Food Service Director

Food Service ManagerEssential Functions: Interviews, recommends for hire, trains, and evaluates employees for food services. Conducts regular meetings and/or in-service for employees. Orders weekly food supplies as detailed by each cafeteria manager. Orders food supplies for special events. Plans varied menus to insure that food is appetizing and nutritionally suitable for children and distributes menus to each school as well as to local media. Inspects food and food preparation to maintain quality standards and sanitation regulations as required by USDA guidelines. Supervises and coordinates activities of workers who prepare, cook, serve food, clean premises, and wash dishware. Reviews and keeps daily and monthly reports as submitted by cafeteria managers. Submits rebate forms as available. Processes meal/textbook assistance forms and directs this program in accordance with state requirements. Maintains inventory of supplies and equipment, checks condition, and initiates repair orders when necessary. Prepares Capital Projects Fund requests, investigates new equipment, prepares bids, and recommends such purchases as are necessary. Investigates and resolves food quality and service complaints; develops methods for feedback from students, parents, faculty, and community. Monitors financial transactions to ensure efficient operation within budget limitations. Reviews and signs employee time cards and forward to treasurer for payment. Collects invoices from all buildings and prepares claims for payment authorization at each month's school board meeting. Files all required state reports. Prepares bids for milk, bakery products, grocery, cleaning, and paper supplies and makes purchase recommendations to the Superintendent and the school board. Makes nutrition presentations to students in individual classrooms and to community groups as requested or pre-arranged. Attends food shows and seminars to keep abreast of trends, new products, etc.Qualification Requirements: To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Education and/or Experience: The minimum requirement for this position is a two (2) year degree in Dietetics, Dietetic Technology, Hospitality and Tourism Management, Business, or Consumer and Family Sciences. A four (4) year degree in these disciplines is desired.Certificates: SFNS Certification from the School Nutrition Association is desired, and employee should be available to attend chapter and state meetings of the Indiana School Nutrition Association.