Class Title: School Food Service Director II

 

Basic Function

Oversee the functioning of a medium (student enrollment of 2,500 to 9,999) districtwide food service program, ensure cost effectiveness and compliance with district, state and federal requirements regarding nutrition, menu planning, food production, sanitation, safety, financial management, procurement, and record keeping, select, supervise, and evaluate the performance of assigned personnel.

 

Distinguishing Characteristics

School Food Service (SFS) Director I incumbents oversee a small (student enrollment of 2,499 or less) districtwide food service program. SFS Director II incumbents oversee a medium (student enrollment of 2,500 to 9,999) districtwide food service program. SFS Director Ill incumbents oversee a large (student enrollment of 10,000 or more) districtwide food service program.

 

Representative Duties

General Management

• Oversee a districtwide food service program; analyze effectiveness, ensure compliance with district, state and federal laws, regulations and safety and sanitation procedures.
• Select food service employees; assign, schedule and evaluate food service personnel; determine reassignments, discipline, or termination as appropriate.
• Communicate program information to encourage and secure support for the school food and nutrition program from the Board of Education, administrators, faculty, students, parents, and community.
• Conduct training of cafeteria managers to develop work schedules and production standards, prepare quality meals and understand and use recordkeeping and ordering systems in accordance with district policy; instruct, train and assist employees in the proper handling of foods, correct use and care of equipment and in maintaining high standards of sanitation and safety.
• Consult with school principals, other administrators, parents and cafeteria managers to establish or revise operational policies; resolve problems involving food standards, labor costs, equipment use, and scheduling; confer with fiscal services, purchasing, warehouse, maintenance and operations, and personnel department representatives to coordinate functions with food service operations.
• Conduct employee meetings to discuss and explain operating policies, and to plan and direct in-service workshops and training programs for food service personnel.
• Perform related duties as assigned.

Customer Service

• Establish quality standards for the presentation and service of food.
• Implement a districtwide customer service driven policy that focuses on value and satisfaction.

Sanitation, Food Safety, and Employee Safety

• Establish procedures to ensure that food is prepared and served in a sanitary and safe environment.
• Develop and integrate employee safety regulations into all phases of the school food service program.

Financial Management and Recordkeeping

• Implement efficient management techniques to ensure all records and supporting documentation are maintained in accordance with local, state, and federal laws and policies.
• Prepare a variety of food service records and reports.
• Review timesheets, financial statements, operating reports, inventory records, and cost control records.

Food Production, Nutrition and Menu Planning

• Develop cost-effective menus that maintain nutrition integrity and meet all local, state, and federal guidelines and regulations.
• Supervise and participate in food preparation and distribution to students and staff; plan for catered events such as meetings, activities, and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student participation.
• Work with school staff, teachers, parents, and physicians to plan menus for children with special dietary needs.
• Implement a plan for providing foodservice for special functions consistent with district policies.

Procurement

• Prepare specifications for the purchase of food, supplies, and equipment; review bids, make purchases and recommendations as appropriate.
• Determine equipment needs and specifications consistent with program needs and budget.

 

Knowledge and Abilities Knowledge of:

• Meal production planning and scheduling.
• Applicable district, state, and federal laws, rules and regulations related to food service.
• Quantity food merchandising.
• Nutrition, sanitation, and operation regulations and requirements.
• Practices and procedures used in ordering, receiving, storing, and inventorying food and supplies.
• Budget preparation and control.
• District organization, operations, policies, and objectives.
• Record-keeping techniques.
• Principles and practices of supervision and training.
• Oral and written communication skills.
• Interpersonal skills using tact, patience, and courtesy.
• Inventory methods and practices.

Ability to:

• Plan, coordinate, and manage a district food service program.
• Ensure compliance with district, state and federal requirements relating to food service.
• Coordinate and supervise master menu planning.
• Train others in the preparation and serving of food in large quantities.
• Read, interpret, apply, and explain rules, regulations, policies, and procedures.
• Schedule, supervise and evaluate staff.
• Analyze situations accurately and adopt an effective course of action.
• Meet schedules and timelines.
• Establish and maintain cooperative and effective working relationships with others.
• Operate a computer as required.
• Plan and organize work.
• Maintain records and prepare reports.
• Communicate effectively both orally and in writing.
• Work independently with little direction.

 

Education and Experience

A School Food Service Director II must meet the following minimum education standards:

• Bachelor’s degree, or equivalent education experience, with academic majors in specific areas*; OR
• Bachelor’s degree in any academic major and a state-recognized certificate for school nutrition directors; OR
• Bachelor’s degree in any academic major and at least two years of relevant school nutrition program experience; OR
• Associate degree, or equivalent educational experience, with academic major in specific areas* and at least two years of relevant school nutrition program experience; OR
• High school diploma or GED diploma and at least ten years of relevant school nutrition program experience.

 

 

* Specific Majors/Areas of Concentration: food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or related field.

 

Licenses and Other Requirements

Pursuant to 7 CFR part 210, at least 8 hours of food safety training is required within the first 30 days of the employee’s start date or no more than 5 years prior to the employee’s start date. Also, the employee must complete mandatory training requirements every year.