Food Service Director

“Lincolnview Local Schools is a rural district of around 850 students and over 100 employees.  It is a financially sound district with newer facilities and a tradition of success.  We are looking for an energetic and dynamic person to add to a great administrative team who is willing to constantly learn and grow within our district.”

The Food Service Director shall be responsible for food service related business and personnel management.  He/she shall be responsible for supervising, coordinating, and directing the work duties of all food service personnel, including providing evaluative input to the Superintendent, and the preparation and distribution of meals in the district.  He/she shall make sure the district’s program complies with local, state, and federal agency requirements complete all required reports and operate the program in a businesslike manner.  He/she shall coordinate building use with the building principals. The Food Service Director shall:

1. Be responsible for the preparation of monthly menus of breakfast and lunch.
2. Be responsible for the cleanliness and proper storage of all equipment and the proper handling, serving and storage of all foods.
3. Be responsible for the cleanliness of all kitchens.
4. Supervise the overall safety and sanitation program in the school food service stations.
5. Be responsible for keeping records and filing reports in connection with the school lunch program and breakfast program, as required by the school and state.
6. Arrange for cafeteria substitutes when food service personnel are absent.
7. Be responsible for the purchase of food commodities.
8. Supervise and receipt and distribution of government donated commodities.
9. Follow proper receiving, storage, and preparation techniques to insure that all food items are maintained at a high quality until consumed.
10. Be responsible for evaluation of food service personnel.
11. Coordinate the use of food service department facilities and/or equipment by staff or outside groups
12. Obtain bids from vendors for the procurement of food, equipment and services needed for the department and make recommendations regarding which bids/proposals are in the overall best interest of the department and district.
13. Manage the food service department in an efficient manner while following district budgetary guidelines.
14. Supervise and deposit as necessary the daily receipts and deposit money with treasurer’s department.
15. Determine the cost of producing the school lunch and recommend the prices for the lunch program.
16. Implement strategies to create an atmosphere that will attract and retain employees.
17. Understand and implement safety procedures as required by the district.
18. Maintain a positive attitude and style that contributes to the overall public relations of the district.
19. 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.
20. 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.).
21. Able to use logical reasoning principles to arrive at solutions to work-related problems for which no established procedures exist.
22. The employee may occasionally work with toxic or caustic chemicals such as degreasers and sprays.
23. The employee must be able to meet deadlines with severe time constraints.
24. Keep informed on new nutritional trends or concepts and on new developments in the food service area and also in equipment that will improve and upgrade the school nutritional program
25. Perform any and all other duties prescribed by the Superintendent or Board.

Days of Contract: 10 months/206 days a year (with sick & personal days included; also paid holidays) – {The contract will begin for the 2025-2026 school year}