Food Service Director

Job Description

Job Description

FOOD SERVICE DIRECTOR

Anderson is looking for a enthusiastic and responsible individual to lead our food service program. Anderson's program cooks almost everything from scratch and offers students the choice of a hot entree or salad bar everyday. This position is a ten month position for 35 hours per week. You can have your summers off!

FLSA Designation:    Non-Exempt  

UNIVERSAL OBLIGATIONS/EXPECTATIONS OF EACH STAFF MEMBER

• It is the expectation of the District that each staff member will: (1) put the safety, health, and well-being of students at the forefront of all actions, job responsibilities and decisions, and (2) undertake all duties in alignment with the District’s Strategic Plan.
• Your employment with the district necessitates that you be present and perform your job so as to not unduly disrupt or adversely impact the efficient operations of the District.
• You are expected to maintain a courteous and supportive working relationship with your co-workers, students, parents, and community members to avoid negatively impacting the efficiency of the District operations and staff morale.  

ESSENTIAL FUNCTIONS:

Oversees the daily operation of the District’s food services program. Serves as the lead chef for the program.

Monitors the Federal Free and Reduced Lunch Program in accordance with federal requirements.  

Provides training to food services staff in the areas of food preparation and sanitation.

Supervises employees with the food services program, including cooks, assistant cooks, and kitchen helpers.  

Approves and submits monthly time sheets to business manager for all food service employees in a timely manner.

Plans menus that conform to federal requirements and provide nutritional meals.

Conducts periodic meetings with food service personnel.

Makes recommendations and evaluates meal costs.

Assists administration and business manager in the preparation of the annual food services budget.

Makes recommendations for the updating and purchasing of new equipment. 

Only minimum duties are listed.  Other functions may be required as given or assigned.

DESIRED MINIMUM QUALIFICATIONS:

Preferred Bachelor of Science degree in Food Service Management or Nutrition.  Experience in food services management and/or nutrition may be substituted.

Ability to read, interpret, implement safety rules and operating and procedures manuals.

Ability to write routine reports and correspondence. 

Ability to calculate figures and discounts.  

Ability to effectively communicate, orally and in writing, with students, parents, and staff.

Ability to handle stressful situations.

Ability to maintain confidentiality of employment and student matters.

Ability to comply with Board policies, rules and regulations, and directives.  

EQUIPMENT USED:

Calculator, cash register, computer, copy machine, fax machine, telephone/voice mail, oven, dishwasher, and other kitchen equipment. 

WORK ENVIRONMENT:

While performing the duties of this job, the employee regularly works inside.  The noise level in the work environment is usually moderate to loud.  The employee is often required to meet deadlines with severe time constraints. 

PHYSICAL DEMANDS:

While performing the duties of this job, the employee is frequently required to sit; occasionally walk and stand.  The employee must be able to bend or twist at the neck and waist and be able to reach above the head.  Specific vision abilities required by this job include close vision, distance vision, depth perception, and the ability to adjust focus. This position may require the employee to occasionally lift and/or move up to 20 pounds.

MENTAL/MOTOR DEMANDS:

While performing the duties of this job, the employee rarely performs routine work.  The employee frequently exercises flexibility (ability to shift from one task to another).  Guidance and reinforcement are infrequently available.  The employee frequently works within time constraints and maintains attentiveness intensity.  The employee is frequently involved in social interactions which require oral and written communications.

The physical demands, work-environment characteristics, and mental/motor demands described within this job description are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

For those classified employees employed under a written contract for a specified term, nothing contained in this job description shall create a property right beyond the specified duration of the employment contract.

Anderson School is an Equal Opportunity Employer