Food Services Director

Providence Hall Charter School•Herriman, UT

About The Position

Providence Hall is a charter school located in Herriman UT. Central to the school's mission is teaching students to think critically, communicate effectively, and act responsibly. Providence Hall is seeking a highly skilled and enthusiastic Food Services Director to join our team. Schedule: 40 hours/week during the school year with additional work days over the summer as directed by supervisor Department, building, and LEA professional development, trainings and meetings

Requirements

High school diploma, GED, or equivalent
3 years of food service experience
Current Food Handler’s Permit
Valid Driver’s License and acceptable Motor Vehicle Report (MVR)
Competent in organization and team management
Adept in program development and administration, budget preparation and administration and principles of supervision, training and performance evaluation
Knowledge of local, state and federal laws, codes and regulations relating to health and safety pertaining to food establishments, including sanitation and maintenance regulations
Understand procedures used in ordering, receiving, storing and inventorying food materials and supplies and principles of quantity food preparation and food merchandising
Ability to confidently work independently with little or no direction to meet schedules and timelines while adhering to requirements, guidelines, procedures, protocols and policies
Flexibility in learning new concepts, an even temper, good work ethic, willingness to cooperate with others and the ability to adapt to a variety of assignments and conditions
Effective leadership skills with the ability to plan, organize, direct, coordinate and delegate responsibilities, with the ability to provide effective feedback in a manner that inspires accountability
Positive interpersonal skills with the ability to maintain calm in high-stress situations
Professional communication skills including, but not limited to, excellent written and verbal communication skills, confident, articulate and professional speaking abilities, empathetic listening and persuasive speaking
Willing to effectively solve problems as needed and negotiate skillfully in difficult situations and create solutions to promote compromise
Basic knowledge of Google Workspace and its collaboration tools
Capacity to perform all the responsibilities listed in this posting
Must pass a comprehensive background check, including criminal history, and professional references as a condition of employment
Stand, reach, lift, bend, kneel, stoop, climb, push, pull and lift items weighing up to 50lbs (or less)
Traverse school facility and lead students to safety in the event of an emergency

Nice To Haves

Preferred experience with Skyward point of sales system
Preferred experience with the operational characteristics, services and activities of a comprehensive school food services program

Responsibilities

Support and facilitate the mission and vision of Providence Hall.
Plan, organize, and direct the Providence Hall food services and nutrition programs and guide the overall operation of the food services program and nutrition programs.
Develop and implement guidelines, procedures, protocols and policies to assure compliance with LEA, local state, federal, laws and regulations.
Review, interpret, implement and monitor, programs, regulations and policies of the Child Nutrition Programs (CNP), National School Lunch Programs (NSLP) and Department of Agriculture Programs (DOA).
Develop, monitor and supervise the free and reduced-price meals program, including maximizing student participation
Oversee menu planning to ensure adequate nutrition and dietary balance needs are met.
Develop and recommend food price schedules within LEA budget, and program, state and federal standards.
Research, assemble and analyze information for federal, state and local reports, gather required supporting documents, and prepare detailed written and oral reports.
Assist in the development, preparation and management of the annual budget for food services operations and authorize expenditures in accordance with established requirements, guidelines, procedures, protocols and policies.
Prepare bids, contracts and specifications for food, supplies and equipment, as well as compare bids for quality, price and service then make recommendations.
Develop and maintain documentation and records related to LEA, state, federal and program requirements, guidelines, procedures, protocols and policies.
Supervise and evaluate food services managers and act as the food services manager in the event of an emergency or extended absence.
Assist food services managers with the planning, development and supervision activities of the cafeterias/lunchrooms.
Provide standards for the quantity, quality, and nutrition of food prepared and served.
Coordinate and check for proper storage and efficient use of food services supplies and materials and inspect food services supplies and materials for quantity and quality.
Follow the hiring process and protocols, as outlined by Human Resources, for all food services employees.
Maintain confidentiality of students, families and employees by maintaining privacy in accordance with accepted professional ethics, and state and federal laws.
Stay abreast of new technologies and developments to facilitate the advancement, efficiency and quality of the food services program and department.
Ensure that all food services employees are properly certified with appropriate permitting and trained in proper practices appropriate to maintain their permits, and that the permits of the kitchens are current and active.
Foster a positive collaborative relationship with employees, families, vendors, volunteers and the community to promote Providence Hall’s public image and market potential enrollment at Providence Hall.
Maintain effective communication channels with others to foster and maintain cooperative relationships and resolve issues and conflicts positively and effectively in a timely manner.
Actively participate in assigned meetings, professional developments and other trainings, and plan, assist and/or support the planning of them as needed or directed within the food services department.
Other responsibilities as assigned.