Director of Food Services

JOB GOAL: To administer, manage, and deliver an affordable, highly nutritious and financially self-sustaining school food service program that supports student health and learning. This is a district-wide administrative position with overall responsibility for the School Department's Food Service operation. The Director of Food Services reports to the Superintendent of Schools through the Director of Business and Finance. This position consists of 204 days, including 184 staff days and an additional 20 days scheduled as approved by the immediate supervisor. PROGRAM ADMINISTRATION & COMPLIANCE: • Administer school meal programs in strict compliance with the USDA National School Lunch Program (NSLP), School Breakfast Program (SBP), and apply for Summer Food Service (SFP) annually • Manage and file monthly financial claims, meal counts, and annual verification reports directly to the Massachusetts Department of Elementary and Secondary Education (DESE) • File local taxes monthly with the Town Treasurer's Office • Processing, auditing, and confidentiality of Free and Reduced-Price Meal applications and Direct Certification databases • Work with the Town Health Department to schedule two inspections per year per location. Attend all Wellness Policy Meetings MENU PLANNING & OPERATIONAL QUALITY: • Design rotating menus that satisfy aged-specific USDA meal pattern components, sodium restrictions, trans-fat bans, and whole-grain mandates • Manage life-threatening food allergy protocols, ensuring alternative, safe meals are meticulously prepared for students with documented medical dietary needs • Cultivate partnerships with local Massachusetts agricultural groups to incorporate locally grown produce into school cafeterias whenever possible • Point of Sale and Menu creation software Program Administrator • Coordinates catering operations; ensures functions/catered events are scheduled, staffed, prepared, and served in accordance with requested specifications; prepares invoices for accounts receivable. FINANCIAL MANAGEMENT & PROCUREMENT: • Formulate and manage the district's non-profit School Food Service Fund, tracking food costs, labor, and capital equipment expenditures • Divert, track, and optimize the district's annual allocation of USDA Foods • Working in partnership with the selected purchasing collaborative, help write strict procurement specifications and evaluate competitive bids for food, dairy, paper goods, and commercial kitchen maintenance in accordance with state laws while attending meetings as needed • Develops, implements, and maintains accounting procedures and records for proper control and management of money, labor, food, supplies, and other costs. Maintains inventories and records and prepares reports required by state and federal nutrition programs • Prepares, reviews, and controls budget for food, supplies, equipment, and labor necessary for the operation of the Food Services Department to ensure cost effectiveness and financial solvency of food service operations. PERSONNEL LEADERSHIP: • Hire, assign, evaluate, and guide cafeteria managers, cooks, and food service workers across all five district schools • Implement and track the mandatory annual USDA continuing education hours for all cafeteria staff members. • Participates as a member of the District's Full Administrative Council • Assists in Labor Contract Negotiations for Cafeteria Workers • Conducts business in an ethical manner and maintains professional, positive, and pleasant demeanor in all interactions with students, school administration, teaching staff, food service staff, purveyors, civic groups, and the general public. • Serves as Superintendent's designee in all first level grievances of Food Service Department employees; represents the Superintendent in matters relating to food safety, health inspections, and compliance with industry/program regulations. • Manages human resources as follows: determines staffing needs; recruits and interviews applicants; recommends for hire; performs departmental orientations; develops work assignments and schedules; coordinates and conducts training, professional development, and annual job performance evaluations for Food Service staff; approves time sheets and submits payroll; coordinates substitutes and changes in work schedules to maintain program efficiency. • Perform other duties as assigned by the Superintendent and/or the Director of Business and Finance