Assistant Director of Food Service

Assistant Director of Food Service

This is administrative work involving responsibility for directing the activities of a large school lunch program. Work is performed under the direction of the School Lunch Director and involves carrying out policies and establishing procedures for the effective operation of the program. Supervision is exercised over the work of several Cooks, Chefs, and Food Service Helpers, and other school lunch program personnel. Does related work.

Typical Work Activities:

• Assists School Lunch Director in development of specifications for purchasing (bid) food and supplies;
• Evaluate reimbursable meal program regularly as required by USDA;
• Assist cafeteria managers in scheduling, supervision and evaluation of all staff;
• Assists School Lunch Director and Managers in promoting breakfast and lunch program;
• Assists in providing allergy information to managers, school nurses and family;
• Assists School Lunch Director in supervision of managers and meals prepared to assure quality;
• Assist in training of all food staff;
• Record retention, assists in payroll submission to the business office;
• Review and plan menus to take into account students with special dietary or nutritional restrictions;
• In-house inspections of equipment cleanliness and working conditions;
• Understands working of Point of Sale and has the ability to train cashiers;
• Monitor the use of USDA Foods following proper procedures are followed;
• Assist with a Farm to School/New York Thursday Program;
• A member on the Wellness Committee;
• Creates, analyzes and maintains recipe data base;
• May run a kitchen in absence of a manager/assistant manager;
• Helps maintain compliance with DOH;
• Help with Program marketing; website, other social media;
• Other duties as assigned.

Full Performance Knowledge, Skills, Abilities and Personal Characteristics:

• Thorough knowledge of the fundamentals of nutrition and their application to the health of children;
• Knowledge of all phases of the school lunch program;
• Thorough knowledge of institution administration including purchasing, sanitation, safety, equipment selection;
• Thorough knowledge of office management, personnel selection and training;
• Good knowledge of school business procedures;
• Ability to develop effective employee training, supervisory techniques, personnel relations and community relations;
• Ability to express ideas clearly and to write reports effectively;
• Neat personal appearance;
• Supervises and participates in the preparation and servicing of food;
• Supervises the storage and care of foods and supplies;
• Supervises and participates in the cleaning of the kitchen, serving of food in dining areas, and the care of equipment;
• Keeps records of food and supplies received and used;
• Plans menus with attention to nutritional value, acceptability and budgetary limitation;
• Determines requirements and submits requisitions for food and supplies

Kenmore-Town of Tonawanda School District