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    Director of food service - Arnold, United States - Fox C-6 School District

    Fox C-6 School District
    Fox C-6 School District Arnold, United States

    3 weeks ago

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    Full job description


    POSITION TITLE:
    Director of Food Service



    STATUS:
    260-Day Contract

    FLSA

    STATUS:
    Exempt


    REPORTS TO:
    Chief Financial Officer


    POSITION SUMMARY:


    The Director of Food Service will oversee, plan, organize, and administer all aspects of the school nutrition programs throughout the district in accordance with local, state and federal policies.

    Achieve defined objectives to provide students with high nutrition quality food each school day, in an atmosphere of cleanliness, positive and personal caring.


    ESSENTIAL FUNCTIONS:


    Plan, evaluate, develop, implement and maintain all nutrition services and programs throughout the district and in compliance with established guidelines.

    Manage and direct day-to-day operations of the multiple-site food service locations and programs.
    Perform personnel functions (e.g. interviewing, evaluating, training, supervising, record maintenance, etc.) of food service staff for the purposes of maintaining adequate staffing, enhancing productivity of personnel, and achieving objectives within budget.

    Coordinate and participate in all trainings, meetings and events associated with food service programs, along with district-wide committees and activities.

    Attend internal and external meetings and trainings to network and maintain a current knowledge and skill base. Lead in-service training for food service staff.
    Represent the district at recruiting events as needed.
    Maintain communication with building administration where food service staff are assigned.
    Recommend implementation of new policies and procedures as needed.

    Develop, implement, communicate and disseminate information to parents and staff related to the food service programs including but not limited to calendars, policies, and events to foster positive community awareness of all available programs.

    Solve departmental problems including, but not limited to, computer problems, personnel issues, parent/student complaint/issues, and equipment issues/failures in an effective and timely manner.

    Analyze data and monthly reports containing information about food prices, bids, budgets, nutritional value of menus, meal participation, and free and reduced benefits.

    Authorize the purchasing of all food, non-food and kitchen equipment. Develop specifications for all new equipment and assists with kitchen layout and design.

    Work closely with DESE School Food Service to adhere to Federal Regulations of the National School Lunch Program (NSLP) and National School Breakfast Program (NSBP).

    Track and prepare monthly meal participation and report to DESE.

    Complete verification on free and reduced meal applications, as well as confidential reports, as required by United States Department of Agriculture (USDA) and DESE, successfully and on time.

    Complete on-site audits of the various feeding sites to observe service, sanitation, and safety standards to ensure compliance with USDA/DESE regulations.

    Monitor the quality of food purchased and served daily.

    Market the district's Food Service Department through social media, and conduct promotions in schools to encourage participation in Food Service programs.

    Develop and submit to all Food Service bids to the District Board of Education for approval.
    Develop menus in accordance with federal regulations.
    Coordinate the Meal Benefit Program and oversee approval of all applications.

    Develop partnerships with vendors, distributors, and the Jefferson County Health Department (JCHD) that will benefit the students and the District.

    Oversee school kitchens for compliance with USDA and Missouri Department of Elementary and Secondary Education (MODESE) specifications and procedures.
    Develop nutritionally appropriate menus and standardized recipes for the district in accordance with USDA policy.
    Provide information to and serve as a resource to others related to all school nutritional programs.
    Work with parents of students with food allergies.
    Create presentations, reports and documentation about program or nutrition education activities as requested.
    Attend Board of Education meetings as required.
    Perform other duties as assigned.


    ESSENTIAL SKILLS AND ABILITIES:
    Ability to effectively communicate, verbally and in written form, with a variety of clientele.
    Physical stamina to handle challenging work schedule.
    Respect for administrators, students, teachers, parents, and support staff.
    Ability to exercise sound judgment and confidentiality on sensitive issues.
    Ability to work effectively with all stakeholders.
    Calm demeanor for handling stressful situations.
    Ability to effectively resolve conflict between various stakeholders with diverse backgrounds and needs.
    Ability to accomplish tasks that are often interrupted by persons with special and/or immediate needs.
    Ability to read, analyze, and determine a course of action based on various types of written and verbal information.
    Must possess excellent problem-solving, management, organizational, and interpersonal skills.
    Ability to follow through and complete tasks without direct supervision.


    BASIC REQUIREMENTS:
    Bachelor's degree or equivalent educational experience with academic major in specific areas or Bachelor's degree and at least 5 years of experience in management of school nutrition programs


    Specific majors/areas of concentration:

    food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field.

    At least 5 years required of job related experience which includes nutrition, personnel, financial management and program administration.

    Minimum of 8 hours of food safety training is required within 5 years prior to start date or completed within 30 days of the employee's start date.

    Complete 12 hours of continuing education per year as required by USDA.
    Proficiency in USDA regulations for school food services.
    Possess and maintain a valid driver's license.


    WORK ENVIRONMENT:


    Must have the use of sensory skills in order to effectively communicate and interact with other employees and the public through the use of telephone/email and personal contact as normally defined by the ability to see, read, talk, hear, and handle or feel objects.

    Some climbing, stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, grasping, talking, and repetitive motions. Requires ability to sit and stand for long periods to complete work. Regularly required to lift, move, and or carry up to 20 pounds, often up to 50 pounds.

    Requires ability to handle multiple tasks with frequent interruptions and ability to work in noisy, stressful, and crowded environments, and to work in a variety of settings.

    The employee must independently transport him/herself to various locations in the District for various meetings, events, etc.

    Job Contact Information

    Name

    Amy Vandevender
    Title

    Chief Financial Officer
    Phone
    Email

    #J-18808-Ljbffr
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