Food Service Director - Colfax, United States - Ridgeview C.U.S.D. #19

Description

The food service director shall be responsible for the completion of all obligations specified by county, state and federal laws and regulations, as well as such other duties as specified by the superintendent and Board.

• Purchases all food, supplies, and equipment for the cafeterias and kitchens.
• Takes orders for supplies from each head cook and orders accordingly and within budget.
• Plans and checks all menus for school meals and informs students, parents, and staff of the menus.
• Compiles and sends bid specifications to vendors in a timely manner such that all items are received prior to the start of the school year.
• Formulates, compiles, and prepares in a readable form information for preparation of the following year's budget at the conclusion of each school year. Delivers said information to the central office no later than May
• Plans disposition of government commodities as part of food service program and keeps accurate and timely records of such. Collects invoices from each school upon receipt of commodities.
• Visits all lunchrooms on a regular basis to ensure high standards of health and safety and to ascertain improvements where needed.
• Confers with building principals on at least a monthly basis to ensure smooth operations and maintenance of the lunch programs.
• Supervises in the planning, purchase, and preparation of any special events required for the district as directed.
• Investigates and documents any problems reported from the kitchen(s) and/or cafeteria(s).
• Prepares and maintains a list of substitute cooks.
• Submits orders to appropriate vendors as needed.
• Provides or arranges inservice training as needed.
• Skillfully manages the food service fiscal and business activities.
• Orients new food service staff, ensuring they will be totally familiar with school philosophy, personnel policies, and food service standard operating procedures.
• Maintains communication with administrators, school personnel, students, parents/guardians and community.
• Maintains an organized and efficient record keeping system and documents necessary information to comply with board policy and state/federal mandates.
• Maintains confidentiality regarding all studentrelated issues.
• Be involved in appropriate professional activities designed to promote personal/professional growth and to contribute to the advancement of his/her profession.
• Ensures that cooks are testing prepared food by tasting and smelling it in order to ensure palatability and flavor conformity.
• Investigates and resolves complaints regarding food quality, service, or accommodations.
• Monitors food preparation methods, portion sizes, garnishing, and presentation of food in order to ensure that food is prepared and presented in an acceptable and safe manner.
• Prepares modified menus for students with food allergies, diabetes, or other diet restrictions, maintain required documentation, and communicate with students and parents as needed. Instructs cooks on correct implementation of modified menus.
• Conducts all the required communication to district families and to school staff regarding the federal free and reduced lunch program. Prepares, submits, and maintains all required reports and documentation of this program as well.
• Monitors compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facilities.
• Keeps records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Establishes standards for personnel performance and conduct or supervise yearly performance evaluations of food service employees.
• Performs some food preparation or service tasks such as cooking, washing dishes, serving food, and charging students for lunch when necessary.
• Records the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable.
• Arranges with Director of Maintenance for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control.
• Establishes and enforces nutritional standards based on accepted industry standards and federal/state guidelines.
• Creates specialty dishes and develop recipes to be used in the school lunch program.
• Maintains a high level of ethical behavior and confidentiality of information about students, parents, and families.
• Maintains professional and courteous working relationships with all stakeholders fellow employees, students, parents, and community members.
• Ability to communicate in a professional, acceptable, and courteous manner with all stakeholders fellow employees, students, parents, and community members