Director of Food Services

Illinois Education Job Bank; Wilmington (IL); On-site; USD 90,000 - 160,000; Full time

Job summary

Illinois Education Job Bank is seeking a Director of Food Service to plan, manage, and supervise the district's school meals program, ensuring nutritious, appealing, and safe meals for students.

The role directs breakfast and lunch service, budgeting, staff supervision, purchasing, and compliance with USDA and ISBE requirements. It operates on a 195-day contract aligned with the school calendar, with holidays and breaks off.

Qualifications

• Experience in institutional food production and food service management.
• Certification as a Food Protection Manager required by start of employment.
• Knowledge of USDA school nutrition program requirements.

Responsibilities

• Direct and coordinate food service operations across all district schools.
• Plan menus meeting USDA nutrition requirements while considering costs and resources.
• Oversee meal preparation, portion sizes, and service procedures.
• Coordinate purchases, inventory, and procurement per district procedures.
• Manage licenses, safety trainings, and staff certifications.

Skills

Food service management

Staff supervision

Budgeting and cost control

Nutrition & compliance knowledge

Education

Certified Food Protection Manager certification (ServSafe or equivalent)

Job description

The Director of Food Service plans, manages, and supervises the district’s food service program to provide nutritious, appealing, and safe meals for students. The director oversees daily breakfast and lunch service, personnel, purchasing, financial records, and compliance with applicable federal, state, and local requirements. This position has a 195-day contract that follows the district’s school calendar, with all scheduled school holidays and breaks off.

Direct and coordinate food service operations at all district schools to ensure efficient and consistent breakfast and lunch service.

Plan menus that meet applicable USDA meal pattern and nutrition requirements while considering student preferences, food costs, and available resources.

Oversee food preparation, portion sizes, meal quality, and service procedures. Provide operational support and assist with meal preparation and service as needed.

Coordinate the purchase of food, supplies, and equipment in accordance with district purchasing procedures and applicable school nutrition procurement requirements.

Coordinate orders among school kitchens based on menus, inventory, anticipated participation, and available storage. Verify deliveries and reconcile delivery records and invoices for quantities, pricing, and accuracy.

Manage the ordering, receipt, storage, distribution, and use of USDA Foods in accordance with program requirements.

Maintain accurate inventory records and implement procedures for proper storage, stock rotation, waste reduction, and cost control.

Assist the Superintendent/Business Manager in developing the annual food service budget. Monitor revenues, expenditures, meal costs, and program financial performance.

Oversee meal counting, point-of-sale procedures, and the collection, reconciliation, and handling of food service receipts in accordance with district financial controls.

Prepare and maintain accurate meal production records, participation reports, reimbursement claims, purchasing records, and other required program documentation.

Oversee applicable meal eligibility and verification procedures while protecting the confidentiality of student and family information.

Recruit, interview, and recommend food service employees in collaboration with building principals and the Superintendent/Business Manager.

Train, schedule, supervise, and evaluate food service employees in accordance with district procedures. Review and submit accurate employee time records.

Ensure employees complete required food safety and school nutrition training, and maintain documentation of staff certifications and professional development.

Implement and monitor food safety and sanitation procedures, temperature monitoring, cleaning schedules, safe food handling, and employee hygiene.

Coordinate health inspections, address identified deficiencies, and ensure appropriate certified food protection manager coverage at each food service location.

Work with school nurses, families, and appropriate district personnel to arrange required meal modifications for students with disabilities and address food allergies and special dietary needs.

Coordinate required school nutrition reviews, audits, and corrective actions, and serve as a district contact for ISBE Nutrition Department staff and local health officials.

Support the district’s wellness policy and ensure compliance with applicable civil rights requirements and nutrition standards for foods sold through the food service program.

Monitor the condition and safe operation of kitchen equipment. Coordinate maintenance, repairs, and replacement recommendations with the Superintendent and Director of Facilities.

Maintain a safe working and dining environment, follow district emergency and exposure-control procedures, and secure food service areas, supplies, funds, and confidential records.

Communicate effectively with students, families, staff, administrators, and vendors to address concerns and improve meal service and participation.

Perform other related duties as assigned by the Superintendent.

Qualifications

• Must meet applicable USDA Professional Standards hiring requirements for school nutrition program directors based on district enrollment, as administered by ISBE.

Experience in institutional food production and food service management required; school nutrition program experience preferred.

Current Certified Food Protection Manager certification through an accredited program, such as ServSafe Manager or an equivalent certification, required by the start of employment and maintained throughout employment.

Must satisfy USDA’s initial food safety training requirement and complete required annual professional development.

Knowledge of school nutrition program requirements, menu planning, food safety, sanitation, purchasing, inventory management, and financial recordkeeping.

Demonstrated ability to supervise and train employees and coordinate food service operations across multiple schools.

Strong organizational, communication, problem-solving, and customer service skills.

Ability to use computer applications and food service systems for ordering, inventory, meal accounting, reporting, and financial management.

Ability to work effectively with students, families, staff, administrators, and vendors while maintaining confidentiality and treating all individuals respectfully.

Salary/Benefits

To be determined, based upon education, training and/or experience of final candidate.