Status:
Full Time, approximately: 6:30 a.m. – 2:30 p.m.
Education Required:
Applicants should have general cooking abilities, knowledge of proper nutrition in the operation of government school lunch programs and/or a desire to receive training, certification with the state of MN in food protection and/or a willingness to obtain certification, and a genuine concern for offering students appealing, nutritious meals.
Food Service Director
The Food Service Director at Holy Rosary School is employed by the Parish of Holy Rosary and works under the direct supervision of the principal.
School Mission:
Holy Rosary Community is rooted in the Word and energized with the spirt of Jesus Christ. We
cultivate our community to live as Jesus taught within the Catholic tradition. We strive to build
Gospel values and promote academic excellence.
School Philosophy:
• Holy Rosary School is a family of faith that believes in the promotion of love, learning,
compassion, and the proclamation of the Gospel Message.
• We strive toward Academic Excellence and Spiritual Growth by providing opportunities
that develop and nurture the overall well-being and potential of each student.
• Students are invited to discover the gift of their individual uniqueness and develop a
positive Sense of Self.
• Students are encouraged to embrace Christian attitudes and to live the values of Peace,
Justice and Service that are rooted in the Catholic Tradition.
Everything we do at Holy Rosary ought to reflect the mission and philosophy of our school as
we work and live in accordance with the moral and ethical values of Catholic Church.
Job Goal of the Food Service Director:
Serve to ensure the implementation of the assigned hot lunch school meal program according to dietary requirements. Ensure student/staff satisfaction through exemplary service and appealing food. Oversee the staff/volunteers and daily production of high-quality food under sanitary conditions.
Duties and Responsibilities:
• Oversee the food service program, analyze effectiveness, assure compliance with state
and federal laws, regulations and safety and sanitation procedures.
• Instruct, train, and assist employees in the proper handling of foods, correct use, and
care of equipment and in maintaining high standards of sanitation and safety.
• Develop cost effective menus that maintain nutrition integrity and meet all state and
federal guidelines and regulations.
• Supervise and participate in food preparation and distribution to students and staff, plan,
and coordinate food service operations with school activities to improve school and
community relations and increase student participation.
• Establish procedures to ensure that food is prepared and served in a sanitary and safe
environment.
• Prepare a variety of food service records and reports. Ensure all records and supporting
documentation are maintained in accordance with state and federal laws and policies.
• Collaborate with school staff to prep lunches for field trips and special events.
Paid Leave Days
- Personal – 2 days/year
- Sick – 9/year – cumulative to 60
- Bereavement – 3 days/occurrence
Retirement
• 7.75% contributed by employer. No employee contribution.
• Vested after five years
• Formula based on gross income during employment