Food Service Coordinator Job Description
QUALIFICATIONS: High School diploma or GED required. Nutrition, Dietician, or related degree preferred; Associate or BS Degree preferred.
REPORTS TO: Food Service Director
SUPERVISES: Staff members designated by the Food Service Director.
JOB GOAL: To provide leadership and develop a nutritional school lunch program within the guidelines established by federal, state, and local school authorities.
PERFORMANCE RESPONSIBILITIES:
Program Oversight & Compliance
- Oversees a district-wide food service program to analyze effectiveness and assure compliance with district, state, and federal laws, regulations, and safety/sanitation procedures.
- Coordinates all activities related to the summer feeding program.
Financial & Administrative Management
- Oversees the preparation of the food service program operating budget and analyzes financial and operating statements.
- Approves all invoices and payroll for payment.
- Prepares a variety of food service records and reports, including financial statements, inventory, and cost control records.
Menu Planning & Operations
- Plans master menu(s) while assuring compliance with regulations and requirements for nutrition and dietary balance.
- Supervises and participates in food preparation and distribution to students and staff.
- Resolves problems involving food standards, labor costs, and proper use of equipment in food preparation and distribution.
- Coordinates food service operations with school activities to improve school and community relations and increase student participation.
Vendor & External Relations
- Establishes and maintains professional relationships with food service vendors and purchasing co-ops to ensure cost-effective procurement and high-quality standards.
- Consults with school principals, administrators, parents, and cafeteria managers to establish or revise operational policies.
Personnel & Training
- Evaluates food service personnel in collaboration with principals.
- Meets weekly with the Director to evaluate the effectiveness of the overall food service program.
- Conducts training for cafeteria managers to develop work schedules and production standards.
- Ensures managers understand and use record-keeping and ordering systems in accordance with district policy.
- Conducts employee meetings to discuss and explain operation policies.
- Plans and directs professional development workshops and training programs for food service personnel.
- Performs other tasks and assumes such other responsibilities as may be assigned by the Director.
TERMS OF EMPLOYMENT: * Twelve months (260 days). Salary will be established by the Board. Classified salary schedule.
EVALUATION: * Performance will be evaluated in accordance with provisions of the Board's policy on evaluation of Classified Personnel.