Food Service Director Jobs

The Food Service Director holds a managerial role and is accountable for creating and implementing food service solutions that cater to customer preferences and requirements. The Food Service Director is responsible for ensuring compliance with proper procedures and regulations regarding the ordering, receiving, storing, handling, preparation, and serving of food.

Location – Berwyn, IL

This position is a 44-week salaried position with hourly compensation for summer school programs. Food service directors are required to manage district summer school programs.

Pay range 55,000 -58,000 annually

Job Responsibilities

• Maintain consistency in food preparation and service to students and school employees.
• Manage staff by overseeing tasks such as recruitment, work distribution, training, coaching, mentoring, problem resolution, performance assessment, feedback, and corrective measures.
• Lead development of systems and processes to ensure all food experiences are operationally and financially executable.
• Maintain records to meet Arbor, government, and accrediting agency standards.
• Provide hands-on support as necessary for special events and cover management gaps at the account level.
• Develop and execute food service strategies that align with the client's mission, vision, and sustainability practices.
• Identify opportunities to introduce new products and services that promote sales growth and client retention.
• Ensure compliance with sanitation and safety standards in the respective areas.
• Conduct regular inventory checks.
• Oversee the bulk preparation of freshly made meals at a central kitchen to be distributed to each satellite school within the district.
• Engage with Client Management and maintain favorable client and customer relationships at all organizational levels.
• Establish and uphold protocols and systems for the procurement, reception, storage, preparation, and presentation of food-related items, along with menu design and advancement.
• Coordinate and supervise staff members in matters of production, merchandising, quality control, cost management, labor, and employee training.
• Manages all utilization of government commodities including processed goods.
• Prepare food production records and distribute them to schools to maintain accurate record counts of meals, food prepared, served, and waste.
• Performs additional duties as assigned by District Manager from time to time.

Qualifications

• The ability to stand for extended periods of time is required.
• Proficiency in delivering excellent customer service.
• Strong communication skills are essential.
• Occasional lifting, carrying, pushing, and pulling objects weighing up to 50 lb. is necessary.
• Bulk satellite experience preferred.
• The ability to collaborate effectively with others to ensure a cohesive food service experience.
• Two or more years in NSLP Foodservice Operations with progressive management responsibilities preferred.
• An associate degree or equivalent experience is required.
• The ability to establish and maintain positive relationships with clients, fostering mutually beneficial business connections.