OverviewThe Institute for the Creative Arts is the first immersive Performing & Visual Arts High School in Arkansas. Our mission is: Empowering students through an intensive arts and academic curriculum that prepares them for higher education creative careers and to become future leaders in the performing and visual arts industries. The Institute opened in the fall of 2024 in the new Center for the Creative Arts facility on Riverfront Drive in Fort Smith. The facility includes a new kitchen to accommodate breakfast and lunch for high school students faculty and is seeking a part-time Director of Food & Nutrition who will plan direct administer and evaluate all aspects of the Food and Nutrition Program in order to meet educational and nutritional needs of the Institute. The Food & Nutrition Director will assure program compliance with relevant federal state and local policies regulations and procedures. The Director will oversee the food service staff. The Director is responsible to work with vendors and to file all legal and required reports related to nutrition and student meals. TERMS OF EMPLOYMENT: Contract will be prorated based on actual start date and includes benefits. Other ResponsibilitiesAbility to develop effective interpersonal relationships. Knowledge and ability to support nutrition education and wellness initiatives. Knowledge of dietary requirements for children with special needs including children with life-threatening food allergies. Provide overall leadership in implementing the Institutes food service program that focuses on customer satisfaction nutritional integrity and product quality. Recommend and monitor the process for recruiting hiring and training food service employees and substitute workers. Use management information systems to improve the effectiveness and efficiency of the food service operation. Assess kitchen equipment and facility needs and work collaborative with Building and Grounds to maintain an equipment replacement schedule and kitchen remodeling an equipment preventive maintenance purchasing guidelines to ensure purchased food and supplies reflect product knowledge customer preference and nutritional the implementation of a Hazard Critical Control Point (HACCP) plan to reduce the risk of food related illness. Develop guidelines for providing services in response to disaster or emergency situations. Integrate employee safety requirements into the food service operation. Please send resume unofficial transcript and 3 references to
Required Experience:
Director
Director of Food and Nutrition
