Manager of Food Nutrition JobID: 521

　　Position Type:

　　Administration/ Manager/Assistant Manager

　　Date Posted:

　　1/19/2024

　　Location:

　　The Forum

　　Closing Date:

　　02/02/2024

　　POSITION TITLE: Manager of Food ServicesSALARY: $85,0000 - $95,0000START DATE: July 1, 2024GENERAL CHARACTERISTICS:

　　Recruited By: Chief Human Resources Officer

　　Recommended for Appointment By: Chief Human Resources Officer, Chief Financial Officer

　　WORKING RELATIONSHIPS:

　　Type of Authority: Line

　　Reports To: Chief Financial Officer

　　Consults With: Department of Education/Food Services; LEA; Superintendent; Chief Financial Officer; Chief Human Resources Officer; Payroll/Benefits Manager; Principals; Food Service Staff; School Secretaries, Students, Parents, and General Public; Local, State and Federal G.A.O.; Auditors; USDA Officials

　　Minimum Qualifications: Prior food service management experience required; BS or MS degree in Institutional Food Management; registered dietician preferred.

　　BASIC FUNCTION:

　　The School Food Service Manager is a member of the District staff who, under the direction of the Chief Financial Officer, works with others in developing, administering, supervising and promoting the school food service program.

　　Management includes supervision of personnel, food preparation and service for breakfast and lunch programs. Also, required is supervision of satellite kitchen operations and assistance in the overall review of operational changes. To supervise the general operation, cooking and serving of student lunches throughout the Dubuque Community School District and to assist and recommend operational changes as deemed necessary.

　　POSITION RESPONSIBILITIES:

　　Assists in establishment and interpretation of program objectives and communicates these objectives to students, staff, parents and community.

　　Develops the school food service program as a means for improving student health and nutrition.

　　Assures consistent administration of the union agreement and assists in contract negotiations.

　　Administers personnel policies in a fair and consistent manner.

　　Keeps personnel information required by current health laws including records of good sanitation practices.

　　Cooperates with architects, manager of buildings and grounds, principals, and others to plan individual school and district facilities.

　　Establishes financial policies that permit the serving of adequate and satisfying breakfasts and lunches at a minimum cost to students and taxpayers.

　　Pursues funding opportunities, helps prepare grant/foundation applications, implements funded proposals, and complies with reporting requirements.

　　Develops and administers accurate procurement procedures based on Federal, State, and Local guidance for food, equipment, and services for the department.

　　Keeps informed of new equipment designs to improve and upgrade the school food service program.

　　Cooperates with custodial and maintenance departments in planning for the proper cleaning of food service areas.

　　Maintains high standards of sanitation and safety in all phases of the school food service program.

　　Has a working knowledge of all local, state and federal health laws and regulations.

　　Administers free and reduced lunch policies as established by the USDA.

　　Establishes good rapport with the students, teaching staff, school administrators, parents, civic groups and the general public.

　　Develops or assists in the development of manuals and instructional materials for school food service personnel.

　　Contributes to making school food service program an integral part of the educational program.

　　Plans menus that meet federal and state regulations.

　　Supervises and coordinates the work of cook managers throughout the district.

　　Participates in interviews, reference checks and recommendations to the Human Resources Department for placement of school food service personnel.

　　Supervises and develops training programs for current and new food service employees.

　　Establishes work performance standards and work schedules.

　　Evaluates the performance of the food service staff and consults with the Chief Human Resources Officer regarding staff performance.

　　Administers and supervises the receiving, storage, and distribution of food, supplies and equipment.

　　Consults with individual building principals and nurses regarding special food service needs or problems.

　　Demonstrates a commitment to multicultural gender fair policies and practices.

　　Other duties as assigned.