The Food Service Director oversees all food service operations on campus, ensuring that students and staff receive nutritious, safe, and high-quality meals. The director manages menu planning, food preparation, purchasing, staff supervision, budgeting, and compliance with health and nutrition regulations, while supporting the school's mission and values.

Key Responsibilities

• Plan, organize, and supervise the school’s food service and nutrition program.
• Ensure efficient daily operation of the cafeteria and kitchen facilities.
• Provide nutritious, balanced meals for students, faculty, and campus guests.
• Maintain food quality, sanitation, and safety standards.

Menu Planning & Nutrition

• Plan menus that meet student nutritional needs and institutional guidelines.
• Coordinate special diets, vegan options, and allergy accommodations.
• Monitor portion sizes, food quality, and meal presentation.
• Support nutrition education and healthy eating habits among students.

Staff Leadership

• Hire, train, supervise, and evaluate cafeteria and kitchen staff.
• Develop work schedules and assign duties.
• Provide professional development and ensure proper food-handling practices.

Budget & Purchasing

• Manage the food service budget and control costs.
• Order food, supplies, and equipment.
• Maintain inventory and ensure proper food storage.
• Evaluate vendor bids and manage supplier relationships.

Compliance & Safety

• Ensure compliance with health department regulations and food safety standards.
• Follow federal and state school nutrition guidelines where applicable.
• Maintain sanitation, kitchen safety, and inspection readiness.

Campus Collaboration

• Work with the school administration to support school events and catering needs.
• Coordinate meals for special programs, visiting groups, and academy events.
• Communicate with students, parents, and staff regarding food services.

Qualifications

• Preferred Associate’s or Bachelor’s degree in nutrition, food service management, culinary arts, or related field
• 3–5+ years of food service management experience, preferably in institutional or school settings
• Knowledge of food safety regulations and kitchen operations
• Strong leadership, budgeting, and organizational skills
• Ability to manage large-scale meal preparation and service
• Strong, committed, Seventh-day Adventist in good standing