The Food Services Director provides leadership and oversight of the school’s outsourced nutrition program, ensuring that meals provided by the contracted vendor are safe, nutritious and in compliance with USDA professional standards, including the National School Lunch and Breakfast Programs.  The Director serves as the school’s primary liaison with the vendor, monitors program quality, ensures regulatory compliance and promotes a positive dining experience for students. 

This position requires completion of the School Lunch Director Certification of Excellence through the John C. Stalker Institute of Food and Nutrition and maintains professional standards for school nutrition personnel.  Additionally, the Food Services Director is committed to Board of Trustees’ policies regarding equity, human rights and cross-cultural understanding and reports to Chief Financial Officer.      

 

Atlantis Charter School is committed to recruiting, employing, training, promoting and compensating a diverse team. We will honor and celebrate your experiences, perspectives and unique identity. Together, our community strives to create and maintain working and learning environments that are inclusive, equitable and welcoming.

 

TITLE:                                              Food Services Director

 

QUALIFICATIONS:                     

• Bachelor’s degree in nutrition, food service management or related fields. Related years of experience may be substituted for education requirement.
• Minimum of 2–3 years of experience in school food service or cafeteria operations, and 3–5 years of experience in program or vendor management, budgeting, or compliance oversight. Experience coordinating with external food service vendors is strongly preferred,
• Knowledge of USDA professional standards, federal nutrition program regulations and compliance requirements.
• ServSafe Certification and completion of required USDA annual continuing education (minimum 12 hours/year), including at least 8 hours of food safety within 5 years prior to or within 30 days of the start date.
• Ability to perform tasks with limited supervision.
• Strong organizational, communication and leadership skills.
• Ability to work collaboratively with school administration, staff, students, families, vendor staff and community organizations.
• Proficient in MS Office products.

 

 

 

REPORTS TO:                               Chief Financial Officer

 

SUPERVISION:                             Oversees Outsourced Vendor and Internally Employed Breakfast Staff

 

 

 

ROLES AND RESPONSIBILITIES:

While actual roles and responsibilities will vary depending on individual circumstances, the Food Services Director will generally be required to perform some or all of the following tasks. Note that this list is not all-inclusive and that the Chief Financial Officer and/or Executive Director may also assign other tasks he/she deems appropriate.

1. Responsible for ensuring Food Service program is in compliance with Federal and State standards.
2. Ensuring the growth in participation and quality of the Food Service program.
3. Maintains Community Eligibility Provision (CEP) Status, when applicable.
4. Serves as the primary liaison with the outsourced vendor and monitors vendor performance and contract provisions including, meal quality, service efficiency, cleanliness safety compliance, Atlantis Charter School required background checks and staff conduct.  Documents vendors’ compliance with the contract and assists with the required procurement process.
5. Monitors the condition, maintenance, and safe operation of kitchen and cafeteria equipment, collaborating with the vendor and school administration to schedule repairs, preventative maintenance, and upgrades.  Ensures that facilities meet health, safety, and regulatory standards and support efficient meal service. 
6. Responsible for managing the Point of Sale System to include the management of users, accuracy of student data, training and updates relating to the system.
7. Standardizes cafeteria accounting procedures in cooperation with the Business Office.
8. Plans and supervises the preparation and serving of breakfast and lunch at all schools.
9. Orders food and/or drinks needed for school catered events (Professional Development, class parties, fieldtrips, summer school etc).
10. Processes state reimbursements on a monthly basis.
11. Processes free and reduced lunch applications following state guidelines and procedures, when applicable.
12. Places daily snack orders for the after school program.
13. Informs parents, students and staff of planned lunch menus on a monthly basis as well as providing press releases to the public re: CEP/application process, civil rights and/or other notification requirements.
14. Visits cafeterias as often as possible to ensure the food vendor employees are maintaining a clean and safe environment for students as well as meeting meal pattern requirements and the definition of a reimbursable meal.
15. Makes suggestions regarding improvement to the school’s lunch program to include marketing and education of the program.
16. Checks all bills and purchase orders for accuracy before presenting them to the Business Office for payment.
17. Works with the state nutrition department; various program heads (i.e. finance, commodities.)
18. Responsible for breakfast and lunch administrative reviews and/or compliance audits working collaboratively with the business office.
19. Monitors professional development requirements for the school breakfast and lunch program to include outsourced vendor as well as internally employed staff.
20. Provide monthly billings electronically on receivables/balances due for school lunch and breakfast programs.
21. Sets prices of lunch and breakfast a-la-carte items according to USDA and Massachusetts DESE guidance and other federal regulations.
22. Active participant and/or lead in Wellness Committee and student wellness initiatives.  Provides special dietary accommodations in accordance with required standards.

 

 

Additional Requirements

1. Performs other duties as assigned by the Chief Financial Officer and/or Executive Director.

 

Cultural Standards

1. Establishes and maintains cooperative and effective working relationships with all members of school community to carry out responsibilities;
2. Interacts professionally with a diverse range of constituents;
3. Maintains an attendance record that meets or exceeds an acceptable standard as defined by school policy.
4. Takes responsibility and accountability for assigned tasks, projects, and duties while maintaining a professional manner.
5. Makes efficient use of time by organizing and prioritizing work efficiently.
6. Presents a professional appearance by adhering to ACS dress code.
7. Is actively engaged in job/career growth by attending inservice programs, professional development, educational courses and seminars. Must meet minimum training requirements established by both state and federal standards.
8. Actively listens and responds in a respectful, non-confrontational manner to the opinions of others.
9. Fosters a positive attitude in the workplace.
10. Maintains and respects strict confidentiality of any sensitive information related to Atlantis Charter School, its faculty, staff and students.

 

EVALUATION

An annual performance evaluation of the Food Service Director will be conducted by the Chief Financial Officer.

 

TERMS OF EMPLOYMENT

10 Month – 207 days; 3 weeks before the start of a new school year and 1 week at the end of the school year.  Salary as negotiated per contract.

 

WORK ENVIRONMENT

The Food Service Director will work in a dynamic school environment, requiring regular movement between office and cafeteria spaces.  The role involves using computers and other office equipment, requiring standard eye-hand coordination. Occasional lifting of items up to 50 pounds may be required. The position may also require travel between campus locations as needed.