CLASS TITLE: DIRECTOR-FOOD SERVICE BASIC FUNCTION: Under the direction of the Chief Business Official, plan, organize, control and direct the operations and activities of the Food Service department including the preparation, cooking, serving, distribution and selling of food items; coordinate and direct personnel, menus, inventory functions and quality control activities to meet District food service needs and assure smooth and efficient Department activities; supervise and evaluate the performance of assigned personnel. REPRESENTATIVE DUTIES: ESSENTIAL DUTIES: Plan, organize, control and direct the operations and activities of the Food Service department including the preparation, cooking, serving, distribution and selling of food items; establish and maintain Department time lines and priorities; assure related activities comply with established standards, requirements, laws, codes, rules, regulations, policies and procedures. Coordinate and direct personnel, menus, inventory functions and quality control activities to meet District food service needs and assure smooth and efficient Department activities; oversee the development and implementation of food service functions, lunch and breakfast programs, projects, menus, services, goals and objectives. Supervise and evaluate the performance of assigned personnel; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; coordinate subordinate work assignments and review work to assure compliance with established standards, requirements and procedures; conduct training activities concerning proper food handling and storage. Plan, organize, control and direct activities and personnel to assure food service facilities, equipment and utensils are maintained in a clean and sanitary condition; implement safety and sanitation procedures; inspect and review food preparation and serving areas to assure compliance with established health, safety and sanitation standards, requirements and procedures. Coordinate and implement menu and recipe preparation functions; design, develop and implement menus and related standards for quantity and quality of foods according to established federal regulations and nutrition standards; calculate and determine appropriate menu specifications to assure nutritious meals for students. Estimate and order appropriate amounts of food service items and supplies; direct the inventory, receipt, storage and rotation of food items and supplies; conduct regular and periodic inventories; confer with vendors to obtain price and product information; review and select vendors and commodity offerings according to food and product quality, price and service. Direct the cooking, assembly, packaging, preparation, distribution and heating of breakfast and lunch meals including entrees, side dishes and desserts; coordinate activities to assure meals and food items comply with food quality, freshness, appearance and portion control standards; assure proper temperature of foods at District school sites. Plan, organize and direct food service cashiering and accounting functions; assure proper and accurate collection and accounting of monies, and distribution and scanning of student lunch tickets; oversee and participate in updating and maintaining student accounts; review and verify accuracy of receipts, meal counts and transactions; oversee and verify bank deposits; process meal applications. Develop and prepare the annual preliminary budget for District food service operations and activities; analyze and review budgetary and financial data; control and authorize expenditures in accordance with established limitations. Direct and participate in the preparation and maintenance of a variety of records, logs and reports related to meal counts, deposits, menus, student accounts, eligibility, inventory, production, transactions, personnel, financial activity, applications, inspections, budgets and assigned duties. Provide technical information and assistance to the Superintendent regarding food service activities, needs and issues; assist in the formulation and development of policies, procedures and programs. Assure proper maintenance of District food service facilities; arrange for equipment and facility repairs as needed. Communicate with students, staff, administrators and various outside agencies to exchange information, coordinate activities and resolve issues or concerns. Operate standard food service and office equipment; utilize a computer and assigned software; drive a vehicle to conduct work. Coordinate and direct catering services for the District; develop related menus, arrange food services, and prepare and serve food items at events catered by the District. Attend and participate in various meetings as assigned. OTHER DUTIES: Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Planning, organization and direction of the operations and activities of the Food Service department including the preparation, cooking, serving, distribution and selling of food items. Methods, practices and procedures of quantity food preparation, serving and storage functions. Methods of adjusting and extending recipes and proper substitutions. Sanitation and safety practices related to preparing, handling and serving food. Principles, theories and practices of child nutrition, food values, food combinations, economical substitutions and menu planning. Inventory practices and procedures including storage and rotation of perishable food. Food service and commodity purchasing and procurement principles, practices and procedures. Quality and portion control techniques. Applicable local, State and federal laws, codes, regulations, policies and procedures. Principles and practices of administration, supervision and training. Budget preparation and control. Oral and written communication skills. Interpersonal skills using tact, patience and courtesy. Operation of a computer and assigned software. Mathematic calculations. ABILITY TO: Plan, organize, control and direct the operations and activities of the Food Service department including the preparation, cooking, serving, distribution and selling of food items. Coordinate and direct personnel, menus, inventory functions and quality control activities to meet District food service needs and assure smooth and efficient Department activities. Supervise and evaluate the performance of assigned personnel. Assure compliance with health, safety and sanitation standards, requirements and procedures. Develop and implement menus and related standards for quantity and quality of foods. Coordinate inventory functions and estimate and order appropriate amounts of food service items and supplies to meet District needs. Organize, direct and assure accuracy of food service cashiering and accounting functions. Communicate effectively both orally and in writing. Interpret, apply and explain laws, codes rules, regulations, policies and procedures. Establish and maintain cooperative and effective working relationships with others. Operate a computer and assigned office equipment. Analyze situations accurately and adopt an effective course of action. Meet schedules and time lines. Work independently with little direction. Plan and organize work. Prepare comprehensive narrative and statistical reports. Direct the maintenance of a variety of reports, records and files related to assigned activities. EDUCATION AND EXPERIENCE: Any combination equivalent to: graduation from high school supplemented by college-level course work in culinary arts, nutrition or related field and five years increasingly responsible experience in quantity food preparation and service operations including menu development and purchasing duties. LICENSES AND OTHER REQUIREMENTS: Valid California driver’s license. Valid Serv Safe certification. WORKING CONDITIONS: ENVIRONMENT: Food service environment. Subject to heat from ovens. PHYSICAL DEMANDS: Sitting or standing for extended periods of time. Hearing and speaking to exchange information. Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position. Dexterity of hands and fingers to operate a variety of equipment. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Seeing to monitor food quality and quantity and read a variety of materials. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes.