Job description

Beaumont Indep School District

Assistant Director Food Services (11661189 22-23)

JOB POSTING

Job Details

Posting ID 11661189 22-23

Title Assistant Director Food Services

Description

Beaumont Independent School District

Job Description

Assistant Director Food
JOB TITLE: CLASSIFICATION: Exempt

Services

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REPORTS TO: Director Food Services PAY GRADE: ADM 4 of days worked

LOCATION: Administration, Food Services DATE REVISED: 9/1/2022

PRIMARY PURPOSE:

Assist the Director in planning and implementing programs that support the regulatory requirements of the Child Nutrition Program and nutritional requirements for students. .

Promote development of good management practices while maintaining a safe and sanitary environment. Plan, direct, and manage the procurement of food products, equipment, and services for the Food and Nutrition Services Department.

QUALIFICATIONS:

Education/Certification:

Bachelor’s degree in Food and Nutrition, Home Economics, Food Service Management, or closely related field from an accredited college or university, preferred

Culinary Education and certification, preferred

Texas Association for School Nutrition Certification, preferred

ServSafe Certification, required – must obtain within 90 days of hire

Certified with Beaumont Health Department, required – must obtain within 90 days of hire

Special Knowledge/Skills:

Knowledge of Federal, State and local laws, regulations, policies, and best practices in areas of food service management, menu planning, food purchasing, and preparation of foods in food service environment; certified in FDA food safety standards and regulations

Knowledge of public sector purchasing, food procurement procedures, and inventory system that meets both Federal (US Department of Agriculture) and State (Texas

Education Agency) standards

Knowledgeable in Child Nutrition Meal Programs

Skill in accounting and bookkeeping

Working knowledge of established food safety and sanitation procedures

Demonstrated leadership and vision in managing multiple campus food service facilities to include conducting on-site inspections district wide

Skill in recipe standardization, development, and testing for quality food products

Skill in providing educational and training assistance for Child Nutrition managers and other campus employees

Skill in comprehending and evaluating facts and problems associated with student food service situations, exercising sound judgment, and taking decisive and timely action in accordance with standard operating procedures

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Skill in conducting investigations and preparing written documentation in response to inquiries and complaints from groups such as parents, district officials and administrators, union representatives, and the general public

Skill in managing staff, team building, operations, projects, and budgets on a large scale

Skill in gathering, organizing, analyzing, and interpreting data, utilizing various statistical techniques, applying concepts to assist in formulating conclusions, and developing recommendations and solutions

Skill in presenting information in a variety of formats

Ability to manage multiple complex tasks simultaneously and independently to meet deadlines

Ability to develop bid specifications and market school menus

Ability to communicate effectively, both verbally and written, utilizing tact and diplomacy

Ability to maintain effective working relationships with District staff, outside organizations, elected officials, and the general public

Experience:

Minimum four years experience in school nutrition including two year in an operational administrative/managerial capacity preferably in a public school setting. Experience with presentation of food in an aesthetic manner for events and serving line presentation.

MAJOR RESPONSIBILITIES AND DUTIES:

School/Organizational Climate

1. Assist in development, implementation, and evaluation of goals and objectives for the food and Nutrition Service Program to include budget planning, monitoring and evaluation of programs, menu planning, and special catering functions.

2. Coordinate commodity utilization including commodity processing and distribution of commodities to the schools.

3. Coordinate the dissemination of new products and ordering information at manager’s meetings.

4. Coordinate the evaluation of selected food samples before purchase for acceptability by conducting taste testing with students and staff.

5. Coordinate the development of the master cycle menu for Elementary Schools and

Middle/High Schools. Menus must meet minimum nutrition standards set by the USDA.

6. Develop production worksheets that meet USDA basic meal pattern requirements.

7. Coordinate the evaluation of recipes in use and make adjustments to improve quality and acceptability of food products.

8. Develop appropriate food service systems and standards of excellence to provide and maintain quality in the presentation and service of food.

9. Apply management principals to establish and maintain high standards for quality food purchasing, distribution, preparation, and presentation.

10. Assist in planning kitchen designs, equipment selection for new schools, and replacement equipment for all school kitchens.

Personnel Management

11. Oversee the department’s coordinated school health activities and nutrition education for students.

12. Oversee and coordinate the summer food service program for the department.

13. Review and revise food and nutrition service policies, bulletins, and employee handbook annually.

14. Ensure staff follows all policies and procedures for the National School Lunch and

Breakfast Programs, After School Snack Program, Summer Food Service Program, Fresh

Fruits and Vegetable Program, and any other programs.

15. Must meet USDA Professional Standards for all School Nutrition Program employees.

16. Make on-site visits to assure accountability, safety, sanitation, and customer service.

17. Evaluate area supervisor annually.

18. Develop department education and training program for entry level personnel to achieve adequate competency prior to cafeteria assignment.

