Director of Food Services

WHITEFISH SCHOOL DISTRICT

POSITION DESCRIPTION

AREA: Director of Food Services

(209 Day Contract 8/11/23-6/14/24 )

REPORTS TO: Superintendent

Whitefish School District seeks a Director of Food Services to join one of the leading school districts in the state of Montana. Whitefish Public Schools mission focuses on cultivating and supporting a community that engages students to succeed in continuous learning, career, and citizenship. In Whitefish Schools we believe:

• Teaching and learning occurs effectively in both collaborative and independent processes, driven by students and teachers.
• Working together develops mutual respect, strong relationships, and trust within our schools and community.
• Whitefish Public Schools provide a foundation for an informed democracy.

The Whitefish School District seeks educators with a track-record of raising student achievement to join the team of educators already dedicated to providing a deeper learning instructional program to all students. At Whitefish Public Schools, educators are leaders who play an integral role in ensuring student success through the support of our school culture, the development and instruction of a rigorous curriculum, and the use of data to drive their daily practice.

SUMMARY OF ASSIGNMENT:

Plans, organizes and directs the District Food Service Program, including school lunch, breakfast and special food service offerings; plans, organizes and implements operational procedures designed to ensure a cost effective and cost beneficial operational mode; serves as a resource to District personnel and the educational community concerning nutritional education and appropriate child dietary needs.

MINIMUM QUALIFICATIONS:

Must have at least one of the following:

• Bachelor’s degree, or equivalent educational experience, with academic major in specific areas*.
• Bachelor’s degree in any academic major, and at least one year of relevant experience in school nutrition programs.
• Associate’s degree or equivalent educational experience, with academic major in specific areas*, and at least one year of relevant experience in school nutrition programs.
• High school diploma (or GED) and at least 3 years of relevant experience in school nutrition programs.

*Specific majors/areas of concentration: food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field

Additional Minimum Qualifications:

• Ability to read and interpret safety rules and operating and procedures manuals.
• Ability to write routine reports and correspondence.
• Ability to calculate figures and discounts.
• Ability to effectively communicate, orally and in writing, with students, parents, and staff.
• Ability to handle stressful situations.
• Ability to maintain confidentiality of employment and student matters.
• Ability to comply with Board policies, rules and regulations, and directives.

Job Responsibilities (including, but not limited to):

• Plans, organizes, and coordinates the daily operations of the school lunch and breakfast programs including the management of central kitchen and satellite serving and preparation kitchen operations..

• Manages the National School Lunch Program and School Breakfast program in accordance with federal USDA requirements.
• Plans menus to conform with federal USDA requirements to provide nutritious meals while prioritizing from scratch cooking, maximizing inventory and minimizing costs.
• Evaluates and incorporates appropriate foods from the USDA foods program into the weekly menu plan.
• Maintains daily production records in accordance with Office of Public Instruction (OPI) standards.
• Updates and maintains a School Food Safety plan which includes standardized recipes per USDA standards.
• Maintains high standards of cleanliness and safety in the kitchen, food storage areas, and cafeteria and oversees and participates in the cleaning and sanitizing on a daily basis.
• Ensures food handling and serving is performed by individuals who have completed an approved food safety training.
• Supervises kitchen personnel in the safe and proper use of kitchen equipment.
• Provides training to food services staff in the areas of food preparation and sanitation.
• Supervises and evaluates employees within the food services program, including cooks, assistant cooks, and kitchen helpers.
• Reviews, monitors and evaluates the performance of food service personnel.
• Prepares annual food service budget, evaluates meal costs and makes recommendations.
• Monitors and evaluates the purchasing, receiving, storage and distribution of food and nonfood items, supplies, materials and equipment.
• Assists food service personnel in determining appropriate courses of action regarding solutions to unusual or unforeseen problems and concerns.
• Makes recommendations for the updating and purchasing of new equipment and supplies.
• including the management of central kitchen and satellite serving and preparation kitchen operations.
• Coordinates school lunch summer program if grant funding is available.

• Participates in the testing and selection of new food service products, supplies, materials and equipment.
• Plans, organizes, develops and maintains a data management, storage and retrieval system.
• Plans, develops and implements a preventative maintenance program for food service facilities and equipment.
• Participates in budget planning, and in the development, implementation and maintenance of inventory and expenditure control procedures.
• Honors Board Policy and administrative directives.
• Performs related duties as required and directed by the Superintendent.
• Performs other related functions as assigned.
• Demonstrates knowledge of principles, procedures, methods, techniques and strategies relative to the management of a comprehensive food service program.
• Demonstrates knowledge of nutrition, dietary values, proper food combinations and economic food substitutes.
• Demonstrates knowledge of legal mandates, policies, regulations and guidelines pertaining to food service programs, including the requirements of the USDA Nutrition Program.
• Demonstrates knowledge of practices, methods, procedures and strategies of management, organization and supervision.
• Understands and carries out oral and written directions with minimal accountability controls.
• Establishes and maintains cooperative organizational and community relationships.

PHYSICAL DEMANDS:

• The physical requirements indicated below are examples of the physical aspects that this position classification must perform in carrying out essential job functions.
• Persons performing service in this position classification will exert up to 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects.
• This type of work involves sitting some of the time, but may involve running, walking or standing for brief periods of time.
• Perceiving the nature of sound, near and far visual acuity, depth perception, providing oral information, the manual dexterity to operate business related equipment, and handle and work with various materials and objects are important aspects of this job.
• Exposure to hot, cold, wet, icy, humid, or windy conditions caused by weather may occasionally be experienced.
• Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job.

TERMS OF EMPLOYMENT:

Employed for prescribed term, salary, benefits and other working conditions to be determined by District Policy, Federal and State Law as well as appropriate funding from state, federal, and/or passage of levies.

EVALUATION:

Performance of said duties will be evaluated in accordance with provisions of the Board’s Policy on Evaluation of Classified Personnel.