Food Service Director
4 weeks ago
The Director of Food and Nutrition Services is responsible for the overall management of the Food Service Department, including planning, directing, administering, and evaluating all aspects of the Food and Nutrition Program to meet educational and nutritional needs of children in the Newark Board of Education.
Key Responsibilities:
- Ensure program compliance with relevant federal, state, and local policies, regulations, and procedures.
- Partner with others in the District and community to develop a nutrition program that meets customer satisfaction, community values, and District administrative expectations.
- Provide leadership in implementing a district-wide food service program that focuses on customer satisfaction, nutritional integrity, and product quality.
- Supervise the maintenance of departmental records and files.
- Establish measurable program goals and annual objectives.
- Develop and monitor annual program budget.
- Prepare and develop food service staff position descriptions, including recommended qualifications.
- Advise the School Business Administrator on food and nutrition-related policy development and present when necessary to the Board.
- Use problem-solving and conflict resolution techniques to facilitate organizational change.
- Provide recommendations for food service labor agreements and participate on the labor negotiation team.
- Responsible for monitoring the process for recruiting, hiring, and training food services employees and per diems.
- Responsible for recruiting, interviewing, and retention of competent and qualified food service management team. Supervise Sr. Nutrition Coordinators and office staff.
- Utilize technology and information systems to improve the effectiveness and efficiency of the food service operation.
- Strategic planning and implementation.
- Implement equipment preventive maintenance plan.
- Implement a cost-effective procurement and inventory control system.
- Develop purchasing guidelines to ensure purchased food and supplies are compliant with Child Nutrition, customer preference, district needs, policies, and nutritional objectives.
- Prepare requests for proposals.
- Review and approve contracts for services.
- Research industry trends to assure development of cost-effective menus that maintain nutritional integrity and program guidelines.
- Oversee the implementation of HACCP and BIOSECURITY Plan to reduce the risk of food-related illness.
- Integrate employee safety requirements into the food service operation.
- Follow code of ethics in procurement, handling of confidential information, and personal conduct.
- Monitor the health, sanitary, and safety conditions of food service operations.
- Ensure the proper preparation, serving, and storage of food items.
- Assure compliance with regulatory agency guidelines and policies.
- Provide input in food service facility design and remodeling.
- Communicate with administrators, District personnel, and contractors to coordinate activities and programs, resolve issues and conflicts, and exchange information; works with community groups, media, and students to increase understanding and support for the program.
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