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FOOD SERVICE DIRECTOR

BAKER SCHOOL DISTRICT   Baker City, OR   Full-time     Food Service
Posted on November 1, 2021
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BAKER SCHOOL DISTRICT is accepting applications for a Food Service Director. For questions contact Cathy Martin at 541-524-2260 Ext. 1004.

JOB SUMMARY
To provide an efficient and effective day-to-day supervision of the food service program in compliance
with federal and state regulations.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Essential duties of this position include the following. Employees in this position perform some or all of
the following tasks. Other duties may be assigned.
1. Responsible for menu development, preparation and serving of all meals and food products that
meet USDA Meal Pattern requirements, while providing variety and appeal.
2. Orders food supplies, prepares bids for supplies and directs distribution.
3. Develops, implements, and monitors policies and regulations concerning standards of health and
safety.
4. Responsible for accurate data collection and report preparation on meal service as required by
district, State, and other agencies as required.
5. Recommends fees, develops department budget, monitors and approves all expenditures.
6. Responsible for proper collection and accounting for all income derived from sales.
7. Responsible for monitoring financial components of the Food Service Fund to ensure program is
sustainable on a long-term basis.
8. Administers the processing of application for free and reduced-price meals in accordance with
federal guidelines.
9. Recruits, screens, and hires food service staff.
10. Meets with cooking staff monthly to discuss menus, safety practices, and employee professional
development.
11. Assigns, orients, supervises, trains, and evaluates staff.
12. Serves on the District Safety Committee.
13. Interprets and implements all Board policies, administrative regulations, and negotiated
agreements.
14. Maintains confidentiality of sensitive and confidential information related to district financial,
collective bargaining, and legal matters.
15. Oversee Summer Meal Program, including staffing, training and review for numerous sites.
16. Communicate positively with staff, parents, and community with nutrition practices and
standards.
17. Provide and coordinate catering events.
18. Complete necessary continuing education requirements, attend workshops, keeping abreast of
new changes in food services.
19. Develops and implements promotions and marketing strategies to increase participation and
student satisfaction.
20. Regular attendance is essential to this position.
21. Perform other duties as requested by the Superintendent or Designee.
Food Services Director Page 2
The above descriptions cover the most significant duties performed but does not include other occasional
work, the inclusion of which would be generic to this type of position.
MARGINAL DUTIES AND RESPONSIBILITIES
Marginal duties of this position include the following. Employees in this position perform some or all of
the following tasks. Other duties may be assigned.
1. Attends staff meetings, in-service trainings as required.
2. Serve on building and District and school committees and councils.
3. Report issues to authorities as necessary, animal control, suspicious activity, etc.
4. Reports safety, sanitary and fire hazards immediately to supervisor.
SUPERVISORY RESPONSIBILITIES
All school employees have some responsibility for supervising students and assisting in maintaining a
safe environment at all times.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential
functions.
Education and/or Experience: High school diploma or General Education Diploma (GED).
Associates or Bachelor’s Degree in a related field preferred, or other acceptable experience.
Experience in supervision and management. Knowledge of state and federal laws pertaining
to food service operations and financial accounting. Knowledge of kitchen sanitation and safe
work practices.
Interpersonal Skills: Works well with others from diverse backgrounds. Must be able to
work effectively as a team member. Focuses on solving conflict, maintaining confidentiality,
listening to others without interrupting, keeping emotions under control, remaining open to
others’ ideas, and contributing to building a positive team spirit. Must be able to work
independently as well as with other employees and/or administrators in a positive, productive
manner. Demonstrated ability to remain calm and professional in an environment with
frequent interruptions.
Language Skills: Ability to communicate fluently verbally and in writing in English.
Ability to respond to common inquiries or complaints from students, parents, staff or
members of the community. Ability to read and interpret simple instructions, short
correspondence and memos, as well as safety rules, operating and maintenance instructions
and procedure manuals. Ability to write routine correspondence.
Mathematical Skills: Ability to add, subtract, multiply and divide in all units of measure,
using whole numbers, common fractions and decimals.
▪ Reasoning Ability: Ability to apply common sense understanding to carry out instructions
furnished in written, oral, schedule or diagram form.
Computer Skills: General knowledge of computer usage and ability to use e-mail, internet
software and word processing software as approved by the District. Ability to proficiently use
the following programs strongly preferred: MS Word, Excel, Google Docs. Ability to type
accurately and proficiently.
Other Skills and Abilities: Must be able to multi-task efficiently. Ability to appropriately
communicate with students, staff, parents, members of the community and others including
vendors, law enforcement and other agencies. Ability to exercise good judgment and work in
an environment with constant interruptions.
Certificates, Licenses, Registrations: Certificates and licenses as determined by the District
including a valid Oregon Driver License and Food Handlers Card. Yearly completion of
SafeSchools online training required.
PHYSICAL DEMANDS
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.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee
is required to use hands for fine manipulation, handle or feel and reach with hands and arms. This position
requires coordination and dexterity to prepare foods. The employee is required to walk, stand and stoop,
kneel, crouch or crawl, bend, twist, and climb stairs or ladders. The employee must be able to withstand
prolonged periods of standing. The employee must regularly lift and/or move up to 25 pounds and
occasionally up to 50 pounds. The employee must be able to move freely around the kitchen and storage
areas to perform food preparation and food service duties. Specific vision abilities required by this job
include close vision, distance and peripheral vision, depth perception and ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters
while performing the essential functions of this job. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions.
The work environment is a school kitchen where there is exposure to noise, heat, cold, hot and cold
surfaces, and sharp and moving equipment. The noise level in the work environment is usually low to
moderate but occasionally high depending upon the number of people within the area. The work may
require travel to and from agencies/schools/stores during the work day. The employee is occasionally
exposed to wet or humid outdoor weather conditions. The employee may be exposed to bloodborne
pathogen