The Monomoy Regional School District is seeking a Food Services Director to be responsible for food service related business and personnel management across our District.RECOMMENDED MINIMUM QUALIFICATIONS: Education, Training and Experience: 5 years of experience in managing a food service operation; school experience preferred, Bachelors Degree in Food Service and Nutrition or Business Management, or equivalent experience or education.Must have Serv-Safe CertificationMust hold valid Massachusetts Drivers LicenseDietician License a plusAlternatives to the above qualifications may be appropriate if in conformity with state and federal law. Successful screening by means of Criminal Offenders Record Investigation (CORI) and Statewide Applicant Fingerprint Identification (SAFIS) reviewKnowledge, Skills & Abilities: Knowledge of USDA Regulations is a plus.Proven ability to use knowledge of food and nutrition to develop and influence innovative menus using healthy foods and locally grown products;Strong personnel and financial management skills;Ability to supervise quantity food production and purchasing;Excellent organizational and analytical skills;Excellent fiscal management skills; Demonstrated skills in the use of technology, computers and food service software;Ability to collaborate with a wide constituency including principals, families, students and public health partners;Strong customer service skills;Strong interpersonal skills as well as proven report writing.SUPERVISION: Supervision Received: Work is performed under the direction of Business Manager Supervision Given: Directs the food service personnel of the high school, middle school and elementary schools within the district.ESSENTIAL FUNCTIONS: The essential functions or duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position.Oversees the entire food service operation for the district, including all program, personnel, menu, quality, and budgeting/financial issues; Ensures conformance with quality, nutrition, and productivity standards as well as federal, state and local guidelines, operating in a sanitary and safe environment. Completes, maintains, and submits all required reports to state and federal agencies;Reviews current research to determine health and nutrition-related trends and food service management developments, and develops innovative program changes based on this research;Orders food items and supplies, as needed, in a cost effective manner and in conformity with the federal and state procurement laws and local procurement policies/procedures.
Maintains inventories of food, supplies, and equipment. Manages all food service facilities, including receiving all food and food supplies, and distributing such food, supplies, and prepared meals between sites;Consults with the building administrators on assignments and facility needs. Examines all food services sites at school buildings on a regular basis to determine needed repairs and maintenance;Supervises, creates and maintains performance standards for all food service staff, and provides monthly facility and personnel status reports to the Business Manager. Evaluates Food Service Personnel, with input from building principals.
Works with the Human Resources Department in the recruitment, appointment, assignment, evaluation, discipline, and dismissal of food service personnel. Conducts a continuing program for staff orientation, training and development, including health and safety. Provides input in collective bargaining;Assists the Business Manager in developing and maintaining a long-term capital plan for food service equipment and facilities. Assists in preparing annual budget for food service program;Other duties, as assigned.WORK ENVIRONMENT: The work environment characteristics described here are representative to those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.This work is performed primarily indoors, with brief periods outside; the noise level is moderate. Work involves moderate physical exertion, such as walking, standing, stooping, kneeling, reaching, and carrying, pushing and pulling equipment and/or supplies, weighing up to 50 pounds; Manual dexterity to operate kitchen equipment and manipulate objects; Speech and hearing to give and receive instructions and information. The work requires frequent in-district travel among the districts schools and office buildings.Employee has frequent contact with district employees, vendors, contractors, and other visitors. Occasional contact with the general public and school committee members.
Contacts are in person, telephone, and email and involve an information exchange dialogue.Employee has access to all department-related confidential information including bid documents and departmental financial information.Anticipated Start Date: July 1, 2024TERMS OF EMPLOYMENT: Individual Employment Contract, 195 Work Day CalendarEVALUATION: Annual Evaluation conducted by the Business ManagerWAGES AND BENEFITS: Anticipated Annual Salary: $79,114; Sick and personal leave provisions granted, travel reimbursement offered. Insurance: Choice from a variety of plans offered by the Cape Cod Municipal Health Group (70% contribution toward health insurance plan paid by Monomoy Regional Schools); optional life, vision, and/or dental insurance is offered to school district employees.