Director of Food Service
Swallows Charter Academy
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Plan, organize, and direct SCA’s food service and nutrition program; also develop and implement school-wide policies and procedures to assure compliance with federal, State, and local laws and regulations.
• Assist in the hiring as well as supervise, coordinate and direct the work duties of all food service personnel including evaluation of the kitchen staff.
• Assist in the development and preparation of the annual budget for food service operations and authorize expenditures in accordance with established guidelines.
• Review, interpret, implement, monitor, and supervise regulations, policies, and procedures of the national school meal programs.
• Develop, monitor, and supervise the free and reduced-price meals program in accordance with current policies and regulations as required by the State Department of Education and assist by problem solving and maintaining records.
• Research, assemble, and analyze information for federal and state reports; gather required supporting documents; prepare detailed reports.
• Assist the teaching staff with nutrition resources to integrate nutrition into the classroom.
• Plan, develop and supervise activities of the central kitchen, school cafeteria, and contracts for food services.
• Assist in developing and conducting orientation, training, and instruction seminars for new personnel in the nutrition service operations.
• Provide standards for the quantity, quality, and nutrition of food prepared and served.
• Direct the selection of foods and supplies, and coordinates and checks for proper storage and efficient use; inspects food for quality.
• Work with kitchen staff to plan and oversee menus and ensure adequate nutrition and dietary balance needs are met.
• Prepare bids and specifications for food, supplies, and equipment; compare bids for quality, price, and service and recommend award.
• Develop and recommend food price schedules.
• Prepare written and oral reports and maintain records.
• Communicate with school administrators, parents, and outside organizations; resolve issues and conflicts and exchange information.
• Operate a variety of office equipment including a computer and related software; operates a variety of kitchen equipment.
• Perform other duties as assigned.
Qualifications
• Bachelor’s degree in dietary food services or nutrition with business background or related field, including chef experience.
• Must have 3-6 years of experience in food service supervision or institutional management, specifically in schools, involving planning and preparation of food in large quantity
• Must have purchasing, strong human relations, communication, and business management skills
Competencies
Knowledge of:
• Operational characteristics, services and activities of a comprehensive school food service program.
• Organization and management practices as applied to the analysis and evaluation of programs, policies, and operational needs.
• Modern and complex principles and practices of program development and administration.
• Principles and practices of budget preparation and administration, principles of supervision, training, and performance evaluation.
• Pertinent Federal, State and local laws, codes and regulations including health department safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations.
• Principles of quantity food preparation and food merchandising.
• Nutritional and operational requirements of the National School Lunch Program and other related federal and state regulations including, but not limited to, the evaluation of applications for free and reduced-price meals for needy students.
• Procedures used in ordering, receiving, storing, and inventorying food and supplies.
Ability to:
• Meet physical requirements necessary to safely and effectively perform required duties.
• Get along with co-workers and deal with the general public tactfully, courteously, and professionally.
• Plan, organize, and administer the food and nutrition program at SCA.
• Provide leadership in nutrition education and food service.
• Direct the operation of all phases of the food service operation and nutritional standards.
• Direct a comprehensive program of staff development.
• Analyze problems, develop sound problem solving models and solutions.
• Gather, analyze, and evaluate data, read and understand technical materials, policies, and reports.
• Develop and monitor work schedules.
• Assure compliance with federal, State, and local laws and regulations.
• Direct the maintenance of a variety of reports and files related to assigned operations and activities. Prepare comprehensive narrative and statistical reports.
• Meet schedules and timelines.
• Communicate effectively both orally and in writing.
• Supervise and evaluate the performance of assigned staff.
• Dispense effective feedback in a manner that inspires accountability among colleagues.
Physical Demands:
• Sit and stand for extended periods of time.
• Reach in all directions.
• Ability to lift 25 pounds maximum and carry objects weighing 15 pounds.
• Bend, twist, kneel, and stoop.
• Write legible reports.
• Read notes, memos, and printed material.
• Speak clearly and communicate effectively.