ALPINE UNION SCHOOL DISTIRCT

Food Services Director

Position Description

2130.4

General:

The Food Services Director reports directly to the Business Manager and serves as a member of the Management Team.

The purpose of this position is to plan, organize, direct and supervise District Wide activities of the food service program. This includes the preparation, quality control and delivery services related to the operation of the central kitchen as well as the food handling and serving operations in the individual schools.

Most of the functions of this position are mandatory because of the State and Federal regulations regarding lunch programs. The optional activities relate to the methods of training and supervising personnel as well as certain individual efforts to deliver high quality, presentable food items.

This supervisor works primarily with staff, but in a manner which responds to the needs and desires of students and in some cases the wishes of parents. Much time and importance is placed on good planning and organization and does require rather a high level of concern for purchasing and accounting.

Major Duties and Responsibilities:

• Supervises all activities in all kitchens.
• Supervises the transporting of food to the individual schools.
• Supervises the individual school kitchen serving area.
• Trains kitchen staff in food service routines.
• Selects new employees for the food service.
• Consults with principals of schools regarding cafeteria needs and ways in which to encourage use of the cafeteria by students.
• Orders supplies and equipment, checks deliveries, maintains food supply inventory, and supervises proper storage of food.
• Reviews food for quality by testing.
• Prepares menus, checks dietary balance, nutritional adequacy and uses food in plentiful supply.
• Keeps bookkeeping records of cafeteria revenue and expenses and makes daily bank deposits.
• Prepares necessary district, state and federal reports, and maintains food services records.
• Prepares cost analyses, financial and participation reports.
• Meets regularly with cafeteria staff, school principals and, when necessary, parent organizations.
• Assists in good housekeeping and sanitary practices and cooperates with the Health Department regarding the cleanliness and safety of all the kitchens and individual schools serving areas.
• Checks the working order of all kitchen equipment.
• Supervises and performs the program of free and reduced cost meals, including verification.
• Evaluates all personnel in the food service program.
• Attends food service meetings and conferences regarding food services.
• Keeps abreast of developments in school food service legislation, new products available from industry and nutrition education; develops public information materials and media releases pertaining to school food service programs.
• Performs other duties as assigned.

Qualification Guide:

Knowledge of:

• Principles and methods of large scale food services management.
• Nutrition, food values, food combinations and economical substitutions.
• Cooking equipment.

Ability to:

• Plan, direct and supervise a large school food services program.
• Train and supervise personnel.
• Prepare reports and budgets.
• Understand, carry out and give oral and written instructions.
• Establish and maintain cooperative relationships with those contacted in the course of work.

Training and Experience:

A Bachelor's Degree from an accredited college or university with a major in dietetics; foods and nutrition; hotel and restaurant management; or institutional management will be given preferential consideration. Status as Registered Dietitian with the American Dietetic Association is also desirable.

Four years of administrative or supervisory experience in school food service, hospital food service, institutional or contract food service programs, or restaurant management is required. Multi-unit supervisory food service experience is desirable.

APPROVED BY THE BOARD OF TRUSTEES

ALPINE UNION SCHOOL DISTRICT

July 16, 1986

Revised: November 4, 1998