19. Develop department education program to identify and train future managers. Program should provide for continuing training of managers and production specialists to meet state and federal regulations, ensure financial accountability, standardize food preparation, assure appropriate use and care of equipment, maintain personal safety, meet state and local sanitation standards, and enhance customer service.

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Administration and Fiscal/Facilities Management

20. Assist in the development and implementation of department planning, procedures, long and short range objectives and goals for Child Nutrition.

21. Develop and write bid specifications for annual bids for food, small equipment, and large kitchen equipment.

22. Submit bid specifications with quantities to the purchasing department within established time frames for quote and bid processing.

23. Participate in the bid opening, evaluation, and awarding of food and nutrition service bids.

24. Compile and file all Federal program reimbursement claims within required time frames.

25. Develop a budget for summer programs and staff the selected sites appropriately.

26. Maintain records and reports for summer nutrition program.

27. Train department staff on proper completion of food production records; works with supervisors to verify that food production records are completed accurately.

28. Coordinates the purchase of child nutrition items, in accordance with budgetary limitation and district policies.

29. Recommends participation in purchasing cooperatives when in best interest of the department.

School/Community Relations

30. Demonstrates awareness of the ways that the Child Nutrition Department supports instruction

31. Maintain good public relations with students, faculty, parents, and District departments.

32. Serve as preceptor for Lamar University’s Dietetic Practice Program in cooperation with the Department of Family and Consumer Sciences.

33. Serve as speaker/resource to campuses, Lamar University, and community groups.

34. Write nutrition newsletters, articles, menu backs which are distributed to students and the community.

35. Develop and update brochures to describe the nutrition programs to the community.

36. Work with the media.

37. Serve on the district’s wellness team and coordinate activities at health fairs.

38. Develop annual application for the DHS sponsored program.

39. Advertise the program to the community.

40. Design and implement promotional activities to enhance participation and meet customer expectations.

Professional Growth and Development

41. Promotes a positive image that supports the mission of the district; works with all Child

Nutrition personnel to continually improve the professionalism of the total department.

42. Pursue educational growth in the food service industry in the areas of technology, child and adolescent nutrition, food products, equipment, personnel leadership, training styles, waste management, and budgeting of resources.

43. Assist the Director of Food and Nutrition Services in any capacity which will facilitate maximum success in the department.

44. Maintain working knowledge of BISD, USDA and TDA policies, procedures and regulations by attending workshops, conferences and meetings as necessary.

45. Perform other duties as assigned.

EQUIPMENT USED:

All kitchen equipment, machinery, POS, office equipment including computers, fax, calculator, and copier

SUPERVISORY RESPONSIBILITIES:

Supervises and evaluates performance of professional and support staff assigned to the

Assistant Director.

WORKING CONDITIONS:

Mental Demands

Maintain emotional control under stress

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Occasional prolonged and irregular hours of work

Deadline driven workload

Physical Demands

Light lifting/carrying, reaching above shoulder, use of fingers, repetitive hand motions; frequent bending and stooping

Repetitive hand motions

Environmental Demands

Frequent contact with parents, community, and/or other district/campus employees

Frequent interruptions

Work indoors to conduct on-site inspections of facilities

Frequent district-wide travel

The State Board for Educator Certification will require all first time applicants for an initial credential to be

fingerprinted as part of a national criminal background check. A cost of up to $49.00 will be charged for

fingerprinting.

The above statements describe the general purpose and responsibilities assigned to the job and are not an exhaustive list of all responsibilities, duties, and skills that may be required. This job description is not an employment agreement or contract. The administration has the exclusive right to alter this job description at any time without notice.

Approved by Immediate
Date:

Supervisor:

Reviewed by HR Director: Date:

Received by Employee: Date:

Shift Type Full-Time Salary Range $71,896.00 to $101,346.00

Salary Code Per Year Job Category Classified

External Job Classified Internal Job Classified

Application Application

Location CHILD NUTRITION Posting Status Active

Minimum

Qualifications

Screening

Job Application Timeframes

Internal Start Date 09/06/2022 General Start Date 09/06/2022

Internal End Date General End Date

Job Pools

Pool Name Quantity Requisition ID Requisition

Title

Default 1

Alternate Job Contact

Name Title

Location Phone

Email

References

Automatically Send Yes Reference Check Classified Survey

Reference Check Form

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Job Type: Full-time

Pay: $71,896.00 - $101,346.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 4 years

Restaurant type:

• Casual dining restaurant

Shift:

• 8 hour shift

Weekly day range:

• Monday to Friday

Ability to commute/relocate:

• Beaumont, TX 77706: Reliably commute or planning to relocate before starting work (Required)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Preferred)

Work Location: In person

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