Director Of Food Service

POSITION
Director of Food Service
REPORTS TO
Director of Finance and Operations
NATURE AND SCOPE
Westwood Public Schools is seeking a creative and experienced culinary professional with excellent communication skills to lead our school nutrition program across seven schools. At Westwood, we take pride in our state-of-the-art school kitchens, dedicated staff, and strong community support.
Our district of about 3,000 students is known for excellence in teaching and learning and for fostering a culture of professional growth in our staff. We are committed to creating an inclusive environment where diverse perspectives and backgrounds are embraced. The school nutrition program is self-funded with annual revenue of approximately $1.3 million. In addition to the high school and middle school kitchens, the Director is responsible for four satellite food programs at the elementary schools. The Director supervises approximately twenty employees.
Work Year: 195-200 days per year, aligned to the school calendar
Compensation: 70K-90K
Terms: This is a 12-month position in accordance with an individual contract
ESSENTIAL FUNCTIONS / RESPONSIBILITIES
The Director will manage all aspects of the district's school nutrition program. The Director will apply a creative approach to menu development in order to foster healthy food habits in students while maintaining operational efficiency, compliance with regulations, and customer satisfaction.
Nutrition and Menu Planning

• Develop menus with standard recipes and portion sizes that present appetizing and flavorful menu options while maintaining nutritional value and meeting all federal, state, and local guidelines
• Ensure that menu production meets budget guidelines dictated by federal and state reimbursement and/or school district policy
• Assess customer preferences and market trends, and respond to feedback from the community
• Work with families and school administration to protect and support children with dietary restrictions
• Incorporate locally sourced, fresh ingredients and consider seasonality of fruits and vegetables when developing menu offerings
• Collaborate with the Wellness Committee to assess and improve the program

Management

• Recruit, screen, interview, and recommend placement of Food Service staff
• Employ management techniques to maintain an effective program, including goal-setting and fostering a culture whereby employees work as a team
• Evaluate employee performance and provide professional support and growth opportunities to employees; foster a learning environment in each school cafeteria
• Address need for re-assignment, rotation, discipline, and dismissal procedures
• Assume an active role in professional organizations
• Demonstrate leadership through a code of ethics, the handling of confidential information, and day-to-day personal conduct

Customer Service

• Establish high standards for the presentation and service of Food
• Implement a district-wide customer service driven philosophy that focuses on nutrition, value, and customer satisfaction
• Independently implement problem-solving and conflict resolution techniques as needed
• Operate a catering service for schools and for the local community on an as-needed basis in response to demand and to generate additional revenue for the program

Production and Safety

• Establish standards for food preparation and ensure that food is served in a sanitary and safe environment, including implementation of a Hazard Critical Control Point (HCCP) plan to avoid food related illness in students
• Develop procedures that integrate employee safety into all phases of the operation
• Oversee efficient and effective food production and distribution, including protocols for employees that permit the operation to run smoothly across six buildings
• Implement a cost-effective procurement system per local and state law and leverage a program of cooperative purchasing and the availability of government commodities as needed in order to control cost
• Establish standards for receiving, storing, and inventorying of Food and non-food supplies
• Implement management information systems that increase the productivity and efficiency at point of sale, procurement, food allergy tracking, public menu sharing, etc.

Fiscal Management and Record-keeping

• Establish and track participation goals and profit and loss statements
• Identify opportunities for increasing revenue and/or reducing cost, and understand the fundamental financial drivers of the Food Service operation
• Seek grants and leverage supplemental funding through local, state, and federal sources
• Collect and manage Direct Certification and the Free and Reduced Price Lunch applications
• Prepare and submit records and reports, financial and otherwise, to state and federal agencies, and promptly address any feedback that is presented whether through informal means or audits
• Participate and contribute in collective bargaining and provide recommendations for the labor agreement
• Assess kitchen equipment and facilities needs and communicate long-term capital requests as needed to the Director of Finance and Operations

In addition to the functions above, the candidate must perform other duties, tasks, and responsibilities as assigned by the Superintendent or Director of Finance and Operations.
QUALIFICATIONS
Required

• Two years of experience in a school Food Service facility or similar workplace
• Associate's degree or an equivalent amount of educational experience in the subject of Food and nutrition or culinary arts
• Experience with planning menus, budgeting, and personnel management
• Verbal and written communication skills
• Recordkeeping, math, and accounting skills
• ServeSafe Food Protection Manager Certification or 8 hours of Food safety training (may be obtained within 30 days upon hire)
• Valid Driver's License

Preferred

• Bachelor's degree in a relevant field
• Academic major in food and nutrition or culinary arts
• Three or more years of experience in a school Food Service facility or similar workplace
• MCPPO (Massachusetts Certified Public Purchasing Official) certification and SNA (School Nutrition Association) membership
• Experience with point-of-sale systems

PHYSICAL REQUIREMENTS

• Work is generally performed indoors
• Significant travel expected whenever school is open between school buildings
• Requires frequent operation of computers and similar technology for tracking of financials and for communication and reports
• Work is often performed in kitchens with moderate levels of noise and requires ability to deliver instructions and communicate with a variety of employees and stakeholders

• Work requires dexterity and agility to navigate and use kitchen equipment used in institutional Food Service

• Occasionally may require standing, walking, sitting, bending, and reaching, as well as carrying and potentially lifting up to 30 pounds

• Work requires sustained focus and discretion and errors could result in financial loss and damage to buildings or risk to safety of students or employees

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EQUAL OPPORTUNITY EMPLOYER
The Westwood Public Schools is committed to ensuring that applicants are recruited, hired, and promoted on the basis of qualifications, merit and ability to meet the job demands without regard to race, color, religion, gender, gender expression, age, national origin, disability, marital status, sexual orientation, or military status.