ESSENTIAL JOB RESPONSIBILITIES

Employee Supervision

• Responsible for the overall employee supervision of the food service department
• Plans, directs, and reviews the work of the Food Service Supervisor
• Coordinates with the Food Service Supervisor on scheduling, hiring, training, performance appraisals of building level staff
• Evaluates Food Service Supervisor performance and prepares performance appraisal with input from building administrators

Customer Service

• Develops standards for prompt, courteous, and efficient service
• Establishes quality standards in the presentation, merchandising, taste, and service of the food
• Evaluates serving methods to assure students are served quickly
• Recommends solutions to problems with service of food

Sanitation and Safety

• Establishes sanitation and safety procedures and ensures proper storage and handling of chemicals and cleaning supplies
• Maintains an effective insect and rodent control system in compliance with the District’s Pest Management Plan
• Establishes safety standards and rules; recommends changes
• Monitors food service unit compliance with health and safety rules established by federal (OSHA), state and local agencies
• Considers safety requirements when ordering equipment

Financial Management and Record Keeping

• Operates program within budget
• Implements control in all cost categories (e.g. labor, food, supply, operating)
• Establishes financial objectives for the food service operation
• Supervises free and reduced- price meal applications and verification process
• Evaluates methods of application to ODE for reimbursements; Ensures accurate claims for reimbursements are processed in a timely manner
• Directs the Community Eligibility Provision (CEP) including program evaluation and recommending changes to the program
• Determines and applies for grants to enhance Food Service program
• Establishes a system to assure food service fiscal accountability
• Provide profit/loss statements for each kitchen
• Extensive computer skills are necessary for use of the following types of software: Accounting meals counting and claiming, food recipes software for nutrition evaluation and production, databases and spreadsheets (Excel,), E-Mail (Outlook), and Word Processing (MS Word).  Familiarity of other food service programs and the ability to learn new software in a timely manner.

Food Production

• Coordinates with Food Service Supervisor to evaluate food quality
• Monitors procedures to ensure appropriate temperatures of foods during preparation, transportation, and service
• Oversees the procedures for portion control
• Establishes procedures to provide and preserve maximum nutritional value of food

Procurement

• Determines the type and quantity of food and supplies to be purchases based on student needs and resources available
• Maintains a system for proper storage and distribution of food and supplies throughout the District
• Creates and maintains an Equipment Replacement Plan for budget planning purposes
• Maintains a purchasing system consistent with the USDA and state purchasing guidelines
• Establishes a purchasing system to secure food and supplies used by the District food service units
• Evaluates maintenance program for all kitchen equipment
• Determines items to purchase for kitchen equipment replacement
• Coordinates repairs to equipment at all kitchens

Program Accountability

• Assesses program compliance with federal, state and local regulations
• Revises school food service program operations based on changes in federal, state, and/or local regulations
• Informs administrative staff and school food service program personnel of federal, state and local government regulations that affect program operations
• Communicates changes to school food service personnel
• Cooperates with federal and state agencies and personnel responsible for the administration and review of District food service programs

Education

Preference will be given to a candidate that possesses:

• Bachelor's Degree in Institutional Management, Foods and Nutricion or Hotel and Restaurant Management
• 3-5 Years of Nutrition Services supervisory experience

Other duties as assigned. 

Regular attendance is an essential function of this position.

260 Days/Year

8 Hours/Day

Base salary: $70,000