Food Service Director

The Food Service Director (FSD) manages the food service program at a school district. The FSD is responsible for all meal production, menu planning, purchasing, and ordering of product for meals in their district. This role manages the kitchen team and the customer relationship. She / he also completes all financial reporting required by Nutri-Serve, the Board of Education and the State of New Jersey.

All Food Service Director positions at Nutri-Serve are placed into one of three levels. These levels are differentiated based on the experience required, the number of programs supervised (e.g. breakfast, lunch, snack, catering), the district makeup, the total district enrollment size, and the number of schools in the district.

Essential Duties and Responsibilities :

• Oversees the production of all meals and the overall cleanliness of the kitchen.

o Ensures that the students receive nutritious, appetizing, high-quality meals in compliance with New Jersey State Child Nutrition Program while making use of State commodities, where available, in a cost-effective manner.

o Ensures that District kitchens are clean and sanitary in accordance with Hazard Analysis Critical Control Point (HACCP) standards.

o Finalizes the six-week cycle menu, using Nutri-Serve's monthly allocation list, to meet the district's needs for pricing, student preferences and school calendar.

o Purchases food and supplies following Nutri-Serve's compliancy standards for pricing, products and nutrition.

o Places orders using the online ordering system with the selected vendor using in­ house inventory and menu needs.

o Recruits, interviews and trains new employees to adequately staff the district's meal programs.

o Manages employees in accordance with the Company's policies and practices while fostering a positive approach to the Company's goals to build the strongest, most effective kitchen team.

o Ensures all work is completed in a timely and accurate manner. Fosters a quality focus in the kitchen.

o Makes self available to staff, communicates to staff openly and regularly, resolves outstanding employee relations issues or other problems; works to maintain positive morale.

o Visit each school in District at least once each week.

o Provides regular verbal and written performance feedback in a timely manner; develops subordinates' skills and encourages growth to facilitate career progression .

o Maintains the school district and Nutri-Serve food service financial records, including weekly and monthly reports, billing and payroll.

o Ensures a successful annual School Food Service audit, ensuring all deadlines are met.

o Develops and maintains effective business relationships with internal Nutri-Serve employees and the school district, including administration, faculty, staff, parents and students.

o Provides extraordinary customer service and creates open communication with the school district through monthly school board updates and by seeking program feedback from administration, faculty, staff, parents and students.

o Presents a professional image as a representative of the Company.

Minimum Qualifications :

Food Service Director I : The job requires a high school diploma or equivalent and 1-2 years general food service experience, preferably in a school district setting, or an equivalent combination of education and experience.

Food Service Director II : The job requires a high school diploma or equivalent and 3-4 years food service experience, preferably at Nutri-Serve or a similar company in a school district setting, or an equivalent combination of education and experience.

Food Service Director III : The job requires a high school diploma or equivalent and 5-6 years food service experience, preferably at Nutri-Serve or a similar company in a school district setting, or an equivalent combination of education and experience.

All Food Service Directors must meet the following requirements :

Key knowledge, skills and abilities of this job include the following :

Physical Demands & Working Conditions :

Position is performed in an indoor kitchen environment. While some of the day is spent in an office environment, the incumbent will sometimes be required to work in the kitchen to help out staff during busy periods. Therefore, an ability to stand for extended periods; twist, bend, and move freely; and lift up to 30 pounds is required.

While performing the duties of this job, the incumbent may be exposed to moving mechanical parts and extreme heat. She / he is occasionally exposed to wet and / or humid conditions

and extreme cold. The noise level in the work environment is usually moderate.

All requirements are subject to modification to reasonably accommodate individuals with disabilities. Requirements are representative of minimum levels of knowledge, skills, and experience required. To perform this job successfully, the worker must possess the abilities and aptitudes to perform each duty proficiently.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. The Company retains the discretion to add duties or change the duties of this position at any time.

We are a family-driven company that delivers restaurant-inspired hospitality to everyone we serve.

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