Food Service Director

Purpose: The Food Service Director plans directs administers and evaluates all aspects

of the food and nutrition program in order to meet educational and nutritional

needs of children. He/she will assure program compliance with relevant federal

state and local policies regulations and procedures.

Responsible to: Superintendent

Qualifications:

1. High School Diploma
2. Experience working in food service.
3. Ability to communicate effectively.
4. Hold and maintain a Kansas Drivers License.
5. Health and Inoculation Certificate on file in the central office.

Essential Functions:

1. Knowledge Skills and Abilities
2. Knowledge of Child Nutrition Program and food safety regulations.
3. Knowledge of personnel management.
4. Ability to communicate effectively.
5. Ability to apply the principles of financial management in the development and monitoring of annual program budget.
6. Ability to establish menu planning guidelines which meet nutritional requirements and budget parameters.
7. Ability to develop and maintain a system of food and supply procurement which meets purchasing requirements and the needs of the districts food service program.
8. Knowledge of food service equipment and the principles of kitchen layout and design.
9. Ability to develop effective interpersonal relationships.
10. Knowledge and ability to support nutrition education and wellness initiatives.
11. Knowledge of dietary requirements for children with special needs including children with life threatening food service allergies.

1. Physical Requirements/Environmental Conditions:
2. Requires the ability to sit and/or stand for prolonged periods.
3. Occasionally requires ability to move lift carry pull or push heavy objects or materials.
4. Occasionally requires the ability to stoop bend and reach.
5. Requires the ability to occasionally travel.
6. Requires regular attendance and/or physical presence at the job.

1. General Responsibilities:
2. Provides leadership in implementing a district wide food service program that focuses on nutritional integrity and product quality.
3. Recommends and monitors the process for recruiting hiring and training food service employees and substitute workers.
4. Coaches and supervises Kitchen Managers.
5. Plans collaboratively with food service staff to provide professional development opportunities which meet personal development and organizational goals.
6. Assesses kitchen equipment and facility needs.
7. Implements a cost-effective procurement and inventory control system.
8. Collaborates with members of the School Wellness Committee in developing policies and procedures to improve the health and wellness of district students.
9. Integrates employee safety requirements into the food service operation.
10. Completes all required food service reports.
11. Performs all other duties as assigned.

Evaluation:

Performance of this job will be evaluated in accordance with provisions of the USD 493 Board of Educations policy on Evaluation of Professional Personnel.

Required Experience:

Director