Thompson Public Schools
FOODSERVICE DIRECTOR
Thompson Public Schools, North Grosvenordale, Connecticut, us, 06255
THOMPSON PUBLIC SCHOOLSFOOD SERVICE DIRECTORSalary:
Salary Based on ExperienceReports To: Superintendent of SchoolsGeneral Duties: The Food Service Director shall be responsible for food service-related business and personnel management. The Food Service Director shall be responsible for supervising, coordinating, evaluating, and directing the work duties of all food service personnel, and the preparation and distribution of high-quality nutritious meals in a clean and safe environment. The Food Service Director shall ensure that the districts food services program complies with all local, state, and federal requirements. The Food Service Director will complete all required reports in a timely and accurate manner, and will operate the program efficiently and effectively, in collaboration with each schools administrators and district directors.Responsibilities: Responsible for the preparation of monthly menus- providing high quality, affordable, nutritious food that students will enjoy eating.
Provide nutritional information on all food items served. Knowledgeable of and ability to comply with requirements/mandates from the Department of Elementary and Secondary Education (DESE), U.S. Department of Agriculture, and Board of Health. Responsible for the cleanliness and proper storage of all equipment and the proper handling, serving and storage of all foods.
Must complete mandatory CSDE Professional Standards Training Requirements for School Nutrition, 12 hours annually (July 1st through June 30th). Maintains monthly inventory of food and supplies in accordance with federal regulations. Responsible for the cleanliness of all kitchens. Responsible for maintaining confidential records and filing reports related to the National School Lunch Program (NSLP), School Breakfast Program (SBP), Summer Meals Program (SSO), and the Afterschool Snack Program (ASP), as required by the Superintendent of Schools, State, and Federal Government.
Assists Food Service Manager with arranging for substitutes when food service personnel are absent. Responsible for Payroll for Kitchen Staff. Responsible for processing meal applications and Directly Certified Students. Oversees meal modifications for student allergies.
Responsible for the purchase of food commodities. Responsible for the supervision and evaluation of food service personnel. Obtain bids from vendors for the procurement of food, equipment and services needed for the department and make recommendations regarding which bids/proposals are in the overall best interest of the department and district. Manages the food service department in an efficient manner while following district budgetary guidelines.
Collaborates with the Superintendent and/or building principal in providing food services for special District or school events. Performs any and all other duties prescribed by the Superintendent of Schools.Qualifications: Must be a Certified Food Protection Manager (CFPM) and Nutrition 101 certified minimum of Level 1 Certification. Minimum of five (5) years of School Nutrition Program experienced required. Training, experience, and ability to direct the total food service operation for the district.
Knowledge of large quantity, nutritious meal preparation and menu planning. Experience completing accurate state, federal and local reports in a timely manner. Maintain confidentiality of student/family data. Effective management, organizational, interpersonal, communication, and leadership skills.
A students-first mindset. Grant writing experience preferred. Any additional qualifications set by the Superintendent of Schools.Work Environment: Spends the majority of the day working in schools. Minimal physical effort is generally required to perform duties under typical conditions.
The Food Services Director is frequently required to stand, walk, sit, speak, hear, and use hands to operate equipment. Able to lift and carry items up to 25 pounds.#J-18808-Ljbffr
Salary Based on ExperienceReports To: Superintendent of SchoolsGeneral Duties: The Food Service Director shall be responsible for food service-related business and personnel management. The Food Service Director shall be responsible for supervising, coordinating, evaluating, and directing the work duties of all food service personnel, and the preparation and distribution of high-quality nutritious meals in a clean and safe environment. The Food Service Director shall ensure that the districts food services program complies with all local, state, and federal requirements. The Food Service Director will complete all required reports in a timely and accurate manner, and will operate the program efficiently and effectively, in collaboration with each schools administrators and district directors.Responsibilities: Responsible for the preparation of monthly menus- providing high quality, affordable, nutritious food that students will enjoy eating.
Provide nutritional information on all food items served. Knowledgeable of and ability to comply with requirements/mandates from the Department of Elementary and Secondary Education (DESE), U.S. Department of Agriculture, and Board of Health. Responsible for the cleanliness and proper storage of all equipment and the proper handling, serving and storage of all foods.
Must complete mandatory CSDE Professional Standards Training Requirements for School Nutrition, 12 hours annually (July 1st through June 30th). Maintains monthly inventory of food and supplies in accordance with federal regulations. Responsible for the cleanliness of all kitchens. Responsible for maintaining confidential records and filing reports related to the National School Lunch Program (NSLP), School Breakfast Program (SBP), Summer Meals Program (SSO), and the Afterschool Snack Program (ASP), as required by the Superintendent of Schools, State, and Federal Government.
Assists Food Service Manager with arranging for substitutes when food service personnel are absent. Responsible for Payroll for Kitchen Staff. Responsible for processing meal applications and Directly Certified Students. Oversees meal modifications for student allergies.
Responsible for the purchase of food commodities. Responsible for the supervision and evaluation of food service personnel. Obtain bids from vendors for the procurement of food, equipment and services needed for the department and make recommendations regarding which bids/proposals are in the overall best interest of the department and district. Manages the food service department in an efficient manner while following district budgetary guidelines.
Collaborates with the Superintendent and/or building principal in providing food services for special District or school events. Performs any and all other duties prescribed by the Superintendent of Schools.Qualifications: Must be a Certified Food Protection Manager (CFPM) and Nutrition 101 certified minimum of Level 1 Certification. Minimum of five (5) years of School Nutrition Program experienced required. Training, experience, and ability to direct the total food service operation for the district.
Knowledge of large quantity, nutritious meal preparation and menu planning. Experience completing accurate state, federal and local reports in a timely manner. Maintain confidentiality of student/family data. Effective management, organizational, interpersonal, communication, and leadership skills.
A students-first mindset. Grant writing experience preferred. Any additional qualifications set by the Superintendent of Schools.Work Environment: Spends the majority of the day working in schools. Minimal physical effort is generally required to perform duties under typical conditions.
The Food Services Director is frequently required to stand, walk, sit, speak, hear, and use hands to operate equipment. Able to lift and carry items up to 25 pounds.#J-18808-Ljbffr