Food Service Director

District Wide; Townshend (VT); Hybrid; USD 65,000 - 80,000; Full time

Benefits offered by this job

Remote work flexibility

Supervision across 4 schools

Job summary

WEST RIVER MODIFIED UNION EDUCATION DISTRICT is seeking a Food Service Manager to oversee the district Child Nutrition Program across four schools, directing operations, budgeting, menu planning, and compliance with USDA guidelines.

The role includes supervising staff, coordinating procurement and reporting at state and federal levels, and supporting safe, nutritious meals with remote work flexibility when meals are not in operation.

Qualifications

• BS degree or equivalent; major in nutrition/food service mgmt or state certs.
• Experience in school nutrition programs or related field desirable.
• Knowledge of large-quantity meal prep and USDA compliance.
• Strong math, reporting, and documentation skills.

Responsibilities

• Oversee all aspects of the district Child Nutrition Program; manage food service personnel.
• Ensure compliance with local, state, and federal guidelines.
• Develop menus and nutrition plans; manage procurement and inventory.
• Prepare required reports at Supervisory Union, State and Federal levels.
• Supervise food service staff across four schools and provide training.

Skills

Food service management

Budgeting & reporting

Leadership

Education

BS in nutrition/food service management

AS or related field

Job description

Starting Date: Immediately

Job Description

WEST RIVER MODIFIED UNION EDUCATION DISTRICT

JOB DESCRIPTION

JOB TITLE : Food Service Manager

REPORTS TO : Director of Operations

APPROVED BY: Superintendent of Schools

UPDATED: 4/2026

FLSA STATUS: Exempt

POSITION OBJECTIVES: To oversee all aspects of the district Child Nutrition Program (CNP) operation. The job functions include administering, planning, directing, assessing, implementing, and evaluating the program in order to meet the nutritional and educational needs of children, as they relate to the CNP; responsible for all food related business and personnel management. He/she will make sure the meal programs comply with local, State and Federal Agency requirements and be responsible for completing any required reports at the Supervisory Union, State and Federal Levels. Will be responsible for supervising, coordinating, and directing the work duties of all food service personnel in 4 schools.

JOB EXPECTATIONS:

