Director of Food Service

DC West Community Schools 

Director of Food Service Job Description 

It is the policy of DC West Community Schools to not discriminate on the basis of sex, disability, race,  color, religion, marital status, veteran status, or national or ethnic origin in its educational programs,  admission policies, employment policies or other administered programs. Persons requiring  accommodations to apply and/or be considered for positions are asked to make their request to the  Superintendent.

1. Job Title:Director of Food Service 
2. Department:Food Service 
3. Education Level and Certification:High school degree or GED preferred. Possess any required Food Handlers permit. Previous food service experience, customer service  experience, and cash handling experience preferred.
4. Reports To:Superintendent 
5. Performance Responsibilities and Job Tasks  
6. Check the quality of raw and cooked food products to ensure that standards are  met.  
7. Monitor sanitation practices to ensure that employees follow standards and  regulations.  
8. Check the quantity and quality of received products.  
9. Order or requisition food and other supplies needed to ensure efficient operation.  5. Supervise and coordinate activities of cooks and workers engaged in food  preparation.  
10. Inspect supplies, equipment, and work areas to ensure conformance to established  standards.  
11. Determine how food should be presented.  
12. Instruct cooks and other workers in the preparation, cooking, garnishing, and  presentation of food.  
13. Estimate amounts and costs of required supplies, such as food and ingredients.  10. Collaborate with other personnel to plan and develop recipes and menus, taking  into account such factors as seasonal availability of ingredients, the likely number  of food service customers and requirements of federal and state programs and  local wellness plans.  
14. Analyze recipes to assign prices to menu items, based on food, labor, and  overhead costs or to keep costs within established prices.  
15. Prepare and cook foods of all types, either on a regular basis or for special guests  or functions.  
16. Determine production schedules and staff requirements necessary to ensure timely  delivery of services.  
17. Recruit and make recommendations for hiring of staff, including cooks and other  kitchen workers.  
18. Meet with food service customers to discuss menus for special occasions. 
19. Demonstrate use of cooking techniques and equipment to staff.  17. Meet with sales representatives in order to negotiate prices and order supplies.  18. Arrange for equipment purchases and repairs.  
20. Record production and operational data on specified forms.  
21. Perform responsibilities and job tasks set forth in the job description for food  service workers. 
22. Develop and maintain a positive, professional rapport with students and parents and co-workers. 
23. Adhere to all federal and State USDA regulations and State and local Food Codes. 
24. Adhere to the code of ethics of the District for non-certificated staff. The Director  of Food Service must serve as a positive role model for staff and students. 
25. Perform other tasks or duties as assigned by the Superintendent, Principal or other  supervisors. 
26. Compile monthly invoices for the business office to pay.
27. Compile monthly revenue reports for the business office to review.
28. Deposit breakfast/lunch sales to the bank daily.
29. Working Conditions 
30. Inside kitchen and lunchroom. 
31. Exposure to extremes of heat and humidity, high temperatures from cooking  operations, and hazards of moving machinery, hot cooking surfaces and  equipment, hot grease, slippery floors, and sharp objects. 
32. Essential Functions:The essential functions of the Director of Food Service position  include: (1) regular, dependable attendance on the job; (2) the ability to perform the  identified tasks and to possess and utilize the identified knowledge, skills, and abilities to  perform the identified work activities; and, (3) the ability to perform the following  identified physical requirements: