Food Services Director

Stoughton Public Schools has an immediate opening for a Food Services Director.

Open until filled Start Date - as soon as possible

Applicants must submit a cover letter, current resume, and three professional references with company name and contact information (references will not be contacted unless the applicant is a finalist). Incomplete application packets will not be accepted.

Applications are accepted via Schoolspring, Indeed or by emailing a complete packet to Heidi Perkins at: h_perkins@stoughtonpublicschools.org

The Food Services Director provides leadership and oversight of the school's nutrition program, ensuring that meals are nutritious and in compliance with USDA professional standards, including the National School Lunch and Breakfast Programs. The Director monitors program quality, ensures regulatory compliance and promotes a positive dining experience for students. This position requires completion of the School Lunch Director Certification of Excellence through the John C. Stalker Institute of Food and Nutrition within the first year of employment and maintains professional standards for school nutrition personnel. Additionally, the Food Services Director is committed to equity and cross-cultural understanding. The person in this position reports to the Assistant Superintendent of Finance & Operations. Stoughton Public Schools is committed to recruiting a diverse team based on qualifications and experience. TITLE: Food Services Director QUALIFICATIONS: Bachelor's degree in nutrition, food service management or related field; years of job-related experience may be substituted for education requirement. Minimum of 2 years of experience in school/college/hospital or similar setting in food service or cafeteria operations that is similar in size, experience with reporting requirements of a food service program, staffing, and adherence to regulations. At least two years overseeing vendor management, budgeting, and compliance oversight. Experience coordinating with external food service vendors is strongly preferred, Knowledge of USDA professional standards, federal nutrition program regulations and compliance requirements. SERV Safe Certification and completion of required USDA annual continuing education (minimum 12 hours/year), including at least 8 hours of food safety within 5 years prior to or within 30 days of the start date. Ability to perform tasks with limited supervision. Strong attention to detail, and must be able to complete and submit reports within stated deadlines. Strong organizational, communication and leadership skills. Ability to work collaboratively with school administration, staff, students, families, vendor staff and community organizations. Proficient in MS Office products.

REPORTS TO: Assistant Superintendent of Finance & Operations SUPERVISION: All food service staff in eight buildings, and one Administrative Assistant

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ROLES AND RESPONSIBILITIES: While actual roles and responsibilities will vary depending on individual circumstances, the Food Services Director will generally be required to perform some or all of the following tasks. Note that this list is not all- inclusive and that the Assistant Superintendent of Finance & Operations and/or Superintendent may also assign other tasks he/she deems appropriate.

1. Responsible for ensuring that the Food Service program is in compliance with Federal and State standards.
2. Ensuring the growth in participation and quality of the Food Service program.
3. Maintains Community Eligibility Provision (CEP) Status, when applicable.
4. Developing and overseeing the food service department budget, food service transactions for allowability as well allowable fund balances in accordance with federal and state regulations.
5. Monitors vendor performance and contract provisions including, meal planning, meal quality, service efficiency, cleanliness safety compliance, required background checks and staff conduct. Documents vendors' compliance with the contract and assists with the required procurement process.
6. Monitors the condition, maintenance, and safe operation of kitchen and cafeteria equipment, collaborating with the vendor and school administration to schedule repairs, preventative maintenance, and upgrades. Ensures that facilities meet health, safety, and regulatory standards and support efficient meal service.
7. Responsible for managing the Point of Sale System to include the evaluation of the system and/or acquisition or transition to new systems, management of users, accuracy of student data, training and updates relating to the system.
8. Standardizes cafeteria accounting procedures in cooperation with the Business Office.
9. Plans and supervises the preparation and serving of breakfast and lunch at all schools.
10. Orders food and/or drinks needed for school catered events (Professional Development, class parties, fieldtrips, summer school etc.).
11. Processes state reimbursements on a monthly basis.
12. Processes free and reduced lunch applications following state guidelines and procedures, when applicable.
13. Informs parents, students and staff of planned lunch menus on a monthly basis as well as providing press releases to the public re: CEP/application process, civil rights and/or other notification requirements.
14. Visits cafeterias as often as possible to ensure that employees are maintaining a clean and safe environment for students as well as meeting meal pattern requirements and the definition of a reimbursable meal.
15. Makes suggestions regarding improvement to the school's lunch program to include marketing and education of the program.
16. Checks all bills and purchase orders for accuracy before presenting them to the Business Office for payment.
17. Works collaboratively with the state nutrition department on various topics (i.e. reporting, training, commodities, etc.); internal department heads (school nurse, finance, human resources, etc.) to ensure program compliance.
18. Responsible for breakfast and lunch administrative reviews, compliance audits and health inspections working collaboratively with the business office.
19. Monitors professional development requirements for the school breakfast and lunch program to include outsourced vendor as well as internally employed staff.
20. Creates and runs operational reports as necessary for the continued maintenance and improvement of the food service function.

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21. Active participant and/or lead in Wellness Committee and student wellness initiatives. Provides special dietary accommodations in accordance with required standards.

Additional Requirements

1. Performs other duties as assigned by the Assistant Superintendent of Finance & Operations and/or Superintendent.
2. Provides necessary planning, monitoring, reporting, and operational job duties.
3. Establishes and maintains cooperative and effective working relationships with all members of school community to carry out responsibilities;
4. Interacts professionally with a diverse range of constituents;
5. Takes responsibility and accountability for assigned tasks, projects, and duties while maintaining a professional manner.
6. Makes efficient use of time by organizing and prioritizing work efficiently.
7. Is actively engaged in job/career growth by attending inservice programs, professional development, educational courses and seminars. Must meet minimum training requirements established by both state and federal standards.
8. Actively listens and responds to the opinions of others.
9. Fosters a positive attitude in the workplace.
10. Maintains and respects strict confidentiality of any sensitive information related to SPS, its faculty, staff and students.
11. Attends meetings as requested, which may on occasion occur after regular work hours. EVALUATION An annual performance evaluation of the Food Service Director will be conducted by the Assistant Superintendent of Finance & Operations. TERMS OF EMPLOYMENT Full year, 12-month position. Salary as negotiated per contract. WORK ENVIRONMENT The Food Service Director will work in a dynamic school environment, requiring regular movement between office and cafeteria spaces. The role involves using computers and other office equipment, requiring standard eye-hand coordination. Occasional lifting of items up to 50 pounds may be required. The position will require travel between school buildings as needed in personal vehicle.