Department Organization

The Food Service Department is directed by a Director III, and a Director I oversees the creation of menus, nutrition policy, the central kitchen operation and all special programs operated within the department.  A Coordinator IV for Budget and Accounting is responsible for all financial operations.

 A Senior Food Service Supervisor oversees all school operations, while another meets with prospective suppliers, tests and evaluates new products for possible inclusion on the menus and develops bid specifications.  A Technical Support Manager keeps all computers, software and the network running properly, while an Industrial Arts Supervisor responds to all Food Service equipment repair requests from the schools, reviews and approves all new kitchen construction and manages all kitchen rehabilitation projects.  A Food Service Warehouse Supervisor orders, receives, stores and ships all food products and supply items to schools.  A fleet of 26 trucks deliver most items used in school food service operations to 273 schools, including schools in Mesquite, Virgin Valley, Bunkerville, Logandale, Indian Springs, Blue Diamond, Sandy Valley, Goodsprings, Searchlight, and Laughlin.

 There are approximately 800 regular food service employees and 720 part-time employees (less than 4.0 hours per day).  The Department often has a need for qualified part-time employees and many find it is an excellent way to start a career with the Clark County School District.  Information about part-time work is available at local school offices or cafeterias, or by calling the district’s hotline at 799-1000.