Position Title:     Director of Food Services
Reports To:        Superintendent
SUMMARY:
Supervises all aspects of the Child Nutrition Program and oversees the activities in School Cafeterias, assists  in food service activities in accordance with district policies and Federal and State guidelines.  Understands basic knowledge of USDA child nutrition requirements.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
• Supervises and directs Child Nutrition Program Managers and other employees as needed. Assists  in the selection of food service staff.
• Conducts interviews of staff personnel, and continues to hire food service substitutes and manages Applicant Tracking System.
• Monitors the employee absence system helping and training employees to use the system properly. Reviews and monitors all employees’ time sheets and the time clock system.
• Ongoing training for existing employees.
• Plans and implements work schedules and recommends changes in staffing levels. Plans and or assists employee meetings on a regular basis.
• Manages the Fresh Fruit and vegetable Program.
• Plans and evaluates breakfast and lunch menus.
• Monitors planning and production records.
• Assists employees with computer issues and meal accounting system.
• Assists employees with all end of month reports.
• Conducts onsite and HACCP reviews at all schools.
• Monitors the afterschool snack program.
• Assists training new managers.
• Assesses equipment needs.
• Submits all work orders for cafeteria and equipment issues. Fills in for a vacant manager at schools.
• Makes regular visits to schools to ensure State and Federal regulations are being implemented.
• May be required to drive a company vehicle to perform certain job duties to any location within the District.
• Performs other duties as may be assigned by the Superintendent.
JOB SPECIFICATIONS
EDUCATION and/or EXPERIENCE:
Must be at least 18 years old. High school graduate or GED preferred with a minimum of five years’ experience in food service management or equivalent combination of training and experience which provides the required knowledge, skills and abilities to perform job.   Working knowledge of quantity food preparation, sanitation principals, menu planning, inventory control, record keeping, and productions schedules.
Such alternatives to the above qualifications as the Board may find appropriate and acceptable.
CERTIFICATES, LICENSES, REGISTRATIONS:
Must maintain CEU’s as prescribed by USDA Professional Standards. Also, must retain 16 hour ServSafe or HACCP Manager Certification as required by DHEC.  Must possess a valid driver’s license with an acceptable driving record.
SUPERVISORY RESPONSIBILITIES:
Supervises the activities of Child Nutrition Program Managers.  Responsibilities include training employees; planning, assigning, and directing work; appraising performance; addressing complaints, and resolving problems.
Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
LANGUAGE SKILLS:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers and or employees of organization.
MATHEMATICAL SKILLS:
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to perform these operations using units of American money and weight measurement, volume and distance.  Ability to use a 10 key calculator.  Ability to calculate figures and amounts such as what is needed for recipe conversion.
REASONING ABILITY:
Ability to interpret and carry out instructions furnished in written, oral, diagram or schedule form.  Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to effectively train and supervise the work of subordinate employees.  Ability to maintain and interpret records and reports.  Ability to provide training through explanation, demonstration and supervised practice.  Ability to plan, organize, direct and control food service activities.  Ability to interact in an effective manner with co-workers, director, parents, students, teachers, and the general public.  Ability to complete the duties of the position without the need of direct supervision.  Ability to interpret and apply all pertinent food service regulations and standards.  Ability to operate and utilize all food service equipment, tools and materials in a safe and effective manner.
Ability to apply knowledge of current research and theory in specific field.  Ability to establish and maintain effective working relationships with students, staff and the schools community.  Ability to assume the supervision of a school kitchen in the event a manager has to be absent for several days, or be able to transfer another employee.  Ability to become familiar with all food service reports.  Ability to instruct new personnel.  Ability to receive instructions and convey them to lunchroom personnel.  Ability to establish and maintain effective working relationships with subordinates, administrative, and instructional personnel and vendors.  Must have knowledge of quantity cookery, food purchasing, nutrition, health and safety practices and food handling and storage.
OTHER SKILLS and ABILITIES:
Ability to perform duties with awareness of all district requirements and Board of Education policies.
Ability to operate a personal computer and related software.  Ability to work alone.  Ability to develop effective working relationships with students, and the school community.  Ability to communicate clearly and concisely, both orally and in writing.
Thorough knowledge of all Child Nutrition standards and regulations pertaining to food service/preparation and sanitation of food service areas.  Knowledge of the daily and monthly planning required for completion of job duties.  Knowledge of established standards of productivity and quality of work to be maintained Knowledge of the reports and records which must be prepared, processed and maintained to meet requirements.  Knowledge of principles of organization, planning and personnel supervision.  Knowledge of the safety precautions relative to working with food service equipment and materials.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The employee will occasionally lift and/or move up to 50 pounds such as boxes of materials.  The employee will sometimes push/pull items such as furniture or boxes of materials.
While performing the duties of this job, the employee is regularly required to sit, stand, walk, talk, listen and/or reach with hands and arms. Specific vision abilities required by this job include close vision, distance vision.  Duties of the job includes general office duties and occasional use of standard cafeteria/food service equipment and supplies. Occasionally the employee will work under a degree of stress as related to duties that require constant attention to details and meeting tight deadlines.  Some travel may be required. Continuously required to interact with the public and other staff, work irregular or extended work hours.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Working conditions will consist of mostly office work but could include school cafeteria environments.  The noise level in this environment is quiet to loud depending upon the activity in the particular part of the day.
TERMS OF EMPLOYMENT :
240 Days
Director Pay Scale
EVALUATION:
Performance of this job evaluated annually according to Board Policy.
DISCLAIMER STATEMENT:
The information contained in this job-description is for compliance with the American with Disabilities Act (A.D.A.) and is not an exhaustive list of the duties performed for this position.  Additional duties are performed by the individuals currently holding this position and additional duties may be assigned .