Director of Food Services

Job Description: The Food Service Director oversees all aspects of the district’s food service operations, including menu planning, budgeting, purchasing, staffing, safety, and compliance with federal, state, and local regulations. The goal of this position is to ensure that students are provided with nutritious, appealing meals in a safe, efficient, and cost-effective manner that supports their health, well-being, and academic success.

PERFORMANCE RESPONSIBILITIES:

1. Plan and supervise the preparation and serving of breakfast and lunch menus at all schools.
   
   
2. Develop an annual cafeteria budget to meet program and district needs.
   
   
3. Interpret and communicate federal and state food service standards and guidelines to administration, staff, and the public.
   
   
4. Supervise the receipt, storage, and distribution of government-donated commodities at the central depository.
   
   
5. Provide training, assistance, and guidance in the preparation and serving of meals, including the use of government commodities.
   
   
6. Plan and coordinate banquets or special events when requested.
   
   
7. Monitor and enforce safety and sanitation procedures in all school food service areas.
   
   
8. Seek student feedback regarding meal preferences and incorporate suggestions consistent with nutritional standards.
   
   
9. Oversee daily cafeteria receipts, deposits, and financial accountability of the department.
   
   
10. Determine personnel requirements, recruit and interview candidates, and recommend hiring or advancement.
    
    
11. Recommend personnel discipline or dismissal when necessary.
    
    
12. Purchase food, supplies, and equipment; establish procedures for receiving, storing, and distributing items.
    
    
13. Establish and maintain work performance standards, work schedules, and job descriptions for food service staff.
    
    
14. Stay informed of new nutritional trends and equipment developments to improve the district’s food service program.
    
    
15. Analyze production costs and recommend pricing for meals.
    
    
16. Prepare all required reports related to food service operations for local, state, and federal agencies.
    
    
17. Reconcile monthly cafeteria financial statements.
    
    
18. Serve as the first level of administration in employee grievance procedures.
    
    
19. Perform other related tasks and assume additional responsibilities as assigned by the Assistant Superintendent of Finance and Business Operations and/or Superintendent.

PHYSICAL DEMANDS:

The physical demands described here represent those required to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties.

• Sitting, standing, and walking for extended periods.
  
  
• Lifting, carrying, pushing, or pulling up to 35 pounds.
  
  
• Kneeling, crouching, bending, and reaching to handle food, materials, supplies, and equipment.
  
  
• Repetitive hand and finger motions.
  
  
• Clear communication and active listening.
  
  
• Adequate vision to safely and effectively perform responsibilities.
  
  

This description is intended to comply with the Americans with Disabilities Act (ADA). It is not an exhaustive list of responsibilities, duties, or skills required of this position. Additional duties may be assigned as needed.