2026-27 Director, Food & Nutritional Services

Director - Food & Nutritional Services

Purpose Statement

The job of Director - Food & Nutritional Services is done for the purpose/s of directing food and nutrition programs and services, acting as a knowledgeable resource, and achieving set objectives through comprehensive planning, evaluation, development, implementation, and maintenance of services in accordance with established standards. This position also involves serving as a vital member of the leadership team and overseeing the department, which includes tasks such as hiring and supervising staff, managing the free and reduced lunch program, crafting menus that meet dietary needs, and actively promoting the school lunch program.

Essential Functions

• Collaborates with internal and external personnel (e.g. district administrators, principals, teachers, school staff, students, families, architects, engineers, kitchen consultants, brokers, reps, distributors, DESE FNS, auditors, community members, and interdepartmental leadership and personnel - warehouse, custodial, maintenance, ) for the purpose of ensuring the efficient and effective operation of the Food and Nutrition Services Department.
• Compiles data from a wide variety of sources (e.g. revenue, expenditures, participation, inventory turnover, meals per labor hour, etc.) for the purpose of analyzing issues, ensuring compliance with organization policies and procedures, and/or monitoring program components.
• Directs department operations; the maintenance of services and the implementation of new programs and/or processes (e.g. budgeting, department staff, child nutrition programs, bids, procurement, procurement reviews, wellness, free and reduced price meals, verification, food quality and sanitation checklists, on-site and administrative reviews, standard operating procedures, process statements, internal and external publications, ) for the purpose of ensuring compliance with federal, state, and local laws, USDA and DESE/child nutrition program requirements, health department guidelines, board of education policy and procedures, child nutrition industry best practices, and the standards of the Food and Nutrition Services Department.
• Facilitates meetings and workshops, for the purpose of identifying issues, developing recommendations, supporting other staff, and serving as a District representative.
• Oversees and develops strategies for public relations (e.g. department website, social media accounts, flyers, handouts, presentations, health and wellness fairs, nutrition education materials, etc.) for the purpose of communicating information, gaining feedback and ensuring adherence to established internal controls.
• Oversees promotion of food service operations and special events (e.g. website, publications, newsletters, ) for the purpose of expanding services and developing positive nutrition habits in students.
• Oversees the development of menus (e.g. standardized recipes, nutrient analysis, accommodation of disabilities, commodities, etc.) for the purpose of ensuring that school meals meet federal and state nutritional standards, including guidelines for calories, portion sizes and nutrient content.
• Participates in meetings, workshops and seminars (e.g. continuing education requirements for position, registration, and certification; serves on professional committees, provides education to other child nutrition industry professionals, stays informed about industry best practices and trends, etc.) for the purpose of conveying and/or gathering information required to perform functions.
• Researches a variety of topics (e.g. new products/trends, customer preferences, best practices, safety and health requirements, etc.) for the purpose of continuous improvement.
• Supervises the department (e.g. job descriptions, interviews, trains, cross-trains, covers duties in the absence of direct reports, professional development, employee handbook, evaluations, and informal and formal disciplinary action, etc.) for the purpose of maintaining adequate staffing, enhancing productivity of personnel and achieving objectives within budget.

Other Functions

• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Job Requirements: Minimum Qualifications

Knowledge, Skills and Abilities

KNOWLEDGE is required to perform algebra and/or geometry; review and interpret highly technical information, write technical materials, and/or speak persuasively to implement desired actions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: pertinent laws, codes, policies, and/or regulations; personnel processes; standard business practices; program planning and development; concepts of grammar and punctuation; food safety; and concepts of quantity cooking and nutritional analysis; accounting practices; codes/laws/rules/regulations/policies; grammar, spelling and punctuation; health standards; knowledge of community resources; practices of personnel administration.

SKILLS are required to perform multiple, highly complex, technical tasks with a need to periodically upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: operating standard office equipment including using a variety of software applications; planning and managing projects; and preparing and maintaining accurate records; analyzing budgets; analyzing data; classifying data and/or information; comparing results; conducting interviews; conducting meetings; counseling and mentoring employees; critical observation ; enforcing discipline policies; enforcing rules and regulations; facilitating meetings; investigating problems; planning agendas/meetings.

ABILITY is required to schedule a significant number of activities, meetings, and/or events; routinely gather, collate, and/or classify data; and consider a variety of factors when using equipment. Flexibility is required to independently work with others in a wide variety of circumstances; analyze data utilizing a variety of complex processes; and operate equipment using standardized methods. Ability is also required to work with a significant diversity of individuals and/or groups; work with data of widely varied types and/or purposes; and utilize a variety of types of job-related equipment. Independent problem solving is required to analyze issues and create action plans. Problem solving with data requires analysis based on organizational objectives; and problem solving with equipment is significant. Specific ability based competencies required to satisfactorily perform the functions of the job include: problem-solving; adapting to changing work priorities; communicating with diverse groups and individuals; meeting deadlines and schedules; setting priorities; working as part of a team; and working with detailed information/data; available on-call; working extended hours.

Responsibility

Responsibilities include: working independently under broad organizational policies to achieve organizational objectives; managing major organizational components; supervising the use of funds. Utilization of significant resources from other work units is routinely required to perform the job''s functions. There is a continual opportunity to significantly impact the organization's services.

Work Environment

The usual and customary methods of performing the job''s functions require the following physical demands: some lifting, carrying, pushing, and/or pulling, some stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 80% sitting, 10% walking, 10% standing. This job is performed in a generally clean and healthy environment.

Experience: Job related experience within specialized field with increasing levels of responsibility

is required in food service management.

Education: Bachelor''s degree in job related area with an emphasis in nutrition, food management, dietetics, or related field.

Required Testing Certificate and Licenses

None Specific Dietetic School Nutrition Specialist

ServSafe Manager''s Certificate must be obtained

Continuing Educ./Training Clearances

Maintains Certificates and/or Licenses Criminal Background Clearance

FLSA Status

Exempt