Primary Objective:

• To assist in the establishment of and direct efforts to achieve nutritional and educational objectives and to ensure the smooth and efficient operation of the school district food service program with an awareness of all district requirements and Board of Education policies.

 

Minimum Qualifications:

• High School Diploma or general education degree (GED)
• Knowledge of food service operations in an educational setting
• Ability to establish and maintain satisfactory working relationships with other employees and the general public
• A cooperative spirit and an understanding and interest in the well-being of children
• Computer skills, as necessary
• Problem solving in a collaborative environment
• Adept at learning and using other related software and web-based programs

 

Preferred Qualifications:

• In-depth knowledge of nutrition, food preparation, menu planning, sanitation and safety, purchasing and distribution in an educational setting
• Knowledge of State of Illinois and local food service laws and regulations
• Manager Sanitation Certificate

Evaluation:

• Per Classified Employee Handbook

 

Essential Job Functions:

1. Plan and control work schedules and to direct, supervise, and evaluate the work of food service personnel.
2. Assist in the establishment of and direct personnel policies for food service employees, including performance standards, work schedules, and an evaluation process.
3. Planning menus that are in alignment with the nutritional guidelines of the National School Lunch Program.
4. Order food, supplies and equipment to best facilitate a cost-effective food service department.
5. Establish standards for food preparation and service.
6. Submitting payroll timesheets in a timely manner.
7. Oversee accurate accounting procedures for the food service department.
8. Assistance and involvement with food service items and equipment.
9. Maintain necessary records and file appropriate state and federal reports pertaining to food service activities (i.e., Nutrition Program Report and ISBE 68-84).
10. Instruct personnel in the proper use and care of equipment and supplies.
11. Assist in planning for proper cleaning of food service areas.
12. Maintain high standards of sanitation and safety; assist in any site visits involving the food service area.
13. Interpret the aims and objectives of the food service department while establishing rapport with students, staff, civic groups and the general public.
14. Interpret and implement Federal, State of Illinois, and local food service laws and regulations.
15. Maintain perpetual inventory of government foods.
16. Maintain daily lunch cost analysis and meal count edit sheets.
17. Develop alternate menus for special dietary needs, as required.
18. Keep abreast of newest developments in the food service area and recommend appropriate changes.
19. Assist with planning of all other food service functions and tasks.
20. Hire, train, supervise and evaluate the work of other food service employees.
21. Responsible for overseeing government audits of food service for the school.
22. Ability to step in when necessary to fill all food service positions.
23. Prepare a monthly board report for the monthly board meeting.
24. Help monitor the students during lunch, as needed.
25. Perform other duties as required.

 

Requirements:

• Bending, carrying, climbing, lifting, pushing-pulling, reaching, sitting, standing, and walking
• Must be able to occasionally lift, move, or push items of 30 lbs.

 

Working Conditions:

• Includes extremes of temperature and humidity
• Hazards include stairs and communicable diseases

 

Terms of Employment:  

• 200 Working days, 8.0 hours per day
• 4 Paid holidays
• 204 Total paid days

 

Benefits:  

• Per Classified Handbook
• IMRF

 

FLSA Status:

• Salary Regionally Competitive/Non-Exempt