SANTA MARIA-BONITA SCHOOL DISTRICT

COODINATOR OF FOOD SERVICES

BASIC FUNCTION: Under the direction of the Assistant Superintendent for Business/Chief Business Officer,  plan, direct, and administer the operations and activities of the District's Food Service Department; manage and coordinate the work of the Food Service Supervisors and department staff, warehouse department and staff and assist site administrators with the selection, training, and coordination of school site food service staff.  Coordinate a large, self-supporting operational unit consisting of a large number of personnel working at multiple sites throughout the District.  Must have technical and specialized knowledge regarding institutional food services as well as highly developed management and organizational skills.

REPRESENTATIVE DUTIES:

• Plans, directs, and organizes all operations and activities related to school cafeterias, centralized kitchens and warehouse and storage locations within the District.
• Monitors kitchen sites for adherence to Health Department rules and regulations; safety principles and practices according to proper risk management and OSHA regulations; and quality standards for food service.
• ·        Prepares and/or approves purchase requisitions for food, supplies, and equipment for cafeterias, kitchens, central office, and warehouse; assist the Purchasing Supervisor with bid analysis.
• Reviews and analyzes a variety of daily, monthly, and periodic records and reports from operational units to monitor adherence to established regulations and standards and to determine proper course of action when alerted to inconsistencies, problem areas, etc.
• Establishes and monitors various record keeping systems to track budget, income, and expenses of food service operations and programs; reviews and analyzes monthly balance sheets and statements of operations.
• Analyzes new federal and state legislation/regulations as they pertain to school food service operations; monitors District's adherence to same and prepares for audits.
• Determines needs, develops plans and procedures, and implements new programs to maintain compliance with governmental standards and meet the needs of District students; assists in determining needs and designing layouts to implement remodeling for building of new kitchen/cafeteria facilities.
• Determines needs; plans and implements in-service training for food service and warehouse personnel.
• Directs and participates in the planning of District food service menus; ensures standards of dietary balance and nutritional adequacy are being met.
• Develops and implements proper procedures for handling daily cashflow from on-site cafeterias; monitors the collection and deposition of same to ensure no losses are incurred.
• Confers with school site administrators to evaluate and coordinate food service operations and to ensure that District and student needs are being met.
• Coordinates the Free and Reduced Application for Meals process; establishes and monitors procedures and timelines used to ensure adherence to pertinent rules and regulations governing the process.
• Determines new products and recipes to be tested for future use; reviews new standardized recipes before final implementation.
• Reviews and approves a variety of requisitions, work orders, correspondence, etc., related to food service operations.
• Prepares a variety of reports, correspondence, and forms periodically and upon request.
• Develops plans and implements marketing and public relations strategies for the food service department.
• Assists in providing support for nutrition education of District students by providing nutrition education information in lunchrooms, on menus, and in response to teacher requests.
• Writes the specifications for contracts and coordinates meal service to educational programs outside the District.
• Represents Food Service Department and Warehouse at a variety of meetings, committees, conferences, workshops, etc. within and outside the District.
• Directs and participates in the selection, training, and development of staff; reviews, approves, and conducts performance appraisals and recommendations for disciplinary actions, wage and salary actions, promotions and related employment actions
• Performs related duties similar to the above in scope and function as required

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MINIMUM QUALIFICATIONS:

KNOWLEDGE OF:

• Principles and technical practices of food service operations in a large institutional setting with multiple work sites
• Federal and state regulations and standards related to food service preparation and operations within a large public school organization
• Nutritional needs and requirements of school age children and the appropriate menu planning to meet these needs
• Budget preparation and accounting
• Purchasing principles, practices, and standards for ordering institutional food, supplies, and equipment
• Methods for accurate estimating of materials, supplies, and labor costs
• Procedures and equipment used in the preparation, cooking, and serving of food in large quantities
• Food values, proper food combinations, and economical substitutions that may be made in accordance with nutritional requirements and governmental standards
• Principles and practices of management and supervision, including planning, organizing, assigning and reviewing work, performance appraisal and discipline, and employee selection and development

ABILITY TO:

• Plan, direct, and manage a major, self-supporting operational department with multiple work sites and large staffing requirements;
• Plan, organize, direct, and evaluate work functions directly and through subordinate supervisors;
• Analyze and prioritize District and departmental needs within the framework of governmental regulations and budgetary constraints; projecting analyses for both short and long range planning
• Train assigned staff in all facets of food service operations including health and safety requirements and standards
• Project forward to estimate future needs and constraints in the development of departmental budgets and staffing requirements
• Analyze problems, determine effective solutions, and take independent action for successful results;
• Effectively and tactfully communicate in both oral and written forms;
• Prepare and present a variety of oral and written reports;
• Establish and monitor a variety of manual and computerized recordkeeping systems
• Establish and maintain effective work relationships with those contacted in the performance of required duties

PHYSICAL CHARACTERISTICS:

See to read

Hear normal conversation

Physical mobility to perform on-site inspections; attend meetings, confer with District personnel, etc.

Speak clearly

EDUCATION AND EXPERIENCE:

Bachelor’s Degree in food service management or a related field.  Minimum of five years of increasingly responsible food service experience in management and supervision.

LICENSES AND OTHER REQUIREMENTS:

A valid California Driver's License

Insurability by the District’s liability carrier

Serve Safe Certificate

WORKING CONDITIONS:

Office environment; subject to periodic visits to District kitchens and cafeterias