Head of Food Service & Farm-to-Table Programs

Vogel; Dallas (TX); On-site; USD 65,000 - 91,000; Full time

Job summary

Vogel seeks a Director of Food & Farm-to-Table Services to lead all campus food service operations and our Farm-to-Table Garden Program in Dallas, TX. You will ensure nutritious meals, CACFP compliance, and seasonal menus featuring garden-grown produce, while guiding a team dedicated to safety and quality.

This full-time leadership role requires at least five years of management experience, strong budgeting skills, ServSafe certification, and a servant leadership approach to staff development

Qualifications

• Minimum of five years of progressively responsible leadership experience in food service operations.
• Thorough knowledge of USDA CACFP regulations and reimbursement requirements.
• ServSafe Manager Certification or ability to obtain one.
• Experience managing budgets, purchasing, and inventory in a food service environment.

Responsibilities

• Provide leadership for all food service operations across Vogel's campuses.
• Ensure meals meet nutrition standards and are prepared safely and on schedule.
• Develop seasonal menus balancing nutrition, preferences, and budget.
• Oversee Farm-to-Table Garden Program and garden budgets.
• Maintain CACFP documentation and support regulatory monitoring visits.
• Collaborate with departments to improve service delivery and community engagement.

Skills

Leadership

CACFP compliance

Budgeting

Staff development

Food safety

Communication

Data-driven

Problem solving

Education

Associate's or Bachelor's degree in Culinary Arts, Food Service Management, Hospitality Management, Nutrition

Job description

Vogel seeks a Director of Food & Farm-to-Table Services to lead all campus food service operations and our Farm-to-Table Garden Program in Dallas, TX. You will ensure nutritious meals, CACFP compliance, and seasonal menus featuring garden-grown produce, while guiding a team dedicated to safety and quality.

This full-time leadership role requires at least five years of management experience, strong budgeting skills, ServSafe certification, and a servant leadership approach to staff development