1 Objective
To provide the most efficient food service operations to each of the four individual campuses.

2 Food Service Director
Will ensure quality operations are being provided to all four campuses.

3 Program Director (or designee)
Will oversee the day-to-day operations of the food service staff as an integral part of the daily campus functions.

4 Staff-Cooks:
Will be required to report to Program Director, or designee, for daily supervision of duties. Of equal importance, cooks will be expected to adhere to all food service quality standards set forth by the Food Service Director.

5 Food Service Director Responsibilities:
Quality
Schedules
Budget/ordering
Training
Hiring
Sanitation/cleanliness
Menus
Compliance with HEC Personnel Policies,
Discipline (shared responsibility)

6 Line Manager(Program Director or Designee) Responsibilities:
Day to day operations
Daily monitoring
Time cards
Supervision of schedules
Discipline (shared responsibility)