Position Details

POSITION: Food Service Director

LOCATION: Fitzgerald Public Schools

WORK YEAR: - School Year, 52 week employee

SALARY: Per Administrator Contract

QUALIFICATIONS: Education In accordance with the USDAs Professional Standards a qualified candidate will possess the following: Bachelors degree or equivalent educational experience, with academic major in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR Bachelors degree in any academic major, and State-recognized certificate for school nutrition directors. OR Associates degree or equivalent educational experience, with academic 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 2 years of relevant school nutrition programs experience, preferred. 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 days of the employees start date.

Food Service Manager certification from Servsafe or Local Health Department is required within 90 days.

Child Nutrition Director (CND) certification from MSBO preferred or will obtain within three years.

Requires at least 1-3 years of experience in a management role

Strong communication skills

Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships

Ability to demonstrate excellent customer service

Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers

Requires occasional lifting, carrying, pushing, and pulling up to 50 lb

Must be able to stand for extended periods of time

Must have worked in school-based cafeteria setting

Knowledge of USDAs program requirements

Ability to interpret a nutrient analysis spreadsheet

Considerable knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures

Demonstrated understanding of food service program finances

Demonstrated competence in staff selection, training, supervision and evaluation.

Ability to motivate, encourage and work with staff to ensure outstanding performance as well as good morale. RESPONSIBILITIES: Complies with all federal, state, and local laws, regulations, and policies.

Maintains records and facilitates State mandated audits.

Processes free and reduced meal applications and verifications according to federal regulations.

Handles correspondence with parents regarding meals, applications and account balances.

Processes monthly and annual state reports.

Employs professional management techniques to maintain an effective and efficient school nutrition food service operation.

Develops short and long term goals for the food service department.

Develops guidelines for providing services in response to disaster or emergency situations.

Maintains knowledge on current research and other information to determine health and nutrition-related trends, food service management developments, and other issues that may affect school nutrition programs.

Develops new and innovative program changes and expansions based on food service research.

Establishes and implements budgeting and financial management systems to meet financial goals and objectives for the program.

Directs the operation of the food service program to provide a cost effective program.

Determines equipment needs and specifications consistent with budget and other constraints.

Hires, trains, supervises and evaluates food service personnel.

Establishes standards for the professional growth of the districts school nutrition program personnel.

Ensures planned menus that are cost effective, consistent with principles of good nutrition and meet all local, state, and federal guidelines and regulations.

Establishes quality standards for the presentation and service of food.

Ensures operational procedures for food production and distribution adhere to district, state, and federal regulations and guidelines.

Establishes procedures to effectively ensure high levels of sanitation are maintained in the preparation and service of food.

Develops and integrates food safety regulations in all phases of the food service department.

Establishes a waste management system for the school nutrition program that is effective, economical, and environmentally safe.

Develops and provides community food service outreach through specialized food preparation for meetings, banquets, catering district sponsored events, etc. in accordance with district policies.

Implements an effective procurement system that complies with local, state, and federal laws and regulations.

Establishes standards for receiving, storing, and inventorying food and non-food supplies based on sound principles of management.

Assesses customer preference, industry trends, and current research to plan menus that encourage participation in the school nutrition program. Communicates program information and policies to parents, students, school employees, and Board of Education.