Food Service Coordinator

Greater New Bedford Regional Vocational Technical High School • New Bedford, MA

2d • Onsite

About The Position

The Director of Food Services provides strategic leadership and administrative oversight for the District’s Child Nutrition Program. This role ensures the department operates as a fiscally self-sustaining entity while exceeding standards for nutritional integrity and student satisfaction. The Director is responsible for program innovation, personnel management, and total compliance with USDA, DESE, and local Board of Health regulations.

Requirements

• Bachelor’s degree in Food & Nutrition, Food Service Management, Culinary Arts, or a related field (or an associate degree with significant relevant experience in school nutrition).
• Minimum of 5 years of progressively responsible supervisory experience in institutional food service management, ideally within a K-12 environment.
• Certifications: Current ServSafe Food Protection Manager certification.
• Thorough knowledge of the National School Lunch and Breakfast Program requirements.
• Highly proficient in Microsoft Office (Excel) and Food Service POS software.
• Familiar with menu and food preparation and planning.
• Knowledge of budgeting and fiscal responsibility.
• Demonstrated ability to manage complex budgets and financial records.
• Ability to learn and safely and effectively use facilities, equipment and materials,
• Excellent interpersonal skills for interacting with students, staff, and vendors..
• Ability to communicate effectively, ability to establish and maintain effective working relationships with all school employees, students, teachers, parents, and vendors, ability to recognize school-wide priorities and work cooperatively to support their accomplishment, ability to prioritize multiple tasks and deal effectively with interruptions, occasionally under time pressure.
• Excellent communication and interpersonal skills.
• Must demonstrate effective knowledge of and be sensitive to the needs of a diverse student population.
• Willing and able to perform assigned duties in a manner that is sensitive to different personalities, respectful of the role and authority of school leaders, sensitive to community dynamics.
• Serve as a role model and mentor to young students.
• Supervise, manage, and motivate hourly employees.
• Must have the use of sensory skills in order to effectively communicate and interact with other staff and the public through the use of the telephone and personal contact as normally defined by the ability to see, read, talk, hear, handle, or feel objects and controls.
• Physical capability to effectively use and operate various items of office related equipment such as, but not limited to, a personal computer, calculator, copier, and fax machine.
• Some climbing, stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, grasping, and repetitive motions.
• May be required to lift up to 50 pounds.
• Performs routine duties that are clearly defined by the protocol and standard operating procedures.
• This role requires basic knowledge of departmental operations.

Responsibilities

• Fiscal & Strategic Management Prepare and monitor the annual food service budget, including food costs, labor, and capital equipment. Conducts monthly profit and loss analysis. Manage the acquisition of food, supplies, and equipment in conformity with Massachusetts procurement laws (Chapter 30B) and local school committee policies. Oversee the accurate accounting of all program monies, including federal/state reimbursements, à la carte revenue, and daily bank deposits. Identifies and pursues grant opportunities (e.g., equipment or farm-to-school grants) and completes all required DESE financial reporting.
• Culinary Excellence & Operations Lead the development of creative menus with a focus on "scratch cooking" to improve food quality and student participation. Establish standardized recipes and portion controls to ensure consistency and cost-efficiency. Oversee a comprehensive HACCP-based food safety plan. Ensures all kitchen facilities meet or exceed Board of Health standards. Implement systems for receiving, storing, and distributing food and supplies to prevent waste and ensure freshness.
• Personnel & Professional Standards Recruit, train, and evaluate all food service staff. Establish work performance standards and foster a culture of professional accountability. Enforce Cafeteria Protocols and Procedures and Employee Guidelines and Expectation. Ensure all staff complete the six hours of continuing annual education required by USDA Professional Standards. Manage staff schedules, payroll timesheets, and staff evaluations.
• Integration & Community Engagement Partner with Culinary Arts instructors to coordinate ordering and shared resources. Participate in the District Wellness Committee and collaborates with school nurses and parents to accommodate students with documented food allergies or special dietary needs.
• Other duties as required .

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Number of Employees: 101-250 employees