Director of Food Services, (full time, 1.0 FTE) Central Kitchen
Apply NowCompany: Portland Public Schools
Location: Greensboro, NC 27498
Description:
Position Type:
FOOD SERVICE
Date Posted:
7/9/2024
Location:
Food Service
Date Available:
08/09/2024
Closing Date:
07/23/2024
Under direction from the Chief Operations Officer, maintains a leadership role in the provision of a food service program that meets all operational standards consistent with federal, state, and local regulations. Ensures execution of the strategic plan and operational efficiency of the division by developing efficient processes, targets, and in-process measures to assess results. Effectively leads the division in the district's commitment to equity and excellence for all staff and students. Ensures the provision
of high quality and nutritious meals in a cost-effective and efficient operation. Administers Child Nutrition Programs. Provides oversight to the central production facility and warehouse/distribution operations. Establishes food and equipment specifications, and develops systems for the preparation and delivery of services. Determines the allocation of resources to provide safe, sanitary, and cost-effective meals programs that are self -supporting within an enterprise fund and acceptable to customers. Leads the implementation of new and updated technology systems to increase the efficiency of the division's operations.
DUTIES AND RESPONSIBILITIES:
? Develops and utilizes an aligned strategic plan using key measures to determine progress
and opportunities for improvement.
? Ensures the district's commitment to equity and excellence for staff and students,
particularly as it relates to hiring for equity and excellence.
? Demonstrates, through leadership and role modeling, high expectations, positive
relationships, and cultural competence, as well as a strong commitment to professional
development for all staff.
? Plans, develops, and implements all food and nutrition services programs for the district,
including the following: staffing; food, supply, and equipment orders and inventories;
operation of the food services warehouse; operation of the central food production
facility; compliance with nutritional standards; and maintaining standards in food quality,
cost control, operational efficiency, and customer acceptance in all serving sites.
? Plans, prepares, and manages the annual budget.
? Conducts formal bids and negotiates with manufactures and suppliers to get the best
price; purchases and orders food, supplies, and equipment.
? Compiles state and federal reports, including daily, weekly, and monthly reports.
? Hires, trains, and evaluates food service employees.
? Plans and provides food service for year-round day care centers and The Summer Food
Service Program.
? Establishes price structure and strategies to assure a fiscally sound and self-supporting
operation.
? Develops standards for food and labor costs.
? Reviews program operation for cost effectiveness and conformance with program
regulations.
? Inspects school lunch facilities and operations to insure that standards of diet, cleanliness,
health, and safety are maintained.
? Keeps patrons and the public informed of the menus and services offered by school
cafeterias and of the health and educational benefits gained by children through
participation in the school food service program.
? Coordinates nutrition education support for schools.
? Consults, as needed, with school planners and architects on plans and specifications for
new or modernized school cafeteria facilities.
? Provides assistance and suggestions for the preparation and serving of USDA
commodities, as available.
? Reviews and evaluates all requests and recommendations for purchase of new and
replacement equipment.
? Works with school and community groups who are concerned with food services and
nutrition programs and other related areas.
? Keeps abreast of new ideas in food services programs and new product offerings, through
membership and participation in professional organizations at the local, state, and
national level.
? Maintains and updates knowledge of ongoing and new program development.
? Reviews recent literature and research studies and reports.
? Evaluates findings and suggests changes or modifications to improve existing programs.
? Prepares an annual division operating budget for the Food Services Enterprise Fund with
such supporting data as are necessary for clarification to the superintendent and the
Portland Board of Education.
? Administers the free and reduced-price meal program and hears appeals of program
decisions.
? Attends local, state, and national meetings; attends food shows.
? Performs other related duties as assigned.
KNOWLEDGE, SKILLS, AND ABILITIES:
? Thorough knowledge of the procedures, policies, practices, and methods of a multi-unit
food service operation.
? Thorough knowledge of local, state, and federal regulations regarding Child Nutrition
Program's nutritional standards, dietary guidelines, and reporting requirements.
? Knowledge of facility design, food and equipment specifications, warehouse and central
production operations, procurement procedures, and basic accounting that enables the
performance of profit and loss analysis.
? Ability to budget and allocate resources to maintain self-supporting, cost-effective
programs.
? Ability to develop and effectively administer and manage food service and nutrition
programs.
? Ability to develop training programs and community information service.
? Excellent organizational, administrative, and supervisory abilities.
? Excellent human relations skills and oral and written communications.
EDUCATION, TRAINING, AND EXPERIENCE:
? Bachelor's Degree from an accredited college or university in home economics, food
science, or related field with a major emphasis in institutional administration, dietetics,
foods, or nutrition, or be a registered dietitian, licensed to practice in the State of Maine
and at least five (5) years of related work experience in a school administrative position.
? Master's Degree desirable.
? Evidence of progressive responsibility in the field of food services and nutrition,
including at least two years of experience in a responsible position in charge of menu
planning, food purchasing, and the preparation, distribution, and serving of food.
? Other combinations of education, training, and experience that provide the knowledge,
skills, and abilities necessary to perform effectively in the position may be considered.
CERTIFICATE AND LICENSE REQUIREMENTS:
? School Nutrition Association Credential.
? Serve Safe Sanitation Certification highly desirable.
Portland Public Schools is committed to maintaining a work and learning environment free from
discrimination on the basis of race, color, religion, national origin, pregnancy, gender, sexual
orientation, marital/civil union status, ancestry, place of birth, age, citizenship status, veteran
status, political affiliation or disability, as defined and required by state and federal laws.
