PARADISE UNIFIED SCHOOL DISTRICT JOB DESCRIPTION

Job Title:      DIRECTOR OF FOOD SERVICES

Position Purpose:   To plan, organize, direct, implement and manage the activities and operations of the District’s food service program and to implement policies as required by the governing board and in accordance with applicable state and federal regulations. Employees in this classification train, plan, direct, organize, and manage a food services program to meet the nutritional and educational needs of students within the District. This job class requires specialized knowledge in all areas of institutional food service operations.

Supervisor:  Business Manager

Essential Job Duties:

•      Plan, organize, control and direct the operations and activities of the District’s Food Services Department including review of school site cafeterias, nutritional education programs, free and reduced price meal programs, maintenance of preparation and serving equipment, menu preparation, sanitation, storage, transport and delivery of food products and information             technology, purchasing and accounting functions; assure compliance federal and state laws, regulations and policies.
•      Supervise and evaluate the performance of staff; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; plan, coordinate and conduct in-service training programs.
•      Develop and implement policies, procedures and programs for Food Services programs and activities; direct food services operating procedures.
•      Provide technical expertise information and assistance to District administration regarding assigned functions; advise administration of unusual trends or problems and recommend appropriate corrective action.
•      Direct the preparation and maintenance of a variety of narrative and statistical reports, records and files related to assigned activities and personnel
•      Communicate with other administrator’s personnel and outside organizations to coordinate activities and programs, resolve issues and conflicts and exchange information.
•      Prepare and develop the annual budgets for the Food Services department; analyze and review budgetary and financial data; control and authorize expenditures.
•      Oversee and ensure purchasing activities comply with applicable statutes, regulations and policies; approve specifications for purchase of food and equipment; authorize requisitions.
•      Oversee and direct the research of available products and interviewing of vendors to establish and maintain sources of supply through competitive bids; determine and recommend pricing for consideration by the Board of Education.
•      Direct the activities of the free and reduced meal programs to assure the department meets applicable regulations and accountability standards.
•      Direct the planning and implementation of operation changes with Food Services Site Managers, Principals, Site Supervisors, or other District personnel.
•      Maintain current knowledge of institutional food service methods and trends; evaluate new methods for applications within the department.
•      Oversee and direct the planning of kitchen and cafeteria layouts during construction and remodeling; direct the review of bids and analyze cost figures.
•      Coordinate dissemination of departmental information and nutrition materials to the public, staff and other organizations.
•      Direct and oversee research and special projects; monitor special projects and initiate changes to assure expeditious and successful cost-effective completion.
•      Analyze the impact of federal or state legislation or regulations on Food Services programs and determine appropriate course of action.
•      Visit sites and observe and evaluate Food Services personnel and procedures; develop and implement improved methods of food preparation and service; drive a district or personal vehicle to conduct site visits and attend meetings.
•      Operate a variety of office equipment including a computer and assigned software programs.
•      Attend and participate in a variety of meetings, workshops, conferences and training to maintain current knowledge of emerging trends; make presentations regarding Food Services operations.
•      Reviews invoices for accuracy
•      Assist in investigating and resolving complaints within the department

Distinguishing Characteristics:

The Food Services Director plans, organizes, controls and directs the operations and activities of the District’s Food Services Department including the review of school site cafeterias nutrition education programs, free and reduced price meal program, maintenance of preparation and serving equipment, menu preparation, sanitation, storage, transportation and delivery of food products and information technology, purchasing and accounting functions.

Knowledge of:

•      Planning, organizing and directing a large institutional food service program, operations and activities.
•      Principles and practices of quality food service preparation, serving and storage.
•      Sanitation and safety practices related to cooking and serving food.
•      Budget preparation and control.
•      Financial and statistical recordkeeping and report preparation techniques.
•      Oral and written communication skills.
•      Principles and practices of administration, supervision and training.
•      Applicable federal and state laws, codes, regulations, policies and procedures.
•      Interpersonal skills using tact, patience and courtesy.
•      Operation of a computer and assigned software.
•      Strategic planning and project management techniques.
•      Public speaking techniques.

 Ability to:

•      Plan, organize, control and direct the operations and activities of the Food Services department.
•      Review and analyze work methods, procedures, and schedules.
•      Assure compliance with federal and state laws, regulations and policies including health and sanitation requirements
•      Interpret, apply and explain rules, regulations, policy and procedures.
•      Develop, prepare and monitor budgets.
•      Interpret, apply and explain rules, regulations, policies and procedures.
•      Develop, prepare and monitor budgets.
•      Develop and evaluate procedures and processes.
•      Supervise and evaluate the performance of assigned staff.
•      Prepare and direct the preparation of a variety of comprehensive narrative and statistical reports.
•      Develop and implement long-term strategic plans
•      Direct and evaluate in-service training programs for food services employees.
•      Accept and carry out responsibilities for direction control and planning.
•      Maintain current knowledge of institutional food service methods and trends.
•      Establish and maintain cooperative and effective working relations with others.
•      Communicate effectively both orally and in writing/
•      Operate a computer and assigned office equipment.
•      Analyze situations accurately and adopt an effective course of action.
•      Plan and organize work.
•      Prepare and deliver oral presentations.

Education and Experience:

California's Minimum Requirements for Hiring a New Director for districts with a student enrollment equal to or less than 2,499 students.

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 in any academic major, and at least one year of paid or documented unpaid relevant food service experience; or

Associate’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; and at least one year of paid or documented unpaid relevant food service experience; or

High school diploma (or GED) and three years of paid or documented unpaid relevant food service experience.

Physical Requirements and Working Conditions:

Dexterity of hands and fingers to operate a computer keyboard. Seeing to read a variety of material and inspect nutrition services sites. Hearing and speaking