Food Service Director

GRANGER SCHOOL DISTRICT #204

Job Description

JOB TITLE: Food Service Director

QUALIFICATIONS:

1. Bilingual in English and Spanish preferred
2. Bachelor’s degree in food and nutrition or a related field (preferred but not required); or a high school diploma (or GED) and at least three (3) years of experience in food service management or a related management role
3. Minimum of two (2) years of experience in food service preparation and/or production
4. Must possess a current food handler’s card
5. Must have completed at least eight (8) hours of food service training within the past five (5) years, or be able to obtain this training within 30 days of hire

Job Goal: To effectively support the school’s nutrition program by delivering safe, nutritious, and high-quality meals in a clean, efficient, and welcoming environment, while maintaining full compliance with all health, safety, and regulatory standards. The food service director fosters positive, respectful relationships with students, staff, and families, demonstrates professionalism and teamwork, and actively contributes to promoting healthy eating habits and the overall well-being and success of the school community.

REPORTS TO: Superintendent

SUPERVISES: The food service director supervises food service employees, maintains documentation, conducts performance evaluations and recommends disciplinary action in accordance with district policies and procedures and the negotiated agreement.

PERFORMANCE RESPONSIBILITIES:

1. Coordinate and oversee all food service operations in the school district under the direction of the Superintendent.
2. Ensure compliance with all federal, state, and local food safety, sanitation, and health regulations.
3. Supervise lunchroom operations to maintain efficiency, quality, and adherence to safety standards.
4. Oversee food production to ensure meals are prepared on time, in proper quantities, and served at safe temperatures.
5. Maintain a well-balanced, nutritious food selection that meets federal and state nutritional guidelines.
6. Plan menus based on the nutritional needs of students and in compliance with federal and state school meal standards.
7. Interview, hire, train, and schedule food service staff with delegated authority from the Superintendent.
8. Approve leave requests and manage staff performance and development.
9. Promote staff participation in professional development, workshops, and conferences to improve food safety, sanitation, and operational efficiency.
10. Maintain and update the Food Service Employee Expectations Handbook.
11. Maintain a valid driver’s license with a clear driver’s abstract as required for district operations and transportation of food or supplies.
12. Foster harmonious relationships among food service staff, school personnel, students, and the community.
13. Purchase, receive, store, and distribute food and supplies efficiently.
14. Maintain accurate records of lunchroom servings, receipts, and expenditures.
15. Reconcile daily receipts with actual servings and oversee all aspects of free and reduced meal applications, approvals, and record-keeping.
16. Maintain and prepare reports for state and federal agencies in compliance with all regulations.
17. Prepare and submit all applications for state and federal lunchroom subsidies, grants, and surplus foods.
18. Keep menus current and accessible to families, students, and staff.
19. Keep staff, students, parents, and the community informed about food services, menus, and the health and educational benefits of the National School Lunch and Breakfast Programs.
20. Assist the Superintendent and staff in planning kitchen and lunchroom facilities.
21. Lead food service operations ensuring quality and efficiency during our summer school program.
22. Maintain active membership in local and state food service associations.

• Frequently lift and carry 10–50 lbs., and occasionally lift up to 100 lbs.
• Load and unload products from vehicles ranging from 3–5 feet in height.
• Push, pull, and move products within the work area.
• Store products requiring arm extension, overhead reaching, kneeling, bending, squatting, twisting, and turning.
• Perform repetitive motions involved with food production.
• Work from awkward positions to clean equipment as needed.
• Be on feet for the majority of the work shift.
• Maintain general good health to perform all job duties.
• Meet strict deadlines under time constraints.
• Work in environments with varying noise levels and in proximity to mechanical equipment

1. Perform other related functions as required for the efficient operation of kitchens and lunchrooms or as assigned by the Superintendent.

TERMS OF EMPLOYMENT: This position is a non-union supervisory position.

LENGTH: 215 days plus 10 paid holidays.

SCHEDULE: Eight (8) hours per day with a one-half hour lunch daily.

SALARY AND BENEFITS: As established and approved by the Board of Directors and provided by law.

EVALUATION: By the Superintendent before June 30^th  of each school year.

Revised: 5-29-12;4/2026

Salary : $37 - $41