TITLE: DIRECTOR OF FOOD SERVICE
MINIMUM QUALIFICATIONS:
Graduation from high school or possession of a high school equivalency diploma, plus; EITHER:
1)Four (4) years of experience working in a service or supervisory capacity in food administration, nutrition, dietetics or food preparation on a large scale, OR
2)Graduation from a regionally accredited or New York State registered two (2) year college or university with an Associate’s Degree in Food Service Administration, Food Service Management or closely related field plus two (2) years as described above; OR
3)Graduation from a regionally accredited or New York State registered four (4) year college or university with a Bachelor’s Degree in Food Service Administration, Food Service Management or a closely related field; OR
4)Any equivalent combination of training and experience as defined by the limits of 1), 2) and 3) above.
SALARY GRADE:
As per agreement.
NORMAL WORK DAY:
Eight (8) hours.
PRIMARY RESPONSIBILITY:
Responsible to the Director of Business Administration for the operation of all the cafeterias within the School District.
KEY FUNCTIONS:
1)Plans/directs the operation of breakfast and lunch programs in all District Schools.
2)Develops the work schedule for cafeteria personnel assigned to the school.
3)Interviews and recommends personnel for appointment.
4)Supervises the in-service training of cafeteria personnel.
5)Assists in the preparation of the annual budget.
6)Plans menus or recommends changes in master menus with due regard for nutritional values, acceptability and budgetary limitations.
7)Obtains bids from producers and processors, and arranges fur bulk purchases.
8)Keeps all records required for participation in the State and Federal Lunch Programs.
9)Verifies all bills.
10)Keeps perpetual inventory of merchandise, equipment and supplies.
11)Supervises end of the month inventory.
12)Maintains approved standards of sanitation, health and safety.
13)Supervises the collection of and accounting for cash receipts.
14)Makes recommendations for maintenance of and additions to equipment and plant.
15)Makes reports relating to school lunch program activities.
16)Provides information to school staff, students and community which will promote the school lunch program.
17)Performs some cafeteria duties, in each cafeteria.
18)Makes all arrangements for banquets and/or other catering (inside and outside organizations) including the billing.
19)Capable of operating the following pieces of office equipment: calculator, adding machine, typewriter, photocopier.
20)Supervises and evaluates all of the staff assigned to the Food Service Department.
21)Performs other duties as may be assigned by the Director of Business Administration.