Director of Food Service (FULL TIME-12-Months)

POSITION VACANCY
POSTING DATE: August 7 2026

West Irondequoit Central School District is in compliance with the U.S. Civil Service Rights Act of 1964 and the TITLE IX Educational Amendments of 1972 Part 86. The School District provides equal employment opportunity to all individuals and does not discriminate on the basis of race color religion national origin ancestry gender age disability or sexual orientation. Any student parent employee or the general public that has an inquiry regarding the non-discrimination policy may direct the inquiry to:

Title IX Coordinator
West Irondequoit CSD
321 List Avenue
Rochester New York 14617

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Director of Food Service

WICSD Job Description

PRIMARY RESPONSIBILITY

The Director of Food Service is responsible for directing the activities of the districts school meal program. Work is performed under the general direction of a higher-level administrator and in accordance with the policies/regulations established by the Board of Education and Superintendent of Schools. The employee reports directly to and works under the general supervision of a school administrator or other higher-level position.

RESPONSIBILITIES:

Is familiar with and contributes to the successful implementation of the Districts Blueprint for Peak Performance.

Improving Educational Opportunity

• Directs all operations in school cafeterias including the maintenance of high food standards sanitation and cleanliness;

• Participates in administrative decision making as a management team member and represents the district school lunch program to others;

• Coordinates the purchase of food supplies and equipment including arranging for delivery and security developing bid specifications and purchase orders maintaining records and recommending the purchase or replacement of equipment;

• Develops the annual budget proposal and establishes and maintains budget control procedures;

• Makes recommendations regarding the recruitment employment discipline and dismissal of employees and implements a system for supervising and educating personnel;

• Implements an orientation program for new employees and an in-service education program for all personnel covering food preparation equipment maintenance use and sanitation;

• Establishes accounting procedures and maintains the necessary records for sound financial control;

• Supervises the preparation of reports and prepares the monthly income and expense reports;

• Assists in negotiations with the various recognized units within the department by providing data and making recommendations;

• Develops a safety program for the use of cafeteria facilities and equipment and implements a continuous program of inspection to insure the elimination of hazardous conditions in the cafeteria areas;

• Writes news releases for publication concerning the activities of the school lunch program.

• Other Duties as assigned

QUALIFICATIONS

• Successful experience leading and/or working with a large-scale food preparation/production facility.

• Successful New York State fingerprint clearance

• Strong communication skills; oral and written

AUTHORITY

• The Director of Food Service is directly responsible to the Assistant Superintendent for Finance.

  *****************Per Civil Service*******************

  SCHOOL FOOD SERVICES DIRECTOR II

  Code No.:

  COMPETITIVE

  DISTINGUISHING FEATURES OF THE CLASS: This position is responsible for the fiscal and nutritional operations in a school district with a student enrollment of two-thousand four hundred and ninety-nine to nine-thousand nine hundred and ninety-nine (2499 to 9999) students and serves as the school districts designee for this function to the New York State Education Department. Duties include planning directing and administering school food service programs while carrying out policies and establishing procedures for the efficient and economical operation of school food service programs. The employee reports directly to and works under the general supervision of a school district administrator with leeway allowed for the exercise of independent judgment. General supervision is exercised over staff such as Cook Managers other school lunch program personnel and clerical employees. Does related work as required.

  TYPICAL WORK ACTIVITIES: (All need not be performed in a given position. Other related activities may be performed although not listed.)

• Plans and directs the operation of the school breakfast and school lunch programs for all schools in the district in the district in accordance with State and federal guidelines;

• Serves as technical advisor to the school administration in the formulation of policies procedures and plans for the operation of school food service programs and carries out the established policies;

• Coordinates the purchase of foods supplies and equipment;

• Selects trains and supervises school lunch personnel determines staff assignments and evaluates work performance and makes recommendations regarding discipline and dismissal;

• Directs the preparation of the school food service program budget for current and long-range expenditures and advises the administration of capital outlay for equipment;

• Develops cost-effective menus that maintain nutrition integrity and meet all local state and federal guidelines and regulations;

• Establishes budget control and accounting procedures and maintains and/or supervises the maintenance of financial records;

