POSITION TITLE: Director of Food Services

DESCRIPTION

Directs school food authority central office of employees and at the kitchen locations.

GENERAL STATEMENT OF DUTIES:

The Director of Food Services Program is responsible for planning,  implementing and evaluating all aspects of the district's Child Nutrition Program (CNP) in order to meet the educational and nutritional needs of 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.

The Position is full-time and Twelve ( 12) month.

DUTIES AND RESPONSIBILITIES (NOT ALL INCLUSIVE ):

• 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 administer the contractual  food service program  to  meet  all  the  requirements  of th1.:  daily program.
• Maintain all district owned equipment and develop plans for  preventive ma111tenance .
• Act as liaison with parents for concerns and special  request .
• Establish quality standard for the presentation and service of food.
• Provide guidance to implement a customer’s 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, teacher s, 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 product ion, inventory. local and federal monthly reports, progress reports, menus and financial reports.
• Develop guidelines for providing services in response to di aster 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 now .
• Determine equipment needs and specifications. consistent with budget and other constraints.
• Review  current  research  information  to  determine  health  and  nutrition  related  trends.  food  servicemanagement developments; and other issue that may affect CNPs.
• Provide information to encourage and secure support from the Department of Education. administration,faculty, students and community for the CNP.
• Establish standards for the professional growth of the districts school nutrition program personnel.
• Perform additional duties as assigned for the effic ient operation of the District Food Service Program.
• Plan, direct and coordinate all food services for the District. Ensure that the District complies with all federal and local Jaws, regulations and requirements.

KNOWLEDGE AND ABILITIES

• Knowledge of the principles, practices, and methods of office management.
• Knowledge of the 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 lo establish operating nutritional standards for school lunch rooms.
• Ability to express oneself clearly and concisely, orally and in writing.

MINIMUM QUALIFICATIONS:

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