JOB SUMMARY:

Supervision of the Food Service program. Basic responsibilities include coordination of the, planning, implementation, and evaluation of the food service operation and insuring adequate nutrition in the most efficient manner.

QUALIFICATIONS:

• Education as required by National School Lunch program guidelines Minimum Hiring Standards for School Food Authority Nutrition Directors
• Current Food Handlers card
• Demonstrated baking/cooking ability
• Knowledge of sanitation and food handling regulations
• Knowledge of child nutrition
• Demonstrated ability in meal planning with a focus on nutrition
• Organizational skills as needed for ordering, preparing, and serving food
• Ability to supervise Food Service employees
• Ability to perform duties listed below
  
  

MAJOR DUTIES AND RESPONSIBILITIES:

1. Perform such school-related duties as assigned by the superintendent or his/her designee.
2. Supervise and participate in the preparation and serving of food.
3. Purchase food, equipment, supplies, etc. in accordance with budgetary limitations and district, state and federal policies.
4. Plan monthly breakfast and lunch menus.
5. Recruit, train, supervise and evaluate all food service personnel and make recommendations on their employment, transfer, promotion and release.
6. Train food service staff in the use of new products, equipment and techniques. Develop a training schedule to refresh and update skills.
7. Plan, assign, and direct the work of cafeteria employees to achieve efficiency in labor usage.
8. Assume responsibility for the security of food and supplies.
9. Supervise the storage and care of foods and supplies.
10. Participate in establishing communication between schools and the food service department.
11. Oversee and participate in the cleaning of kitchen, serving, storage and dining areas.
12. Direct sanitation procedures.
13. Plan, direct and supervise serving schedules for the cafeteria.
14. Inspect the kitchen, cooking and mixing utensils and employees for cleanliness and sanitary purposes.
15. Assume responsibility for checking that all equipment in the cafeteria area is in safe, working condition. Notify the appropriate authority when repairs or replacements are needed.
16. Maintain accurate records of production/meals count to meet USDA requirements.
17. Direct the summer food service program as necessary.
18. Participate in fitness and nutrition education activities as needed/requested.
19. Provide for a positive working atmosphere and encourage positive attitudes among food service staff.
20. Participate in all promotions/theme days, etc. which are designed to improve kitchen/student relationships and increase participation.
21. Participate as a member of the District Health and Wellness program.
22. Attend training sessions, meetings, workshops and other learning mediums as requested to assure current knowledge of food service methods, regulations and management skills.
23. Comply with all the job responsibility standards established for food service workers.
24. Know and follow district policy and chain of command.
25. Deal with students, parents, staff, and others in a positive, encouraging manner.
26. Act ethically and confidentially in all aspects of employment.
27. Other duties as assigned.

An employee working in this position shall at all times be subject to the direction of the person to whom said employee has primary responsibility or said person's designee(s). Performance of this position will be evaluated at least annually by the superintendent or his/her designee in conformance with District policy and procedure.

All employees of the school district shall at all times be subject to the rules, regulations, and policies of the District as promulgated by the Board of Directors. Each employee shall be held responsible for having knowledge of said District's rules, regulations, and policies which have been reduced to writing and made available to the employee at the building principal's office or the district-wide administration office.

See attached flyer for information regarding Food Service Professional Standards.

Other Job Type (if applicable) : Supervisor, Head Cook

Additional Job Information : Food Service Supervisor

WORKING CONDITIONS & PHYSICAL EFFORT - Seldom or Never / Monthly / Weekly / Daily / Hourly