CREDENTIAL REQUIREMENTS:
FOOD SERVICE
Date Posted:
7/9/2024
Location:
Food Service
Date Available:
08/09/2024
Closing Date:
07/23/2024
Under direction from the Chief Operations Officer, maintains a leadership role in the provision of a food service program that meets all operational standards consistent with federal, state, and local regulations. Ensures execution of the strategic plan and operational efficiency of the division by developing efficient processes, targets, and in-process measures to assess results. Effectively leads the division in the district's commitment to equity and excellence for all staff and students. Ensures the provision
of high quality and nutritious meals in a cost-effective and efficient operation. Administers Child Nutrition Programs. Provides oversight to the central production facility and warehouse/distribution operations. Establishes food and equipment specifications, and develops systems for the preparation and delivery of services. Determines the allocation of resources to provide safe, sanitary, and cost-effective meals programs that are self -supporting within an enterprise fund and acceptable to customers. Leads the implementation of new and updated technology systems to increase the efficiency of the division's operations.
DUTIES AND RESPONSIBILITIES:
? Develops and utilizes an aligned strategic plan using key measures to determine progress
and opportunities for improvement.
? Ensures the district's commitment to equity and excellence for staff and students,
particularly as it relates to hiring for equity and excellence.
? Demonstrates, through leadership and role modeling, high expectations, positive
relationships, and cultural competence, as well as a strong commitment to professional
development for all staff.
? Plans, develops, and implements all food and nutrition services programs for the district,
including the following: staffing; food, supply, and equipment orders and inventories;
operation of the food services warehouse; operation of the central food production
facility; compliance with nutritional standards; and maintaining standards in food quality,
cost control, operational efficiency, and customer acceptance in all serving sites.
? Plans, prepares, and manages the annual budget.
? Conducts formal bids and negotiates with manufactures and suppliers to get the best
price; purchases and orders food, supplies, and equipment.
? Compiles state and federal reports, including daily, weekly, and monthly reports.
? Hires, trains, and evaluates food service employees.
? Plans and provides food service for year-round day care centers and The Summer Food
Service Program.
? Establishes price structure and strategies to assure a fiscally sound and self-supporting
operation.
? Develops standards for food and labor costs.
? Reviews program operation for cost effectiveness and conformance with program
regulations.
? Inspects school lunch facilities and operations to insure that standards of diet, cleanliness,
health, and safety are maintained.
? Keeps patrons and the public informed of the menus and services offered by school
cafeterias and of the health and educational benefits gained by children through
participation in the school food service program.
? Coordinates nutrition education support for schools.
? Consults, as needed, with school planners and architects on plans and specifications for
new or modernized school cafeteria facilities.
? Provides assistance and suggestions for the preparation and serving of USDA
commodities, as available.
? Reviews and evaluates all requests and recommendations for purchase of new and
replacement equipment.
? Works with school and community groups who are concerned with food services and
nutrition programs and other related areas.
? Keeps abreast of new ideas in food services programs and new product offerings, through
membership and participation in professional organizations at the local, state, and
national level.
? Maintains and updates knowledge of ongoing and new program development.
? Reviews recent literature and research studies and reports.
? Evaluates findings and suggests changes or modifications to improve existing programs.
? Prepares an annual division operating budget for the Food Services Enterprise Fund with
such supporting data as are necessary for clarification to the superintendent and the
Portland Board of Education.
? Administers the free and reduced-price meal program and hears appeals of program
decisions.
? Attends local, state, and national meetings; attends food shows.
? Performs other related duties as assigned.
KNOWLEDGE, SKILLS, AND ABILITIES:
? Thorough knowledge of the procedures, policies, practices, and methods of a multi-unit
food service operation.
? Thorough knowledge of local, state, and federal regulations regarding Child Nutrition
Program's nutritional standards, dietary guidelines, and reporting requirements.
? Knowledge of facility design, food and equipment specifications, warehouse and central
production operations, procurement procedures, and basic accounting that enables the
performance of profit and loss analysis.
? Ability to budget and allocate resources to maintain self-supporting, cost-effective
programs.
? Ability to develop and effectively administer and manage food service and nutrition
programs.
? Ability to develop training programs and community information service.
? Excellent organizational, administrative, and supervisory abilities.
? Excellent human relations skills and oral and written communications.
EDUCATION, TRAINING, AND EXPERIENCE:
? Bachelor's Degree from an accredited college or university in home economics, food
science, or related field with a major emphasis in institutional administration, dietetics,
foods, or nutrition, or be a registered dietitian, licensed to practice in the State of Maine
and at least five (5) years of related work experience in a school administrative position.
? Master's Degree desirable.
? Evidence of progressive responsibility in the field of food services and nutrition,
including at least two years of experience in a responsible position in charge of menu
planning, food purchasing, and the preparation, distribution, and serving of food.
? Other combinations of education, training, and experience that provide the knowledge,
skills, and abilities necessary to perform effectively in the position may be considered.
CERTIFICATE AND LICENSE REQUIREMENTS:
? School Nutrition Association Credential.
? Serve Safe Sanitation Certification highly desirable.
Portland Public Schools is committed to maintaining a work and learning environment free from
discrimination on the basis of race, color, religion, national origin, pregnancy, gender, sexual
orientation, marital/civil union status, ancestry, place of birth, age, citizenship status, veteran
status, political affiliation or disability, as defined and required by state and federal laws.
CREDENTIAL REQUIREMENTS:
- Maine State fingerprint (CHRC) authorization. Cost $70. Website: http://www.maine.gov/doe/cert/fingerprinting/index.html