Food Service Director

Food Service Director Hours: 7am to 3:30pm REPORTS TO: School Business Administrator JOB GOALS: The Westport Community Schools Food Service program has an operating goal to be a program that is sustainable financially and environmentally while also promoting and supporting the health and wellbeing of students in their social, emotional and physical needs to learn. The Food Service Director is responsible for the preparation and serving of all meals. The Director manages the food service production and delivery system, including purchase and inventory of food and supplies. The Director will insure conformance with food quality, nutrition, and productivity standards. The Director will train, manage and supervise food service staff. The Director will partner with others in the school district and community to solicit support for the development of a sound nutrition assistance food program while following federal, state and local guidelines. FOOD SERVICE DIRECTOR The Food Service Director reports directly to the School Business Administrator and is responsible for the administrative, culinary and supervisory work coordinating all aspects of the District’s Child Nutrition Program (CNP), including work to provide an environment for improving student health and nutrition. The job functions include administering, planning, directing, assessing, implementing and evaluating the program in order to meet the nutritional and educational needs of students, as it relates to CNP. The Food Service Director continues to have a successful Farm to School Initiative program. Works closely with the School Lunch Food Service Chef. The goal is to serve as much locally grown and scratch cooked meals. The successful candidate will be responsible for the entire food service operation, including all program, personnel, menu, quality, and fiscal issues. PERFORMANCE RESPONSIBILITIES: Customer Service Establishes quality standards for the presentation and service of food. ● Regularly provides communications to students, staff, and families about the components of the Food Service Program. ● Implements a district-wide customer service driven philosophy that focuses on value and satisfaction. ● Interacts and seeks input from students, staff, and families regarding program development and offerings. ● Consults with school principals and other administrators regarding services for special events. Food Production ● Establishes standards for food preparation with emphasis upon creative and appetizing appeal and maximum nutritional value and flavor. ● Ensures operational procedures for efficient and effective food production and distribution. ● Coordinates catering operations, ensures functions/catered events are scheduled, staffed, prepared, and served in accordance with requested specifications; prepares billing for all catered functions. Nutrition and Menu Planning ● Plan and review all menus for school breakfasts and lunches, recipe development and standardization following established United States Department of Agriculture (USDA) Nutritional Standards and ● Works to provide nutritional and educational opportunities to students, staff, and the educational community. ● Develops cost-effective menus considering customer preferences, industry trends, and current research to plan menus that encourage participation in the food services program. ● Works with school staff, teachers, parents, and physicians to plan menus for children with special nutrition needs. Sanitation, Food Safety and Employee Safety ● Establishes procedures to ensure that food is prepared and served in a sanitary and safe environment. ● Develops and integrates employee safety regulations into all phases of the school food service operation. ● Establishes procedures and policies for risk management. Financial Management and Record keeping ● Establishes measurable financial objectives and goals for the program. ● Implements efficient management techniques to ensure all records and supporting documentation are maintained in accordance with local, state and federal laws and policies. ● Develops, implements, and maintains accounting procedures and records for proper control and management of money, labor, food, supplies, and other costs. ● Prepares, reviews, and controls budget for food, supplies, equipment, and labor necessary for the operation of the Food Services Department to ensure cost effectiveness and financial solvency of food service operations. ● Evaluates and recommends prices to be charged for student and adult meals that meet United States Department of Agriculture (USDA) Nutritional financial requirements. Recommends meal price adjustments as needed; establishes/adjusts ala carte item prices to optimize Department revenues. ● Prepares monthly and annual financial reports for submission to the Administrator for Business and Finance. ● Prepares and submits State and Federal claims for reimbursement. Prepares other reports as requested. ● Supervises and administers the approval and verification of applications for the free and reduced lunch program. Processes and approves free and reduced-price meal applications in accordance with State and Federal regulations. Monitors and updates eligibility and service procedures to ensure confidentiality and efficiency. Procurement ● Purchase and maintain an inventory of food, commodities, supplies, and equipment. ● Orders food items and supplies as needed in a cost-effective manner and conformity with the federal and state procurement laws and local procurement policies/procedures, and maintains inventories of food, supplies, and equipment. o Implements a cost-effective procurement system. o Develops purchasing guidelines to ensure purchased food and supplies reflect product knowledge, customer preferences, district needs, policies and nutrition objectives. ● Establishes standards