Anticipated Culinary Director of Food Services

JOB TITLE: CULINARY DIRECTOR OF FOOD SERVICES

REPORTS TO: BUSINESS SERVICES/CSBO AND/OR SUPERINTENDENT

JOB SUMMARY: The Culinary Director is responsible for the preparation and serving of all meals. The Culinary Director manages the food service production and delivery system, including the purchase and inventory of food and supplies. The Culinary Director will ensure conformance with food quality, nutrition, and productivity standards. The Culinary Director will train, manage, and supervise food service staff, practice time management techniques, and ensure the highest possible customer satisfaction.

WORK ENVIRONMENT: While performing the duties of this job, the employee regularly works indoors. The employee will work near or with food preparation equipment. The employee may occasionally work with toxic or caustic chemicals such as degreasers and sprays. The employee must be able to meet deadlines with severe time constraints. The noise level in the work environment is usually moderate.

PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand; walk; use hands and fingers to handle, or feel objects, tools, or controls; and talk or hear. The employee frequently is required to reach with hands and arms. The employee is required to be on his/her feet for extended periods of time. The employee frequently must squat, stoop, or kneel, reach above the head, and reach forward. The employee continuously uses hand strength to grasp utensils or carry pots and pans. The employee will frequently bend or twist at the neck and trunk more than the average person while performing the duties of this job. The employee must frequently lift and/or move up to 50 pounds, such as crates, bags, or cartons of canned food or fresh produce. The employee will sometimes push/pull items on bulk food carts. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. 

QUALIFICATIONS: 

• Bachelor's Degree, Required
• High School diploma required and some college coursework preferred. Specialized training in food preparation and/or food service management with demonstrable computer, record-keeping, and communication skills is highly preferred. 
• At least eight (8) hours of food safety training within the past five (5) years or a complete eight (8) hours of food safety training within 30 calendar days of their starting date. 
• Directors must also complete at least twelve (12) hours of annual continuing education or training in administrative practices (including training in application certification, verification, meal counting, and claiming procedures) and any other topics as determined by FNS, as needed, to address School Nutrition Program Integrity or other critical issues. 
• Strong interpersonal and communication skills to meet all of the needs of organizing and directing a complex institution.
• Strong organizational skills are required to maintain and improve a complex organization.
• Health examination for new employees part-time or full-time:

1. Chapter 122 Article 24-5 of Illinois School Code mandates that School Boards shall require of new employees evidence of physical fitness to perform duties assigned and freedom from communicable disease, including tuberculosis. Such evidence shall consist of a physical examination and a tuberculin test and, if appropriate, an x-ray. The cost of such examination shall rest with the employee.
2. Must pass a comprehensive drug screening.
3. Must pass a comprehensive criminal background check.

JOB RESPONSIBILITIES: 

• Ensures that the food service operates within established budgetary guidelines.
• Assigns, directs, and supervises food service workers. 
• Assists in the hiring, transfer, promotion, demotion, or dismissal of food service workers
• Follows proper receiving, storage, and preparation techniques to ensure that all food items are maintained at a high quality until consumed. 
• Plans, implements, and reviews all breakfast and lunch menus. 
• Maintains the highest standards of cleanliness and safety in the kitchen(s).
• Prepares all local and State reports as directed or required. 
• Implements strategies to create an atmosphere that will attract and retain customers.
• Represents the food service program on the District Wellness Committee 
• Understands and implements safety procedures as required by the District. 
• Directs the expenditure of the food service budget.
• Maintains a positive attitude and style that contributes to the overall public relations of the District. 
• Able to be flexible and work with interruptions in a positive manner, and in an environment with a number of staff, students, and parents/guardians often present.
• Able to maintain self-control under stressful situations and workload pressures without exhibiting negative behaviors (e.g., loss of temper, rudeness, use of foul language, etc.)
• Able to use logical reasoning principles to arrive at solutions to work-related problems for which no established procedures exist. 
• Perform other duties as assigned.

TERMS OF EMPLOYMENT: Confidential, 12-month position.

SALARY: Competitive salary and benefits approved by the Board of Education. 

EVALUATION: Annually by the Chief School Business Official or designee.