CLASS TITLE: DISTRICT FOOD SERVICE DIRECTOR II Class Code: 7467 Days: 210-240 BASIC FUNCTION : Oversee the functioning of a medium (student enrollment of 2,500 to 9,999) districtwide food service program, ensure cost effectiveness and compliance with district, state and federal requirements regarding nutrition, menu planning, food production, sanitation, safety, financial management, procurement and record-keeping; select, supervise and evaluate the performance of assigned personnel. DISTINGUISHING CHARACTERISTIC: School food service (SFS) Director I incumbents oversee a small (student enrollment of 2,499 or less) districtwide food service program. SFS Director II incumbents oversee a medium (student enrollment of 2,500 to 9,999) districtwide food service program. SFS Director Ill incumbents oversee a large (student enrollment of 10,000 or more) districtwide food service program. REPRESENTATIVE DUTIES : General Management Oversee a districtwide food service program; analyze effectiveness, assure compliance with district, state and federal laws, regulations and safety and sanitation Select food service employees; assign, schedule and evaluate food service personnel; determine reassignments, discipline or termination as Communicate program information to encourage and secure support for the school food and nutrition program from the Board of Education, administrators, faculty, students, parents and community. Conduct training of cafeteria managers to develop work schedules and production standards, prepare quality meals and understand and use record-keeping and ordering systems in accordance with district policy; instruct, train and assist employees in the proper handling of foods, correct use and care of equipment and in maintaining high standards of sanitation and Consult with school principals, other administrators, parents and cafeteria managers to establish or revise operational policies; resolve problems involving food standards, labor costs and proper use of equipment and serving schedule; confer with fiscal services, purchasing, warehouse, maintenance and operations and personnel department representatives to coordinate functions with food service Conduct employee meetings to discuss and explain operating policies; plan and direct in-service workshops and training programs for food service personnel. Perform related duties as Customer Service Establish quality standards for the presentation and service of food. Implements a districtwide customer service driven policy that focuses on value and satisfaction. Sanitation, Food Safety, and Employee Safety Establish procedures to ensure that food is prepared and served in a sanitary and safe environment. Develop and integrates employee safety regulations into all phases of the school food service program. Financial Management and Recordkeeping Implement efficient management techniques to ensure all records and supporting documentation are maintained in accordance with local, state, and federal laws and policies. Prepare a variety of food service records and reports; review time sheets, financial statements, operating reports, inventory and cost control Food Production, Nutrition and Menu Planning Develop cost-effective menus that maintain nutrition integrity and meet all local, state and federal guidelines and regulations. Supervise and participate in food preparation and distribution to students and staff; plan for catered events such as meetings, activities and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student Work with school staff, teachers, parents and physicians to plan menus for children with special dietary needs. Implement a plan for providing foodservice for special functions consistent with district policies. Procurement Prepare specifications for the purchase of food supplies and equipment; review bids, make purchases and recommendations as Determine equipment needs and specifications consistent with program needs and budget. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Meal production planning and Applicable district, state and federal laws, rules and regulations related to food Quantity food merchandisi Nutrition, sanitation and operation regulations and Practices and procedures used in ordering, receiving, storing and inventorying food and Budget preparation and District organization, operations, policies and Record-keeping Principles and practices of supervision and Oral and written communication Interpersonal skills using tact, patience and Inventory methods and ABILITY TO: Plan, coordinate and manage a district food service Assure compliance with district, state and federal requirements relating to food Coordinate and supervise master menu Train others in the preparation and serving of food in large Read, interpret, apply and explain rules, regulations, policies and Schedule, supervise and evaluate Analyze situations accurately and adopt an effective course of Meet schedule and time Establish and maintain cooperative and effective working relationships with Operate a computer as Plan and organize Maintain records and prepare Communicate effectively both orally and in Work independently with little EDUCATION AND EXPERIENCE: A School Food Service Director II must meet the following minimum education standards: Bachelor’s degree, or equivalent education experience, with academic majors in specific areas*; OR Bachelor’s degree in any academic major; and state-recognized certificate for school nutrition directors; OR Bachelor’s degree in any academic major and at least two years of relevant school nutrition program experience; OR Associate degree or equivalent educational experience, with academic major in specific areas, * and at least two years of relevant school nutrition program experience. High school diploma/GED with at least ten years of relevant school nutrition program experience. * Specific Majors/Areas of Concentration: food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or related field. LICENSES AND OTHER REQUIREMENTS: As prescribed in 702 KAR 6:045, the employee must complete the training course for certification of beginning school food service personnel. Pursuant to 7 CFR parts 210 and 235, at least 8 hours of food safety training is required within 30 days of the employee’s start date, or no more than 5 years prior to starting. The employee must also complete mandatory training requirements annually.