Director of Food Services
Community Roots School Food Services Agency, Grass Valley, California, United States, 95949
Under the direction of the Executive Director, the Director of Food Services manages the day-to-day operations of the school food service program for all participating schools under the jurisdiction of the School Food Authority (SFA). This role ensures compliance with federal, state, and local regulations, develops innovative and nutritious menus, and streamlines food service operations across multiple sites. Working closely with the Culinary Center Production Manager and Satellite Production Manager, the Director ensures high quality food services aligned with organizational goals and student needs.
Essential Duties and Responsibilities:
This list is not exhaustive and may be supplemented, as necessary.
Administrative Oversight
Provide leadership and oversight to the Culinary Center Production Manager and Satellite Production Manager, delegating production and quality control responsibilities as needed.
Develop and implement operational policies and procedures to enhance efficiency and compliance across all culinary functions.
Meal Counting and Reimbursement Compliance
Develop and oversee meal counting and reimbursement compliance systems for all school sites in coordination with the Executive Director.
Ensure accurate tracking, reporting, and adherence to federal, state, and local regulations for meal reimbursements.
Menu Planning and Compliance
Plan and approve menus that meet USDA dietary guidelines and nutritional standards while incorporating locally sourced and seasonal ingredients.
Ensure compliance with all federal, state, and local food safety and nutrition regulations.
Monitor menu performance, adjust offerings based on student feedback, and implement continuous improvements.
Streamlining Operations
Develop and implement systems to streamline procurement, inventory management, and food production.
Collaborate with the Warehouse Coordinator to ensure efficient supply chain and distribution processes.
Identify and resolve operational inefficiencies across central and satellite kitchen operations.
Collaboration and Communication
Collaborate with the Chief Business Official on budget management, reporting, and financial planning for food service operations.
Act as the primary point of contact for food service inquiries from school administrators, staff, and community stakeholders.
Foster a positive work environment and provide mentorship and professional development opportunities for direct reports.
Training and Professional Development
Participate in at least 12 hours of annual continuing education/training to maintain compliance with food service regulations and enhance professional growth.
Ensure ongoing knowledge of industry best practices, food safety standards, and regulatory requirements through workshops, conferences, and other training opportunities.
Provide continual training opportunities and support to staff to ensure regulatory compliance.
Additional Duties
Perform other related duties as assigned.
Qualifications: Education and Experience:
Bachelor's degree, or equivalent educational experience, with academic major in specific areas such as food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field: OR
Bachelor's degree in any academic major, and State‑recognized certificate for school nutrition directors: OR
Bachelor's degree in any academic major, and at least 2 years of relevant school nutrition programs experience: OR
Associate's degree or equivalent educational experience, with academic major in specific areas, and at least 2 years of relevant school nutrition programs experience.
Skills and Knowledge:
Comprehensive understanding of USDA dietary guidelines, Hazard Analysis Critical Control Point (HACCP) principles, and federal and state food safety regulations.
Proficiency in menu planning software and food service management systems.
Strong organizational, leadership, and communication skills.
Physical Demands and Work Environment:
Ability to sit, stand, and walk for extended periods.
Occasionally required to lift and/or move up to 25 pounds.
Office and kitchen environments with visits to school sites.
Moderate noise levels and exposure to food preparation areas.
Certifications, Licenses and Other Requirements: These requirements must be met prior to beginning employment and will be requested upon job offer acceptance.
Current ServSafe Manager Certification or equivalent food safety certification.
Complete a minimum of 8 hours of food safety training within 5 years prior to the start date or within 30 days of hire.
Proof of eligibility to work in the United States.
Ability to visit several school sites throughout the work week.
Proof of automobile insurance coverage.
Criminal justice fingerprint and background clearance.
Community Roots School Food Services Agency #J-18808-Ljbffr
Essential Duties and Responsibilities:
This list is not exhaustive and may be supplemented, as necessary.
Administrative Oversight
Provide leadership and oversight to the Culinary Center Production Manager and Satellite Production Manager, delegating production and quality control responsibilities as needed.
Develop and implement operational policies and procedures to enhance efficiency and compliance across all culinary functions.
Meal Counting and Reimbursement Compliance
Develop and oversee meal counting and reimbursement compliance systems for all school sites in coordination with the Executive Director.
Ensure accurate tracking, reporting, and adherence to federal, state, and local regulations for meal reimbursements.
Menu Planning and Compliance
Plan and approve menus that meet USDA dietary guidelines and nutritional standards while incorporating locally sourced and seasonal ingredients.
Ensure compliance with all federal, state, and local food safety and nutrition regulations.
Monitor menu performance, adjust offerings based on student feedback, and implement continuous improvements.
Streamlining Operations
Develop and implement systems to streamline procurement, inventory management, and food production.
Collaborate with the Warehouse Coordinator to ensure efficient supply chain and distribution processes.
Identify and resolve operational inefficiencies across central and satellite kitchen operations.
Collaboration and Communication
Collaborate with the Chief Business Official on budget management, reporting, and financial planning for food service operations.
Act as the primary point of contact for food service inquiries from school administrators, staff, and community stakeholders.
Foster a positive work environment and provide mentorship and professional development opportunities for direct reports.
Training and Professional Development
Participate in at least 12 hours of annual continuing education/training to maintain compliance with food service regulations and enhance professional growth.
Ensure ongoing knowledge of industry best practices, food safety standards, and regulatory requirements through workshops, conferences, and other training opportunities.
Provide continual training opportunities and support to staff to ensure regulatory compliance.
Additional Duties
Perform other related duties as assigned.
Qualifications: Education and Experience:
Bachelor's degree, or equivalent educational experience, with academic major in specific areas such as food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field: OR
Bachelor's degree in any academic major, and State‑recognized certificate for school nutrition directors: OR
Bachelor's degree in any academic major, and at least 2 years of relevant school nutrition programs experience: OR
Associate's degree or equivalent educational experience, with academic major in specific areas, and at least 2 years of relevant school nutrition programs experience.
Skills and Knowledge:
Comprehensive understanding of USDA dietary guidelines, Hazard Analysis Critical Control Point (HACCP) principles, and federal and state food safety regulations.
Proficiency in menu planning software and food service management systems.
Strong organizational, leadership, and communication skills.
Physical Demands and Work Environment:
Ability to sit, stand, and walk for extended periods.
Occasionally required to lift and/or move up to 25 pounds.
Office and kitchen environments with visits to school sites.
Moderate noise levels and exposure to food preparation areas.
Certifications, Licenses and Other Requirements: These requirements must be met prior to beginning employment and will be requested upon job offer acceptance.
Current ServSafe Manager Certification or equivalent food safety certification.
Complete a minimum of 8 hours of food safety training within 5 years prior to the start date or within 30 days of hire.
Proof of eligibility to work in the United States.
Ability to visit several school sites throughout the work week.
Proof of automobile insurance coverage.
Criminal justice fingerprint and background clearance.
Community Roots School Food Services Agency #J-18808-Ljbffr