WEST RIVER MODIFIED UNION EDUCATION DISTRICT

JOB DESCRIPTION

JOB TITLE

Food Service Manager

REPORTS TO

Director of Operations

APPROVED BY

Superintendent of Schools

UPDATED

4/2026

FLSA STATUS

Exempt

POSITION OBJECTIVES

To oversee all aspects of the district Child Nutrition Program (CNP) operation. The job functions include administering, planning, directing, assessing, implementing, and evaluating the program in order to meet the nutritional and educational needs of children, as they relate to the CNP; responsible for all food related business and personnel management. He/she will make sure the meal programs comply with local, State and Federal Agency requirements and be responsible for completing any required reports at the Supervisory Union, State and Federal Levels. Will be responsible for supervising, coordinating, and directing the work duties of all food service personnel in 4 schools.

JOB EXPECTATIONS

Work Year: 260 days
Work Hours: 8 hours per day
Remote Work: Flexibility to work remotely when food service is not operating. Remote work log to be completed.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Customer Service
Establishes quality standards for the presentation and service of food
Implements a district-wide customer service driven philosophy that focuses on value and satisfaction.
Sanitation, Food Safety, and Employee Safety
Establishes procedures to ensure that food is prepared and served in a sanitary and safe environment
Develops and integrates employee safety regulations into all phases of the school foodservice operation.
Establishes procedures and policies for risk management.
Financial Management and Recordkeeping
Establishes measurable financial objectives and goals for the CNP.
Manages the CNP using appropriate financial management techniques, aligning with the budget.
Implements efficient management techniques to ensure all records and supporting documentation are maintained in accordance with local, state, and federal laws and policies.
Administrative Functions
Track training for food service personnel and ensure training hours.
Monthly CACFP-FFV-NSLP claims and documentation entered into CNP portal; to include counts, production records, invoice expenses, and hours.
Purchase orders entered into the system and invoices submitted to A/P.
Ensure paperwork is orderly and completed in a timely fashion.
Food Production
Develops procedures to ensure the food production system provides safe nutritious food of high quality.
Ensures operational procedures for efficient and effective food production and distribution
Procurement
Implements a cost-effective procurement system; responsible for the procurement of any products or services not covered under the FDA buyers group.
Develops purchasing guidelines to ensure purchased food and supplies reflect product knowledge, customer preferences, district needs, policies, and nutrition objectives.
Establishes standards for receiving, storing, and inventorying food and non-food supplies based on sound principles of management.
Program Accountability
Ensures CNP compliance with all local, state, and federal laws, regulations, and policies.
Provides training for school foodservice personnel, school administrators, and other school support staff.
Develops guidelines for providing services in response to disaster or emergency situations.
Planning and implementation of the Summer Groceries program for 5 weeks per summer.
Provide summer food for the school based summer camps to meet the needs of the summer camps at all Supervisory Union school locations where there is a need.
Nutrition and Menu Planning
Develops cost-effective menus that maintain nutrition integrity and meet all local, state, and federal guidelines and regulations.
Assesses customer preferences, industry trends, and current research to plan menus that encourage participation in the CNP.
Works with school staff, teachers, parents, and physicians to plan menus for children with special nutrition needs.
General Management
Employs management techniques to maintain an effective and efficient CNP.
Develops short and long term goals through strategic planning for the district school foodservice program that supports the philosophy and policies of the Board of Education.
Implements policies and procedures to ensure the effective operations of CNPs.
Develops a long-range program for establishing professional status for the CNP's role in the education community.
Reviews current research information to determine health and nutrition-related trends and foodservice management developments; and develops innovative program changes and expansions based on this information.
Personnel Management
Implements personnel policies and procedures for the CNP according to local, state, and federal regulations and laws.
Develops job performance standards that provide for performance improvement.
Develops methods for hiring, training, and evaluating personnel that recognize education, experience, performance, and certification.
Establishes procedures to address progressive discipline, and formal grievances.
Establishes standards for the professional development of the district's CNP personnel.
Vehicle Management
Assigns use of district food service vehicle, ensuring drivers have valid drivers license
Monitors vehicle mileage to ensure regular servicing of the vehicle can be performed.
Ensures paperwork, including inspection, registration and insurance are valid.
Facility Layout and Design and Equipment Selection
Assists with designing and planning facilities that ensure high quality customer service, wholesome food production, and efficient workflow.
Determines equipment needs and specifications consistent with program needs and budget.
Environmental Management
Develops and implements policies and procedures to ensure environmental responsibility.
Establishes a waste management system for the CNP that is effective, economical, and environmentally safe.
Marketing
Develops a marketing plan to attract students, parents, teachers, administrators, support staff, and community.
Conducts an on-going evaluation of the marketing plan.
Communicates program information to encourage and secure support for the school food and nutrition program from the Board of Education, administrators, faculty, students, parents, and community.
Implements a plan for providing foodservice for special functions consistent with Board of Education policies.
Computer Technology
Implements management information systems, in coordination with IT, that increase the productivity and efficiency of the school food and nutrition operation.
Trains staff to use computer technology in individual school sites to improve management techniques.
Uses Linq software for menu planning, production records, and student meal counting.
Nutrition Education
Develops and implements a comprehensive nutrition education program using school cafeterias as learning laboratories. This work is in coordination with the PTO, PTA, Farm to School Committees, Nurse and Food Connects.
Establishes the role of the CNP as a resource for expertise in the development and presentation of nutrition education materials and activities.
Other
Performs and directs job related proficiency with the highest ethical integrity.
Performs and directs with a commitment to promote a quality CNP that meets the nutritional needs of the customers served.
Performs and directs with an overall nature that is committed to the goals and visions of the school district.
Performs and directs appropriate communication skills with the customers served.

