Food Service Director

1.0 FTE, 260 days/year. Reports to Executive Director.

About the Role

Oversee all aspects of a school district's food service program, ensuring efficient operations, adherence to nutritional guidelines, and compliance with regulations.

Responsibilities

• Develop menus that meet nutritional guidelines, student preferences, and federal regulations. Post menu online in a timely manner and make real-time adjustments as needed.
• Utilize grant money from Farm to School initiatives, planning menus and sourcing from local food vendors.
• Follow procurement procedures, implement cost-effective procurement systems, manage budgets, and track expenses. Oversee ordering and inventory management for the school concessions stand.
• Hire, train, direct, supervise, and evaluate food service staff.
• Establish and maintain high standards of sanitation and food safety.
• Ensure compliance with all federal, state, and district regulations, including entering Clics, Educational Benefits, and Direct Certification information.
• Manage the overall food service program, including logistics, operations, and financial matters to ensure compliance with sanitization, safety, and USDA standards.
• Serve as a member of the District's administrative team and actively participate in the development, implementation, and achievement of the District's strategic plans.
• Communicate effectively with administrators, staff, students, and the community.
• Monitor food quality, portion sizes, and overall service quality.
• Ensure proper maintenance and functionality of kitchen and cafeteria facilities.
• Serve as Co-Chair on the Wellness Committee. Ensure Federal regulations are met. Post minutes, action plan, and triennial review on the website for the community.
• Follow up with Human Resources on any reports of problems or accidents occurring in the kitchen or cafeteria premises immediately.
• Assume responsibility for the security of food and supplies. Train kitchen staff on proper handling and receiving procedures.
• Facilitate vendor relationships. Network with other schools (School Nutrition Directors Minnesota), Scratchworks Initiative, Farm to School Institute, and Harvest of the Month.
• Provide and facilitate meals and food needs for Professional Development days, Back to School night, and other special events throughout the year.
• Coordinate and provide contracted meals for athletic teams/events if requested by coaches.
• Other duties as assigned.

Requirements

• Bachelor's degree in food service management, culinary arts, nutrition, or related field.
• CFPM license (preferred).
• Knowledge of the National School Lunch Program.
• 10 hours of Nutrition, Food Safety, and Sanitation classes (available online).
• Strong computer skills including experience with CLiCS, QuikLunch, Synergy, and Google.
• Knowledge of food safety, sanitation, and nutritional guidelines and maintenance of USDA Professional Standards.
• Ability to work in noise and organized chaos while maintaining flexibility.
• Understand kitchen health and safety standards of conduct.
• Strong communication skills.
• CPR certification (recommended).
• Extensive experience in food service management, preferably in a school setting.
• Strong leadership, organizational, and communication skills.
• Proficiency in food service software and equipment.
• Ability to manage budgets and track expenses effectively; Skyward experience preferred.
• Ability to work collaboratively with diverse teams.

Physical Requirements

• Bending, twisting, stretching, standing, and repetitive motions for prolonged periods of time.
• Frequent bending and lifting of food trays, racks, and sheet pans weighing 2–12 pounds.
• Frequent lifting from the floor or below knees of milk crates weighing 25 pounds each.
• Frequent lifting of condiment pumps (12 pounds when full) and moving from cart to table.
• Frequent twisting and lifting of dish racks with trays, dishes, and silverware weighing 8–20 pounds.
• Frequent use of a table mop to wipe down tables, requiring core muscles, back, arms, and shoulders. Emptying table mop buckets at the end of the day, lifting and dumping 8–16 pounds.
• Frequent panning of food items for the next day, lifting cases (10–40 pounds) from freezer to workstation, leaning over table to pan up, lifting full sheet pans, and placing on racks ranging from above shoulder height to below knees.
• Frequent picking up of items off the ground that are spilled or dropped by students.
• Frequent standing at a cashier or server station for 2.5 hours per day.
• Frequent assistance with putting orders away, lifting boxes (2–30 pounds) to store in cooler/freezer/storage.
• Occasional lifting of 10–40 pound cases from the floor to storage.
• Frequent wiping down of the salad bar, including leaning and bending at the waist to reach inside and wipe down the enclosure. Lifting stainless steel hotel pans out of the salad bar (2–10 pounds). Wiping down sides of the salad bar below waist level.
• Ability to lift up to 40 pounds.

Pay

Compensation range: $75,000–$100,000; benefits eligible.

Schedule

260 days per year.