GENERAL STATEMENT OF DUTIES: To be responsible for overseeing and coordinating all aspects of the school food service program, including conference center management, special events and catering; to ensure the delivery of nutritious and well-balanced meals to students, adhering to all federal and state regulations, and maintaining high standards of food safety and hygiene; to collaborate with school administrators, kitchen staff, vendors, and the community to create a positive and healthy dining experience for students and staff.
SUPERVISION RECEIVED: Works under the general supervision of a superior from whom general and specific instructions are received; work is reviewed for conformance to such instructions and for results obtained.
SUPERVISION EXERCISED: Trains, supervises, instructs and reviews the work of subordinates engaged in performing work in a food service program.
ILLUSTRATIVE EXAMPLES OF WORK PERFORMED:
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Menu Planning and Nutrition:
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Develop and implement nutritionally balanced menus that meet federal and state guidelines for school meals.
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Consider dietary restrictions and special needs of students when planning menus.
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Collaborate with registered dietitians and nutrition experts to continuously improve the nutritional quality of meals.
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Food Safety and Sanitation:
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Ensure compliance with all food safety and sanitation standards, including Hazard Analysis Critical Control Point (HACCP) guidelines and local health regulations.
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Conduct regular inspections of kitchen facilities and implement corrective actions as necessary to maintain high standards of cleanliness and hygiene.
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Provide training to food service staff on safe food handling practices and sanitation procedures.
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Budget Management:
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Develop and manage the food service program budget, ensuring efficient use of resources and cost-effectiveness.
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Monitor expenses and identify areas for potential cost savings without compromising the quality of meals.
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Staff Supervision and Training:
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Oversee the recruitment, training, and evaluation of food service personnel.
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Manage staff schedules and review/authorization of payroll records.
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Conduct performance evaluations and provide ongoing support to improve staff skills and efficiency.
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Foster a positive work environment that encourages teamwork and professional growth.
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Manage and motivate hourly staff associates and kitchen managers.
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Compliance and Reporting:
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Stay up-to-date with all federal and state regulations related to school food service programs.
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Prepare and submit required reports and documentation to relevant authorities as necessary.
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Vendor and Community Relations:
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Develop and maintain relationships with food vendors, farmers, and local suppliers to ensure the availability of fresh and locally-sourced ingredients.
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Collaborate with community organizations to promote nutrition education and wellness programs.
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Quality Control and Meal Evaluation:
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Maintain nutritional and operational integrity of each USDA Child Nutrition Program following all USDA and CSDE (Connecticut State Department of Education) meal patterns and regulations
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Implement quality control measures to ensure that meals meet established standards for taste, presentation, and portion sizes.
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Seek feedback from students, parents, and staff through surveys and focus groups to continuously improve the dining experience.
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Special Events and Catering:
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Coordinate and manage special events, such as parent-teacher conferences, school celebrations, and catered functions, ensuring smooth and efficient service.
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To do related work as required.
REQUIRED QUALIFICATIONS FOR APPOINTMENT:
KNOWLEDGES, SKILLS AND CAPACITIES: Strong knowledge of federal and state regulations pertaining to school meal programs; possession of a diverse skill set and a strong knowledge base to efficiently manage and coordinate the school food service program; a comprehensive understanding of federal and state regulations governing school meal programs to ensure compliance and maintain program integrity; familiarity with kitchen equipment and food preparation processes; demonstrated leadership and supervisory skills; strong organizational and administrative skills are essential for managing menus, inventory, and food ordering, as well as handling paperwork and reporting requirements; proficiency in budget management and cost control techniques; effective communication skills are crucial for liaising with school staff, students, parents, and food service personnel to promote a positive dining experience; the ability to work collaboratively and build relationships with vendors and local suppliers to secure quality food products and optimize available resources; knowledge of food safety and sanitation procedures required to maintain a hygienic and safe kitchen environment; knowledge of nutrition principles and dietary guidelines for children and adolescents; proficient technology skills in Excel and Word; and a commitment to promoting nutrition and wellness among students, along with creativity in menu planning.
EDUCATION AND EXPERIENCE:
Education: Such as may have been through: possession of an associate’s degree or equivalent educational experience, with academic major in nutrition, food service management, public health, or a related field; and,
Experience: Such as may have been through: at least one year relevant supervisory experience in school food service management, catering, or a related field.
Or, any combination of education and experience that shall be substantially equivalent to the above education and experience.
Certified Professional Food Manager (CPFM) certification is desirable.
Working Conditions: The School Food Service Supervisor/Coordinator typically works during regular school hours but may be required to attend occasional evening events or meetings. The job is primarily based in a school or central office environment, with occasional visits to kitchen facilities. The role may involve standing, bending, and lifting of moderate weights while inspecting kitchen facilities or assisting with meal preparation.
This position plays a vital role in promoting the health and well-being of students by ensuring access to nutritious meals. By providing a well-run food service program, this role contributes to the overall educational experience and academic performance of students.
At EASTCONN, we believe that diversity is key to our success. We encourage candidates from all backgrounds to apply, including those who may not meet every listed qualification. Your passion, drive, and perspective are what matter most to us.
As an EEO/AA employer, EASTCONN provides equal opportunity and prohibits discrimination, harassment and retaliation based upon a person’s race, color, religion, sex, age, national or ethnic origin, disability, veteran status, sexual orientation, gender identity, gender expression, or any other characteristic protected under applicable law, and caste, which is protected by our policies.
AA/EOE
M/F/D/V
