Director of Food Services

JOB TITLE: Director of Food Services                            

REPORTS TO: Business Manager                          

SUPERVISES: Cafeteria Managers,Registered Dietitian, and Cafe Operations Specialist

EMPLOYMENT AND FLSA STATUS:  Exempt/Salary

POSITION PURPOSE:

Under the direction of the Business Manager, plans, organizes, and directs the District’s Food Service and Nutrition Program and performs related work as required. Greenfield-Central CSC currently operates the School Breakfast Program (SBP), National School Lunch Program (NSLP), Summer Food Service Program (SFSP), and Child and Adult Care Food Program (CACFP).

ESSENTIAL JOB FUNCTIONS:

• Program Management and Accountability

  • Focuses on compliance with federal laws, regulations, and policies related to operating the NSLP, SBP, SFSP, and CACFP. 

• Facilities and Equipment Management

  • Evaluates and projects facility and equipment needs, maintenance, repairs, and manages the physical structures and equipment.

• Financial Management and Integrity

  • Assists in developing and monitoring budgets and reports concerning the financial health of the SNP. Strong understanding of operation revenues and expenses.

• Food Production and Nutrition Management

  • Establishes procedures to develop menus and ensure food production systems provide safe nutritious foods of high quality. Collaborates on cost-effective menus cognizant of student preferences, nutrition integrity, and special nutrition needs.

• Food Security, Sanitation, and Safety

  • Ensures the development of a food safety plan and inspection of facilities.

• Customer Service, Marketing, and Communication

  • Implement a district-wide customer service driven philosophy integrating effective communication with a focus on value and satisfaction. Deliver appropriate training(s) across generations while meeting learning style needs.

• Human Resource Management

  • Recruits and hires new employees for the department. Manages and trains staff to effectively perform job duties in compliance with local, state, and federal regulations. Monitors hours worked, leave time and job performance. Evaluates direct reports.

• Procurement and Inventory Management

  • Implements and adheres to procurement guidelines and regulations to ensure purchased food, supplies, and equipment including locally procured foods, meet federal, state, and local regulations. Maintains active membership in the CIESC Cooperative Purchasing conglomerate. Conducts procurement of local entities (i.e equipment repair services).

• Technology and Information Systems

  • Implements, updates, and monitors point of sale and nutrition data management systems to track productivity and improve the efficiency of the SNP.

• District Involvement

  • Maintain communication with district operation directors and building administrators to promote joint opportunities. Serve on the Corporation Wellness Committee.

• Maintains appropriate confidentiality and a cooperative relationship with those contacted in the course of work.

• The employee shall remain free of any alcohol or nonprescribed controlled substance abuse in the workplace throughout his/her employment in the Corporation.

• Performs other tasks and assumes other responsibilities as assigned by the Business Manager or Superintendent.

KNOWLEDGE, SKILLS & ABILITIES:

• Possess effective leadership, managerial, exceptional communication, and organizational skills

• Operational characteristics, services and activities of a comprehensive school district food service program. 

• Organization and management practices as applied to the analysis and evaluation of programs, policies, and operational needs. 

• Modern and complex principles and practices of program development and administration.  

• Principles and practices of budget preparation and administration, principles of supervision, training, and performance evaluation.  

• Pertinent Federal, State and local laws, codes and regulations including health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations. 

• Principles of quantity food preparation and food merchandising.  

• Nutritional and operational requirements of the National School Lunch Program and other related federal and state regulations including, but not limited to, the evaluation of applications for free and reduced price meals for students. 

• Procedures used in ordering, receiving, storing, and inventorying food and supplies.

QUALIFICATIONS:

• Preferred experience includes a Bachelor’s Degree with a major in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field and at least 5 years of institutional food service experience below are the minimum requirements as set by the Indiana DOE Food Nutrition Program

• Minimum Requirements:

  • Bachelor’s Degree with a major in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field, or;

  • Bachelor’s degree with any academic major and a State recognized certificate, or;

  • Bachelor’s degree with any academic major and at least two (2) years of relevant school nutrition program experience, or;

  • Associate’s degree with a major in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field and at least two (2) years of relevant school nutrition program experience.

• ServSafe Certification or ability to obtain

• Prior management background, multi-site management preferred.

• Experience in food service supervision or in institutional management involving planning and preparation of food in large quantities.

• Demonstrates leadership ability, initiative and able to properly engage staff in personnel issues.

• Motor Vehicle Operator's License or ability to provide own transportation

PHYSICAL REQUIREMENTS:

• Ability to stand for extended periods of time. 

• Ability to lift 50 lbs. 

• Ability to carry 50 lbs.

• Ability to work at a desk, conference table or in meetings of various configurations. 

• Ability to see for the purpose of reading laws and codes, rules and policies and other printed matter. 

• Ability to hear and understand speech at normal levels. 

• Ability to communicate so others will be able to clearly understand a normal conversation. 

• Ability to operate office equipment. 

• Ability to reach in all directions. 

REASONABLE ACCOMMODATION: 

The District will comply with all legal requirements relating to reasonable accommodations for employees and job applicants.

TERM OF EMPLOYMENT:

12 Month Position; 260 days minus holidays and allotted vacation days

SALARY AND BENEFITS

A competitive salary /fringe benefits package is offered.  

EVALUATION:

Performance of this job will be evaluated in accordance with provisions of the Board’s policy on Evaluations of School Administrators.

The Greenfield-Central Community School Board of Trustees does not discriminate on the basis of the Protected Classes of race, color, national origin, sex (including transgender status, sexual orientation and gender identity), disability, age, religion, military status, ancestry, or genetic information which are classes protected by Federal and/or State law.