Food Service Director

Rochester Community School Corporation; Rochester (IN); On-site; USD 65,000 - 95,000; Full time

Job summary

Rochester Community School Corporation is seeking a Director of Food Service to lead the school nutrition program. The role oversees menu planning, procurement, inventory, and staff supervision to ensure nutritious meals for students.

The position requires a two-year degree (four-year preferred) in related fields, and a SFNS certification is desirable. 245 contract days; salary and year to be set by the board. Contact Jana Vance for inquiries.

Qualifications

• Two-year degree in Dietetics or related field is required; a four-year degree is preferred.
• SFNS Certification from the School Nutrition Association is desirable; attendance at Indiana School Nutrition Association meetings is expected.
• Contract Days: 245 days; salary/work year determined by the board.

Responsibilities

• Interviews, recommends for hire, trains, and evaluates food service employees.
• Orders weekly food supplies and for special events; plans menus to be nutritious for children.
• Inspects food quality and sanitation per USDA guidelines; supervises kitchen staff.
• Reviews reports, manages inventory, and handles bids and purchases; monitors budget and financial transactions.

Skills

Interpersonal management

Budgeting & costing

Food service operations

Regulatory compliance

Education

Two-year degree in Dietetics, Dietetic Technology, Hospitality and Tourism Management, Business, or Consumer and Family Sciences

Four-year degree in these disciplines desired

Job description

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Frontline Applicant Tracking - Rochester Community School Corporation

• Position Type: Support Staff/ Food Service: Director
• Date Posted: 9/23/2026
• Closing Date: 09/30/2026

ESSENTIAL FUNCTIONS: Interviews, recommends for hire, trains, and evaluates employees for food services. Conducts regular meetings and/or in-service for employees. Orders weekly food supplies as detailed by each cafeteria manager. Orders food supplies for special events. Plans varied menus to insure that food is appetizing and nutritionally suitable for children and distributes menus to each school as well as to local media. Inspects food and food preparation to maintain quality standards and sanitation regulations as required by USDA guidelines. Supervises and coordinates activities of workers who prepare, cook, serve food, clean premises, and wash dishware. Reviews and keeps daily and monthly reports as submitted by cafeteria managers. Submits rebate forms as available. Processes meal/textbook assistance forms and directs this program in accordance with state requirements. Maintains inventory of supplies and equipment, checks condition, and initiates repair orders when necessary. Prepares Capital Projects Fund requests, investigates new equipment, prepares bids, and recommends such purchases as are necessary. Investigates and resolves food quality and service complaints; develops methods for feedback from students, parents, faculty, and community. Monitors financial transactions to ensure efficient operation within budget limitations. Reviews and signs employee time cards and forwards to treasurer for payment. Collects invoices from all buildings and prepares claims for payment authorization at each month's school board meeting. Files all required state reports. Prepares bids for milk, bakery products, grocery, cleaning, and paper supplies and makes purchase recommendations to the Superintendent and the school board. Makes nutrition presentations to students in individual classrooms and to community groups as requested or pre-arranged. Attends food shows and seminars to keep abreast of trends, new products, etc.

QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE The minimum requirement for this position is a two (2) yr. Degree in Dietetics, Dietetic Technology, Hospitality and Tourism Management, Business, or Consumer and Family Sciences. A four (4) year degree in these disciplines is desired.

CERTIFICATES SFNS Certification from the School Nutrition Association is desired, and employee should be available to attend chapter and state meetings of the Indiana School Nutrition Association.

Contract Days - 245 days (or contract length). Salary and work year to be established by the board.

Selection Procedure: Interview for selected candidates will be scheduled at times to best accommodate all involved.

Contact Information: Name: Jana Vance Phone: [phone] Email: [e-mail]

Postings current as of 9/24/2026 6:55:04 AM CST.

Need Help?

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