Director of Food Service SY2627

Title: Director of Food Services (214 days)
Reports to: Building principals and superintendent or director of business affairs.
Work Activity Classification: Light
Employment Status: Full-time
FLSA Status: Exempt

Qualifications:

1. Demonstrate aptitude for successful performance of the taskslisted
2. Two years experience as a head cook/cafeteria manager or
bachelor/s degree with a major in home economics dietetics ornutrition
3. Demonstrate aptitude for successful completion of tasks assigned

General Description: To provide each school child with food of highly nutritious quality in
an atmosphere of cleanliness cheerfulness and personal caring to
operate a program that is financially sound to facilitate nutrition
education and to supervise all subordinate employees.

Essential Functions:

1. Administer the school district lunch program.

1. Administer the cafeterias in accordance with the policies rules and regulations established by the board of education or the superintendent.

1. Present to the superintendent such information as is needed in the formulation of cafeteria policies. Be responsible for formulating rules and regulations governing the conduct of the cafeteria workers. Set rules and regulations governing the responsibilities of all cafeteria workers making certain that they are not in conflict

with the board of education policies administrative rules and regulations or State of

Ohio codes.

JOB DESCRIPTION

Locator Index: 3.03

Director of Food Services (Continued)

1. Be responsible for preparing reports as required by the State of Ohio and any other

reports requested by the superintendent or treasurer.

1. Use school requisition forms for purchases of foods and supplies.

1. Maintain adequate supplies without over-stocking.

1. Oversee the preparation of foods making certain that foods are adequately cooked and that cooking equipment floors etc. are kept clean.

1. Perform such other duties as may be given from time to time by the superintendent.

1. Establish policies for plan organize implement budgets for and supervise all phases of the food services program.

1. Interview screen and recommend appointment of cafeteria managers.

1. Standardize personnel policies and levels of cleanliness health and safety.

1. Administer personnel policies and evaluate cafeteria managers.

1. Keep all employees informed about changes in operating regulations foods

technology etc.

1. Be prepared to respond to any day-to-day crises associated with school food service.

1. Make supervisory visits to all school cafeterias.

1. Operate a program of central purchasing for all cafeterias particularly for high- volume items such as grain products milk canned goods and other items where

volume purchases result in significantly lower prices.

1. Prepare specifications and bid conditions for all items requiring such bids by law or

board policy.

1. Make application for government surplus food for school cafeteria use and direct its

distribution and transfer.

1. Standardize cafeteria accounting procedures in cooperation with the district treasurers office. Develop and manage centralized system-wide mechanized accounting procedures for the food service operations.

1. Review and evaluate all requests and recommendations for purchase of new and

replacement equipment.

JOB DESCRIPTION

Locator Index: 3.03

Director of Food Services (Continued)

1. Plan menus and supervise the preparation of those meals at all schools.
   
   
2. Make applications for federal subsidies.

1. Provide assistance and suggestions for the preparation and serving of governmentsurplus foods.

1. Conduct annual reviews of at least two-thirds of the school lunchrooms.

1. Inspect school lunch facilities and operations to insure that standards of dietcleanliness health and safety are being maintained.

1. Standardize prices charged for various types of lunches including the price of milk.

1. Standardize as much as possible the size of portions served as related to lunch types.

1. Assist principals and teachers in the instructional phases of the lunchroom programand in the classroom instructional units pertaining to nutrition.

1. Keep patrons and the public informed of the menus and services offered by the school cafeterias and of the health and educational benefits gained by children through participation in the school food service program.

1. Consult as needed with school planners and architects on plans and specifications for new or renovated food preparation centers.

1. Prepare and administer the departmental budget.

1. Conduct training programs for managers and other school food service employees.

1. Perform other duties related to the supervisors position as assigned by the superintendent or assistant superintendent.

Other Duties and Responsibilities:

1. Serve as a role model for students in how to conduct themselves as citizens andas responsible intelligent human beings.

1. Help instill in students the belief in and practice of ethical principles and democratic values.

1. Conduct other duties related to the principals duties as assigned by the localsuperintendent and/or assistant superintendent.

Additional Working Conditions:

1. Occasional exposure to blood bodily fluids and tissue.
2. Occasional interaction among unruly children.

Terms of Employment:

Salary and work year to be established by the board.

Required Experience:

Director