Food Service Coordinator

Food Service Coordinator

Gr. New Bedford Regional Voc Tech High School

School Year - 10 Month Position (202 days)
May require work outside regular school hours.

Position Purpose: The Director of Food Services provides strategic leadership and administrative oversight for the Districts Child Nutrition Program. This role ensures the department operates as a fiscally self-sustaining entity while exceeding standards for nutritional integrity and student satisfaction. The Director is responsible for program innovation personnel management and total compliance with USDA DESE and local Board of Health regulations.

Essential Functions: The essential responsibilities or duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar related or a logical assignment to the position.

Fiscal & Strategic Management

• Prepare and monitor the annual food service budget including food costs labor and capital equipment. Conducts monthly profit and loss analysis.
• Manage the acquisition of food supplies and equipment in conformity with Massachusetts procurement laws (Chapter 30B) and local school committee policies.
• Oversee the accurate accounting of all program monies including federal/state reimbursements à la carte revenue and daily bank deposits.
• Identifies and pursues grant opportunities (e.g. equipment or farm-to-school grants) and completes all required DESE financial reporting.

Culinary Excellence & Operations

• Lead the development of creative menus with a focus on scratch cooking to improve food quality and student participation.
• Establish standardized recipes and portion controls to ensure consistency and cost-efficiency.
• Oversee a comprehensive HACCP-based food safety plan. Ensures all kitchen facilities meet or exceed Board of Health standards.
• Implement systems for receiving storing and distributing food and supplies to prevent waste and ensure freshness.

Personnel & Professional Standards

• Recruit train and evaluate all food service staff. Establish work performance standards and foster a culture of professional accountability. Enforce Cafeteria Protocols and Procedures and Employee Guidelines and Expectation.
• Ensure all staff complete the six hours of continuing annual education required by USDA Professional Standards.
• Manage staff schedules payroll timesheets and staff evaluations.

Integration & Community Engagement

• Partner with Culinary Arts instructors to coordinate ordering and shared resources.
• Participate in the District Wellness Committee and collaborates with school nurses and parents to accommodate students with documented food allergies or special dietary needs.

Other duties as required

.Recommended Minimum Qualification

Bachelors degree in Food & Nutrition Food Service Management Culinary Arts or a related field (or an associate degree with significant relevant experience in school nutrition).

Minimum of 5 years of progressively responsible supervisory experience in institutional food service management ideally within a K-12 environment.

Certifications: Current ServSafe Food Protection Manager certification.

Knowledge Ability and Skills:

Knowledge: Thorough knowledge of the National School Lunch and Breakfast Program requirements. Highly proficient in Microsoft Office (Excel) and Food Service POS software.

Familiar with menu and food preparation and planning. Knowledge of budgeting and fiscal responsibility.

Ability. Demonstrated ability to manage complex budgets and financial records.

Ability to learn and safely and effectively use facilities equipment and materials
Excellent interpersonal skills for interacting with students staff and vendors.. Ability to communicate effectively ability to establish and maintain effective working relationships with all school employees students teachers parents and vendors ability to recognize school-wide priorities and work cooperatively to support their accomplishment ability to prioritize multiple tasks and deal effectively with interruptions occasionally under time pressure.

Skills: Excellent communication and interpersonal skills. Must demonstrate effective knowledge of and be sensitive to the needs of a diverse student population. Willing and able to perform assigned duties in a manner that is sensitive to different personalities respectful of the role and authority of school leaders sensitive to community dynamics. Serve as a role model and mentor to young students. Supervise manage and motivate hourly employees.

Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must have the use of sensory skills in order to effectively communicate and interact with other staff and the public through the use of the telephone and personal contact as normally defined by the ability to see read talk hear handle or feel objects and controls. Physical capability to effectively use and operate various items of office related equipment such as but not limited to a personal computer calculator copier and fax machine. Some climbing stooping kneeling crouching reaching standing walking pushing pulling lifting grasping and repetitive motions. May be required to lift up to 50 pounds.

Supervision:

Supervision Scope: Performs routine duties that are clearly defined by the protocol and standard operating procedures. This role requires basic knowledge of departmental operations.

Supervision Received: Works under the direct supervision of the Business Manager.

Supervision Given: Staff assigned to the Cafeteria.

Job Environment:

• Job Environment found typically in a kitchen or cafeteria setting. Exposure to high noise levels and temperature variations (walk-in freezers/commercial ovens).
• Interacts with other school staff teachers students parents and vendors.

(This job description does not constitute an employment agreement between the employers and is subject to change by the employer as the needs of the employer and requirements of the job change.)

Mission and Values. The mission of the Greater New Bedford Regional Vocational Technical School District is to provide education that is rigorous relevant and meaningful to each student in a safe and supportive environment resulting in academic career and technical excellence. This experience encourages lifelong learning fosters mutual respect and instills social responsibility respect for diversity equity inclusion and responsible citizenship. Our core values are preparation passion and perseverance. For information about Greater New Bedford Regional Vocational Technical School District please visit our website at

The Greater New Bedford Regional Vocational Technical School District is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race color religion sex national origin disability status genetics protected veteran status gender identify or expression or any other characteristic protected by law.

The Greater New Bedford Regional Vocational Technical School District does not discriminate on the basis of race color national origin sex disability religion sexual orientation gender identity age homelessness immigration or veteran status in its education programs and activities including admission to or employment in such programs or activities.

Required Experience:

IC