Director of Food Service

Position is open until filled

Lincoln County School District #2

FOOD SERVICE DIRECTOR

Focus: Strategic leadership, regulatory administration, and multi-site operational excellence.

DEFINITION

The Food Service Director serves as the administrator for the School Food Authority (SFA). The primary objective is to manage the district’s nutrition program in accordance with the National School Lunch Program This includes ensuring nutritional integrity, fiscal accountability, and full compliance with both Federal and Wyoming State statutes

EXAMPLES OF DUTIES

REGULATORY & FEDERAL COMPLIANCE:

• Ensure all campuses meet the requirements for meal patterns, nutrient analysis, and the "Offer versus Serve" (OVS) provision. 7 CFR Part 210 Oversight:
• Safety & Sanitation: Maintain a food safety program based on HACCP principles as required by 7 CFR §210.13 , ensuring all kitchens pass health inspections annually per W.S. § 35-7-123 .
• Civil Rights: Ensure the program operates in compliance with USDA Civil Rights requirements.
• Oversee the annual certification and verification of free and reduced-price meal applications in compliance with 7 CFR Part 245 .

NUTRITIONAL STANDARDS & MENU PLANNING:

• Federal Meal Patterns: Design and approve menus that meet the age-appropriate calorie, sodium, and fat limits defined by the USDA.
• Special Dietary Needs: Implement protocols for students with disabilities or medical needs in accordance with Wyoming and or Federal law.
• Smart Snacks: Ensure all competitive foods sold on campus during the school day meet the "Smart Snacks in School" nutrition standards ( 7 CFR §210.11 ).

FINANCIAL MANAGEMENT & PROCUREMENT:

• Work with building administrators to resolve operational offerings.
• Track and report direct and indirect costs according to Wyoming Administrative Rulings
• Manage all lunch program software and necessary personal and or staff trainings.
• Ensure district and building inventories are accurate and up to date.
• Execute all purchasing and equipment upgrades using competitive bidding processes that meet federal geographic preference and "Buy American" provisions ( 7 CFR §210.21 ).
• Review, check, and sign timecards to be submitted to Business Office monthly.
• Track and calculate monthly meal counts

PERSONNEL & PROFESSIONAL STANDARDS:

• Continuing Education: Ensure all program staff meet the mandatory annual training hours (12 hours for Directors, 10 hours for Managers, 6 hours for Staff) required by 7 CFR §210.30 .
• Performance Evaluation: Conduct regular site visits and performance reviews to ensure consistent quality and safety standards across all campuses.
• Perform other duties as assigned and or requested by the Superintendent and or designee

PHYSICAL DEMANDS:

The physical requirements indicated below are examples of the physical aspects that this position classification must perform in carrying out essential job functions.

• Persons performing service in this position classification will exert up to 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects.
• This type of work involves sitting most of the time, but will involve walking or standing for extended periods
• Perceiving the nature of sound, near and far vision, depth perception, providing oral information, the manual dexterity to operate business related equipment, and handle and work with various materials and objects are important aspects of this job.

QUALIFICATIONS:

Per USDA Professional Standards for Student Enrollment of 2,500–9,999

• Education: * Minimum: Bachelor’s degree, or equivalent educational experience, with an academic major in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field.
• OR a Bachelor's degree in any academic major and a State-recognized certificate for school nutrition directors.
• Experience: * At least 2 years of relevant school nutrition program experience is required.
• Total of 5+ years of institutional food service management preferred.
• Certification: * Current ServSafe Manager Certification (required within 30 days of hire).
• At least 8 hours of food safety training must be completed within 30 days of start date or 5 years prior.

In accordance with policy GBEC and procedure GBEC-R all new employees must submit to a pre-employment drug and alcohol test. Employee must consent to and provide the necessary documentation (fingerprinting, etc.) to allow for a criminal background check.

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