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.
• Implements 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.
• Aids 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.

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

Terms Of Employment

• 12 Month Position, 12 paid holidays.
• Benefits eligible.
• Contract/Salaried Position.
• Salary: $80,000-$90,000.
• Other conditions and stipulations as listed in the classified staff handbook.

Hiring Manage

Dr. Brett Boezeman - boezemanb@bcsc.k12.in.us Learn More About Columbus: https://www.columbustalent.com/