Essential Duties and Responsibilities include but are not limited to, the tasks listed below:
1. Directs the district-wide food service operation in conformance with federal and state
laws and regulations, local and state health ordinances, and district policies.
2. Administers and monitors the National School Lunch Program (NSLP), School Breakfast
Program (SBP), and free and reduced-price meal program, including eligibility,
verification, and reporting requirements.
3. Implements and monitors the federal lunch program across all campuses.
4. Develops and administers department budgets; monitors revenues and expenditures; and
ensures fiscal accountability in accordance with the Uniform System of Financial
Records (USFR) and district guidelines.
5. Provides for continuous evaluation of the program, keeping up with innovations and
developments in the industry.
6. Implements and maintains inventory control systems, point-of-sale accountability, and
internal controls over cash handling and meal counting/claiming.
7. Oversees and supports implementation of the District Wellness Policy, ensuring
alignment of nutrition services with district goals for student health and wellness.
8. Makes recommendations to the Chief Financial Officer regarding capital outlay projects.
9. Oversees the recruitment, selection, hiring, assignment, and transfer of food service
personnel in accordance with district policies and procedures.
10. Ensures all food service personnel are properly trained.
11. Works with vendors to prepare specifications for the purchase of food, equipment, and
supplies.
12. Oversees procurement processes including bidding, vendor selection, contract
management, and delivery controls in compliance with public procurement requirements.
13. Plans and approves menus for all schools to ensure compliance with USDA and ADE
nutritional requirements, promote student participation, reflect student preferences, and
effectively incorporate commodity foods.
14. Collaborates with school administrators to enhance meal service operations and student
experience.
15. Works with the district’s CTE programs and school-based enterprises and fundraisers to
ensure compliance with nutrition guidelines and district policies as appropriate.
16. Regularly inspects school kitchens to ensure food quality, safety, and sanitation
standards.
17. Conducts safety meetings to review required procedures.
18. Attends meetings with district personnel, student groups, and stakeholders to provide
information, address concerns, and discuss regulations, procedures, and improvements.
19. Provides food service support for special events as requested by the Governing Board,
school administration, and student groups.
20. Maintains regular and punctual attendance.
21. Performs other duties as assigned by the Superintendent.