Director of Food Service SY26/27

Cloverleaf Local School District•Lodi, OH

About The Position

To provide each school child with food of highly nutritious quality in an atmosphere of cleanliness, cheerfulness and personal caring, to operate a program that is financially sound, to facilitate nutrition education, and to supervise all subordinate employees.

Requirements

Demonstrate aptitude for successful performance of the tasks listed
Two year’s experience as a head cook/cafeteria manager or bachelor/s degree with a major in home economics, dietetics or nutrition
Demonstrate aptitude for successful completion of tasks assigned

Responsibilities

Administer the school district lunch program.
Administer the cafeterias in accordance with the policies, rules and regulations established by the board of education or the superintendent.
Present to the superintendent such information as is needed in the formulation of cafeteria policies.
Be responsible for formulating rules and regulations governing the conduct of the cafeteria workers.
Set rules and regulations governing the responsibilities of all cafeteria workers, making certain that they are not in conflict with the board of education policies, administrative rules and regulations or State of Ohio codes.
Be responsible for preparing reports as required by the State of Ohio and any other reports requested by the superintendent or treasurer.
Use school requisition forms for purchases of foods and supplies.
Maintain adequate supplies without over-stocking.
Oversee the preparation of foods, making certain that foods are adequately cooked and that cooking equipment, floors, etc., are kept clean.
Perform such other duties as may be given from time to time by the superintendent.
Establish policies for, plan, organize, implement budgets for, and supervise all phases of the food services program.
Interview, screen and recommend appointment of cafeteria managers.
Standardize personnel policies and levels of cleanliness, health and safety.
Administer personnel policies and evaluate cafeteria managers.
Keep all employees informed about changes in operating regulations, foods, technology, etc.
Be prepared to respond to any day-to-day crises associated with school food service.
Make supervisory visits to all school cafeterias.
Operate a program of central purchasing for all cafeterias, particularly for high- volume items such as grain products, milk, canned goods and other items where volume purchases result in significantly lower prices.
Prepare specifications and bid conditions for all items requiring such bids by law or board policy.
Make application for government surplus food for school cafeteria use and direct its distribution and transfer.
Standardize cafeteria accounting procedures in cooperation with the district treasurer's office.
Develop and manage centralized system-wide mechanized accounting procedures for the food service operations.
Review and evaluate all requests and recommendations for purchase of new and replacement equipment.
Plan menus and supervise the preparation of those meals at all schools.
Make applications for federal subsidies.
Provide assistance and suggestions for the preparation and serving of government surplus foods.
Conduct annual reviews of at least two-thirds of the school lunchrooms.
Inspect school lunch facilities and operations to insure that standards of diet, cleanliness, health and safety are being maintained.
Standardize prices charged for various types of lunches, including the price of milk.
Standardize, as much as possible, the size of portions served as related to lunch types.
Assist principals and teachers in the instructional phases of the lunchroom program and in the classroom instructional units pertaining to nutrition.
Keep patrons and the public informed of the menus and services offered by the school cafeterias and of the health and educational benefits gained by children through participation in the school food service program.
Consult, as needed, with school planners and architects on plans and specifications for new or renovated food preparation centers.
Prepare and administer the departmental budget.
Conduct training programs for managers and other school food service employees.
Perform other duties related to the supervisor’s position as assigned by the superintendent, or assistant superintendent.
Serve as a role model for students in how to conduct themselves as citizens and as responsible, intelligent human beings.
Help instill in students the belief in and practice of ethical principles and democratic values.
Conduct other duties related to the principal’s duties as assigned by the local superintendent and/or assistant superintendent.