Food Service Director

WEST RIVER MODIFIED UNION EDUCATION DISTRICT

JOB DESCRIPTION

JOB TITLE: Food Service Director

REPORTS TO: Director of Operations

APPROVED BY: Superintendent of Schools

UPDATED: 4/2026

FLSA STATUS: Exempt

POSITION OBJECTIVES: To oversee all aspects of the district Child Nutrition Program (CNP) operation. The job functions include administering, planning, directing, assessing, implementing, and evaluating the program in order to meet the nutritional and educational needs of children, as they relate to the CNP; responsible for all food related business and personnel management. He/she will make sure the meal programs comply with local, State and Federal Agency requirements and be responsible for completing any required reports at the Supervisory Union, State and Federal Levels. Will be responsible for supervising, coordinating, and directing the work duties of all food service personnel in 5 schools.

JOB EXPECTATIONS:

• Work Year: 260 days
• Work Hours: 8 hours per day
• Remote Work: Flexibility to work remotely when food service is not operating. Remote work log to be completed.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Program Accountability
• • Ensures CNP compliance with all local, state, and federal laws, regulations, and policies.
  • Oversees the operation of the National School Lunch Program & School Breakfast Program at all schools
  • • Maintains the operation of salad/produce bars at all sites to be accessed at both breakfast and lunch
  • Oversees the operation of CACFP afterschool program at Elementary Schools
  • Oversees the operation of the Fresh Fruit and Vegetable Program at Elementary Schools
  • Oversees the Summer Food Service Program
  • • Non-congregate bulk meals (meal bags/groceries)
    • Congregate meals for all summer programs in the SU with need.
  • Provides program training for school foodservice personnel, school administrators, and other school support staff.

• Food Production
• • Develops program compliant recipes that are scalable and methodized
  • Trains foodservice staff
  • Maintains a relevant ordering guide using Customer First website
  • • Monitors orders from sites leads to ensure accuracy and compliance with CNP standards
  • Ensures proper food handling and storage in areas such as:
  • • Food prep areas
    • Serving lines
    • Walk-in refrigerators and freezers
    • Reach-in refrigerators and freezers
    • Salad bars
    • Dry Storage Areas
  • Establishes standard operating procedures for efficient and effective food production and distribution

• Nutrition and Menu Planning
• • Develops cost-effective menus that focus on nutritional integrity while meeting all program-specific requirements
  • Assesses customer preferences, industry trends, and current research to plan menus that encourage participation in the CNP.
  • Works with school staff, teachers, parents, and physicians to plan menus for children with special nutrition needs.

• Customer Service
• • Establishes quality standards for the presentation and service of food
  • Implements a district-wide customer service driven philosophy that focuses on value and satisfaction.
  • Provides the highest level of service possible to each and every student regardless of race, age, or temperament

• Sanitation, Food Safety, and Employee Safety
• • Holds a valid ServSafe Manager certification, or is willing to acquire one within 30 days of hire
  • Establishes standard operating procedures to ensure that food is prepared and served in a sanitary and safe environment
  • Establishes standard operating procedures to ensure employee safety in all phases of the school foodservice

• Financial Management and Recordkeeping
• • Works directly with the Director of Finance to establish measurable financial objectives and goals for the CNP.
  • Attends monthly meetings with the Director of Finance to monitor the continuing financial status of the program
  • Manages the CNP using appropriate financial management techniques, aligning with the budget.
  • Implements efficient management techniques to ensure all records and supporting documentation are maintained in accordance with local, state, and federal laws and policies.

• Administrative Functions
• • Track training for food service personnel and ensure training hours are completed
  • • Completes mandatory 12 hours of annual training or continuing education
  • Compiles information for monthly program claims
  • Works alongside A/P to ensure all invoices are paid in a timely manner
  • Monitors site documentation including:
  • • Temperature logs
    • Production records
    • Allergy forms
    • Equipment & inventory information
  • Manages job vacancy postings and applications
  • Organizes applicant interviews alongside the Director of Operations and HR

• Procurement
• • Implements a cost-effective procurement system; responsible for the procurement of any products or services not covered under the FDA buyers group.
  • • Ensures the annual renewal of the FDA agreement
  • Develops purchasing guidelines to ensure purchased food and supplies reflect product knowledge, customer preferences, district needs, policies, and nutrition objectives.
  • • Prioritize high-quality and fresh ingredients where financially feasible
  • Establishes standards for receiving, storing, and inventorying food and non-food supplies based on food safety guidelines

• Personnel Management
• • Is available to substitute for call-outs and extended absences
  • Adheres to the procedures to address progressive discipline and formal grievances as outlined by the Superintendent
  • • Is willing and able to issue write-ups, and have uncomfortable conversations as part of procedures of progressive discipline
  • Develops job performance standards that provide for performance improvement.
  • Develops methods for hiring, training, and evaluating personnel that recognize education, experience, performance, and certification.
  • Establishes standards for the professional development of the district’s CNP personnel.

• Vehicle Management
• • Assigns use of district food service vehicle, ensuring drivers have valid drivers license
  • Monitors vehicle mileage to ensure regular servicing of the vehicle can be performed.
  • Ensures paperwork, including inspection, registration and insurance are valid.

