East Union Community School District
Title: Food Service Director
Reports to: Superintendent
Qualifications: 1. Completion or in process of completion, of approved Food Service
Short Courses, as deemed necessary by the School District and/or Food
Service Director, to accomplish and maintain certification and job position.
- Ability to lift up to 50 pounds.
- Can work in warm and cold conditions.
- Have manual and mental dexterity to handle kitchen equipment.
- Ability to stand or walk for prolonged periods of time.
- Must be courteous and cooperative with manager, employers, employees, students, and school staff.
- Able to read and comprehend recipes and directions.
- Ability to quantitatively increase or decrease recipe sizes as needed.
- Two years experience as a cook.
Reports to: Superintendent
FLSA Status Non-Exempt
Status ___x__ Full Time _____Part Time
1. Responsible for planning meals.
- Prepares a weekly work schedule for all kitchen personnel.
- Prepares monthly menus.
- Determines quantity of each food to be prepared daily and prepares the Daily Food Production Sheet.
- Determines the size of serving to meet necessary age requirements.
- Oversees that food is served in timely, pleasant manner.
- Knows how to figure recipes and food items in quantitative amounts.
- Able to use all kitchen equipment and train all personnel to use all equipment.
- Responsible for economical operation of the kitchen and the avoidance of waste or consistent overproduction of baked items.
- Responsible to train the cooks and substitutes about the “offer vs. serve” food regulations; so meals served will meet required serving sizes and at least the minimum number of components.
- Responsible to train cooks and substitutes in using and recording a food thermometer and test strips.
- Responsible for verification of daily meal count by computer.
2. Responsible for inventory recording.
- Verifies food shipment, signing invoices only after each order has been verified for food quality and delivery accuracy. Records temperatures according to HACCP.
- Reports any faulty or inferior quality food that is received and any non-delivery of items ordered to vender. Ensures credit for such items.
- Orders on a weekly or as needed basis all necessary supplies.
- Records number of meals served daily.
- Records food used and number of meals on a daily basis, recording on necessary government forms.
- Maintains a yearly equipment inventory.
- Sends letters to vendors for milk and bread bids annually.
3. Responsible for notifying Superintendent of problems or concerns.
- Reports any accidents or problems occurring in the kitchen in a timely manner.
- Communicates any problems or possible changes pertaining to food, personnel, or equipment. Any persistent problem must be discussed in length with Superintendent.
- Maintains a pleasant atmosphere in kitchen by not allowing derogatory remarks that are offensive to employees or lunch program. Reports infractions to Superintendent.
4. Responsible for arrival and departure equipment check.
- Verifies that refrigerators, coolers, and freezers are working properly and that temperatures are within required ranges of HACCP.
- Verifies all refrigerators, freezers, and storeroom and kitchen doors are closed and locked at upon departure.
- Verifies pilot lights are working correctly, necessary equipment unplugged or turned off and kitchen doors locked as needed.
5. Responsible for keeping to assigned schedule.
- Notification of sickness one hour (not before 5:00 a.m.) before job begins to insure time for contacting a substitute if needed.
- Notification of illness on a daily basis and if a long term illness is determined, on a weekly basis.
- Punctual in arrival time, ready to work, and works efficiently until hours have been met, few absences.
- Receives prior approval for all absences from Superintendent (except daily sick leave and “that day” emergency requests) and turns in leave form.
- Completes time cards monthly and leave form on day of return and sends to office that day; or as designated.
- Keeps non-working conversation to a minimum.
6. Other Essential Functions
- Works with a cheerful, helpful and open-minded attitude.
- Communicates and works effectively with individuals/departments of the school district and community.
- Works effectively with community organizations.
- Supports the philosophy and mission of East Union Community Schools.
- Ability to get along with and have a positive effect on others. Able to accept directions, changing situations, and work assignments.
- Dependable in utilizing time appropriately and follows all work rules and policies. Exemplifies good work habits for other employees.
- Regularly demonstrates physical, mental, and emotional ability to perform assigned duties.
- Dresses in appropriate attire, giving special attention to cleanliness, neatness and general grooming.
- Shows initiative in willingness to assume responsibility by being able to determine priority in work schedule.
- Ability to plan constructively for future events, needs or changes.
(Example: 1. Create or try new products. 2. Try new ways of doing job
7. Responsible for other related duties.
- Completes end of month/year lunch program reports and prepares reports for next school year.
- Collects money from students and parents, checks RevTrack and enters payment amounts for meal payments into student data system.
- Notifies families of delinquent meal accounts.
- Deposits monies collected for nutrition accounts.
- Plans and oversees Civil Rights Compliance training for Nutrition staff.
- Manage and Maintain Free/Reduced Meal Applications.
- Responsible for other related duties as assigned by Superintendent.
- Shall conform to all equity rules and regulations relating to nondiscrimination on the basis of gender, race, creed, national/ethnic origin, creed, age, marital status, sexual orientation, or disability.
Created June 2013
Board Adopted June 2013.