• Work Year: 260 days
• Remote Work: Flexibility to work remotely when food service is not operating. Remote work log to be completed.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Customer Service
• Establishes quality standards for the presentation and service of food
• Implements a district-wide customer service driven philosophy that focuses on value and satisfaction.
• Sanitation, Food Safety, and Employee Safety
• Establishes procedures to ensure that food is prepared and served in a sanitary and safe environment
• Develops and integrates employee safety regulations into all phases of the school foodservice operation.
• Establishes procedures and policies for risk management.
• Financial Management and Recordkeeping
• Establishes measurable financial objectives and goals for the CNP.
• Manages the CNP using appropriate financial management techniques, aligning with the budget.
• Implements efficient management techniques to ensure all records and supporting documentation are maintained in accordance with local, state, and federal laws and policies.
• Administrative Functions
• Track training for food service personnel and ensure training hours.
• Monthly CACFP-FFV-NSLP claims and documentation entered into CNP portal; to include counts, production records, invoice expenses, and hours.
• Purchase orders entered into the system and invoices submitted to A/P.
• Ensure paperwork is orderly and completed in a timely fashion.
• Food Production
• Develops procedures to ensure the food production system provides safe nutritious food of high quality.
• Ensures operational procedures for efficient and effective food production and distribution
• Procurement
• Implements a cost-effective procurement system; responsible for the procurement of any products or services not covered under the FDA buyers group.
• Develops purchasing guidelines to ensure purchased food and supplies reflect product knowledge, customer preferences, district needs, policies, and nutrition objectives.
• Establishes standards for receiving, storing, and inventorying food and non-food supplies based on sound principles of management.
• Program Accountability
• Ensures CNP compliance with all local, state, and federal laws, regulations, and policies.
• Provides training for school foodservice personnel, school administrators, and other school support staff.
• Develops guidelines for providing services in response to disaster or emergency situations.
• Planning and implementation of the Summer Groceries program for 5 weeks per summer.
• Provide summer food for the school based summer camps to meet the needs of the summer camps at all Supervisory Union school locations where there is a need.
• Nutrition and Menu Planning
• Develops cost-effective menus that maintain nutrition integrity and meet all local, state, and federal guidelines and regulations.
• Assesses customer preferences, industry trends, and current research to plan menus that encourage participation in the CNP.
• Works with school staff, teachers, parents, and physicians to plan menus for children with special nutrition needs.
• General Management
• Employs management techniques to maintain an effective and efficient CNP.
• Develops short and long term goals through strategic planning for the district school foodservice program that supports the philosophy and policies of the Board of Education.
• Implements policies and procedures to ensure the effective operations of CNPs.
• Develops a long-range program for establishing professional status for the CNP’s role in the education community.
• Reviews current research information to determine health and nutrition-related trends and foodservice management developments; and develops innovative program changes and expansions based on this information.
• Personnel Management
• Implements personnel policies and procedures for the CNP according to local, state, and federal regulations and laws.
• Develops job performance standards that provide for performance improvement.
• Develops methods for hiring, training, and evaluating personnel that recognize education, experience, performance, and certification.
• Establishes procedures to address progressive discipline, and formal grievances.
• Establishes standards for the professional development of the district’s CNP personnel.
• Vehicle Management
• Assigns use of district food service vehicle, ensuring drivers have valid drivers license
• Monitors vehicle mileage to ensure regular servicing of the vehicle can be performed.
• Ensures paperwork, including inspection, registration and insurance are valid.
• Facility Layout and Design and Equipment Selection
• Assists with designing and planning facilities that ensure high quality customer service, wholesome food production, and efficient workflow.
• Determines equipment needs and specifications consistent with program needs and budget.
• Environmental Management
• Develops and implements policies and procedures to ensure environmental responsibility.
• Establishes a waste management system for the CNP that is effective, economical, and environmentally safe.
• Marketing
• Develops a marketing plan to attract students, parents, teachers, administrators, support staff, and community.
• Conducts an on-going evaluation of the marketing plan.
• Communicates program information to encourage and secure support for the school food and nutrition program from the Board of Education, administrators, faculty, students, parents, and community.
• Implements a plan for providing foodservice for special functions consistent with Board of Education policies.
• Computer Technology
• Implements management information systems, in coordination with IT, that increase the productivity and efficiency of the school food and nutrition operation.
• Trains staff to use computer technology in individual school sites to improve management techniques.
• Uses Linq software for menu planning, production records, and student meal counting.
• Nutrition Education
• Develops and implements a comprehensive nutrition education program using school cafeterias as learning laboratories. This work is in coordination with the PTO, PTA, Farm to School Committees, Nurse and Food Connects.
• Establishes the role of the CNP as a resource for expertise in the development and presentation of nutrition education materials and activities.
• Other
• Performs and directs job related proficiency with the highest ethical integrity.
• Performs and directs with a commitment to promote a quality CNP that meets the nutritional needs of the customers served.
• Performs and directs with an overall nature that is committed to the goals and visions of the school district.
• Performs and directs appropriate communication skills with the customers served.

SUPERVISION RECEIVED: Supervision received from the Director of Operations. The Food Service Director is evaluated by the Director of Operations.

SUPERVISORY RESPONSIBILITIES : Supervision of food service personnel.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily, in addition to the following:

• Education and Experience .
• BS degree or equivalent Education experience with academic major in food & nutrition, food service management, dietetics, nutrition education, culinary arts, business or a related field OR BS in any academic major and State recognized certificate for school nutrition director OR BS and at least 1 year of relevant school nutrition programs experience OR AS Degree or equivalent with academic major in food & nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts or related fields AND at least 1 year of relevant school nutrition programs experience.
• Must have knowledge of large quantity meal preparation, menu planning – keeping all menus USDA compliant.
• Knowledge of current food trends
• Ability to complete state and local reports.
• Must meet any additional qualifications set by Child Nutrition Programs and USDA

Language Skills. Ability to read and interpret documents. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization, and with vendors.

Math Skills . Basic mathematical skills including ability to perform operations using units of weight measurement, volume and distance. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Reasoning Ability/Mental Requirements . Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Communication & Interpersonal Skills . Ability to communicate courteously, efficiently and effectively with a variety of individuals, including students, faculty and staff, administrators, parents, and other school visitors. Ability to work cooperatively, collaboratively and effectively with peers, supervisors, and school administrators. Ability to effectively resolve conflicts.