for receiving, storing and inventorying of food and non-food supplies based on sound principles of management. ● Requisitions government (USDA) commodities and plans for efficient use of the allotment and bonus commodities in the district menus. o Maintains inventories and records and prepares reports required by state and federal nutrition programs i e. National School Lunch Program (NSLP), Massachusetts Department of Education Nutrition Program and Services. etc. ● Participates in cooperative purchasing programs for bulk pricing and access. Other ● Maintains program in conformity with federal, state, and local program regulations, policies, and health standards, operating in a sanitary and safe environment. o Ensures compliance with Federal, State and local codes and regulations in all matters of safety and sanitation and industry practice. o Provides technical assistance and training for school food service personnel, school administrators, and other school support staff. ● Develops guidelines for providing services in response to disaster or emergency situations. ● Works to ensure compliance with the District’s established Wellness Policy. ● Manages human resources as follows: determines staffing needs; recruits and interviews applicants, recommends for hire; performs departmental orientations; develops work assignments and schedules; coordinates and conducts training, professional development, and annual job performance evaluations for Food Service staff; approves time sheets; coordinates substitutes and changes in work schedules to maintain program efficiency. ● Plans and tracks professional development training for food service staff in compliance with state and federal regulations. o Develops and integrates employee safety regulations into all aspects of the food service operation. o Participates in professional development opportunities and continuing education. ● Maintains membership, certification, and active participation in the School Nutrition Association (SNA) of Massachusetts and/or other relevant associations. General Operations Management ● Participate in food service preparation and serving as needed. ● Manages all food service facilities, including receiving all food and food supplies, and distributing such food, supplies, and prepared meals between sites. ● Examines all food services sites at school buildings on a regular basis to determine needed repairs and maintenance. ● Develops and maintains a long-term capital plan for equipment and facilities. ● Employs management techniques to maintain an effective and efficient school food service program. ● Develops short- and long-term goals through strategic planning for the district school food service program that supports the philosophy and policies of the Westport School Committee. ● Implements policies and procedures to ensure the effective operations of the program. ● Represents the food service program on the district wellness committee. ● Establish work performance standards through supervising, training and delegating work in the best practice of food preparation, service, work habits, sanitation, safety and all subjects related to the successful function of the food service program. ● Consults with Head of Maintenance relative to kitchen facilities as needed. ● Ensures security practices for kitchen facilities and equipment are followed. ● Conducts business in an ethical manner and maintains professional positive, and pleasant demeanor in all interactions with students, school administration, teaching staff, food service staff, purveyor civic groups, and the general public. ● Represents the School Business Administrator in matters relating to food safety, health inspections, and compliance with industry/program regulations. Marketing ● Develops a marketing plan to attract students, parents, teachers, administrators, support staff and community. ● Conducts an on-going evaluation of the marketing plan. ● Implements a plan for providing food service catering for special functions. Technology ● Implements management information systems that increase the productivity and efficiency of the school food service operation. ● Trains staff to use computer technology in individual school sites to improve management techniques. Performs other duties as requested. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the major responsibilities of this position. Reasonable accommodations may be made to enable qualified individual with disabilities to perform major functions. While performing the duties of this job, the employee is frequently required to sit, talk, and hear; use hands to finger, handle, or operate tools, objects, or controls; reach with hands and arms. The employee is occasionally required to walk, stoop, or kneel. The employee must occasionally lift and/or move up to 30 pounds without assistance and up to 50 pounds with assistance. Specific vision abilities required by this job include close vision, peripheral vision, and ability to adjust focus. The position requires the ability to operate a computer keyboard and standard office equipment at efficient speed. LANGUAGE SKILLS: Ability to read and interpret documents such as rules, policies, instructions, correspondence, and procedures. Ability to write routine reports and correspondence. Ability to speak effectively to employees, students, and the general public. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the major functions of this position. The position requires an individual to work inside a cafeteria or classroom setting where noise level in the work environment is usually moderate. FAIR LABOR STANDARDS ACT CLASSIFICATION: Exempt CONTRACT SALARY: Determined based upon experience. TERMS OF EMPLOYMENT: School year. EVALUATION: Evaluation will be in accordance with district policy and/or collective bargaining agreements.

Salary : $60,000 - $75,000