SUPERVISION RECEIVED

Supervision received from the Director of Operations. The Food Service Director is evaluated by the Director of Operations.

SUPERVISORY RESPONSIBILITIES

Supervision of food service personnel.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily, in addition to the following:

Education and Experience.
BS degree or equivalent Education experience with academic major in food & nutrition, food service management, dietetics, nutrition education, culinary arts, business or a related field OR BS in any academic major and State recognized certificate for school nutrition director OR BS and at least 1 year of relevant school nutrition programs experience OR AS Degree or equivalent with academic major in food & nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts or related fields AND at least 1 year of relevant school nutrition programs experience.
Must have knowledge of large quantity meal preparation, menu planning – keeping all menus USDA compliant.
Knowledge of current food trends
Ability to complete state and local reports.
Must meet any additional qualifications set by Child Nutrition Programs and USDA
Language Skills. Ability to read and interpret documents. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization, and with vendors.
Math Skills. Basic mathematical skills including ability to perform operations using units of weight measurement, volume and distance. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Reasoning Ability/Mental Requirements. 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.
Communication & Interpersonal Skills. Ability to communicate courteously, efficiently and effectively with a variety of individuals, including students, faculty and staff, administrators, parents, and other school visitors. Ability to work cooperatively, collaboratively and effectively with peers, supervisors, and school administrators. Ability to effectively resolve conflicts.
Competencies. The individual in this position must possess the following:
Dependability – being reliable, punctual, responsible and fulfilling obligations
Self-Control – maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Stress Tolerance – accepting criticism and dealing calmly and effectively with high stress situations.
Cooperation – being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Concern for Others – being sensitive to others' needs and feelings and being understanding and helpful on the job.
Attention to Detail – being careful about detail and thorough in completing work tasks.
Integrity – being honest and ethical.
Adaptability/Flexibility – being open to change (positive or negative) and to considerable variety in the workplace.
Independence – guiding oneself with little or no supervision, and depending on oneself to get things done.
Social Orientation – preferring to work with others rather than alone, and being personally connected with others on the job.

PHYSICAL EFFORT AND STRESS. Employee must have the physical ability to perform the essential functions of the job as outlined above, in addition to the following (Frequency Codes described below):

Frequency

Code

Description

Sometimes

activity may exist sporadically, but not on a consistent basis.

Occasionally

activity exists on a consistent basis for less than 1/3 of the time

Frequently

activity exists from 1/3 of the time up to 2/3 of the time

Constantly

activity exists for 2/3 or more of the time

Not Applicable

N/A

activity is not present in the position

Activity

Frequency Code

Essential

Sitting: remaining in a seated position

Standing: remaining on one's feet in an upright position at a work station without moving about

Walking: Moving about on foot

Seeing: Perceiving with the eye

Hearing: Perceiving or listening to sound by ear

Talking: Articulating, speaking or discussing using spoken words

Dexterity: Skill in the use of hands and fingers

Lifting: Raising or lowering an object from one level to another (includes upward pulling)

Carrying: Transporting an object, usually holding it in the hands or arms or on the shoulder

Bending/Stooping: Bending the body downward and forward by bending the spine at the waist. Occurs to a considerable degree and requires full use of the lower extremities and back muscles.

Pushing: Exerting force upon an object so that the object moves away from the force (includes slapping, striking, and kicking)

Pulling: Exerting force upon an object so that the object moves toward the force (includes jerking).

Twisting: Rotating; moving to face in alternate direction.

Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, ropes and the like, using the feet, legs, and/or arms and hands.

Balancing: Maintaining body equilibrium to prevent falling when walking, standing, crouching, or running on narrow, slippery, or erratically moving surfaces; or maintaining body equilibrium when performing gymnastic feats.

Crouching: Bending the body downward and forward by bending the legs and spine.

Kneeling: Bending the legs at the knees to come to rest on the knee or knees.

Crawling: Moving about on the hands and knees

Reaching: Extending the hands and arms in any direction

Handling: Seizing, holding, grasping, turning, or working with hands

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This general outline illustrates the type of work, which characterizes the Job Classification. It is not an all-encompassing statement of the specific duties, responsibilities and qualifications of individual positions assigned to the classification. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Food Service Director @ District Wide

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