FUNCTIONS:

• Ensures School Nutrition Program (SNP) is in compliance with all local, state, federal laws, regulations and corporation policies.
• Reconciles accounts for the purpose of maintaining accurate balances and complying with corporation and administering agency regulations
• Ensures compliance with process, approval, and verification of meal assistance benefits
• Ensures the allocation of USDA food is appropriately ordered, planned for use, and safely stored
• Contributes to the nutrition education and nutrition promotion at the district using current research foundation, nutrition trends and management techniques.
• Evaluates, projects facility and equipment needs and coordinates maintenance and repair of equipment and food preparation areas
• Develops, implements and monitors internal controls monthly to ensure financial accountability and program integrity
• Accurately completes required paperwork
• Develops policy/procedures to ensure the food production system provides safe, nutritious, high quality food within budget guidelines
• Attends/plans professional workshops, trainings, trade shows to upgrade skills and knowledge
• Develops cost effective menus that maintain nutrition integrity and meet all local, state and federal guidelines/regulations
• Works with school staff, nurse, teachers, parents, health care professionals with prescriptive authority to plan menus for children with special nutrition needs
• Develops and implements procedures to ensure food is prepared and served in safe and secure environment
• Develops food safety security procedures for risk management
• Implements district wide customer service driven philosophy that focuses on value and satisfaction
• Cultivates, maintains positive relationships with counterparts to achieve mutual goals
• Implement management information systems that increase the productivity and effectiveness of the SNP
• Creates positive environment for the purpose of providing quality customer service and retention of food service staff
• Oversees procurement process for goods/services
• Responds to inquiries from parents, students, stakeholders, staff to provide information regarding the SNP
• Maintains various fiscal information, files, records, for the purpose of providing up to date reference and audit rail information.
• Presents information on various topics for the purpose of communication information; training staff, and giving feedback
• Assists other personnel as may be requested for the purpose of supporting them in the completion of their tasks
• Reviews sites yearly for quality assurance
• May be assigned additional duties at the discretion of the corporation administration
• After hour duties may be required frequently

Note: The above description is illustrative of task and responsibilities. It is not meant to be all inclusive of every task or responsibility.

EQUIPMENT;

Use of standard office equipment such as personal computer, printer, adding machine, copier

Use of commercial kitchen equipment

Use of point of sale computer system

KNOWLEDGE, SKILLS AND ABILITIES:

• Basic math skills
• Ability to apply pertinent codes, policies, regulations and or laws
• Able to work with a diverse group of individuals
• Ability to maintain confidentiality
• Ability to establish and maintain cooperative working relationships
• Problem solving skills needed to identify issues and create action plans
• Ability to adapt to shifting work priorities and constant interruptions
• Ability to review and interpret technical information
• Ability to schedule a significant number of activities
• Ability to collect, collate, and interpret data
• Ability to achieve results within time constraints and meet deadlines and schedules
• Ability to report orally and or in writing to supervisor as required
• Ability to carry out instructions furnished in written and or oral format
• Ability to upgrade skills in order to meet changing job conditions
• Excellent communication and organizational skills required

PHYSICAL AND MENTAL DEMANDS, WORK HAZARDS:

Job requires work in standard office setting, and occasional warehouse or commercial kitchen setting

Job requires some lifting, carrying, pushing, pulling, occasional stooping, crouching, kneeling, crawling and significant finger dexterity. Repetitive motion is required involving filing, typing and use of wrists/hands. 50% sitting; 40% walking/lifting; 10% standing. The job is performed under some extreme temperature variations.

QUALIFICATIONS:

Education : BS with specific major concentration in food/nutrition; food service management; dietetics; family and consumer sciences; nutrition education; culinary arts; business or related field., Registered Dietitian OR BS with any academic major and a state recognized certificate OR

BS with any academic major and at least 5 years experience in management of program

At least 8 hours food safety training within 5 years prior to start date or completion within 30 days of start date. Director must obtain a food safety certificate every 5 years.

Continuing Education: 12 hrs professional development hours/year; HACCP training yearly; Civil Rights Training yearly; Food Safety certification every 5 years

Indiana school nutrition membership required

Strong computer skills; proficient in Microsoft Office and Google applications