Assistant Director of Food Services - 7922

Food Service Assistant Director

We are deeply committed to an inclusive curriculum and school community that reflects the diversity of our student population. We strive to have the highest quality educators and encourage applications from candidates representing a broad range of skills and diverse backgrounds. We seek candidates who are dedicated to inclusion and have a clear interest in being part of the richness of diversity that the New Bedford Public Schools community has to offer.

Position:

• Food Service Assistant Director

Summary:

• The job of Food Service Assistant Director was established for the purpose of assisting the Food Service Director with the management, direction, coordination, and continuous improvement of the district’s nutritional services program. The position provides leadership in menu development, nutrient analysis, nutritional guidance, recipe development, scratch cooking, student taste testing, regulatory compliance, food quality, and district-wide food service operations while assisting with oversight of equipment and inventory at all sites.

Essential Functions:

• Assists with the management of Food Service Department operations to support efficient, consistent, and high-quality nutritional services and recommends policy and procedural changes for consideration.
• Assists in developing, reviewing, and updating pre-K through 12 breakfast and lunch menus to provide nutritious, appealing, age-appropriate, culturally responsive, and cost-effective meals.
• Conducts and reviews nutrient analyses of menus, standardized recipes, ingredients, and food products to evaluate nutritional quality and compliance with applicable requirements.
• Provides nutritional guidance to food service staff regarding menu planning, portion control, ingredient selection, approved substitutions, food allergies, special dietary needs, and nutritional standards.
• Develops, tests, standardizes, and evaluates recipes to improve flavor, nutritional quality, consistency, portion control, yield, cost effectiveness, and production efficiency; supports scratch and speed-scratch cooking practices when operationally practical.
• Plans and coordinates student taste tests of new recipes, ingredients, products, and menu concepts; gathers student and staff feedback, participation data, and food waste observations to guide menu improvements.
• Evaluates new food products and ingredients for nutritional value, quality, cost, availability, student acceptance, and compatibility with district menus and school meal requirements.
• Helps coordinate the district-wide school food service program in accordance with applicable federal laws, USDA regulations, Massachusetts school nutrition requirements and guidance, Board of Health regulations, and School Board policies.
• Monitors changes in USDA and Massachusetts school nutrition requirements and assists with implementing updates to menus, recipes, product specifications, purchasing practices, documentation, and food service procedures.
• Reviews and maintains menu and compliance documentation, including standardized recipes, production records, ingredient statements, Child Nutrition labels, product formulation statements, nutrient analyses, and other required records.
• Assists with internal reviews, audits, administrative reviews, corrective action activities, and other compliance functions related to school nutrition, meal patterns, and nutritional standards.
• Provides guidance and training to kitchen managers and food service staff regarding approved menus, standardized recipes, scratch cooking, food preparation, portion sizes, meal components, food safety, substitutions, production records, and nutritional requirements.
• Monitors menu implementation, food preparation, portion control, presentation, and meal quality across district schools to promote consistency, student acceptance, and compliance.
• Assists with procurement, food cost analysis, purchasing, inventory control, equipment needs, distribution, and product evaluation to support financially sustainable and operationally effective food service programs.
• Prepares and updates records and reports, including memos, letters, procedures, manuals, schedules, menus, recipes, and program documentation, to document activities, provide written references, and communicate information.
• Helps implement assigned activities and projects, including delivery schedules, special order forms, computerized procedures, menu initiatives, and operational improvements, in accordance with regulatory requirements and established guidelines.
• Participates in relevant meetings, trainings, and professional development activities; responds to inquiries regarding menus, nutritional standards, food service policies, and procedures.
• Recommends policies, procedures, and actions to support district goals and objectives and performs other related duties as assigned to ensure the efficient and effective functioning of the Food Service Department.

Qualifications:

• SKILLS: Menu planning; nutrient analysis; recipe development and standardization; food and menu evaluation; taste testing; nutrition analysis and menu planning software; office applications; project management; and accurate recordkeeping.
• KNOWLEDGE: USDA National School Lunch and School Breakfast Program requirements; Massachusetts school nutrition requirements; meal patterns and nutritional standards; nutrient analysis; recipe development; scratch and speed-scratch cooking; portion control; food safety and sanitation; food allergies; budgeting; cost analysis; purchasing; inventory; and food service operations.
• ABILITY: Apply nutrition and regulatory requirements to pre-K through 12 menu planning and meal service while balancing nutrition, student acceptance, food quality, cost, and operational needs; analyze data, address compliance issues, communicate effectively, and manage priorities accurately.
• Valid Driver’s License and Evidence of Insurability.
• ServSafe Certification or ability to obtain and maintain certification as required.
• Four years of culinary or institutional food service experience preferred, including experience with food preparation and standardized recipes.
• Two years of dietetics, nutrition, school nutrition, culinary nutrition, or related experience, including menu planning.
• Demonstrated experience or training in nutrient analysis, nutritional evaluation of menus and recipes, and recipe development.
• Experience with scratch or speed-scratch cooking in a high-volume food service environment preferred.
• Registered Dietitian Nutritionist (RDN) credential or other relevant nutrition credential preferred.
• Experience with pre-K through 12 school nutrition, USDA meal program compliance, student taste testing, and nutrient analysis or school nutrition management software preferred.

Terms of Employment:

• Reports to: Food Service Director
• Rate: $75,000 - $85,000

The New Bedford Public Schools do not discriminate on account of age, race, color, sex, gender identity, gender expression, ancestry, religion, national origin, sexual orientation, military status, genetics, or disability that does not prohibit performance of essential job functions in employment for potential employees. New Bedford Public Schools encourages people with multilingual skills, particularly in Cape Verdean Creole, Portuguese and/or Spanish, to apply. Every available opportunity will be taken in order to assure that each applicant is selected on the basis of qualifications, merit and ability.

Salary : $75,000 - $85,000