Competencies . The individual in this position must possess the following:

• Dependability – being reliable, punctual, responsible and fulfilling obligations
• Self-Control – maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
• Stress Tolerance – accepting criticism and dealing calmly and effectively with high stress situations.
• Cooperation – being pleasant with others on the job and displaying a good-natured, cooperative attitude.
• Concern for Others – being sensitive to others’ needs and feelings and being understanding and helpful on the job.
• Attention to Detail – being careful about detail and thorough in completing work tasks.
• Integrity – being honest and ethical.
• Adaptability/Flexibility – being open to change (positive or negative) and to considerable variety in the workplace.
• Independence – guiding oneself with little or no supervision, and depending on oneself to get things done.
• Social Orientation – preferring to work with others rather than alone, and being personally connected with others on the job.

PHYSICAL EFFORT AND STRESS . Employee must have the physical ability to perform the essential functions of the job as outlined above, in addition to the following (Frequency Codes described below):

Frequency

Code

Description

Sometimes

S

activity may exist sporadically, but not on a consistent basis.

Occasionally

O

activity exists on a consistent basis for less than 1/3 of the time

Frequently

F

activity exists from 1/3 of the time up to 2/3 of the time

Constantly

C

activity exists for 2/3 or more of the time

Not Applicable

N/A

activity is not present in the position

Activity

Frequency Code

Essential

Not Essential

Sitting

O

X

Standing

C

X

Walking

C

X

Seeing

C

X

Hearing

F

X

Talking

F

X

Dexterity (Hands/Fingers)

C

X

Tasting

F

X

Smelling

F

X

Use of Computers and Equipment

F

X

Lifting

Up To 10 Lbs.

F

X

10-25 Lbs.

F

X

25-50 Lbs.

O

X

50-100 Lbs.

S

X

100+ Lbs.

N/A

X

Carrying

Up To 10 Lbs.

F

X

10-25 Lbs.

F

X

25-50 Lbs.

O

X

50-100 Lbs.

S

X

100+ Lbs.

N/A

X

Pushing/Pulling

F

X

Twisting

F

X

Climbing

F

X

Balancing

O

X

Crouching

F

X

Kneeling

F

X

Reaching (i.e., overhead)

F

X

Driving

O

X

Repetitive Movements (Hands, Feet)

O

X

Resolving Conflicts

O

X

Definitions - Physical Demands

Sitting : remaining in a seated position

Standing : remaining on one's feet in an upright position at a work station without moving about

Walking : Moving about on foot

Seeing : Perceiving with the eye

Hearing : Perceiving or listening to sound by ear

Talking : Articulating, speaking or discussing using spoken words

Dexterity : Skill in the use of hands and fingers

Lifting : Raising or lowering an object from one level to another (includes upward pulling)

Carrying : Transporting an object, usually holding it in the hands or arms or on the shoulder

Bending/Stooping : Bending the body downward and forward by bending the spine at the waist. Occurs to a considerable degree and requires full use of the lower extremities and back muscles.

Pushing : Exerting force upon an object so that the object moves away from the force (includes slapping, striking, and kicking)

Pulling : Exerting force upon an object so that the object moves toward the force (includes jerking).

Twisting : Rotating; moving to face in alternate direction.

Climbing : Ascending or descending ladders, stairs, scaffolding, ramps, poles, ropes and the like, using the feet, legs, and/or arms and hands.

Balancing : Maintaining body equilibrium to prevent falling when walking, standing, crouching, or running on narrow, slippery, or erratically moving surfaces; or maintaining body equilibrium when performing gymnastic feats.

Crouching : Bending the body downward and forward by bending the legs and spine.

Kneeling : Bending the legs at the knees to come to rest on the knee or knees.

Crawling : Moving about on the hands and knees

Reaching : Extending the hands and arms in any direction

Handling : Seizing, holding, grasping, turning, or working with hands

Position Type: Full-Time

Salary: $65,000 to $80,000 Per Year

Job Requirements

• At least 5 year(s) of relevant experience preferred.
• Citizenship, residency or work visa required

Contact Information

• Greg Frost , Director of Operations
• District Wide
• Phone: [phone]
• Email: [e-mail]