Position Description:

This is a full time management position to plan, ensure state and federal compliance; organize and direct overall operations and activities of District Food Services programs and school cafeterias including nutrition, sanitation, cost control, purchasing and accounting functions; and to train, supervise and evaluate all cafeteria personnel.  

Responsibilities and Duties:

• Plan, organize and direct District Food Services programs and cafeteria operations.
• Assure and monitor compliance with federal national school lunch and breakfast program regulations.
• Assure compliance with State and District laws, regulations and policies; establish efficient and economic operating procedures for District cafeterias through participation in regional and state workshops, meetings, and seminars.
• Supervise, train, and evaluate all cafeteria staff.
• Plan, develop, prepare and evaluate menus for a variety of school food programs; determine need for types and quantities of food, supplies and equipment.
• Plan and administer a comprehensive system to provide employee training and encourage professional growth.
• Develop the annual departmental budget and assure sound fiscal management practices; evaluate financial forecasts and analyze food and labor costs to assure efficient and cost-effective operations.
• Determine standards for efficient and sanitary practices in food preparation and service; direct the inspection of food served for quality standards; plan for proper storage and economical use of food and supplies.
• Direct the preparation and maintenance of a variety of records, reports, lunch applications, and other documents related to food services operations, personnel, finances, sales and inventory.
• Assure purchasing activities comply with applicable Federal, State and District statutes, regulations and policies; prepare specifications and review bids for purchase of food and equipment.
• Research available products and interview sales representatives to establish and maintain sources of supply and guarantee best quality for lowest prices.
• Represent the Food Service program at inter-District, area and regional meetings, seminars and conferences.
• Confer with school principals, District administrators and others in regard to cafeteria operations; prepare and present oral and written reports.
• Prepares, serves and sells food to students and faculty, and makes change, as needed.
• Support ASB & Boosters after hours when required.
• Recommend changes in cafeteria policy & procedures when needed.
• Requires 12 hours of annual continuing education/training, in addition to the food safety training required in the first year of employment.
• Performs other related duties as assigned.

Position Requirements:

Bachelor’s degree or equivalent educational experience, with academic major in specific areas* or BA in any academic major, and State-recognized certificate for school nutrition directors; or BA degree in any academic major, and at least 2 years of relevant school nutrition programs experience or Associate’s degree or equivalent educational experience with academic major in specific areas,* and at least 2 years of relevant school nutrition programs experience.

Knowledge and Skills:

District food service programs, operations and activities. National School Lunch and Breakfast program regulations. Meal production planning and scheduling.

Principles and methods of quantity food service preparation, serving and storage.

Principles and practices of administration, discipline, supervision, evaluation and training of food services staff.

Methods, principles and practices of budgeting, accounting and purchasing. Nutrition and menu planning.

Knowledge of sanitation and safety practices related to preparing, handling, and serving food. Commercial kitchen equipment, utensils and measurements.

Applicable sections of State Education Code and other applicable laws. Financial and operational record-keeping techniques.

Oral and written communication skills.

Correct English usage, grammar, spelling, punctuation and vocabulary. Interpersonal skills using tact, patience and courtesy.

Abilities:

Plan, organize and direct District Food Services programs and operations. Evaluate food products, supplies and equipment.

Direct the preparation and maintenance of departmental records and a variety of Federal, State, and District reports.

Develop the annual budget and analyze financial statements, reports and related documents. Assure compliance with health and sanitation requirements.

Plan nutritious and appetizing menus economically.

Read, interpret, apply and explain rules, regulations, policies and procedures. Estimate food quantities needed and order quantities for economical food service. Select, train, supervise and evaluate personnel.

Analyze situations accurately and adopt an effective course of action. Communicate effectively both orally and in writing.

Meet schedules and time lines.

Work independently with little direction.

Establish and maintain cooperative and effective working relationships with staff.

Ability to complete and pass a district-approved weight endurance physical.