POSITION TITLE: Assistant Director if Food Service
STATUS: 260-Day Contract
FLSA STATUS: Exempt
REPORTS TO: Director of Food Service
POSITION SUMMARY: The Assistant Director of Food Service will assist and support the Director of Food Service in all aspects of the school nutrition program throughout the district in accordance with local, state and federal policies. Achieve defined objectives to provide students with high nutrition quality food each school day, in an atmosphere of cleanliness, positive and personal caring.

ESSENTIAL SKILLS AND ABILITIES:

• Ability to effectively communicate, verbally and in written form, with a variety of clientele.
• Physical stamina to handle challenging work schedule.
• Respect for administrators, students, teachers, parents, and support staff.
• Ability to exercise sound judgment and confidentiality on sensitive issues.
• Ability to work effectively with all stakeholders.
• Calm demeanor for handling stressful situations.
• Ability to effectively resolve conflict between various stakeholders with diverse backgrounds and needs.
• Ability to accomplish tasks that are often interrupted by persons with special and/or immediate needs.
• Ability to read, analyze, and determine a course of action based on various types of written and verbal information.
• Must possess excellent problem-solving, management, organizational, and interpersonal skills.

BASIC REQUIREMENTS:

• 5 years minimum experience in food service environment, 3 years supervisory experience preferred.
• ServSafe Manager certified.
• Proficiency in USDA regulations for school food services.
• Complete ten (10) hours of continuing education per year as required by USDA.
• Possess and maintain a valid driver’s license.
• Bachelor’s degree in nutrition and dietetics, culinary arts, or food service and hospitality management or relevant experience preferred.

• Assist the Director of Food Service in all aspects of school meal programs including, but not limited to planning and developing departmental goals, recipe and menu development, nutrition education, staff professional development and supervisor of food service staff.
• Monitor school kitchens for compliance with United States Department of Agriculture (USDA) and Missouri Department of Elementary and Secondary Education (MODESE) specifications and procedures.
• Develop nutritionally appropriate menus and standardized recipes for the district in accordance with USDA policy.
• Plan and conduct monthly nutrient analysis of menus using Mosaic software program.
• Work with parents of students with food allergies.
• Calculate and evaluate food costs.
• Participate in commodity forecasting, planning, and distribution.
• Oversee food production including marketing products’ appearance, portion control, and quality assurance. Provide the Director with observations concerning these areas.
• Review production records at each kitchen to ensure compliance.
• Conduct sanitation and food safety inspections as well as follow-ups of school kitchens with a detailed report of findings.
• Monitor school kitchens for compliance with United States Department of Agriculture (USDA), Missouri Department of Elementary and Secondary Education (MODESE) and Hazard Analysis Critical Control Points (HACCP) specifications and procedures.
• Oversee inventory control and keep necessary records.
• Assist the Director in performing personnel functions (e.g. interviewing, evaluating, training, supervising, record maintenance, etc.) of food service staff for the purposes of maintaining adequate staffing, enhancing productivity of personnel, and achieving objectives within budget.
• Assist the Director in developing, implementing, communicating and disseminating information to parents and staff related to the food service programs including, but not limited to, calendars, policies, and events to foster positive community awareness of all available programs.
• Oversee catering and special events.
• Assist the Director of Food Service with coordinating and participating in all trainings, meetings and events associated with food service programs, along with district-wide committees and activities. Attend internal and external meetings and trainings to network and maintain a current knowledge and skill base as needed. Lead in-service training for food service staff as needed.
• Assist Director of Food Service with pricing and a la carte offerings, product research and evaluations.
• Assist in processing Free and Reduced Meal applications.
• Fill in at schools when needed.
• Engage staff with a positive attitude, encourage teamwork, and empower problem-solving techniques.
• Perform other duties as assigned.