• Designs and/or implements ongoing training programs for students on issues relating to the effective operation of the districts food service program;

• Ensures staff completes necessary continuing education requirements;

• Develops and analyzes reports relating to school lunch program activities;

• Consults with architects and builders on layouts for alteration or construction of school food service kitchens and dining rooms;

• Consults with staff students and community agencies to provide better understanding and more efficient operation of the program(s);

• Develops a safety program for the use of cafeteria facilities and equipment and implements a continuous program of inspection to ensure the elimination of hazardous conditions in the cafeteria areas;

• DEPENDING ON ASSIGMENT: Maintains employee time records; Researches files and monitors grant applications/grants designed to improve food service operations.

  FULL PERFORMANCE KNOWLEDGE SKILLS ABILITIES AND PERSONAL CHARACTERISTICS: Thorough knowledge of the principles practices and procedures of managing a school food service program including program planning budget preparation and control and purchasing; thorough knowledge of large scale food preparation and menu planning; thorough knowledge of sanitary food handling and storage; good knowledge of the selection purchasing and care of equipment; good knowledge of institution administration in the areas of safety personnel selection and training; good knowledge of fundamentals of nutrition as they apply to a school food service program; ability to plan assign and supervise the work of subordinates; ability to develop and direct effective training programs; ability to communicate orally and in writing; ability to express ideas clearly to develop reports and to keep records pertaining to a school food service program; ability to develop and maintain good personnel and community relations; good judgment; physical condition commensurate with the demands of the position.

  MINIMUM QUALIFICATIONS: Graduation from high school or possession of an equivalency diploma plus EITHER:

  (A) Graduation from a regionally accredited or New York State registered college or university with a Bachelors degree with a major in Food and Nutrition Food Service Management Dietetics Restaurant Management Hospitality Management Family and Consumer Sciences Nutrition Education Culinary Arts Business or a closely related field*; OR

  (B) Graduation from a regionally accredited or New York State registered college or university with a Bachelors degree plus a State recognized certificate for school nutrition directors (i.e. a certified dietician or a certified nutritionist per Article 157 of New York State Education Law); OR

  (C) Graduation from a regionally accredited or New York State registered college or university with a Bachelors degree plus two (2) years paid full-time or its part-time equivalent relevant experience in school nutrition programs**; OR

  (D) Graduation from a regionally accredited or New York State registered college or university with an Associates degree with a major in one of the fields listed in (A) above plus two (2) years paid full-time or its part-time equivalent relevant experience in school nutrition programs**; OR

  (E) An equivalent combination of education and experience as defined by the limits of (A) and (D) above.

  *Closely related fields for the purposes of these minimum qualifications is defined as college majors that would provide specific knowledge and skills that are relevant for a school nutrition program director. Possible majors include but are not limited to Food Science Community Nutrition and Marketing and Hospitality Management Business Administration or Business Management.

  **Relevant school nutrition program experience for the purposes of these minimum qualifications is experience in a child nutrition program that includes the National School Lunch Program the School Breakfast Program the Summer Food Service Program and the Child and Adult Care Food Program where knowledge of the USDAs school nutrition program can be demonstrated.

  SPECIAL REQUIREMENTS: Candidates must complete eight (8) hours of food safety training not more than five (5) years prior to their starting date of employment or within thirty (30) days of their start date or otherwise be separated from the position. Verification of training is the responsibility of the appointing authority.

  If you are appointed you will be required to have a valid license to operate a motor vehicle in New York State or otherwise demonstrate your capacity to meet the transportation needs of the position.

  NOTE: The Professional Standards for State and Local Nutrition Program Personnel are required by the federal Healthy Hunger Free Kids Act of 2010 and corresponding rules which became effective on July 1 2015.

  ADOPTED: May 4 2017
  
  ADDITIONAL INFORMATION: Depending on the position duties candidates for employment with the Monroe County Government will be required to pass a pre-employment drug test.
  
  Per Chapter 180 of the Laws of 2000 and by Regulations of the Commissioner of Education to be employed in a position designated by a school district or BOCES as involving direct contact with students a clearance for employment from the State Education Department is required