1. Direct the District-wide school food service program in conformance with federal and state laws and regulation, local and state health ordinances and District policies. 2. Develop and recommend changes in food service program policies and procedures to District Administrator, including application processing and meal accounting handling procedures under the free and reduced-price meal programs for needy students. 3. Provide liaison between education and food service staffs in establishing and conducting nutrition education programs. 4. Analyze food service department financial statements and take corrective action, when necessary, to prevent financial loss. 5. Develop specifications for and order food, related supplies, and food service equipment. 6. Develop and implement standards for the operation of an efficient, sanitary, and high quality food service program. 7. Order USDA-donated food, when available, and assure its proper use in accordance with government regulations. 8. Test food and other products prior to and after purchase to determine acceptability. 9. Work with vendors regarding new products and services and/or problems involving their products. 10. Develop and test menus and recipes, plan menus that provide nutritional and appetizing foods, and recommend prices for all operations. 11. Plan and direct District-wide meetings and workshops to provide training on food preparation and service, sanitation and nutrition. 12. Select, assign, transfer, handle grievances and recommend discipline of food service personnel in accordance with District policies and procedures. 13. Review collective bargaining contract proposals and provide input in wages, benefits, working conditions, costs and other issues to the personnel department or collective bargaining staff, on behalf of the food service department. 14. Develop public information materials including bilingual and oral materials for non-English proficient or non-reading patrons and media releases pertaining to school food service programs. 15. Meet with students, teachers, parents, vendors, employees, and community groups on school food service program matters. Equal attention/notice for non-reading patrons will be provided. 16. Conduct research and keep abreast of developments in school food service management and in nutrition education. 17. Perform related duties as assigned. 18. Supervise the purchasing of food, related supplies, and food service equipment through formal and informal bid solicitation and the awarding of purchase orders in accordance with District policies and state and federal laws. 19. Supervise the warehousing and delivery of staples and perishable food and supplies to schools.
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