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Direct and coordinate food service operations at all district schools to ensure efficient and consistent breakfast and lunch service.
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Plan menus that meet applicable USDA meal pattern and nutrition requirements while considering student preferences, food costs, and available resources.
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Oversee food preparation, portion sizes, meal quality, and service procedures. Provide operational support and assist with meal preparation and service as needed.
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Coordinate the purchase of food, supplies, and equipment in accordance with district purchasing procedures and applicable school nutrition procurement requirements.
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Coordinate orders among school kitchens based on menus, inventory, anticipated participation, and available storage. Verify deliveries and reconcile delivery records and invoices for quantities, pricing, and accuracy.
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Manage the ordering, receipt, storage, distribution, and use of USDA Foods in accordance with program requirements.
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Maintain accurate inventory records and implement procedures for proper storage, stock rotation, waste reduction, and cost control.
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Assist the Superintendent/Business Manager in developing the annual food service budget. Monitor revenues, expenditures, meal costs, and program financial performance.
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Oversee meal counting, point-of-sale procedures, and the collection, reconciliation, and handling of food service receipts in accordance with district financial controls.
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Prepare and maintain accurate meal production records, participation reports, reimbursement claims, purchasing records, and other required program documentation.
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Oversee applicable meal eligibility and verification procedures while protecting the confidentiality of student and family information.
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Recruit, interview, and recommend food service employees in collaboration with building principals and the Superintendent/Business Manager.
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Train, schedule, supervise, and evaluate food service employees in accordance with district procedures. Review and submit accurate employee time records.
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Ensure employees complete required food safety and school nutrition training, and maintain documentation of staff certifications and professional development.
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Implement and monitor food safety and sanitation procedures, temperature monitoring, cleaning schedules, safe food handling, and employee hygiene.
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Coordinate health inspections, address identified deficiencies, and ensure appropriate certified food protection manager coverage at each food service location.
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Work with school nurses, families, and appropriate district personnel to arrange required meal modifications for students with disabilities and address food allergies and special dietary needs.
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Coordinate required school nutrition reviews, audits, and corrective actions, and serve as a district contact for ISBE Nutrition Department staff and local health officials.
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Support the district’s wellness policy and ensure compliance with applicable civil rights requirements and nutrition standards for foods sold through the food service program.
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Monitor the condition and safe operation of kitchen equipment. Coordinate maintenance, repairs, and replacement recommendations with the Superintendent and Director of Facilities.
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Maintain a safe working and dining environment, follow district emergency and exposure-control procedures, and secure food service areas, supplies, funds, and confidential records.
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Communicate effectively with students, families, staff, administrators, and vendors to address concerns and improve meal service and participation.
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Perform other related duties as assigned by the Superintendent.