BASIC FUNCTION:

 

Oversee the functioning of a medium (student enrollment of 2,500 to 9,999) districtwide food service program, ensure cost effectiveness and compliance with district, state and federal requirements regarding nutrition menu planning food production, sanitation, safety, financial managemet, procurement, and record keeping, select, supervise, and evaluate the performance of assigned personnel.

 

DISTINGUISHING CHARACTERISTIC:

 

School food service (SFS) Director I incumbents oversee a small (student enrollment of 2,499 or less) districtwide food service program. SFS Director II incumbents oversee a medium (student enrollment of 2,500 to 9,999) districtwide food service program. SFS Director III incumbents oversee a large (student enrollment of 10,000 or more) districtwide food service program.

 

REPRESENTATIVE DUTIES:

 

General Management

• Oversee a districtwide food service program; analyze effectiveness, assure compliance with district, state and federal laws, regulations and safety and sanitation procedures.
• Select food service empoyees; assign, schedule and evaluate food service personnel; determine reassignments discipline or termination as appropriate.
• Communicate program information to encourage and secure support for the school food and nutrition program from the Board of Education, administrators, faculty, students, parents, and community.
• Conduct training of cafeteria managers to develop work schedules and production standards, prepare quality meals and understand and use record-keeping and ordering systems in accordance with district policy; instruct, train and assist employees in the proper handling of foods, correct use and care of equipment and in maintaining high standards of sanitation and safety.
• Consult with school principals, other administrators, parents and cafeteria managers to establish or revise operational policies; resolve problems involving food standards, labor costs and proper use of equipment and serving schedule; confer with fiscal services, purchasing, warehouse, maintenance and operations and personnel department representatives to coordinate functions with food service operations.
• Conduct employee meetings to discuss and explain operating policies, plan and direct in-service workshops and training programs for food service personnel.
• Perform related duties as assigned. 

Customer Service

• Establish quality standards for the presentation and service of food.
• Implements a districtwide customer service driven policy that focuses on value and satisfaction.

Sanitation, Food Safety and Employee Safety

• Establish procedures to ensure that food is prepared and served in a sanitary and safe environment.
• Develop and integrates employee safety regulations into all phases of the school foodservice program.

Financial Management and Record-keeping

• Implement efficient management techniques to ensure all records and supporting documentation are maintained in accordance with local, state, and federal laws and policies.
• Prepare a variety of food service records and reports, review time sheets, financial statement, operating reports, inventory, and cost control records.

Food Production, Nutrition and Menu Planning

• Develop cost effective menus that maintain nutrition integrity and meet all local, state and federal guidelines and regulations.
• Supervise and participate in food preparation and distribution to students and staff; plan for catered events such as meetings, activities, and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student participation.
• Work with school staff, teacher, parents, and physicians to plan menus for children with special dietary needs.
• Implement a plan for providing foodservice for special functions consistent with district policies.

Procurement

• Prepare specifications for the purchases of food supplies and equipment; review bids, make purchases and recommendations as appropriate.
• Determine equipment needs and specifications consistent with program needs and budget.

KNOWLEDGE AND ABILITIES:

 

KNOWLEDGE OF:

• Meal production planning and scheduling.
• Applicable district, state and federal laws, rules and regulations related to food service.
• Quantity food merchandising.
• Nutrition, sanitation and operation regulations and requirements.
• Practices and procedures used in ordering, receiving, storing and inventorying food and supplies.
• Budget preparationn and control.
• District organization, operations, policies, and objectives.
• Record-keeping techniques.
• Principles and practices of supervision and training.
• Oral and written communication skills.
• Interpersonal skills using tact, patience and courtesy.
• Inventory methods and practices.

 ABILITY TO:

• Plan, coordinate and manage a district food service program.
• Assure compliance with district, state and federal requirements relating to food service.
• Coordinate and supervise master menu planning.
• Train others in the preparation and serving of food in large quantities.
• Read, interpret, apply, and explain rules, regulations, policies, and procedures.
• Schedule, supervise and evaluate staff.
• Analyze situations accurately and adopt an effective course of action.
• Meet schedules and timelines.
• Establish and maintain cooperative and effective working relationships with others.
• Operate a computer as required.
• Plan and organize work.
• Maintain records and prepare reports.
• Communicate effectively both orally and in writing.
• Work independently with little direction.

EDUCATION AND EXPERIENCE:

 

A School Food Service Director II must meet the following minimum education standards:

• Bachelor's degree, or equivalent education experience, with academic majors in specific areas*; OR
• Bachelor's degree in any academic major; and state-recognized certificate for school nutrition directors; OR
• Bachelor's degree in any academic major and at least two years of relevant school nutrition program experience; OR
• Associate degree or equivalent educational experience, with academic major in specific areas, *and at least two years of relevant school nutrition program experience OR
• 10 years of school nutrition experience to substitute for an Associates or Bachelor's degree

 *Specific majors/areas of concentration: food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field.

 

A Food Service Director holding this same position prior to July 1, 2015 may continue to serve in the existing position or diversify their experience by applying to a similar position in  any LEA or the same or smaller size category without having to meet the minimum education standards pursuant to 7 CFR parts 210.

 

LICENSES AND OTHER REQUIREMENTS:

 

Pursuant to 7 CFR part 210, at least 8 hours of food safety training is required within 30 days of the employee's start date, or no more than 5 years prior to starting. The employee must also complete mandatory training requirements annually.