Food Service Director (Multi-Site Operations)
About The Position
Under the supervision of the Associate Vice President of Aging & Nutrition Services, the Food Service Director provides day-to-day supervision of the Food Services Program. The Food Service Director directs food service operations across multiple sites that provide meals for older adult centers, home-delivered meals, child care centers, and supportive housing. This role ensures safe, nutritious, high-quality meal provision; compliance with federal, state, and local regulations; and strong operational and financial performance. Reporting to the AVP of Aging and Nutrition, the director provides operational leadership, manages cross-site and foodservice teams, supports site managers, and works closely with community partners to enhance program quality.
Requirements
- Bachelor’s degree in Hospitality Management, Culinary Arts, or related field
- 5+ years of food service management experience, with at least 1 year working within senior nutrition, healthcare, or social services
- Required to work holidays, early mornings, and late evenings as per program need.
Nice To Haves
- Experience managing multiple locations or large-scale meal programs strongly preferred
Responsibilities
- Oversee daily food service operations at 2 senior nutrition sites, ensuring consistency, quality, and efficiency
- Ensure compliance with nutrition regulations, dietary standards, and contract/grant requirements
- Maintain systems for menu development, meal production, and onsite meal service
- Supervise and support kitchen staff across all locations; arrange work schedules
- Recruit kitchen staff across all locations
- Provide training for all kitchen staff on best practices; upskill or reskill staff as needed
- Promote a positive, collaborative, and safety-focused culture.
- Provide ongoing performance feedback, coaching, and professional development opportunities.
- Work with Site Managers to manage meal program budgets, including food costs, labor, and equipment
- Monitor food, labor, and operational costs; implement strategies to optimize financial performance.
- Provide support to the AVP of Aging and Nutrition in analyzing program data and preparing required reports for funders, auditors, and agency leadership; ensure fiscal responsibility and identify improvement opportunities.
- Oversee creation of menus that meet nutritional requirements; ensure cost efficiency and good customer satisfaction
- Ensure consistent food quality, portion control, and presentation across all locations.
- Collaborate with teams to introduce new recipes and products
- Evaluate meal quality, taste, and client satisfaction
- Ensure all locations comply with food safety regulations, health department standards, and organizational policies
- Implement new systems where needed
- Conduct audits and implement corrective actions as needed.
- Train staff on safety protocols, sanitation procedures, and regulatory requirements.
- Manage relationships with food suppliers and negotiate contracts for food, equipment, and services.
- Manage the procurement of ingredients, supplies, and equipment while maintaining cost control
- Manage inventory systems and supply chain processes to ensure adequate supply
Benefits
- Medical/Dental/Vision
- Life Insurance
- Commuter benefits
- Employee Assistance Program (EAP)
- Flexible Spending Accounts
- 403B Thrift Retirement Plan
- 12 Annual Sick Days
- 12 Agency Holidays
- 20 Days or 4 Weeks of Paid Time off
- an additional week (5) days after 5 years of employment
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What This Job Offers
Job Type
Full-time
Career Level
Manager
