Food Service Director
Interview Questions
August 2009
Candidate Name: ______Date: ______
Interviewer: ______
1.Tell us about yourself, your professional background and why you are interested in this position.
2.Describe your view of the ideal school lunch program.
3.What is your experience working with software programs related to budgeting, inventory control, billing and receivable? Are you familiar with the Nutrikids/Lunch Bytes POS program?
4.One of the responsibilities of this position is menu planning. How do you approach menu planning? What factors do you consider when creating a menu?
5.One of the aspects of the Food Service Department at Brockport is catering for meetings, special events, etc. What is your experience with catering? What are the most important elements of a successful catering program?
6.If you were the successful candidate for this position, how would you approach the position? What would you do in the first three weeks, three months, and first year in this role?
7.Staffing is an important element of a successful school lunch program. What would you do to recruit and retain an efficient and productive cafeteria staff?
8.School lunch programs are highly regulated. What will you do to ensure that you are in compliance with the federal and state requirements related to the school lunch program?
9.Please describe your management style. What things will you do as a manager to promote teamwork?
10.As a manager, at times, staff members will fail to meet our expectations. How do you address situations where staff members do not fulfill the responsibilities of their position?
11.As the Food Service Director, you will be part of the management team of the District. What will you do to foster good relationships with your fellow directors and administrators?
12.Evaluation of staff is an important element of running an effective Food Service Department. What is your approach to evaluating staff members? What would a typical evaluation meeting look like?
13.Describe your knowledge of food safety and sanitation. In your previous positions, how did you monitor food safety and sanitation? How did you provide training to food service workers?
14.What do you know about the USDA Donated Commodity Food Distribution Program? How does it apply to schools?
15.Describe a work situation where you successfully improved operational efficiency that resulted in a cost savings.
16.Is there anything that we did not ask you about that you would like to share with us?
17.Any questions for us?