AMVETS Jobs

Job Title: Director of Food Service Reports to: Superintendent

Direct and manage the child nutrition operation of the district. Plan and implement programs that meet regulatory and nutritional requirements for students, promote development of sound nutritional practices, and maintain a safe and sanitary environment.

Qualifications: Education/Certification: Bachelor's degree in foods and nutrition, dietetics, home economics, or food service management.: Prefers five years' experience in food service management.

Clear and valid Texas driver's license. Special Knowledge/Skills: Knowledge of menu planning, food purchasing, and preparation of foods in food service environmen.t Ability to conduct on-site inspections of food service facilities districtwide. Ability to manage budget and personnel. Ability to implement policy and procedures. Ability to interpret data. Strong organization, communication, and interpersonal skills. Major Responsibilities and Duties: Food Service Operations. Direct and manage district's child nutrition programs. Work cooperatively with campus principals to create lunch schedules and resolve personnel issues. Develop menus that meet established nutritional requirements for students. Establish and direct process of providing free and reduced lunch applications following United States Department of Agriculture and Texas Education Agency guidelines for meal eligibility and reimbursement of federal funds. Develop and maintain written procedures for all food service operations. Develop and administer budget based on documented needs and ensure that operations are cost effective, and funds are managed prudently. Work cooperatively to develop and implement a cost-effective and efficient food procurement and inventory system that meets both federal and Texas Education Agency (TEA) standards. Assist with the evaluation of formal bids and make recommendations for the awarding of contracts for school board approval. Approve and forward invoices and purchase orders for food service department to accounting department. Develop and implement inventory and stock control program for equipment and supplies and recommend replacement and disposal of obsolete equipment as necessary. Policy, Reports, and Law. Implement federal and state law, State Board of Education rule, and board policy. Compile, maintain, and file all reports, records, and other documents required. Ensure that employee time records are accurately maintained and data necessary to process food service payroll is delivered in a timely manner. Personnel Management. Select, train, supervise, and evaluate staff and make recommendations relative to assignment, retention, discipline, and dismissal. Prepare, review, and revise job descriptions for food service department positions. Develop training options and improvement plans to ensure exemplary operation in the food service area. Safety. Ensure that measures are in place and operating to protect food, supplies, and equipment in school cafeterias, lunchrooms, and warehouses. Maintain safety standards that confirm with federal, state, and insurance regulations and develop a program of preventive safety. Organize and conduct training programs to promote safe food handling and a safe work environment. Supervisory Responsibilities: Supervise, evaluate, and recommend the hiring and firing of campus cafeteria managers, supervisors, and support staff assigned to the food service department. Tools/Equipment Used: Standard office equipment including personal computer and peripherals; district vehicle Posture: Prolonged sitting; occasional bending/stooping, pushing/pulling, and twisting Motion: Repetitive hand motions including frequent keyboarding and use of mouse; occasional reaching Lifting: Occasional light lifting and carrying (less than 15 pounds) Environment: May work prolonged or irregular hours; frequent districtwide travel Mental Demands: Work with frequent interruptions, maint in emotional control under stress.