Food Services Program Director - Vacancy ID: 160258

The Columbus School District is seeking a Food Services Program Director to oversee the nutritional programs throughout our District. A Food Services Program Director is the person designated to perform the majority of the program duties such as sanitation, food safety, nutrition and menu planning, food production, procurement, financial management, record keeping, marketing, customer service, nutrition education, and general day to day program management. Our growing District has an enrollment of approximately 1,400 students in three buildings (Columbus Elementary/Discover Charter School grades 4K - 2, Columbus Middle School grades 3 - 8, and Columbus High School grades 9 - 12). We are seeking a candidate who is motivated, creative and focused on food quality and nutrition. The Food Services Program Director is a 245 day school year assignment with additional days for coordinating a summer meals program. Applications will only be accepted online at https://wecan.education.wisc.edu. REPORTS TO: Business Administrator SUPERVISES: All Food Service Personnel PURPOSE OF POSITION: To coordinate all facets of the food service area. Order, prepare, serve, store, and inventory all food items. To oversee the nutritional value of meals. Plan and organize daily meal schedules. Comply with all state and federal guidelines relating to food service. ESSENTIAL FUNCTIONS: Proof of being free of communicable disease by filing a report of examination by a licensed medical physician. Organize all operations of food service. Plan menus and evaluate nutritional content. Makes application for government commodities and directs their use as part of the daily lunch menus. Keeps an inventory of all commodities. Prepares for and cooperates with DPI audits of school food service procedures and implements changes as needed. Screening, interviewing, and making recommendations for hiring food service personnel. Assigns work and determines the direction of the work force. Arranges for substitutes as needed. Evaluates each member of the food service staff at least once each year in writing and recommends rehire. Recommends discipline, suspension, and discharge of employees per union agreement. Use and maintain kitchen equipment in a safe and effective manner. Prepare, serve, store, and inventory food products. Assists in preparing specifications and bid conditions for all requiring such bids by Board policy. Checks all billings and purchase orders for accuracy before presenting them to the District’s business office for payment. Verifies time sheets and approves overtime for school food service personnel. Provides yearly in-service on safety and sanitation for all food service staff. Order, evaluate, inventory and organize all food items. Develops and standardizes food service accounting procedures in cooperation with the District’s business office personnel. Creates and manages departmental budget with the support of business office personnel. Works collaboratively with other administrators and district staff to provide quality food services and support nutrition education throughout the District. Perform other duties necessary in the food service area.