Assistant Director of Food Service

Reports to: Director of Food Service

Position Summary

Under the general direction of the Director of Food Service and the Superintendent, the Assistant Director of Food Service assists in planning, developing, and implementing the policies, regulations, guidelines, and procedures pertaining to the District's food service operations. This role serves as a key resource to District personnel and site councils regarding State and Federal food service programs, supports budget control and project compliance, and helps oversee the daily operations and management of the Food Service staff.

Duties & Responsibilities

The Assistant Director shares in the administrative and supervisory duties necessary for the effective functioning of the school district's food service programs. Responsibilities include, but are not limited to:

• Program Administration: Assist in the development, preparation, and distribution of food service program applications. Implement policy and procedure changes from the Board, State, or Federal levels at the building level.
• Staff Management & Supervision: Support the Director in managing food service staff, including planning, assigning, and directing work. Assist with interviewing, hiring, training, appraising performance, and addressing employee complaints or resolving problems.
• Budget & Procurement: Help audit, monitor, and review food service budget control procedures. Collaborate on preparing the Food Service budget, working alongside the budget manager on budgeting, procurement, and ordering food and supplies.
• Staff Development: Coordinate and conduct in-service training and performance evaluations for staff to ensure program effectiveness.
• Community Relations: Maintain positive working relationships with students, parents, parent groups, volunteers, internal staff, and outside agencies. Actively participate in district-wide activities and committees as appropriate.

Distinguishing Characteristics & Physical Demands

• Decision Making: This position involves problem analysis and the application and interpretation of data, facts, procedures, and policies. It requires frequent collaboration with school administrators, teachers, and community members.
• Physical Requirements: This is a primarily sedentary position classification that performs light work involving sitting a portion of the time. However, it requires the ability to walk and stand for extended periods, accurate perception of sound, near/far vision, depth perception, and handling educational/operational materials.

Note: Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Qualifications
Knowledge of:

• Principles, goals, and objectives of public education.
• Methods, techniques, and operational guidelines about public school food service programs and administrative processes.
• County, State, and Federal special funding sources and compliance requirements.
• Basic research and survey techniques.

Ability to:

• Provide specialized resource support and assist in evaluating and assessing food service programs.
• Assist in maintaining established budget planning and expenditure control procedures.
• Communicate effectively in both oral and written forms.
• Understand and carry out directions with minimal supervision and high accountability.
• Establish and maintain effective professional relationships with staff and the community.

Experience and Education Guidelines

Any combination of experience and training that would likely provide the required knowledge and skill is qualifying. A typical way to obtain these would be:

• Experience: Experience as a food service leader, manager, or supervisor. Experience with budgeting, procurement, and ordering of supplies and food is preferred.
• Education: Equivalent to the completion of the 12th grade.
• Certification Requirement: Possession of a valid certification as required by Kentucky law.