1. Lift objects weighing up to 20 pounds - Daily
2. Lift objects weighing 21 to 50 pounds - Weekly
3. Lift objects weighing 51 to 100 pounds - Seldom or Never
4. Lift objects weighing more than 100 pounds - Seldom or Never
5. Carry objects weighing up to 20 pounds - Daily
6. Carry objects weighing 21 to 50 pounds - Weekly
7. Carry objects weighing 51 to 100 pounds - Seldom or Never
8. Carry objects weighing 100 pounds or more - Seldom or Never
9. Standing up to one hour at a time - Hourly
10. Standing up to two hours at a time - Hourly
11. Standing for more than two hours at a time - Hourly
12. Stooping, bending and twisting - Daily
13. Crouching, squatting or crawling - Daily
14. Climbing or balancing (stairs, ladders, etc.) - Seldom or Never
15. Ability to reach and grasp objects - Hourly
16. Manual dexterity or fine motor skills - Daily
17. Color vision: the ability to identify and distinguish colors - Daily
18. Ability to communicate orally - Hourly
19. Ability to communicate in writing - Daily
20. Ability to hear - Hourly
21. Pushing or pulling carts or other such objects - Daily
22. Proofreading and checking documents for accuracy - Weekly
23. Using a keyboard to enter or transform words or data - Daily
24. Using a video display terminal - Daily
25. Using various technology tools - Daily
26. Working in a normal office environment with few physical discomforts - Seldom or Never
27. Working in an area that is somewhat uncomfortable due to drafts, noise, temperature variation, or other conditions - Daily
28. Working in an area that is very uncomfortable due to extreme temperature, noise levels, or other conditions - Monthly
29. Working with equipment or performing procedures where carelessness would probably result in minor cuts, bruises or muscle pulls - Daily
30. Operating automobile, vehicle or van - Seldom or Never
31. Other physical, mental or visual ability required by the job - Daily

Hiring Standards for New School Nutrition Program Directors

New directors ? those hired on or after July 1, 2015 ? are subject to the education requirements below.

School Nutrition Program Directors are the individuals responsible for the operation of school nutrition programs for all schools under the local educational agency (LEA).

- Minimum Requirements for Directors with Student Enrollment of 2, 499 or less
Minimum Education Standards -
- Bachelor?s degree, or equivalent educational experience, with academic major in specific areas; 1 OR
- Bachelor?s degree in any academic major, and State- recognized certificate for school nutrition directors; OR
- Bachelor?s degree in any academic major, and at least 1 year of relevant food service experience; OR
- Associate?s degree or equivalent educational experience, with academic major in specific areas, 1 and at least 1 year of relevant food service experience; OR
- High school diploma (or GED) and 3 years of relevant food service experience. 2, 3

- Minimum Requirements for Directors with Student Enrollment of 2, 500-9, 999
Minimum Education Standards -
- Bachelor?s degree, or equivalent educational experience, with academic major in specific areas; 1 OR
- Bachelor?s degree in any academic major, and State- recognized certificate for school nutrition directors; OR
- Bachelor?s degree in any academic major, and at least 2 years of relevant school nutrition programs experience; OR
- Associate?s degree or equivalent educational experience, with academic major in specific areas, 1 and at least 2 years of relevant school nutrition programs experience.

- Minimum Requirements for Directors with Student Enrollment of 10, 000 or more Minimum Education Standards
Minimum Education Standards -
- Bachelor?s degree, or equivalent educational experience, with academic major in specific areas;1 OR
- Bachelor?s degree in any academic major, and State-recognized certificate for school nutrition directors; OR
- Bachelor?s degree in any academic major, and at least 5 years experience in management of school nutrition programs.

Minimum Prior Training Standards - At least 8 hours of food safety training is required either not more than 5 years prior to their starting date or completed within 30 calendar days of employee?s starting date.

1. Related majors include food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field. Consult your State agency for more information about equivalent educational experience.
2. For LEAs with fewer than 500 students, and at the State agency?s discretion, the SFA can be approved to hire a school nutrition program director who has less than the required years of food service experience, provided the applicant has the minimum education specified in the hiring standards for LEAs with 2, 4999 students or fewer.
3. At the discretion of the State agency, and on an individual basis, the SFA can hire a new director with documented volunteer or un- paid relevant food service experience.

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