ASSISTANT FOOD SERVICE DIRECTORNew Position: Medford Public Schools is now accepting applications for the position of Assistant Director of Food Services. Reports to: Food Service DirectorTerm of Employment: 35 hours per week.This position is not a member of any collective bargaining unit and is contractual.Salary commensurate with experienceJOB SUMMARYThe Assistant Food Service Director assists the Food Service Director (FSD) in directing, supervising, managing, and coordinating departmental activities district-wide with a primary focus on the needs of the customers served as well as compliance with local, state and federal laws/regulations pertaining to student dietary needs and sanitation/safety codes and the United States Department of Agriculture (USDA) and Massachusetts Department of Education (DESE) requirements.ESSENTIAL DUTIES AND RESPONSIBILITIESSupervises all food service personnel assigned to various schools directly or through coordination with individual Cafeteria Managers.Assists in the recruiting, interviewing, hiring, coaching/corrective actions, dismissal, evaluation and new employee training of Food Service Staff. Promotes department teamwork.Assists with monthly Manager meetings to discuss menus, share department updates, define operational procedures, review budgets, and discuss marketing programs.Assists in the oversight of food and supply orders.Assists Director with administrative duties, including processing applications for free and reduced meals, processing monthly claims, and providing point-of-sale/cashier support as needed.Assists in the planning of required training.Attends required district meetings/in-services and professional association meetings on a state and national level, as appropriate and as the department budget allows.Maintenance of USDA and DESE required professional development including meeting annual CEU professional requirements.Ability to work in a team environment.Assists in planning and making recommendations for budget and fiscal requirements and needs for the programming.Obtains relevant financial and nutritional information on food items used within the department to determine the feasibility of implementation.Assists in maintaining systems for financial accountability.Coordinates and participates in the preparation and submission of records and reports required by the district, state or federal agencies.Assists in the formulation of documents/specifications of items to assure competitive vendor bids, quotes and analysis.Assists in coordinating the Farm to School Program through product selection, visits with farmers, competitive quotes, and requirements of the health inspectors.Assists in financial accountability and reporting in FNS, and makes budget recommendations.Assists with grant writing, implementation and reporting.Assists the Director of FNS in coordinating and supervising all FNS operations within the District.Regularly inspects serving and preparation sites to monitor meal service and food presentation.Completes School Food Safety/HACCP reviews of all sites to ensure regulatory compliance.Assists site staff with operational efficiency and customer service.Researches, develops, and tests the use of new products and recipes to enhance operational efficiency and variety of products offered to customers. Uses taste testing, plate waste studies, and student input to assist with decision making.Assists with the development and coordination of operational production menus, standardized recipes, special diets, associated nutritional analysis, maintenance of nutrition labels, inventory records, and compliance procedures according to DESE and USDA program regulations.Coordinates marketing and special events promotion such as Farm to School, National Nutrition Month, National School Lunch and Breakfast Weeks to promote healthy choices and increase participation.Continually evaluates established policies and procedures. Provides input and assists with annual updates to department manuals, job routines, job descriptions, forms and policies.Assists Director in the preparation and presentation of annual trainings for all school nutrition staff.Plan, create, publish and share new content on the department website and social media to increase awareness and participation.Ability to taste and evaluate all foods.Provides strong leadership and shares decision making.Maintains and shares professional expertise.Stays abreast of current rules/regulations for school nutrition; communicates changes to staff, customers and community.Participates in the district’s Wellness Committee and works to implement and assess the district’s Wellness Policy.Acts as the liaison and resource between the Food Service Department and the students, staff and community by attending meetings and working with nurses, teachers, and other district staff as appropriate; in the areas of nutrition, operational procedures, special diets and program regulations.Customer focused and committed to meeting the expectation and requirement for Medford Public Schools and our students, families and stakeholders.Knowledge of:Methods and materials and equipment used in the preparation of large quantities of various food and nutrition services in K-12 with current knowledge of Federal and State Department of Child Nutrition Regulations.Safety practices relating to the handling, storage and use of food products.Cleaning and sanitation and health standards per state and local Food Code.Modern food service and work methods, procedures and equipment use. Ability to develop culturally inclusive menus, recipes, and food programs.Food safety and standard operating procedures for all aspects of food service, food allergies and food purchasing.Personnel management, mentoring and training experience.Basic accounting.Perform other duties as assigned or requested to contribute to the efficient operation of the Food Service Department within Medford Public Schools. WORK REQUIREMENTS AND CHARACTERISTICS While performing the duties of this job, the employee must regularly lift and/or move up to 40 pounds. The employee is regularly required to stand, walk, use hands or fingers, handle or feel objects, tools or controls, reach with hands or arms and talk and hear. The employee is frequently required to climb or balance, stoop, kneel, crouch, crawl or smell, stand for sustained periods of time, and occasionally required to sit. Required travel to seven district schools, and so a valid driver’s license is required. While working in kitchen settings, there is potential for: slippery floors, grease, injury from equipment, exposure to chemicals and fumes, exposure to high and low temperatures, and noise from equipment and students. Must demonstrate good verbal and written communication skills. Must demonstrate commitment to promote and enhance diversity within the work environment. Must have the ability to organize and coordinate projects. Must have the ability to relate to students, teachers, parents, central office staff and other customers. REQUIRED EDUCATION/TRAINING Bachelor’s degree in Food and Nutrition, Dietetics, Culinary, Institutional Food Service or related field desired; or an equivalent combination of education and experience. Skilled professional with 3-5 years of supervisory experience in food service management in quantity food operations, including menu/recipe and cooking ability, equipment operations, cost controls, USDA and DESE standards and requirements for school nutrition programs. ServSafe certified (District will provide, as needed, within 6 months of hire). MA Allergen certified (District will provide, as needed, within 6 months of hire). LICENSE/CERTIFICATION Licenses/certification required upon hiring: Cori and SAFIS certified. MA Registered Dietitian Nutritionist License (LDN) if an RD.School Nutrition Association Certification at Level 4 or willingness to obtain.SNA of MA and National membership (Department funded).