Job Title: Director of Food Services

Department: Food Services
Reports to: Superintendent

Position Summary:

The Director of Food Services is responsible for overseeing the planning, implementation, and management of all food services operations within the school corporation. This includes ensuring the delivery of nutritious, high-quality meals to students, staff, and other members of the school community. The Director will oversee the corporation’s food service management company Chartwells, maintain compliance with federal, state, and local regulations, and manage budgets, inventory, and vendor relationships. The Director will also work closely with other departments to promote wellness initiatives and contribute to the overall educational mission of the district.

Key Responsibilities:

1. Leadership & Supervision:
• Lead and manage the day-to-day operations of the school food services program across multiple schools.
• Supervise and provide professional development to food service managers, cooks, and staff.
• Ensure effective communication and collaboration with school principals, teachers, and administration to meet the nutritional needs of students.
• Develop staffing schedules and ensure adequate staffing levels across all sites.
• Oversees the Breakfast, Lunch, Summer Feeding, and Head Start Programs.
• Hire, train, manage and evaluate food service staff.
2. Menu Planning & Nutrition:
• Oversee the creation of balanced, healthy, and appealing meal plans for students, in compliance with USDA guidelines and district wellness policies.
• Work with dietitians or nutritionists to ensure that meal offerings are nutritionally sound and meet dietary restrictions, including for students with special needs (e.g., allergies, cultural preferences).
• Promote healthy eating habits and educate students about nutrition through school programs and events.
3. Budgeting & Financial Management:
• Develop and manage the food services budget, ensuring cost-effective meal planning, purchasing, and staffing.
• Monitor expenditures and report on budget performance regularly to district leadership.
• Submit monthly claims for reimbursement. 
• Prepare and submit the required Annual Financial Report.
• Complete and submit annual Paid Lunch Equity Tool (PLE Tool) and ensure paid lunch prices are in compliance with the PLE requirements. 
• Update and implement the meal charging procedures. 
• Oversee meal payments and reconcile meal accounts. 
• Oversee and help approve the Free and Reduced Applications for the corporation. 
• Evaluate and negotiate contracts with food suppliers, vendors, and service providers to ensure high-quality products at competitive prices.
• Oversee the ordering of all government commodities. 
• Review and evaluate all requests and recommendations for purchase of new equipment. 
4. Compliance & Safety:
• Ensure all food service operations comply with local, state, and federal health and safety regulations, including the National School Lunch Program (NSLP) and other applicable programs.
• Update and implement the Food Safety Plan.
• Conduct regular audits and inspections of food service areas to ensure cleanliness, safety, and quality standards.
• Maintain proper food handling and storage protocols to prevent contamination and ensure the safety of meals served.
5. Program Development & Innovation:
• Introduce new food service initiatives that align with the district’s wellness goals, such as farm-to-school programs, salad bars, or nutrition education initiatives.
• Monitor student feedback and meal participation rates to continuously improve food quality and service.
• Collaborate with community organizations and local farmers to enhance food options and nutrition education.
• Plan staff in-service trainings.
• Promote professional development of employees through educational workshops and conferences.
6. Communication & Reporting:
• Serve as the primary point of contact for food service-related inquiries from parents, staff, and students.
• Responsible for all communication with the federal and state government regarding the Food Service Program.
• Provide regular reports to school administrators and district leadership on program performance, meal participation, and budgetary status.
• Work with the district’s public relations or communications team to promote food service programs, special events, and initiatives.

Qualifications:

• Education:
• Bachelor’s degree in Food Service Management, Nutrition, Hospitality Management, or a related field (preferred).
• Certified Dietary Manager (CDM) or similar certification is desirable.
• Experience:
• At least 5 years of experience in food service management, including supervisory experience in a school, institutional, or large-scale food service environment.
• Knowledge of USDA guidelines, the National School Lunch Program (NSLP), and other relevant food service regulations.
• Experience with budgeting, financial management, and vendor relations.
• Skills & Abilities:
• Strong leadership, organizational, and communication skills.
• Ability to manage multiple priorities and solve problems effectively.
• Knowledge of food safety and sanitation standards.
• Ability to work collaboratively with school staff, parents, and external stakeholders.
• Proficient in Microsoft Office Suite and food service management software.

Work Conditions:

• Full-time, year-round position with occasional evenings or weekends required for special events.
• Ability to travel between schools and district facilities as needed.
• Physical requirements may include standing for long periods, lifting and carrying supplies, and maintaining a fast-paced work environment.

Compensation:

Salary is commensurate with experience and qualifications. A comprehensive benefits package is included.