Executive Director of Nutrition and Food Services
Executive Director of Nutrition and Food Services
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Job Description
Reports To: Chiefof Operations
Duty Days: 238 Days
Wage/Hour Status:Exempt
Pay Grade: B10
Date Revised: 04/2025
Qualifications:
Bachelors degree(required); Masters degree (preferred)
Ten years successful experience in food service management
Knowledge of menu planning food purchasing and preparation of foods in a food service environment
Knowledge of federal and state regulations relating to nutritional and food service operations
Demonstrated management leadership communication and supervision of personnel experience
Ability to interpret policies procedures and data
Strong organization communication and interpersonal skills
General knowledge of computer and software applications
Primary Purpose:
To direct and manage the food service program and supervise district food service operations (including concessions and catering). Plan and implement programs that meet regulatory and nutritional requirements for students promote development of sound nutritional practices and maintain a safe and sanitary environment.
- Direct and manage districts food service programs.
- Develop and maintain the department budget.
- Promote monitor and support federal and state child nutrition programs the Free and Reduced Meal Program and community eligibility program.
- Ensure that measures are in place and operating to protect food supplies and equipment in schoolkitchens and warehouses.
- Oversee district concessions and catering services.
- Management of district vending machines and vending machine contracts.
- Evaluate all areas of the food service department to identify needs and implement changes.
- Maintain compliance with all appropriate federal state and local regulations.
- Ensure preparation for and compliance with District state and federal audits.
- Ensure HACCP regulations and safety standards that comply with federal state and local regulationsare being followed and maintained.
- Determine employment needs of school food service operations by utilizing established procedures.
- Supervise monitor and evaluate the performance of support staff assigned to the area of food service.
- Provide leadership and training programs for personnel.
- Develop a program of preventive safety for the department.
- Communicate to and advise school officials and the public of various aspects of child nutrition.
- Confer with and advise school officials on concerns that arise under the various aspects of theprogram.
- Maintain professional relationships with food and equipment manufacturers brokers and distributors.
- Review and direct the financial status of the program to adhere to department budget.
- Monitor the development of the annual bids according to the district purchasing calendar.
- Evaluate existing revenue streams and potential new revenue sources.
- Collaborate with construction department to determine efficient kitchen design and equipmentplacement and equipment replacement cycles in new and renovated construction.
- Maintain awareness of available technology to facilitate food service operations.
- Attend professional growth activities to keep abreast of innovative techniques for food serviceoperations.
- Perform additional duties as assigned.
Equipment Used:
Personal computer printer copier and scanner
Working Conditions:
Maintain emotional control under stress. Frequent district travel; occasional prolonged and irregular hours.
The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.
Required Experience:
Director
Employment Type
Full-Time
