Assistant Director Food Service bei Beaumont ISD

Beaumont independent school district

Job Description

• 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

• 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
• 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

• 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. 

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.

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.

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.

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.

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.

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

• Maintain emotional control under stress
• Occasional prolonged and irregular hours of work
• Deadline driven workload

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

• 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