What are the responsibilities and job description for the Director of Food Service position at Colonial Beach School District?
Colonial Beach Public Schools
“Every Student. Every Minute. Every Day.”
Director of Food Service
Pay Grade: Director of Food Service Scale
Period of Employment: 12 Months FLSA Status: Exempt
Supervised by and/or Reports to: Executive Director of Accountability and Operations
General Responsibilities: Plan, organize, and direct the Food Services Program of Colonial Beach Public Schools in accordance with local, state, and federal requirements and provide support to the food service activities at assigned locations with specific responsibilities for preparing and serving food items to students and/or school personnel and maintaining food service facilities in a safe and sanitary condition.
Essential Duties:
(This list is intended solely as an illustration of the various types of work performed. The omission of specific duties does not exclude their addition if they are similar to or a logical extension of the position.)
Essential Responsibilities:
- Prepare and administer annual food service budget; ensure that programs are cost-effective and funds are managed prudently
- Prepare annual budget of income and expenditures
- Prepare and maintain records required for audits including free and reduced applications, SNP-12 daily meal claim records, daily meal count rosters, deposits, receipts, USDA records, accounts payable, accountability reviews, and verifications
- Determine official approval and verification for free and reduced meals
- Prepare yearly food bids
- Prepare Northern Neck Head Start annual food service agreement
- Prepare annual application for Summer School meals
- Process and review time cards and time sheets
- Process, review, and approve leave requests
- Check all bills and purchase orders for accuracy before presenting them for payment
- Coordinate selection and development of personnel
- Supervise and evaluate the performance of cafeteria workers assigned to the area of food service
- Respond to all emergencies in the school system affecting the cafeteria
- Provide supervision and direction for the daily operation of food service with the assistance of building administrators
- Assist in food preparation, serving, dishwashing, and cashier duties
- Plan and implement training programs for school food service personnel
- Evaluate each kitchen’s operation periodically and counsel with staff concerning the evaluation
- Submit electronically filed monthly reimbursement claims with the Department of Education, School Food Service Program
- Make annual applications for the National School Lunch Program, Breakfast Program, and Commodity Renewals
- Establish internal control standards assuring the security of food inventories and cash receipts
- Performs other related duties as assigned by the Supervisor
Requisite Knowledge, Skills, and Abilities:
- Thorough knowledge of the local, state, and federal school nutrition requirements and guidelines
- Thorough knowledge of the principles, practices, and procedures of proper food preparation and storage; safety and occupational hazards that could occur in the work environment
- Ability to establish and maintain effective working relationships with principals, school staff and administrators
- Reasonable accommodations may be made to enable individuals with disabilities to perform the essential tasks
- Ability to perform arithmetic calculations at the level necessary for satisfactory job performance
- Ability to calculate figures and amounts, proportions, percentages, area, circumference, and volume
Education or Equivalency Requirements:
Minimum/Preferred
Education Level
Description:
Minimum
High School Degree/GED
Certification/Licenses
Description:
State
ServSafe Certificate
First Aid and CPR
Additional Hiring Requirements
- have at least eight hours of food safety training either not more than five years before their starting date or completed within 30 calendar days of the start date. The food safety certificate must be emailed to the SNP regional specialist;
- attend the Virginia Department of Education, Office of School and Community Nutrition Programs (VDOE-SCNP), sponsored New Director’s Training;
- attend the VDOE-SNCP New Director’s Orientation with the assigned SNP specialist;
- renew the food safety certification every five years;
- and complete at least 12 hours of continuing education/training each school year. This required continuing education/training is in addition to the food safety training required in the first year of employment.
Work Experience:
Equivalent to or at least:
Type:
Area or Field
3 years
Specific
Relevant food service experience
Physical Requirements:
Must have the use of sensory skills to effectively communicate and interact with other employees and the public through the use of the telephone and personal contact as normally defined by the ability to see, read, talk, hear, handle, or feel objects and controls. Physical capability to effectively use and operate various items of office-related equipment, such as, but not limited to: a personal computer, calculator, copier, and fax machine. Some climbing, stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, grasping, and repetitive motions. Some heavy work requiring the exertion of 50 pounds of force occasionally to move objects may be required.
Colonial Beach Public Schools assures equal employment opportunities and equal education opportunities for employees and students as required by federal and state orders and laws. Reasonable accommodations may be made to enable individuals with disabilities to perform essential tasks.
