Job Title: Director of Food Services

Reports to: Chief Financial Officer

Evaluated by: Chief Financial Officer

Job Goal:  The Director of Food Services will work to ensure an atmosphere of efficiency, cleanliness, and friendliness in which students may be served nutritious, attractive meals.

Essential Responsibilities: To perform this job successfully an individual must be able to execute each requirement satisfactorily. The requirements list below are a representative of the knowledge, skill, and/or ability needed for the position.

Essential Duties & Responsibilities:

1. Displays a thorough knowledge of the position.

2. Monitors and adjusts activities to meet district and position needs.

3. Communicates effectively.

4. Maximizes time on task.

5. Generates a sense of enthusiasm.

6. Interviews, screens, and recommends appointment of all cafeteria personnel.

7. Standardizes personnel protocols, levels of cleanliness, health, and safety.

8. Administers personnel policies and evaluates cafeteria personnel.

9. Identify what items must have a bid, prepare specifications and conditions for all items requiring such bids by law or Board policy.

10. Completes application for government commodities for school cafeteria use, and directs its distribution.

11. Follows cafeteria accounting procedures in cooperation with the District Finance office and CDE.

12. Makes all applications for federal commodities.

13. Completes monthly claims for Federal reimbursements for Breakfast, Lunch and Special milk programs.

14. Prepares monthly bills for Fiscal Service Depatment.

15. Prepares bi-weekly time sheets.

16. Completes Sales Transaction Summary Reports and menu worksheets daily.

17. Completes Al a Carte and Salad spreadsheets daily. 

18. Reviews and evaluates all requests and recommendations for purchase of new and replacement equipment.

19. Plans and supervises the preparation and serving of menus at all schools.

20. Provides menus for the preparation and serving of government commodities.

21. Inspects school lunch facilities and operations to ensure that standards of diet, cleanliness, health and safety are being maintained.

22. Prepares information for CDE for Paid Lunch Equity to determine lunch prices each year. Also gives suggestions of what breakfast and milk prices should be.

23. Does the Point of Sale for the Elementary building at breakfast and lunch.

24. Ensures the size of portions served at breakfast and lunch follow Federal regulations.

25. Keeps patrons and public informed of the menus and services offered by Food Services and of the health and educational benefits gained by children through participation in the school food service program.

26. Consults, as needed with school planners and architects on plans and specifications for new or renovated food preparation centers.

27. Complete end of year and end of school year inventories.

28. Completes all Renewal Forms for CDE.

29. Ensures that student meal accounts are current and if needed sends a letter or makes phone calls.

30. Places food and milk orders each week. 

Qualifications / Certificates, Licenses, Registrations, Bonding, and or Testing Required:

1. High School Diploma, Preferred.

2. Nutrition Background, Preferred.

Physical Demands: May be required to stand for long periods, lift and carry up to 50 pounds from floor to waist and 25 pounds to shoulder height; climb ladders; bend, kneel, and crouch; reach, hold, grasp and turn objects; feel the temperature of food items; and use fingers to operate computer or typewriter keyboards. The work requires the ability to speak normally, to use normal or aided vision and hearing, and to detect odor.

Work Environment: This position is performed in a typical school or office environment. The work is mostly walking and standing with periods of sitting.

FLSA Status: Exempt

Days / Terms of Employment: 190 Days / Nine-month position. Salary to be determined by the School Board of Education.