DIRECTOR OF FOOD SERVICES 3223510

Profile

The Director of Food Services is a (non)-unionized, exempt/salary position that will report to the Executive Director of Financial Affairs and the Superintendent. The role of the Director of Food Services is to provide the students of the Burlington School District with access to nutritious and high-quality meals made in an environment that meets federal safety & sanitation regulations. In accordance with the operational goals and objectives of the Burlington School Food Project (BSFP), the Director level position is responsible for developing and administering the food service programs through technical and organizational expertise. The role will provide support in child nutrition and represents the values of the Burlington School Food Project within the broader framework of the Burlington School District’s mission and values. The Director shall employ exemplary leadership and communication skills in order to maintain healthy morale, resolution of operational issues, and strong working relationships with food service managers and staff, school principals and teachers, students, vendors, farmers, and all supervisory union administrative staff. In addition, the Director oversees the implementation of the Farm-to-Cafeteria model by finding innovative ways to keep the school meal programs supplied with fresh, seasonal, organic, and/or sustainably grown produce and products, and by building partnerships between the school district and regional agriculture. Additional duties may be assigned. 

Major job responsibilities include the following:

Personnel

Financial Management

Planning & Maintenance

Sanitation & Safety Compliance

General Operations

Public Relations & Communication 

The Essential Functions of this position include:

1. Personnel

Responsible for interviews, screening, and recommending the appointment or dismissal of criteria personnel

Responsible for overseeing the evaluation process of all personnel 

Addresses any personnel problems and concerns that may arise within the Food Service Department 

Establishes and revises as necessary standard personnel procedures to carry out administration and school board policy

Provides assistance to the Human Resources Department in the development of all job descriptions for cafeteria personnel

Manages department in such a way to minimize grievances and employee conflicts       

Maintains notes regarding personnel issues to help with the administration of workers' compensation, unemployment, and disability claims to safeguard the District’s best interest

Responsible for making sure that workplace injuries are kept at a minimum

Takes measures to keep the facility in good repair and employees safe

2. Financial Management

Coordinates and reviews with the Executive Director of Finance and Operations on all reports for record-keeping purposes for full compliance with The Agency of Education Child Nutrition Program

Actively promotes the correct utilization of the free and reduced lunch program

Provide leadership on managerial best practices surrounding the food service operations and/or any business practice as so directed 

Reviews the accuracy of all invoices and purchase orders for nutrition and cafeteria equipment

3. Planning & Maintenance 

Provides consultation as needed with district personnel regarding specific requirements in State and Federal legislation with the Child Nutrition Program

4. Sanitation & Safety Compliance

Oversees the implementation of safe food handling techniques

Establishes standard levels of cleanliness, health, and safety that meet or exceed state and federal regulations

Stays abreast of all local and state health, and safety laws, and regulations as it applies to Food Service

5. General Operations 

Oversees the planning of menus based on nutritional adequacy, federal standards, and pupil acceptance 

Performs all other duties as assigned which are not specifically set forth in the proceeding outline

6. Public Relations & Communication 

Follows directives of governing boards to ensure the goals and objectives of the Food Service Program are being met

Promotes the Food Service Program through positive public relations

Acts as a resource to school educators in the instructional units pertaining to nutrition

The required education and experience for this position include: 

Education

Minimum Required: Bachelor’s degree, or equivalent educational experience, with an academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field  

Or 

Bachelor’s degree, or equivalent educational experience, with any academic major or area of concentration,

and

a State-recognized certificate for school nutrition directors

Or

Bachelor’s degree in any academic major

and

at least 2 years of relevant school nutrition program experience

Or 

Associate’s degree, or equivalent education experience, with academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field,

and

at least 2 years of relevant school nutrition program experience

Certification Required: School Nutrition Specialist (SNS)

Certification Required: ServSafe School Nutrition Specialist (SNS) certification 

Valid Serv Safe Certification 

Experience:  

Minimum Required: 2- 10 years of experience in the field of Food Science & Nutrition and Business Management/ Food Service Operation 

Must comply with the minimum professional standards requirements of the USDA Professional Standards for All School Nutrition Program Employees 

Knowledge, Skills, And Abilities:

Working knowledge: Sufficient familiarity with the subject to know basic principles and terminology and to understand and solve simple problems.

General knowledge: Sufficient knowledge of a field to perform most work in normal situations. The work calls for comprehension of standard situations and includes knowledge of most of the significant aspects of the subject.

Thorough knowledge: Advanced knowledge of the subject matter. The work calls for sufficient comprehension of the subject area to solve unusual as well as common work problems, to be able to advise on technical matters and to serve as a resource on the subject for others in the organization.

Comprehensive knowledge:

Requires complete mastery and understanding of the subject. This term should be used sparingly and only for unusually exacting or responsible positions required to originate hypotheses, concepts, or approaches.

List Specific Skills and/or Abilities Required: 

The job requires walking, standing, bending, kneeling, and lifting/carrying work-related items such as industrial kitchen equipment

May include exposure to potentially hazardous equipment and/or chemicals 

Must have and maintain a valid Vermont Driver’s license 

 Knowledge of technical computer applications including Microsoft Word, Excel, Access, and Outlook as well as working knowledge of K-12 food service software systems. operating application management, point of sale, and back-office management systems (proficient.)

Knowledge of all Federal, State, and City health, sanitation, and safety policies, laws, and guidelines as they relate to food service preparation.

Ability to work with diverse community partnerships

Ability to supervise and train

Ability to manage district-wide maintenance

Ability to prepare and administer budgets and reports

SALARY: $80,000 to $105,000

Equal Opportunity:

The Burlington School District provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Position Type:

Full-time

Positions Available:

1

Equal Opportunity Employer

Burlington School District 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. Minority candidates are encouraged to apply.

Job Requirements

No experience required

Citizenship, residency or work VISA in United States required

Contact Information

Nate Lavery, Director of Finance

150 Colchester Avenue

Burlington, Vermont 05401

Phone:

802-540-0893

Fax:

nlavery@bsdvt.org

Email:

nlavery@bsdvt.org

Learn more online at http://www.SchoolSpring.com/job?3946655

Company info

Burlington School District
Nate Lavery
Phone : 802-540-0893
Fax : nlavery@bsdvt.org