Food Service Director

Director Of Food ServiceThe job of Director of Food Service is to ensure corporation and Administering agency regulations and goals are met; to ensure optimal utilization of personnel and resources; and to plan for and provide quality meal service for the school nutrition program and the district.Ensures School Nutrition Program (SNP) is in compliance with all local, state, federal laws, regulations and corporation policies.Reconciles accounts for the purpose of maintaining accurate balances and complying with corporation and administering agency regulationsEnsures compliance with process, approval, and verification of meal assistance benefitsEnsures the allocation of USDA food is appropriately ordered, planned for use, and safely storedContributes to the nutrition education and nutrition promotion at the district using current research foundation, nutrition trends and management techniques.Evaluates, projects facility and equipment needs and coordinates maintenance and repair of equipment and food preparation areasDevelops, implements and monitors internal controls monthly to ensure financial accountability and program integrityAccurately completes required paperworkDevelops policy/procedures to ensure the food production system provides safe, nutritious, high quality food within budget guidelinesAttends/plans professional workshops, trainings, trade shows to upgrade skills and knowledgeDevelops cost effective menus that maintain nutrition integrity and meet all local, state and federal guidelines/regulationsWorks with school staff, nurse, teachers, parents, health care professionals with prescriptive authority to plan menus for children with special nutrition needsDevelops and implements procedures to ensure food is prepared and served in safe and secure environmentDevelops food safety security procedures for risk managementImplements district wide customer service driven philosophy that focuses on value and satisfactionCultivates, maintains positive relationships with counterparts to achieve mutual goalsImplement management information systems that increase the productivity and effectiveness of the SNPCreates positive environment for the purpose of providing quality customer service and retention of food service staffOversees procurement process for goods/servicesResponds to inquiries from parents, students, stakeholders, staff to provide information regarding the SNPMaintains various fiscal information, files, records, for the purpose of providing up to date reference and audit rail information.Presents information on various topics for the purpose of communication information; training staff, and giving feedbackAssists other personnel as may be requested for the purpose of supporting them in the completion of their tasksReviews sites yearly for quality assuranceMay be assigned additional duties at the discretion of the corporation administrationAfter hour duties may be required frequentlyNote: The above description is illustrative of task and responsibilities. It is not meant to be all inclusive of every task or responsibility.Equipment: Use of standard office equipment such as personal computer, printer, adding machine, copier Use of commercial kitchen equipment Use of point of sale computer systemKnowledge, Skills and Abilities: Basic math skills Ability to apply pertinent codes, policies, regulations and or laws Able to work with a diverse group of individuals Ability to maintain confidentiality Ability to establish and maintain cooperative working relationships Problem solving skills needed to identify issues and create action plans Ability to adapt to shifting work priorities and constant interruptions Ability to review and interpret technical information Ability to schedule a significant number of activities Ability to collect, collate, and interpret data Ability to achieve results within time constraints and meet deadlines and schedules Ability to report orally and or in writing to supervisor as required Ability to carry out instructions furnished in written and or oral format Ability to upgrade skills in order to meet changing job conditions Excellent communication and organizational skills requiredPhysical and Mental Demands, Work Hazards: Job requires work in standard office setting, and occasional warehouse or commercial kitchen setting Job requires some lifting, carrying, pushing, pulling, occasional stooping, crouching, kneeling, crawling and significant finger dexterity. Repetitive motion is required involving filing, typing and use of wrists/hands. 50% sitting; 40% walking/lifting; 10% standing. The job is performed under some extreme temperature variations.Qualifications: Education: BS with specific major concentration in food/nutrition; food service management; dietetics; family and consumer sciences; nutrition education; culinary arts; business or related field. Registered Dietitian OR BS with any academic major and a state recognized certificate OR BS with any academic major and at least 5 years experience in management of program At least 8 hours food safety training within 5 years prior to start date or completion within 30 days of start date. Director must obtain a food safety certificate every 5 years. Continuing Education: 12 hrs professional development hours/year; HACCP training yearly; Civil Rights Training yearly; Food Safety certification every 5 years Indiana school nutrition membership required Strong computer skills; proficient in Microsoft Office and Google applicationsTerms of Employment: 12 Month Position, 12 paid holidays Benefits eligible Contract/Salaried Position Salary: $80,000-$90,000