Director of Food Services

Additional Information

FREMONT PUBLIC SCHOOLS

JOB DESCRIPTION

It is the policy of Fremont Public Schools to not discriminate on the basis of sex, disability, race, color, religion, veteran status, national or ethnic origin, age, marital status, pregnancy, childbirth or related medical condition, or other protected status in its educational programs, admission policies, employment policies or other administered programs.  Persons requiring accommodations to apply and/or be considered for positions are asked to make their request to the Superintendent.

DEPARTMENT: Food Service

JOB TITLE: Director of Food Services

REQUIREMENTS:

Education Level:

• High School Diploma.
• College degree in Nutrition, Dietetics, or related field or any equivalent combination of experience and education which provides the proper knowledge and skills to perform this function.

Certification/Licensure:

• None required.
• First Aid/CPR certificates.

Experience Desired:

• Experience in institutional Food Service Management

Other Requirements:

• Twelve month work year.
• Considerable knowledge of the standards, regulations, and laws governing food service operations.
• Considerable knowledge of the principles, practices, and methods used in large scale food preparation and service.
• Knowledge of the occupational hazards and safety precautions associated with food service.
• Skill in supervising the activities of a group of skilled employees.
• Skill in the estimation of supplies and materials needed for the assigned operation.
• Ability to maintain detailed records and prepare clear and concise reports.
• Ability to establish and maintain effective working relationships with subordinates, superiors, associates, and suppliers.

REPORTS TO: General Operations Administrator

ESSENTIAL FUNCTIONS: The essential functions of each employee’s position includes (1) regular, dependable in-person attendance on the job; (2) the ability to perform the identified tasks and to possess and utilize the identified knowledge, skills, and abilities to perform the identified work activities; and (3) the ability to perform the physical requirements of their specific job description.

Basic:

This is a managerial and administrative position. Work involves directing the operation of the District’s Food Service. Work involves direction and supervision of employees engaged in food service functions and in the transportation functions. Work assignments are received in the form of general instructions and work is governed by the principles of sound nutrition and the laws and regulations governing food service operations. Work involves independent planning and directing the operation in adherence to the applicable regulations, standards, and policies.  

Frequent:

1. Plan menus following nutritional requirements, standards, and guidelines; schedule and assign staff.
2. Interview, select, and train food service employees.
3. Purchase equipment and supplies, determine quantities to be ordered and place orders.
4. Review conditions of kitchen facilities and periodically inspect kitchen and serving areas for cleanliness.
5. Prepare Food Service budget recommendations and maintain financial records.
6. Prepare reports and statistics on food service activities, expenditures, and anticipated needs.
7. Prepare and submit all required federal, state, and local governmental reports.
8. Review applications for free or reduced cost meals, verify applicant information and eligibility, and verify meals claimed for reimbursement.
9. Perform related work as required.

PHYSICAL REQUIREMENTS:

OTHER REQUIREMENTS (Intellectual, Sensory): Visual and auditory acuity necessary to perform the essential functions.

WORKING CONDITIONS: 

Inside-Outside-Both: Both

Climatic Environment: Primary work environment is in a heated/air conditioned office and building, however some facilities may not be air conditioned.  Work involving transportation may be outside.

Hazards:  Kitchen equipment and utensils, building, kitchen, furniture, and communicable diseases.