Job Description

REPORTS TO: Superintendent

FLSA Designation: Exempt


Schedule/Contract Term: School Year Calendar-Pupil Instruction Days (180). Plus: Spring Break (5) Three weeks prior to school year (15) One Week after school year (5). Paid Holidays (5) in accordance with MCA 20-1-305, New Year, Christmas, Thanksgiving Day, Labor Day, Memorial Day. 210 Days total. Summer will be dependent on needs pursuant to an Extended Duty Contract/additional compensation.


Compensation/Benefits: District Contribution to Health Insurance as defined in the Policy Statement. Public Employees Retirement System. Contract Term Salary $45,000 DOE

Position Summary:


Lead and manage Columbia Falls School District's food services program, ensuring high-quality, nutritious breakfast and lunch offerings to all students and staff. Administer compliance with federal and state regulations, foster innovative practices (e.g., scratch cooking, farm-to-school), oversee budgets, and promote wellness and community engagement.

Essential Duties & Responsibilities

Nutrition Program Leadership & Compliance

• Oversee NSLP and School Breakfast Program operations, ensuring meals meet USDA nutritional standards (meat/meat alternatives, grains, fruits, vegetables, fluid milk; calorie, fat, sodium guidelines).
• Ensure compliance with Healthy, Hunger-Free Kids Act requirements (whole grains, vegetable subgroups, milk types, sodium limits).
• Oversee Community Eligibility Program (CEP) if applicable.
• Facilitate the accurate reporting of monthly school nutrition claims (meals served) including the Fresh Fruit and Vegetable Program.
• Plan and lead the Summer Food Program that complies with the USDA requirements including site locations,/mobile bus routes, non-congregate serving waivers, service schedule, and staffing. Effectively communicate the plan to students and external partners including Land to Hand.

Menu Planning & Innovation

• Develop cost-effective, nutritious menus aligned with dietary guidelines and local preferences.
• Incorporate scratch cooking and farm-to-school practices to enhance meal quality and local sourcing.
• Stay updated on nutrition, culinary trends, and equipment developments to drive continual improvement.
• Create and sample new menu items for students to try in order to achieve maximum participation in food service programs.
• Plans menus that conform to federal USDA requirements to provide nutritious meals while prioritizing from scratch cooking, maximizing inventory, minimizing costs, and looking at new options based on student preference/participation.
• Evaluates and incorporates appropriate foods from the USDA commodities program into the weekly menu planning.

Budgeting, Procurement & Financial Oversight

• Prepares annual food services budget in collaboration with the Business Manager
• Prepare and submit required financial and program reports to district, state, and federal agencies.
• Participates in budget planning, and in the development, implementation and maintenance of inventory and expenditure control procedures.
• Devise adequate staffing to meet the needs of the department based on meals served.
• Orders food and supplies including USDA commodities
• Makes recommendations and evaluates meal costs to ensure they are within the federal free meal reimbursement rates.
• Review student account balances and unpaid meal charges.

Operations, Safety & Facilities

• Monitors and evaluates the purchasing, receiving, storage, and distribution of food and nonfood items, supplies, materials, and equipment.
• Ensure sanitary, safe, and efficient food production environments including kitchens and cafeterias.
• Supervise facility planning and maintenance in collaboration with custodial/maintenance staff.
• Conduct training for staff on food safety (e.g., ServSafe/HACCP), preventative maintenance, and emergency preparedness.
• Participates in the testing and selection of new food service products, supplies, materials, and equipment.
• Facilitate and lead the state OPI compliance review including implementing corrective action.

Staff Oversight and Supervision

• Provides training to food services staff in the areas of food preparation and sanitation.
• Supervises and evaluates employees with the food services program, including cooks and hot lunch helpers.
• Participates in interviews for new staff and substitutes.

Only minimum duties are listed. Other functions may be required as given or assigned.

DESIRED MINIMUM QUALIFICATIONS :

• Preferred Bachelor's degree in Food and Nutrition Management, Business Administration, Hospitality, or related field-or equivalent experience.
• Experience in food services management and/or nutrition may be substituted.
• Food Protection Manager certification (e.g., ServSafe) and knowledge of federal/state nutrition regulations.
• At least 3-5 years of progressively responsible experience in school or institutional food service management.

Skills & Attributes:

• Strong leadership, communication, and collaboration ability.
• Analytical aptitude for cost control, meal participation, and waste reduction systems.
• Capacity to adapt, innovate, and problem-solve in a dynamic school environment.

• Ability to read and interpret safety rules and operating and procedures manuals.
• Ability to write and maintain routine reports and correspondence.
• Ability to effectively communicate, orally and in writing, with students, parents, and staff.
• Ability to handle stressful situations.
• Ability to effectively manage time and responsibilities.
• Ability to maintain confidentiality of employment and student matters.
• Ability to comply with Board policies, rules and regulations, and directives.

EQUIPMENT USED :


Calculator, cash register, computer, copy machine, fax machine, telephone/voice mail, oven, dishwasher, and other kitchen equipment.

WORK ENVIRONMENT :


While performing the duties of this job, the employee regularly works inside. Some travel between schools and administrative offices. The noise level in the work environment is usually moderate to loud. The employee is often required to meet deadlines with severe time constraints.

PHYSICAL DEMANDS :


While performing the duties of this job, the employee is frequently required to sit; occasionally walk and stand. The employee must be able to bend or twist at the neck and waist and be able to reach above the head. Specific vision abilities required by this job include close vision, distance vision, depth perception, and the ability to adjust focus. This position may require the employee to occasionally lift and/or move up to 20 pounds.

MENTAL/MOTOR DEMANDS :


While performing the duties of this job, the employee rarely performs routine work. The employee frequently exercises flexibility (ability to shift from one task to another). Guidance and reinforcement are infrequently available. The employee frequently works within time constraints and maintains attentiveness intensity. The employee is frequently involved in social interactions which require oral and written communications.

The physical demands, work-environment characteristics, and mental/motor demands described within this job description are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations shall be made to enable individuals with disabilities to perform the essential functions.

APPLICATION REQUIREMENTS


An application is considered complete when all of the items listed below are received on or before the closing date. Only complete applications are eligible for screening. Supplemental documents, such as those listed below, can be uploaded in the attachment page of the application, and MUST be in a pdf format.

1. Current resume.

If hired, these requirements must be met before the first day of work:

1. Fingerprinting - This district requires final candidates to pay for their own background check. Fingerprinting is done by appointment only; please call Karla Therrien at (406) 892-6550, ext. 1421. The cost is $30.00, payable by cash or check only, at the time of service.
2. MMR immunization records - If born after December 31, 1956, you will need to provide proof of immunity (titer test) or medical records verifying that your Measles, Mumps, and Rubella (MMR) vaccinations are up-to-date before the first day of work.
3. Pre-employment physical

All employment offers are contingent upon providing complete MMR records, satisfactory results of the background check, pre-employment physical, and Board approval.

Job Tags

Contract work, Summer work, Local area, Shift work,

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