Director of Food Services

 

The State of Connecticut, State Department of Education invites applicants to apply for a full-time Director of Food Services position within The Connecticut Technical Education and Career System.  This position is located in Hartford, CT and oversees all aspects of the district’s USDA Child Nutrition Programs (CNP) operations.  The Director is accountable for directing the entire school food service operation at a large institution serving at least 4,000 student lunches and 1,200 student breakfasts per day in 17 high schools across Connecticut.

The job functions for this position include administering, planning, directing, assessing, implementing, and evaluating the National School Lunch and School Breakfast Programs in order to meet the nutritional and educational needs of students. Duties include food safety, financial management, food production, procurement, customer service, program accountability, nutrition and menu planning, general and personnel management, facility design, marketing, computer technology and nutrition education.

The school nutrition professional shall partner with others within the school community to solicit support for the development of a sound nutrition assistance food program while following all federal and state regulatory requirements. The purpose of the CNP is to provide an environment that supports healthy food habits while maintaining program integrity and customer satisfaction.

This position is located at 39 Woodland Street in Hartford and is a year-round position, 40 hours per week, Monday – Friday, 8:30 a.m. - 4:30 p.m.

All applicants must include a resume within the "Resume Tab" of their application with their submission.  Applicants invited to interview may be required to submit additional documentation, which supports their qualification(s) for this position.  These documents may include:  performance reviews, supervisory references, college transcripts, licensure, etc., at the discretion of the hiring agency.

Due to the volume of applications anticipated, Human Resources is unable to provide confirmation of receipt or status during the recruitment process. Updates will be provided through your JobAps portal account.  Interviews will be limited to candidates whose experience and training most closely meet the requirements of the position.  For all other inquiries, please contact Chris Beloff,  chris.beloff@ct.gov; 860-713-6697.

This class is accountable for directing the entire food service operation at a large institution serving at least 800 meals per day.

Directs the staff and operations of the department; coordinates, plans and manages department activities; formulates program goals and objectives; develops or assists in the development of related policy; interprets and administers pertinent laws; evaluates staff; prepares or assists in the preparation of the department budget; maintains contacts with individuals both within and outside of the department who might impact on program activities; plans and prepares menus and special diets with the dietitian; conducts routine and special inspections to maintain safety and sanitation standards for the prevention of disease, food spoilage, food poisoning and accidents; keeps records and prepares reports; chairs formal grievance procedures; hires, promotes and terminates staff; performs related duties as required.

Considerable knowledge of principles and practices of food preparation and service; considerable knowledge of safety and sanitation standards related to large scale food preparation and service; considerable knowledge of materials, appliances, machines and equipment used in large scale food preparation and service; considerable knowledge of and ability to apply management principles and techniques; considerable knowledge of relevant State and Federal laws, statutes and regulations; considerable interpersonal skills; considerable oral and written communication skills.

Eight (8) years' experience in institutional or commercial food service involving 800 or more complete meals daily.

Two (2) years of the General Experience must have been in a supervisory capacity.
Note: For state employees the Special Experience will be interpreted at the level of Assistant Director of Food Services.

College training in dietetics, hotel/restaurant management, nutrition or a related field may be substituted for the General Experience on the basis of fifteen (15) semester hours equalling one-half (1/2) year of experience to a maximum of four (4) years for a Bachelor's degree.

Preference will be given to applicants with the following experience and training:

• A Bachelor’s degree from an accredited college or university 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 at least five years in management of a nutrition program
• Possession of a Connecticut Certified Food Inspector certificate, or be eligible to obtain this certification
• A minimum of five years of experience as a food service director of a Nutrition Program
• At least 5 years’ experience in management of union employee contracts
• Credentialed as a School Nutrition Specialist through the School Nutrition Association
• Budget preparation and monitoring experience
• Demonstration of professional leadership through active participation in professional organizations and provision of training/education to large groups
• Able to effectively utilize various forms of management information systems to improve efficiencies and accountability of the school food and nutrition operation

AN AFFIRMATIVE ACTION/EQUAL OPPORTUNITY EMPLOYER

The State of Connecticut is an equal opportunity/affirmative action employer and strongly encourages the applications of women, minorities, and persons with disabilities.