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, especially in a school setting, involving planning and preparation of food in large quantity
• Must have purchasing, strong human relations, communication, and business management skills