Food Service Director (Begins January 2, 2026)

The Food Service Director provides leadership and management of the school district’s nutrition program, ensuring that students receive safe, nutritious, and appealing meals that support their educational success. This role oversees menu planning, purchasing, budgeting, compliance with federal and state regulations, staff supervision, and collaboration with district leadership to promote wellness initiatives.

Essential Duties and Responsibilities

• Administer and direct all aspects of the district’s food service program in accordance with USDA, Indiana Department of Education, and local board policies.
• Develop and implement menus that meet nutritional standards, student preferences, and budgetary guidelines.
• Oversee purchasing, inventory control, and vendor contracts to ensure cost-effective operations.
• Ensure compliance with state and federal regulations, including the National School Lunch Program (NSLP), School Breakfast Program (SBP), and Summer Food Service Program (SFSP).
• Prepare and monitor department budgets, financial reports, and claims for reimbursement.
• Supervise, train, and evaluate food service staff; promote professional growth and safe food handling practices.
• Maintain compliance with local health department regulations and ensure food safety protocols are followed.
• Collaborate with administrators, school nurses, and wellness committees to promote student health and nutrition education.
• Communicate effectively with parents, staff, and the community regarding nutrition services.
• Monitor kitchen equipment, plan for maintenance and replacement, and ensure safe working conditions.
• Perform other related duties as assigned by the Superintendent.

Mandatory Qualifications

• Education:
• Bachelor’s degree in nutrition, dietetics, food service management, business administration, or related field.
• OR Associate degree in food service management or related field with a minimum of 3 years’ relevant experience.
• Professional Standards (per USDA regulations for School Nutrition Program Directors):
• Completion of at least 8 hours of food safety training prior to or within 30 days of hire.
• Experience:
• Minimum of 2 years of supervisory experience in school nutrition, institutional food service, or related setting.
• Demonstrated ability to manage budgets, staff, and regulatory compliance.
• Skills and Competencies:
• Knowledge of USDA Child Nutrition Programs, Indiana state regulations, and food safety guidelines.
• Strong leadership, communication, and organizational skills.
• Ability to analyze financial data and make fiscally responsible decisions.

Preferred Qualifications

• Registered Dietitian (RD) or School Nutrition Specialist (SNS) certification.
• Experience in K-12 school food service management.
• Knowledge of wellness policy implementation and nutrition education programming.

LANGUAGE SKILLS:

Ability to read and comprehend correspondence, memos, instructions, and documents, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write reports and correspondence using correct grammar, spelling, and punctuation. Ability to speak effectively with staff, students and community.

MATHEMATICAL SKILLS:

Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of distance, weight and volume measurement.

REASONING ABILITY:

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.

OTHER SKILLS and ABILITIES:

Ability to interact positively with staff and the school community. Ability to communicate clearly and concisely both in oral and written form. Ability to work independently, to function effectively in a multi-task environment, and to interact positively with the public. Ability to maintain confidentiality about school and student business. Ability to establish and maintain effective working relationships with students, staff and community. Ability to maintain high attendance rate. Ability to perform duties with awareness of and compliance with related Board of School Trustees policies and state requirements.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, use hands and fingers to handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms. The employee is occasionally required to sit. The employee must be able to hear conversation and to communicate through speech. The employee continuously uses hand strength to grasp cooking pans and utensils. The employee frequently must squat, stoop or kneel, reach above the head and reach forward. The employee will frequently bend or twist at the neck and trunk more than the average person while performing the duties of this job.

The employee must frequently lift and/or move up to 40 pounds such as cleaning supplies, pails and unloading trucks. The employee will with assistance lift and/or move up to 90 pounds such as bulk food. The employee will sometimes push/pull items such as tables and carts. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Some tasks require the ability of good body balance on slippery surfaces.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee regularly works indoors and will occasionally work outdoors. The employee will work near or with moving mechanical equipment. The employee may occasionally work with toxic or caustic chemicals such as petroleum products, degreasers, and sprays. The employee must be able to meet deadlines with severe time constraints. The noise level in the work environment is usually moderate and occasionally will work in a loud area.

The information contained in this job description is for compliance with the Americans with Disabilities Act (ADA) and is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned.

Department: Food Services

Classification: Non-certified, Food Services Full-time

Status: FLSA nonexempt; non bargain

Reports To: Superintendent, Support Services Director

Salary will be Commensurate with Degree and Experience