Director of Food & Nutrition Services

Director of Food & Nutrition Services

The Director of Food Services is a critical member of the management team of the Waltham Public Schools and is responsible for all aspects of the food services operation. The Director is accountable for maintaining the fiscal integrity of the school food service program and ensuring that meals served are nutritionally sound and meet all state and federal requirements.

The Director oversees the day-to-day food service operations across ten (10) school kitchens and is responsible for the leadership, supervision, and development of approximately seventy-five (75) food service employees. The Director develops and implements short- and long-range plans to continuously improve program operations, including menu planning, staffing, technology systems, equipment, procurement, and operational procedures.

QUALIFICATIONS:

Education, Training, and Experience

• Bachelor's degree (from an accredited college or university) in food and nutrition, hospitality, business, or health education with coursework in nutrition, food service systems, management, and finance (Master's degree preferred).
• Minimum of five (5) years of progressively responsible experience in school food service management, including multi-site supervision, staff leadership, menu planning, and fiscal oversight.
• Registered Dietitian (RD) and/or School Nutrition Specialist (SNS) credential preferred.
• ServSafe certification required.

SUPERVISION:

Performs varied and responsible duties with considerable latitude for independent judgment and action while planning, administering, and executing services and enforcing applicable laws, rules, and regulations. Works independently and collaboratively with district leadership. Works under the direction of and reports to the School Business Administrator. Hires, trains, supervises, and evaluates all food service personnel across ten (10) school sites.

DESCRIPTION OF DUTIES:

Responsibilities include planning, organizing, staffing, budgeting, training, supervision, evaluation, compliance, procurement, and continuous program improvement.

• Ensures compliance with all federal, state, and local laws, regulations, and policies governing child nutrition programs.
• Directs and manages daily operations of the food service program across ten (10) school sites to ensure efficiency, consistency, and quality.
• Develops and implements short- and long-term strategic plans to improve program performance, participation, and financial sustainability.
• Oversees all financial operations, including budget development, revenue and expenditure monitoring, and cost control.
• Ensures accurate and timely submission of reimbursement claims and required reports.
• Establishes and maintains strong internal controls for cash handling and financial accountability.
• Leads menu planning for all grade levels, ensuring meals are nutritious, compliant, appealing, and cost-effective.
• Ensures menus meet all current and evolving federal and state nutrition standards, including sodium and added sugar requirements.
• Maximizes utilization of USDA Foods and other cost-saving procurement strategies.
• Supervises and develops a workforce of approximately seventy-five (75) employees, including hiring, training, evaluation, and performance management.
• Establishes staffing models and schedules to ensure efficient operations across all sites.
• Oversees procurement systems and vendor relationships in compliance with all applicable laws and regulations.
• Implements and monitors food safety and sanitation programs in all phases of operation.
• Ensures accurate meal counting and claiming systems that meet USDA requirements.
• Oversees free and reduced-price meal application processes or CEP implementation and compliance.
• Ensures completion and accuracy of production records and required documentation.
• Establishes quality standards for food preparation, presentation, and customer service.
• Promotes a customer-focused program that emphasizes student satisfaction and participation.
• Utilizes technology systems to manage operations, analyze data, and improve program performance.
• Plans for and manages equipment replacement, facility upgrades, and preventive maintenance.
• Develops procedures for emergency feeding and continuity of operations.
• Stays current on industry trends, regulations, and best practices and applies them to program improvement.
• Collaborates with school administrators, district leadership, and community stakeholders to support district goals.
• Supports nutrition education initiatives and integration with the educational environment when appropriate.

KNOWLEDGE REQUIRED:

• Thorough knowledge of federal, state, and local regulations related to the National School Lunch Program (NSLP), School Breakfast Program (SBP), and other Child Nutrition Programs.
• Strong understanding of financial management, budgeting, and school nutrition reimbursement systems.
• Knowledge of food service operations, production systems, food safety, and sanitation standards.
• Knowledge of procurement regulations, including MGL Ch. 30B and federal purchasing requirements.
• Working knowledge of food service technology systems, including point-of-sale, menu planning, and reporting platforms.
• Knowledge of marketing and student engagement strategies to increase program participation.
• Knowledge of facility operations, capital equipment planning, and preventive maintenance.
• Demonstrated knowledge of personnel management and labor oversight in a multi-site environment.

ABILITIES REQUIRED

• Ability to plan, assign, supervise, and evaluate the work of a large, multi-site workforce.
• Ability to lead and manage change in a complex operational environment.
• Ability to maintain strong financial oversight and make data-driven decisions.
• Ability to establish and maintain effective working relationships with administrators, staff, vendors, students, families, and regulatory agencies.
• Ability to communicate clearly and effectively, both orally and in writing.
• Ability to manage multiple priorities and ensure consistent program execution across all sites.
• Ability to lift 40 pounds for day-to-day kitchen work as needed

SKILLS REQUIRED

• Strong leadership and organizational skills.
• Skilled in developing and implementing policies and procedures.
• Skilled in financial analysis and budget management.
• Skilled in staff development, coaching, and performance management.
• Skilled in customer service and program innovation.
• Proficient in the use of technology and data systems to manage operations.

Non- Discrimination Notice: Waltham Public Schools does not discriminate on the basis of race, color, religion, disability, national origin, gender, gender identity or sexual orientation.

Waltham Public Schools has partnered with the Massachusetts Partnership for Diversity in Education (MPDE) in our effort to welcome diverse candidates to our school system. We value and prioritize the hiring of educators who bring a wealth of perspectives and experiences to our schools, and who reflect the diversity of the students we serve.

MPDE is a collaborative of public school districts with a 40-year uninterrupted history committed to supporting the interest of its members to increase the numbers of teachers of color for their schools by providing recruitment support and related services.