Assistant Director of Food and Nutrition Services

Position: Assistant Director of Food Services

Classification And Status

Term: The work year for this position is 218 days including paid holidays and vacation in accordance with the District’s Personnel Schedule. The District offers excellent fringe benefits, including life insurance, dental insurance and

family health insurance.

Salary and Benefits: $54,000-$70,000

Reports to: Director of Food & Nutrition Services

Qualifications: BS degree in Food & Nutrition, Food Service Mgmt. Dietetics, Family and Consumer Ed., Nutrition Ed, Culinary Arts or a related field, required. Registered Dietitian, preferred. Experience in school food service management,

minimum 2 years preferred. Illinois Food Service Sanitation Certificate or obtain one within 30 days of employment. Proficient skills in MS Word, Excel Applications and POS systems.

Position Summary: The Assistant Director of Food Services supervises the central production kitchen staff in the preparation of breakfast and lunch meals for OPRFHS students and staff, catered meal functions and a satellite lunch program

under a contract with the neighboring elementary district.

Position Responsibilities

• Oversees the day-to-day management of federal free and reduced-price meal applications, including their approval and periodic updating
• Coordinates the communication of student eligibility to select district personnel
• Oversees the preparation, service and sales of onsite meals
• Plans the production of satellite meals, including forecasting daily counts, directing the advance preparation of menu items and the daily preparation and packing of meals for delivery
• Plans the production of the summer programs, including forecasting daily counts, directing the advance preparation of menu items and the daily preparation and packing of meals for delivery
• Assists in all aspects of catering and concession functions including planning, preparation, and service.
• Assists in the monitoring of food service equipment for proper operation
• Assists in the development of the department’s promotions calendar
• Responsible for nutritional analysis of menus for government regulations
• Assists in menu / ala carte costing
• Assists in the development of specifications for annual bids
• Performs periodic inventory of stored food and supplies
• Frequently inspects student and staff cafeterias to ensure departmental procedures are being followed.
• Ensures HACCP is up-to-date with state standards.
• Ensures all recipes are standardized, meeting the state and federal nutritional guidelines.
• Plans and coordinates training days for department staff.
• Communicates effectively with vendors.
• Acts as the immediate supervisor for all Food Service staff members.
  
  

This description should not be construed to contain every function/responsibility that may be required by an incumbent in this job. Incumbents are required to perform other related functions as assigned.

Physical/Visual Demands: Standing, sitting, lifting, carrying, reaching, fine motor dexterity, speaking and hearing, near visual acuity required. Ability to lift

up to 50 lb boxes.

Environmental Conditions: Offices located next to kitchens with associated heat, humidity, and noise.