Director of Food & Nutrition Services

Waltham Public Schools•Waltham, MA

2d•Onsite

About The Position

The Director of Food & Nutrition Services is a critical member of the management team of the Waltham Public Schools, responsible for all aspects of the food services operation. This role ensures the fiscal integrity of the school food service program and guarantees that meals served are nutritionally sound and meet all state and federal requirements. The Director oversees the day-to-day food service operations across ten (10) school kitchens, leading, supervising, and developing approximately seventy-five (75) food service employees. Key responsibilities include developing and implementing short- and long-range plans for continuous improvement in program operations, encompassing menu planning, staffing, technology systems, equipment, procurement, and operational procedures.

Requirements

Bachelor’s degree (from an accredited college or university) in food and nutrition, hospitality, business, or health education with coursework in nutrition, food service systems, management, and finance.
Minimum of five (5) years of progressively responsible experience in school food service management, including multi-site supervision, staff leadership, menu planning, and fiscal oversight.
ServSafe certification required.
Thorough knowledge of federal, state, and local regulations related to the National School Lunch Program (NSLP), School Breakfast Program (SBP), and other Child Nutrition Programs.
Strong understanding of financial management, budgeting, and school nutrition reimbursement systems.
Knowledge of food service operations, production systems, food safety, and sanitation standards.
Knowledge of procurement regulations, including MGL Ch. 30B and federal purchasing requirements.
Working knowledge of food service technology systems, including point-of-sale, menu planning, and reporting platforms.
Knowledge of marketing and student engagement strategies to increase program participation.
Knowledge of facility operations, capital equipment planning, and preventive maintenance.
Demonstrated knowledge of personnel management and labor oversight in a multi-site environment.
Ability to plan, assign, supervise, and evaluate the work of a large, multi-site workforce.
Ability to lead and manage change in a complex operational environment.
Ability to maintain strong financial oversight and make data-driven decisions.
Ability to establish and maintain effective working relationships with administrators, staff, vendors, students, families, and regulatory agencies.
Ability to communicate clearly and effectively, both orally and in writing.
Ability to manage multiple priorities and ensure consistent program execution across all sites.
Ability to lift 40 pounds for day-to-day kitchen work as needed.
Strong leadership and organizational skills.
Skilled in developing and implementing policies and procedures.
Skilled in financial analysis and budget management.
Skilled in staff development, coaching, and performance management.
Skilled in customer service and program innovation.
Proficient in the use of technology and data systems to manage operations.

Nice To Haves

Master’s degree preferred.
Registered Dietitian (RD) and/or School Nutrition Specialist (SNS) credential preferred.

Responsibilities

Planning, organizing, staffing, budgeting, training, supervision, evaluation, compliance, procurement, and continuous program improvement.
Ensuring compliance with all federal, state, and local laws, regulations, and policies governing child nutrition programs.
Directing and managing daily operations of the food service program across ten (10) school sites to ensure efficiency, consistency, and quality.
Developing and implementing short- and long-term strategic plans to improve program performance, participation, and financial sustainability.
Overseeing all financial operations, including budget development, revenue and expenditure monitoring, and cost control.
Ensuring accurate and timely submission of reimbursement claims and required reports.
Establishing and maintaining strong internal controls for cash handling and financial accountability.
Leading menu planning for all grade levels, ensuring meals are nutritious, compliant, appealing, and cost-effective.
Ensuring menus meet all current and evolving federal and state nutrition standards, including sodium and added sugar requirements.
Maximizing utilization of USDA Foods and other cost-saving procurement strategies.
Supervising and developing a workforce of approximately seventy-five (75) employees, including hiring, training, evaluation, and performance management.
Establishing staffing models and schedules to ensure efficient operations across all sites.
Overseeing procurement systems and vendor relationships in compliance with all applicable laws and regulations.
Implementing and monitoring food safety and sanitation programs in all phases of operation.
Ensuring accurate meal counting and claiming systems that meet USDA requirements.
Overseeing free and reduced-price meal application processes or CEP implementation and compliance.
Ensuring completion and accuracy of production records and required documentation.
Establishing quality standards for food preparation, presentation, and customer service.
Promoting a customer-focused program that emphasizes student satisfaction and participation.
Utilizing technology systems to manage operations, analyze data, and improve program performance.
Planning for and managing equipment replacement, facility upgrades, and preventive maintenance.
Developing procedures for emergency feeding and continuity of operations.
Staying current on industry trends, regulations, and best practices and applying them to program improvement.
Collaborating with school administrators, district leadership, and community stakeholders to support district goals.
Supporting nutrition education initiatives and integration with the educational environment when appropriate.