Food Service Director (7.5 hrs/day; 261 days/year)
July 23, 2020
Job Class Description: FOOD SERVICE DIRECTOR III
Class Code: 7468
Job Title: FOOD SERVICE DIRECTOR
Supervisory Responsibilities: LUNCHROOM MANAGERS AND CLERICAL STAFF
Position Type: FULL-TIME
FLSA Classification: EXEMPT
Reports To: DIRECTOR OF FINANCE
Location: CENTRAL OFFICE
Compensation: Commensurate with salary range on the DCPS Salary Schedule for class code 7468
Hours Per Day: 7.5 Hours/Day
Contracted Days: 261 Days/Year
• Bachelor’s degree, or equivalent education experience, with academic majors in specific area
• Bachelor’s degree in any academic major; and state recognized certificate for school nutrition directors; OR
• Bachelor’s degree in any academic major and at least five years of relevant school nutrition programs experience; LEAs with less than 500 students: State agency may approve a candidate that meets the educational standards but has less than three years’ experience.
Specific majors/areas of concentration: food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field.
· Technology skills including but not limited to navigation of internet sites, Microsoft Suite, Google Applications, and other related systems
· Meal production planning and scheduling
· Applicable district, state and federal laws, rules and regulations related to food service
· Quantity food merchandising
· Nutrition, sanitation and operation regulations and requirements
· Practices and procedures for ordering, receiving, storing and inventorying food and supplies
· Budget preparation and control
· Inventory methods and practices
· District organization, operations, policies and objectives
· Record keeping techniques
· Principles and practices of supervision and training
· Oral and written communication skills
· Interpersonal skills using tact, patience and courtesy
• Plan, coordinate and manage a district food service program.
• Assure compliance with district, state and federal requirements relating to food service.
• Plan and supervise master menu planning.
• Train others in the preparation and serving of food in large quantities.
• Read, interpret, apply and explain rules, regulations, policies and procedures.
• Schedule, supervise and evaluate staff.
• Analyze situations accurately and adopt an effective course of action.
• Meet schedule and time lines.
• Establish and maintain cooperative and effective working relationships with others.
• Operate a computer as required.
• Plan and organize work.
• Maintain records and prepare reports.
• Communicate effectively both orally and in writing.
• Work independently with little direction.
Oversee the functioning of a large (student enrollment of 10,000 or more) districtwide food service program, ensure cost effectiveness and compliance with district, state and federal requirements regarding nutrition, menu planning, food production, sanitation, safety, financial management, procurement and record-keeping; select, supervise and evaluate the performance of assigned personnel.
Essential Functions, Duties and Responsibilities:
• Oversee a districtwide food service program; analyze effectiveness, assure compliance with district, state and federal laws, regulations and safety and sanitation procedures.
• Select food service employees; assign, schedule and evaluate food service personnel; determine reassignments, discipline or termination as appropriate.
• Communicate program information to encourage and secure support for the school food and nutrition program from the Board of Education, administrators, faculty, students, parents and community.
• Conduct training of cafeteria managers to develop work schedules and production standards, prepare quality meals and understand and use record-keeping and
ordering systems in accordance with district policy; instruct, train and assist employees in the proper handling of foods, correct use and care of equipment and in maintaining high standards of sanitation and safety.
• Consult with school principals, other administrators, parents and cafeteria managers to establish or revise operational policies; resolve problems involving food standards, labor costs and proper use of equipment and serving schedule; confer with fiscal services, purchasing, warehouse, maintenance and operations and personnel department representatives to coordinate functions with food service operations.
• Conduct employee meetings to discuss and explain operating policies; plan and direct in-service workshops and training programs for food service personnel.
• Perform related duties as assigned.
• Establish quality standards for the presentation and service of food.
• Implement a districtwide customer service driven policy that focuses on value and satisfaction.
Sanitation, Food Safety, and Employee Safety
• Establish procedures to ensure that food is prepared and served in a sanitary and safe environment.
• Develop and integrates employee safety regulations into all phases of the school foodservice program.
Financial Management and Recordkeeping
• Implement efficient management techniques to ensure all records and supporting documentation are maintained in accordance with local, state, and federal laws and policies.
• Prepare a variety of food service records and reports; review time sheets, financial statements, operating reports, inventory and cost control records.
Food Production, Nutrition and Menu Planning
• Develop cost-effective menus that maintain nutrition integrity and meet all local, state and federal guidelines and regulations.
• Supervise and participate in food preparation and distribution to students and staff; plan for catered events such as meetings, activities and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student participation.
• Work with school staff, teachers, parents and physicians to plan menus for children with special dietary needs.
• Implement a plan for providing foodservice for special functions consistent with district policies.
• Prepare specifications for the purchase of food supplies and equipment; review bids, make purchases and recommendations as appropriate.
• Determine equipment needs and specifications consistent with program needs and budget.
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Location, duties, responsibilities may be altered to meet the needs of the district.
Successful completion of post-offer, pre-employment screenings are required as a contingency of employment.
Contracts are with the district of Daviess County Public Schools-not with individual locations. Location assignments are subject to change.
TERMS OF EMPLOYMENT
1. Classified employee with year-to-year contract
2. Participates in Kentucky Teacher’s Retirement System (KTRS)
Performance of this job will be evaluated in accordance with provisions of the Board’s policy on evaluation of classified personnel. The evaluation will be conducted by the Director of Finance.
By signing below, I acknowledge that I have read and understand the terms set forth in this job description.