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TITLE: Food Service Specialist CLASSIFICATION: Administration

FLSA: Exempt DEPARTMENT: Finance

SALARY: WORK YEAR: 260 Days

REPORTS TO: Chief School Business Official

JOB DESCRIPTION:

Under the direction of the Chief School Business Official the Food Service Specialist will be directly responsible for coordinating and maintaining the district’s food service program. The Food Service Specialist oversees all aspects of foodservice in all schools or sites in accordance to local, state and federal policies. In addition, this position will assist with bid development, menu planning, quality assurance of food items and monitoring of school cafeteria operations.

QUALIFICATIONS:

Bachelor’s Degree in Food/Nutrition, Accounting, or other comparable degree required
Effective written and oral communication skills required
Three to Five years school based food and nutrition services or related experience
Demonstrated skill in working with the public
Knowledge of food safety guidelines
Knowledge of accounting principles preferred

KNOWLEDGE, ABILITIES, AND SKILLS:

Knowledge of:

Principles of good nutrition and quantity food preparation and service
Federal and State laws and regulations governing child nutrition programs such as USDA donated food usage, free and reduced meals programs for needy students and competitive sales
Food handling, safety and sanitation standards and techniques
Inventory and record-keeping procedures
Price and portion controls
Proper operation and maintenance of food service equipment

Ability to:

Communicate clearly and effectively
Maintain confidentiality
Maintain accurate records, compile and verify data and prepare reports
Analyze situations accurately and adopt an effective course of action
Work independently with little direction
Prepare and deliver oral presentations
Meet district standards of professional conduct as outlined in Board Policy
Operate a computer, enter data, maintain records, and generate reports
Positively interact with staff members and the general public in various situations

Skills:

Strong organizational skills
Collaborate with fellow colleagues
Interpersonal skills using tact, patience and courtesy

DUTIES AND RESPONSIBILITIES: (Essential Job Functions)

Plan, coordinate and monitor various district food services programs relating to food and equipment procurement, nutritional and safety requirements, personnel, financial efficiency and operational efficiency.
Coordinate meal services with the approved food service management company or vendor providing meal services in accordance with federal, State and local government agencies.
Serves as a liaison for the Assistance (Free/Reduced) Program.
Conduct site visits to facilitate communications, inspect quality of services, and adherence to rules and regulations.
Assure adherence of food service programs to federal, State and local laws and regulations and District requirements.
Provide applications for meal benefits to each household and approve and/or deny applications for meal benefits under the National School Breakfast and Lunch Programs.
Establish a system for placing breakfast/lunch orders and ensure that all monies received are handled in a manner to prevent loss.
Conduct reviews of school cafeterias to evaluate the effectiveness of the food and nutrition services operations.
Analyze food service operations for cost effectiveness.
Evaluate food items, equipment, and operating supplies to be used in cafeterias.
Writing specifications, preparing bid invitations and assisting in evaluating bid results.
Monitoring food usage to assure adequate supply.
Provide quality assurance by monitoring food items for taste, smell, and appearance; designing questionnaires and conducting student taste test.
Conduct reviews of school cafeterias to evaluate the effectiveness of the food and nutrition services operations.
Coordinates programs but not limited to: Fresh Fruit and Vegetable Program, SNAP/TANF, Summer Food Service Program, National School Lunch Afterschool Care Snack Program, Illinois Free Lunch & Breakfast Programs, USDA Smart Snacks, National Lunch Program, Wellness Plan/Policies, Food Safety Plan, Smallware Orders, New school projects, etc.
Interview applicants for food service employment as needed
Attends administrative staff meetings and professional meetings.
Evaluates the financial position of school cafeterias; advises supervisors/managers on ways to improve financial positions.
Advises supervisors/managers regarding personnel policies and procedures.
Serves as a liaison for the Assistance (Free/Reduced) Program.
Take meal counts at point of service, conduct a monthly audit of meal counts, and submit claims for reimbursement to the Central Office.
Assist in the monitoring and review of breakfast and lunch program procedures in order to maintain compliance with the National School Breakfast and Lunch Program guidelines.
Plan menus, prepare meals based on approved standardized recipes, and portion foods according to Federal and State guidelines.
Determine production quantities and compile and place food orders and supplies from vendors approved by district.
Produce adequate quantities of product and complete daily production reports.
Put into operation accommodations for children with special dietary needs.
Follow safe and sanitary food handling procedures at all times.
Ensure that food service equipment is maintained to meet the needs of the operation, with budgetary guidelines.
Implement and monitor safety policies and procedures.
Supervise the utilization of computer technology in the operation of the cafeteria.
Operate within the established budget.
Maintain necessary files and records.
Responsible for planning, preparation, service costing, and billing of food for special school sponsored activities.
Work with transition staff to create work opportunities for students with in the breakfast lunch programs.
Supervise students to ensure that procedures for maintaining high standards of sanitation and hygiene in the storage, preparation, and service of food are followed.
Attend and participate in professional development opportunities.
Maintain regular attendance.
Perform other duties as assigned.

WORKING CONDITIONS:

Normal office environment with little exposure to excessive noise, dust and temperature
Requires the ability to communicate effectively using speech, vision and hearing
Work is performed while standing, sitting and/or walking
Requires the use of hands for simple grasping and fine manipulations
Frequent interruptions throughout the day
Requires bending, squatting, crawling, climbing, reaching
May be exposed to stressful situations

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Food Service Specialist 2025-2026 SY

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