• Facility Layout and Design and Equipment Selection
• • Assists with designing and planning facilities that ensure high quality customer service, wholesome food production, and efficient workflow.
  • Determines equipment procurement and specifications consistent with program needs and budget.
  • Applies in conjunction with the central office to public and private grants to fund projects as needed

• Marketing
• • Develops a marketing plan to attract students, parents, teachers, administrators, support staff, and community.
  • Promotes the programs, especially the SFSP
  • Communicates program information to encourage and secure support for the school food and nutrition program from the Board of Education, administrators, faculty, students, parents, and community.
  • Implements a plan for providing foodservice for special functions consistent with Board of Education policies.

• Computer Technology
• • Maintains all aspects of LINQ food service management software
  • Updates and enters recipes and new ingredients into LINQ
  • Updates staff information and monitors staff account balances
  • Monitors meal count entries to ensure site participation via LINQ
  • Trains staff to use computer technology in individual school sites to improve management techniques.
  • • Trains staff on POS terminals
  • Update menus via LINQ
  • Monitors production records for all sites via LINQ

• Other
• • Performs and directs job related proficiency with the highest ethical integrity.
  • Performs and directs with a commitment to promote a quality CNP that meets the nutritional needs of the customers served.
  • Performs and directs with an overall nature that is committed to the goals and visions of the school district.
  • Performs and directs appropriate communication skills with the customers served.

SUPERVISION RECEIVED: Supervision received from the Director of Operations. The Food Service Director is evaluated by the Director of Operations.

SUPERVISORY RESPONSIBILITIES: Supervision of food service personnel.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily, in addition to the following:

• Education and Experience.
• • BS degree or equivalent Education experience with academic major in food & nutrition, food service management, dietetics, nutrition education, culinary arts, business or a related field OR BS in any academic major and State recognized certificate for school nutrition director OR BS and at least 1 year of relevant school nutrition programs experience OR AS Degree or equivalent with academic major in food & nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts or related fields AND at least 1 year of relevant school nutrition programs experience.
  • Must have knowledge of large quantity meal preparation, menu planning – keeping all menus USDA compliant.
  • Knowledge of current food trends
  • Ability to complete state and local reports.
  • Must meet any additional qualifications set by Child Nutrition Programs and USDA
• Language Skills. Ability to read and interpret documents. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization, and with vendors.
• Math Skills. Basic mathematical skills including ability to perform operations using units of weight measurement, volume and distance. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Reasoning Ability/Mental Requirements. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Communication & Interpersonal Skills. Ability to communicate courteously, efficiently and effectively with a variety of individuals, including students, faculty and staff, administrators, parents, and other school visitors. Ability to work cooperatively, collaboratively and effectively with peers, supervisors, and school administrators. Ability to effectively resolve conflicts.
• Competencies. The individual in this position must possess the following:

• Dependability – being reliable, punctual, responsible and fulfilling obligations
• Self-Control – maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
• Stress Tolerance – accepting criticism and dealing calmly and effectively with high stress situations.
• Cooperation – being pleasant with others on the job and displaying a good-natured, cooperative attitude.
• Concern for Others – being sensitive to others’ needs and feelings and being understanding and helpful on the job.
• Attention to Detail – being careful about detail and thorough in completing work tasks.
• Integrity – being honest and ethical.
• Adaptability/Flexibility – being open to change (positive or negative) and to considerable variety in the workplace.
• Independence – guiding oneself with little or no supervision, and depending on oneself to get things done.
• Social Orientation – preferring to work with others rather than alone, and being personally connected with others on the job.

PHYSICAL EFFORT AND STRESS. Employee must have the physical ability to perform the essential functions of the job as outlined above, in addition to the following (Frequency Codes described below):

Definitions - Physical Demands

Sitting: remaining in a seated position

Standing: remaining on one's feet in an upright position at a work station without moving about

Walking: Moving about on foot

Seeing: Perceiving with the eye

Hearing: Perceiving or listening to sound by ear

Talking: Articulating, speaking or discussing using spoken words

Dexterity: Skill in the use of hands and fingers

Lifting: Raising or lowering an object from one level to another (includes upward pulling)

Carrying: Transporting an object, usually holding it in the hands or arms or on the shoulder

Bending/Stooping: Bending the body downward and forward by bending the spine at the waist. Occurs to a considerable degree and requires full use of the lower extremities and back muscles.

Pushing: Exerting force upon an object so that the object moves away from the force (includes slapping, striking, and kicking)

Pulling: Exerting force upon an object so that the object moves toward the force (includes jerking).

Twisting: Rotating; moving to face in alternate direction.

Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, ropes and the like, using the feet, legs, and/or arms and hands.

Balancing: Maintaining body equilibrium to prevent falling when walking, standing, crouching, or running on narrow, slippery, or erratically moving surfaces; or maintaining body equilibrium when performing gymnastic feats.

Crouching: Bending the body downward and forward by bending the legs and spine.

Kneeling: Bending the legs at the knees to come to rest on the knee or knees.

Crawling: Moving about on the hands and knees

Reaching: Extending the hands and arms in any direction

Handling: Seizing, holding, grasping, turning, or working with hands

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This general outline illustrates the type of work, which characterizes the Job Classification. It is not an all-encompassing statement of the specific duties, responsibilities and qualifications of individual positions assigned to the classification. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.