Description

JOB GOAL:  To provide highly responsible administrative and professional work in directing the school food service programs.

Requirements

QUALIFICATIONS:
1. Bachelor’s Degree from an accredited educational institution in related field.
2. Licensed Dietitian preferred.
3. Minimum of three (3) years of successful experience in food service management.
4. Experience in school food service preferred.
5. Other qualifications to the above deemed necessary by the Superintendent.

KNOWLEDGE, SKILLS AND ABILITIES:
Ability to maintain effective working relationships with officials, administrative personnel and school food workers.
Ability in systemizing procedures, adjusting problems and grievances and making recommendations relative to the
revision of policies and procedures. Ability to prepare specifications for purchases of supplies and equipment.
Knowledge of the purchasing requirements, warehousing, inventorying and accounting for food products.
Knowledge of the state, federal and local laws and regulations applicable to school lunch programs. Knowledge of
the practices and procedures used in the administration and operation of school food service and pertinent sanitary
and safe conditions. Ability to communicate effectively orally and in writing. Ability to plan, organize, and
prioritize. Knowledge of personnel procedures. Ability to develop and manage budgets. Ability to supervise
effectively.

PERFORMANCE RESPONSIBILITIES:
1. Plan and execute the various activities related to the School Food Program.
2. Recommend changes in administrative policies to carry out objectives of the program more effectively and
economically.
3. Coordinate the total effort toward a more effective School Food Program.
4. Supervise the establishment and maintenance of records, collection, recording and evaluation of data.
5. Prepare periodic and special reports.
6. Discuss personnel problems with principals and managers.
7. Prepare departmental budget, allocation of funds, etc.
8. Inspect school kitchens, facilities and operations, coordinating alteration of equipment and revision and
realignment of functions.
9. Investigate complaints and consult with the officials of the State Board of Health on various stages of
sanitation, handling of food.
10. Make recommendations for improvement of sanitary conditions to the principals and other administrative
people.
11. Assist food service managers in the areas of menu planning, purchasing, as related to planning, planning
and coordinating work schedules, maintaining nutritional, well-balanced menus, and maintaining controls
over portions and other aspects of service.
12. Conduct research, studies, specifications development, and product analysis relative to the procurement of
food, supplies and equipment.
13. Establish and direct program for training and upgrading the skills and techniques of all food handling
personnel in the District.
14. Manage the Food Service program so as to provide nutritional meals while maintaining a fiscally sound
operation.
15. Serve as liaison with the Florida Department of Education for assigned areas of responsibility.
16. Respond to inquiries and concerns in a timely manner.
17. Keep supervisor informed of potential problems or unusual events.
18. Represent the district in a positive and professional manner.
19. Keep informed and disseminate information about current research, trends and best practices in areas of
responsibility.
20. Provide leadership and direction for assigned area of responsibility.
21. Assist in implementing the district’s goals and strategic commitments.
22. Exercise proactive leadership in promoting the vision and mission of the district.
23. Attend training sessions, conferences, and workshops to keep abreast of current practices, programs and
legal issues.
24. Supervise assigned personnel, conduct annual performance appraisals and make recommendations for
appropriate employment actions.
25. Prepare or oversee the preparation of all required reports and maintain all appropriate records.
26. Demonstrate initiative in identifying potential problems or opportunities for improvement and take
appropriate action.
27. Perform other tasks consistent with the goals and objectives of this position.

PHYSICAL REQUIREMENTS:
Light Work: Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force as frequently as
needed to move objects.

REPORTS TO:
Executive Director of Support Services Officer

SUPERVISES:
Specialists, Food Services
Assigned Secretarial/Clerical Staff
Cafeteria Managers

TERMS OF EMPLOYMENT:
Salary and benefits shall be paid consistent with the District’s approved compensation plan. Length of the work
year and hours of employment shall be those established by the District.

EVALUATION:
Performance of this job will be evaluated in accordance with provisions of the Board’s policy on evaluation of
personnel.