Food Service Coordinator

Greater New Bedford Regional Vocational Technical High School; New Bedford (MA); On-site; USD 85,000 - 97,000; Full time

Job summary

Greater New Bedford Regional Vocational Technical High School is hiring a Food Services Coordinator to lead the district’s Child Nutrition Program. The role requires strong leadership, budget management, and compliance with USDA, DESE, and health regulations.

The position is a 10-month school-year role starting immediately, with responsibilities spanning menu development, staff supervision, procurement, and grant opportunities to support high-quality meals for students at the New Bedford campus.

Qualifications

• Bachelor’s degree in Food & Nutrition, Food Service Management, Culinary Arts, or 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 NSLP/NASP requirements; proficient with Excel and POS software.

Responsibilities

• Lead development of creative menus with a focus on scratch cooking to improve quality and participation.
• Establish standardized recipes and portion controls for consistency and cost efficiency.
• Oversee HACCP-based food safety plan and ensure facilities meet Board of Health standards.
• Recruit, train, and evaluate all food service staff; enforce policies and standards.

Skills

Communication skills

Excel

POS software

Budgeting

Education

Bachelor’s degree in Food & Nutrition

Associate degree with experience in school nutrition

Tools

Microsoft Excel

Food Service POS software

Job description

Greater New Bedford Regional Vocational Technical High School Greater New Bedford Voc-Tech High School - New Bedford, Massachusetts Open in Google Maps

Starting Date: Immediately

Job Description

Gr. New Bedford Regional Voc Tech High School

School Year - 10 Month Position (202 days) May require work outside regular school hours.

Position Purpose: The Food Services Coordinator 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 Coordinator is responsible for program innovation, personnel management, and total compliance with USDA, DESE, and local Board of Health regulations.

Essential Functions The essential responsibilities or duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position.

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

Recommended Minimum Qualification 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.

Knowledge, Ability and Skills:

Knowledge:

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.

Ability.

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.

Skills:

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.

Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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.

Supervision:

Supervision Scope: Performs routine duties that are clearly defined by the protocol and standard operating procedures. This role requires basic knowledge of departmental operations.

Supervision Received: Works under the direct supervision of the Business Manager.

Supervision Given: Full-time and part-time cafeteria staff.

• Job Environment found typically in a kitchen or cafeteria setting. Exposure to high noise levels and temperature variations (walk-in freezers/commercial ovens).
• Interacts with other school staff, teachers, students, parents, and vendors.

(This job description does not constitute an employment agreement between the employers and is subject to change by the employer as the needs of the employer and requirements of the job change.)

Mission and Values. The mission of the Greater New Bedford Regional Vocational Technical School District is to provide education that is rigorous, relevant, and meaningful to each student in a safe and supportive environment, resulting in academic, career and technical excellence. This experience encourages lifelong learning, fosters mutual respect, and instills social responsibility, respect for diversity, equity, inclusion and responsible citizenship. Our core values are preparation, passion, and perseverance. For information about Greater New Bedford Regional Vocational Technical School District please visit our website at gnbvt.edu

The Greater New Bedford Regional Vocational Technical School District is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, genetics, protected veteran status, gender identify or expression, or any other characteristic protected by law.

The Greater New Bedford Regional Vocational Technical School District does not discriminate on the basis of race, color, national origin, sex, disability, religion, sexual orientation, gender identity, age, homelessness, immigration or veteran status in its education programs and activities, including admission to or employment in such programs or activities.

Job Details

Job ID: 5964825

Application Deadline: Nov 15, 2026 11:59 PM (Eastern Standard Time)

Posted: Oct 19, 2026 4:00 AM (UTC)

Starting Date: Immediately

Position Type: Full-Time

Salary: $84,840 to $96,570 Per Year

Job Categories: Support Staff > Food Service

Job Requirements

• Citizenship, residency or work visa required

Contact Information

• Email: [e-mail]