Reporting directly to the Director of Finance & Facilities, the Food Service Director provides strategic leadership and oversight of the district's nutrition services program. This position is responsible for ensuring the delivery of high-quality, nutritious, and cost-effective meal programs while maintaining compliance with federal, state, and local regulations. The Food Service Director oversees program operations, financial management, menu planning, procurement, staffing, and food safety, working collaboratively with district leadership to support student health, operational excellence, and fiscal responsibility.
Key Responsibilities:Program Leadership & Administration
- Provide leadership and strategic direction for the district's Food and Nutrition Services program.
- Develop and implement department goals, operational standards, and continuous improvement initiatives.
- Establish organizational systems and processes to ensure efficient and effective department operations.
- Communicate effectively with department staff, district leaders, schools, and community stakeholders.
- Lead the development and implementation of staff training programs, operational standards, and best practices.
Financial Management & Procurement
- Develop, administer, and monitor the annual Food and Nutrition Services budget, including revenue projections and expense management.
- Establish financial goals and monitor program performance to ensure fiscal responsibility and sustainability.
- Approve expenditures and implement purchasing and procurement procedures in compliance with district, state, and federal requirements.
- Oversee purchasing of food, supplies, equipment, and technology while maintaining cost-effective practices.
- Develop pricing structures for products and services based on market trends, operational costs, and program objectives.
- Maintain and initiate grants related to local procurement (Minnesota Farm to Table) and student education initiatives related to food and nutrition.
Staff Leadership
- Recruit, interview, select, and recommend hiring and advancement of department personnel.
- Define department roles and responsibilities and maintain appropriate staffing structures.
- Provide supervision, coaching, training, and performance feedback to department leaders and staff.
- Support employee development through goal setting, accountability measures, and professional growth opportunities.
- Address personnel matters and promote a positive, collaborative work environment.
Community Engagement & Partnerships
- Serve as a resource and advocate for students, families, staff, and the community regarding nutrition and culinary services.
- Develop partnerships with community organizations, vendors, and other stakeholders to enhance program opportunities.
- Identify and pursue local, state, and federal funding opportunities, including grants and supplemental resources.
- Promote awareness of nutrition programs and support student wellness initiatives.
Facilities, Equipment & Operational Improvement
- Coordinate planning and implementation of kitchen construction, remodeling, and equipment improvement projects.
- Evaluate operational needs and recommend facility, equipment, and technology enhancements.
- Lead cross-functional teams or task forces to identify challenges, implement solutions, and improve customer service.
- Collaborate with the Director of Finance & Facilities on facility
Qualifications:- Bachelor's degree with coursework in Nutrition, Dietetics, Food Service Management, or related field and considerable experience in directing large food service, registered dietitian preferred but not required, or equivalent combination of education and experience.
Compensation Package: - 12-month administrative position
- Base salary $80,000 - $110,000 commensurate with experience
- New hires usually do not start at the top of the range.
- Performance Goal Incentive Pay
- Paid Time Off & Holiday Pay
- District contributions for Health, Dental, Life insurance and Health Savings Account
- 403(b) match
