To provide the leadership necessary to assure school district customers cost effective, nutritious school meals and programs, served in a safe, sanitary, efficient and friendly manner. To manage the district’s Food Service Program in the best interests of the School Board.
Essential Functions:
1. Leads, manages, and inspires a diverse team with the goal of providing top-notch service to students and community.
2. Drives and develops self and team towards building strong relationships and achievement of key performance indicators (engagement, safety, profitability, etc.).
3. Participates in ongoing conversations with peers to share best practices, mitigate risks and build community.
4. Fosters a culture of transparency, understanding, education, safety and accountability.
5. Plans, organizes and directs the food services program in accordance with Board of Education policies, federal and state regulations, and local and state health regulation.
6. Prepares and maintains on line school meals agreements and monitors adherence to regulations therein.
7. Coordinates annual National School Lunch Program joint agreements with nonpublic schools and outside agencies purchasing meals from the district.
8. Oversees the free and reduced price meal eligibility processes from applications received and Direct Certification. Complete Verification, Civil Rights, Paid Lunch Price, Child Nutrition Program, FNS10 Reports, etc., as determined by federal regulations.
9. Recommends staffing needs for the food service program in all schools; hires and assigns employees, and supervises staff within the framework of the department organizational chart. Evaluates staff per assigned schedule. Maintains and submits employee payroll, including bi-weekly payroll and annual pay adjustments.
10. Plans school meal menus in accordance with USDA meal patterns and nutritional standards.
11. Purchases all food, supplies, and equipment for the department.
12. Oversees and maintains complete and accurate financial records. Submits annual financial report to the Department of Public Instruction.
13. Prepares and submits monthly and yearly reimbursement claims to the Department of Public Instruction to receive federal and state monies of student meals and milk served.
14. Prepares and submits the total department operational budget to the Director of business services.
15. Maintains ongoing and open communications with department staff, board, administrators, students, parents, and the news media to promote the food services programs.
16. Acts as a resource person for nutrition information in the school district. Provide therapeutic menus as required for students.
17. Inspects school lunch facilities and operations on a regular basis to ensure high standards of health and safety are being maintained.
18. Assumes such other duties as may be assigned by the superintendent of schools or business services director.
Other Responsibilities:
1. The employee shall remain free of any alcohol or illegal substance in the workplace in compliance with Policy 4122.01 - Drug-free Workplace throughout his/her employment in the district.
2. All other duties as assigned (5%)
Required Education, Experience, and Skills:
1. Bachelor's degree, or equivalent educational experience, with academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field; OR Bachelor's degree, or equivalent educational experience, with any academic major or area of concentration, and a State-recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business.
2. A minimum of three years’ experience in food service management.
3. Experience in computer operations including database, spreadsheet, and word processing applications.
4. Experience with student management system/free and reduced price meals application processing/point-of-service software, e.g. Skyward, Infinite Campus
5. Excellent communication, human relations, supervisory, and management skills.
6. Demonstrated technical ability/knowledge.
7. Such alternatives to the above qualifications as the Board may deem appropriate and necessary.
Physical Requirements:
1. Ability to stand, sit, walk, bend, stoop, crouch, and kneel for extended periods.
2. Must be able to lift up to 40 pounds and carry supplies or equipment.
3. Ability to travel between district locations as needed.
4. Manual dexterity for operating office equipment and food service tools.
5. Vision and hearing sufficient to read documents, inspect facilities, and communicate effectively in noisy environments.
6. Ability to work in various environments, including kitchens, freezers, and outdoor settings, with exposure to cleaning chemicals and allergens.
7. Capable of managing multiple tasks in a fast-paced environment and making quick decisions under pressure.
8. Effective communication skills for interacting with staff, administrators, parents, and external agencies.
