Executive Director of Food Services

Jefferson Parish Schools•Marrero, LA

5h•Onsite

About The Position

The Executive Director of Food Services is responsible for food services and catering programs in the Jefferson Parish Schools. The Executive Director of Food Services independently anticipates food services challenges and opportunities by designing and implementing a food services program that meets the needs of the district’s students. The Executive Director of Food Services directs and coordinates the food services staff of the Food Services Department. The Executive Director of Food Services serves as the liaison for the district in working with community partners who offer health and wellness related programs and services and works as an advocate to government, professional and business entities on behalf of the district on matters of food, health and wellness that impact JPS’ students and staff. The position can require extend or on call work hours due to emergencies or extenuating circumstances related to safety or operational routine.

Requirements

Detail-oriented, independent self-starters who demonstrate an unwavering commitment to raising student achievement and who have a record of high performance in challenging situations.
5+ years of food service management, nutrition education, public health nutrition, clinical or administrative dietetics, or cooperative extension, with demonstrated success in planning and implementing food services operations in an ethically and fiscally sound manner.
In-depth knowledge of and experience with food services management and operations.
In-depth knowledge of federal and state regulations governing procurement as related to food services.
Strong communication skills and the ability to build relationships and work with diverse stakeholders.
Exceptional analytical and problem-solving skills, with an ability to use quantitative and qualitative data to make decisions and drive improvements.
Collaborative management style, with a proven track record of working with diverse individuals at all levels to drive decision-making and achieve results.
High degree of professionalism, with the ability to manage multiple competing priorities, while consistently demonstrating sound judgment and disciplined execution.
Ability to be visionary and strategic.
Specialization in Food Service or Nutrition with completion of academic coursework outlined by Bulletin 746.
Ability to provide own transportation to schools, work locations, and meeting sites both inside and outside of the parish.
Mobility skills necessary to access a variety of work locations.

Nice To Haves

Familiarity with district and school-level operations.
Extensive knowledge of the school system policies and procedures.

Responsibilities

Directs and coordinates the food services staff of the Food Services Department.
Serves as the liaison for the district in working with community partners who offer health and wellness related programs and services.
Works as an advocate to government, professional and business entities on behalf of the district on matters of food, health and wellness that impact JPS’ students and staff.
Works closely with the food services staff and the Chief Operations Officer to drive the mission, vision, and a set of measurable objectives for the Food Services.
Holds the Food Services Department team accountable for meeting their objectives and conducts formal performance evaluations in accordance with JPS’ evaluation schedule for central office.
Presents progress reports on each team to the Chief Operations Officer.
Ensures the Food Services Department is in compliance with federal statutes and regulations, state laws, BESE rules and regulations, JPS policies and procedures, and relevant contractual agreements.
Reviews, refines, and establishes processes and protocols to provide food services to students and maintain quality standards and quantity.
Oversees the development of school menus according to students’ dietary restrictions, purchasing, and nutritional guidelines.
Optimizes efficiency of food service operations, balancing labor and food cost in the department’s budget.
Directs bidding processes, contract negotiations and adherence, and product specifications.
Supervises the processing and administration of meal applications, including those that are for the free/reduced price meal program.
Facilitates internal and external inspections and reviews of food services to maintain high-quality service, safety, and sanitation.
Plans, prepares, and administers the annual Food Services Department budget and exercises proper financial management.
Researches grant opportunities for expansion of new and existing food services.
Recommends and monitors the process for recruiting, hiring, and training of food service employees and substitute workers.
Working with the district’s facilities and maintenance team, assesses kitchen equipment and facility needs.
Working with the district’s legal team, drafts agreements for charter schools or other entities seeking food services.
Responsible to carry and answer system issued phone before, during and after normal work hours due to emergencies or extenuating circumstances related to safety or operational routine.
Performs other duties as assigned by the Chief Operations Officer.