SUMMARYDirects the district's food service program in conformance with local, state, and federal regulations and requirements, including public health and safety.

DAYS/HOURS

• 200 days per year 
• Full-Time,
• 6:30 a.m. - 2:30 p.m

PAY RATE

• Based on skills and experience

REPORTING RELATIONSHIP.

• Reports to the Superintendent 

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• High school diploma or equivalent required; associate degree preferred.
• Experience in food service, nutrition, or related fields.
• A current food handler’s card required
• Food Service Director approval of willingness to attend training to receive approval. 
• Proficiency in Microsoft Excel, Google Docs, Google Sheets 
• Excellent communication and collaboration abilities 
• Ability to prioritize tasks, work efficiently, and maintain a positive attitude in a fast paced environment 
• Strong attention to detail, ensure accuracy with ordering, inventory, production, and reporting 
• Ability to utilize flexible problem-solving skills to address challenges and adapt to changing requirements and priorities 
• Proven track record as a self-starter with the ability to take initiative, work independently, and drive projects to completion.
• Demonstrated integrity and ethical behavior in all aspects of work 

ESSENTIAL DUTIES AND RESPONSIBILITIES (Other duties may be assigned as necessary)

• Oversee and coordinate the daily operation of the district food service program.
• Monitor food production and service to ensure that planned menus are followed and that substitutions comply with meal requirements.
• Maintain full production records on all meals.
• Provide on-the-job training to staff in areas of food production, sanitation, computerized cash registers, etc.
• Supervise, direct, schedule and evaluate kitchen employees.
• Develop specifications, solicit competitive prices, and requisition all food, equipment and supplies for the department.
• Plan and type menus that conform to federal regulations and provide nutritional and appetizing foods utilizing USDA commodities.
• Evaluate meal costs and recommend changes as appropriate.
• Assist business office in preparing annual food service budget.
• Audit and approve employee time sheets.
• Develop and prepare reports for the Michigan Department of Education.
• Monthly and annual physical inventory of all food products and supplies.
• Monitor the use of, inventory and ordering of USDA commodities.
• District Free/Reduced Applications: Process and approve all applications for free and reduced lunches and keep records current for state audits.
• Coordinate food purchases, preparation, and personnel for special events.
• Process all accounts payable information weekly and send to the business office.
• Ensure staff receive required training.
• Plan and implement work schedules and recommend changes in staffing levels.
• Plan and conduct employee meetings on a regular basis.
• Promote student satisfaction by merchandising and serving meals in an attractive manner.
• Assure sanitation and safety procedures in all phases of the food service operation.
• Assess food service equipment needs.
• Assist in food preparation daily

SUPERVISORY RESPONSIBILITIES

Supervises all food service personnel in the middle/high school and elementary building.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

While performing the duties of this job, the employee is regularly required 

• Standing for long periods of time
• Lifting and carrying
• Bending and stooping
• Tolerate fast-paced work 
• Work with sharp objects 
• Frequently chop, stir, flip or complete other cooking-related repetitive movements
• Lift 35 pounds 

LANGUAGE SKILLS

Ability to read and understand documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of students. Ability to respond to common inquiries or complaints from students, parents, staff, regulatory agencies and/or community members.

EQUAL OPPORTUNITY EMPLOYERMorenci Area Schools is an Equal Opportunity Employer and prohibits discrimination in its policies, employment practices and programs on the basis of race, color, creed, religion, age, height, weight, marital or familial status, gender, disability, or national origin.