Title:

Director of Food Service

Qualifications:

Bachelors Degree required preferred degrees include Hospitality Food and/or Business Management School Administration or Nutrition preferred 3-5 years successful experience in food service programs 3-5 years successful experience in food service area at the national/local level ability to communicate professionally receive School Nutrition Specialist Credential or Level 2 School Nutrition Association Certification within 3 years of employment. Pursuant to 7 CFR part 210 at least 8 hours of food safety training is required within the first 30 days of the employees start date or no more than 5 years prior to the employees start date. Employee must complete mandatory training requirements every year.

Reports To:

Chief Financial Officer

Primary Job Goal:

Oversee the functioning of a medium (student enrollment of 2500 to 9999) districtwide food service program ensure cost effectiveness and compliance with district state and federal requirements regarding nutrition menu planning food production sanitation safety financial management procurement and record keeping. Select supervise and evaluate the performance of assigned personnel. Prepares and maintains necessary data and reports ensures optimum food service to all students and ensures increase in operational efficiency and accountability.

Required Knowledge Skills And Abilities:

• Knowledge of the mission goals and organization of Simpson County Schools with an understanding of how the food service department supports teaching learning and district operations as a whole.
• Budget preparation and control
• Meal production planning and scheduling.
• Applicable district state and federal laws rules and regulations related to food service.
• Quantity food merchandising.
• Nutrition sanitation and operation regulations and requirements.
• Practices and procedures used in ordering receiving storing and inventorying food and supplies.
• District organization operations policies and objectives
• Record-keeping techniques
• Principles and practices of supervision and training
• Oral and written communication skills
• Interpersonal skills using tact patience and courtesy.
• Inventory methods and practices
• Ability to build and maintain effective working relationships with district leadership staff state agencies and the broader community
• Plan coordinate and manage a district food service program
• Ensure compliance with district state and federal requirements relating to food service.
• Coordinate and supervise master menu planning
• Train others in the preparation and serving of food in large quantities
• Read interpret apply and explain rules regulations policies and procedures
• Schedule supervise and evaluate staff
• Analyze situations accurately and adopt an effective course of action
• Meet schedules and timelines
• Establish and maintain cooperative and effective working relationships with others
• Operate a computer as required
• Plan and organize work
• Maintain records and prepare reports
• Communicate effectively both orally and in writing
• Work independently with little direction
• Adheres to all District and Board of Education policies and procedures.
• Demonstrates positive and professional interpersonal relations by interacting effectively with and demonstrating respect for the views rights and contributions of students parents teachers and all District employees.

Performance Duties And Responsibilities:

General Management

• Maintain an organized system of management and keep the Chief Financial Officer informed of program activities needs and issues.
• Oversee a districtwide food service program; analyze effectiveness ensure compliance with district state and federal laws regulations and safety and sanitation procedures.
• Select food service employees; assign schedule and evaluate food service personnel; determine reassignments discipline or termination as appropriate.
• Communicate program information to encourage and secure support for the school food and nutrition program from the Board of Education administrators faculty students parents and community.
• Conduct training of cafeteria managers to develop work schedules and production standards prepare quality meals and understand and use record keeping and ordering systems in accordance with district policy; instruct train and assist employees in proper handling of foods correct use and care of equipment and in maintaining high standards of sanitation and safety.
• Conduct monthly employee meetings to discuss and explain operating policies and to plan and direct in-service workshops and training programs for all food service personnel.
• Collaborate with district leadership and stakeholders (SCS faculty students parents & community members) to assess needs of the student body for optimal nutrition and experience.

Customer Service

• Establish quality standards for the presentation and service of food.
• Implement a districtwide customer service driven policy that focuses on value and satisfaction.

Sanitation Food Safety and Employee Safety

• Establish procedures to ensure that food is prepared and served in a sanitary and safe environment.
• Develop and integrate employee safety regulations into all phases of the school food service program.
• Works with Operations Manager in determining maintenance needs of kitchen and cafeteria facilities and arranges necessary services.

Financial Management and Recordkeeping

• Implement efficient management techniques to ensure all records and supporting documentation are maintained in accordance with local state and federal laws and policies. This includes but is not limited to the USDA Child Nutrition Program National School Breakfast and Lunch Program Summer Feeding Program Kentucky Department of School and Community Nutrition and Kentucky Department of Agriculture for all schools in the District.
• Prepare a variety of food service records and reports.
• Assures compliance with Kentuckys Food Establishment Act & State Retail Food Code as administered by the Barren River Health Department.
• Review timesheets financial statements operating reports inventory records and cost control records.

Food Production Nutrition and Menu Planning

• Develop cost-effective menus that maintain nutrition integrity and meet all local state and federal guidelines and regulations.
• Supervise and participate in food preparation and distribution to students and staff; plan coordinate food service operations with school activities to improve school and community relations and increase student participation.
• Work with school staff teachers parents physicians to plan menus for children with special dietary needs.

Procurement

• Prepare specifications for the purchase of food supplies and equipment; review bids make purchases and recommendations as appropriate.
• Determine equipment needs and specifications consistent with program needs and budget.
• Farm-to-school: Work with the Kentucky Department of Agriculture on initiatives like the Local Food for Schools Grant bringing local products into school cafeterias. Multiple options within the state of Kentucky that promote fresh foods (fruit vegetables eggs dairy meat) that can be procured at a competitive price with less transit time. Such entities may include but are not limited to KY Department of Agriculture KY Proud Local Farms Farm to school micro purchases Local food for schools grants at etc

Other Duties

• Perform related duties and assume other responsibilities as assigned by the Chief Financial Officer and Superintendent.

BLOOD/FLUID EXPOSURE RISK: (check the right category)

Category I: Tasks involve exposure to blood fluid or tissue

X Category II: Usual tasks do not involve exposure to blood body fluid or tissues but the job may require performing unplanned Category I tasks.

Category III: Tasks involve no exposure to blood body fluids or tissues. Category I tasks are not a condition of employment.

Terms Of Employment:

Up to 239 days of employment; salary to be established by the Board of Education. To be paid on the Certified Salary Schedule in accordance with years of experience.

Evaluation:

Performance of this job will be evaluated in accordance with the provisions of the Boards policy on Evaluation of Professional Personnel.

Date of Approval: April 23 2026

Required Experience:

Director