Food Services Director

Thank you for considering employment in the Georgetown Public Schools. Our mission is dedicated to educating all students to their fullest potential so that they may become responsible, tolerant, and successful individuals. There is an open position in the Georgetown Public Schools. POSITION: Food Service Program Director LOCATION: Georgetown Public Schools, Central Office 51 North street Georgetown MA, 01833 SUPERVISOR: Director of Operations, Superintendent of Schools, Business Manager ANNUAL SALARY: Negotiable based on experience, employee contract START DATE: August 17, 2026 (summer 2026 extra days provided for prep and training) WORK YEAR: 204 day employee (school year), Full-Time Essential Functions and Responsibilities 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. Sanitation, Food Safety and Employee Safety •Establishes procedures to ensure that food is prepared and served in a sanitary and safe environment. •Develops and integrates employee safety regulations into all phases of the school food service operation. •Establishes procedures and policies for risk management. Financial Management and Record keeping •Establishes measurable financial objectives and goals for the program. •Submits monthly statement for reimbursement to the State. •Evaluates and recommends prices to be charged for student and adult meals. •Implements efficient management techniques to ensure all records and supporting documentation are maintained in accordance with local, state and federal laws and policies. •Supervises and administers the approval and verification of applications for the free and reduced lunch program. Food Production •Establishes standards for food preparation with emphasis upon creative and appetizing appeal and maximum nutritional value and flavor. •Ensures operational procedures for efficient and effective food production and distribution. Procurement •Implements a cost-effective procurement system. •Develops purchasing guidelines to ensure purchased food and supplies reflect product knowledge, customer preferences, district needs, policies and nutrition objectives. •Establishes standards for receiving, storing and inventorying of food and non-food supplies based on sound principles of management. •Requisitions government (USDA) commodities and plans for efficient use of the allotment and bonus commodities in the district menus. •Participates in Metro-North Collaborative in the cooperative purchasing of items such as milk and paper products. Program Accountability •Ensures program compliance with all local, state, and federal laws, regulations, and policies. •Provides technical assistance and training for school food service personnel, school administrators, and other school support staff. •Develops guidelines for providing services in response to disaster or emergency situations. Nutrition and Menu Planning •Develops cost-effective menus that maintain nutrition integrity and meet all local, state, and federal guidelines and regulations. •Develops standard recipes and portions to be used in the preparation and serving of food. •Assesses customer preferences, industry trends, and current research to plan menus that encourage participation in the food services program. •Works with school staff, teachers, parents, and physicians to plan menus for children with special nutrition needs. Personnel Management and Training •Assists in and establishes uniform personnel policies for school food service employees including developing basic job descriptions and establishing work schedules. •Recruits, screens, interviews and recommends placement of school food service personnel. •Plans and provides training for employees. •Participates in professional development opportunities. •Assumes an active role in professional organizations. General Management •Employs management techniques to maintain an effective and efficient school food service program. •Develops short and long term goals through strategic planning for the district school food service program that supports the philosophy and policies of the Georgetown School Committee. •Implements policies and procedures to ensure the effective operations of the program. •Represents the food service program on the district wellness committee. Marketing •Develops a marketing plan to attract students, parents, teachers, administrators, support staff and community. •Conducts an on-going evaluation of the marketing plan. •Implements a plan for providing food service catering for special functions. Technology •Implements management information systems that increase the productivity and efficiency of the school food service operation. •Trains staff to use computer technology in individual school sites to improve management techniques. •Works with the Business Office in converting the Chart of Accounts to the district Munis accounting software. EXPERIENCE •Bachelor’s Degree relating to the field of food preparation or an Associate Degree relating to the field of quantity food production and a minimum of two years’ experience in a quantity food service facility •Knowledge of State and Federal nutrition guidelines •Experience in the Child Nutrition Program or institutional food preparation and kitchen management •Experience with planning menus, budgeting, and personnel management •Verbal and written communication skills •Record keeping, math and accounting skills •Ability to interact with students and staff in a consistently pleasant manner •Working knowledge of safe food handling procedures and completion of Serve Safe Food Protection Manager Certification •Possess a good “business sense” •Ability to prepare all local, state and federal reports as required