K-12 School Nutrition Director – Daytime Hours

Taher; Nashville (TN); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Health insurance

401(k) plan

Paid vacation & holidays

Job summary

Taher, Inc. is hiring a Food Service Director to lead a K-12 school lunch program in Nashville, TN. You will oversee daily kitchen operations, budgets, and district relationships to deliver high-quality, compliant meals enjoyed by students and staff.

You will collaborate with district leaders, manage menu development per USDA guidelines, and uphold HACCP and safety standards while driving financial performance and exceptional catering services.

Qualifications

• At least 3 years of food service leadership experience.
• Associate degree in hospitality, dietetics, or related field.
• Excellent relationship-building with district leaders, staff, students and families.
• Strong communication skills, in writing and verbally.
• ServSafe Manager certification or ability to obtain within 90 days.
• P&L experience with responsibility for financial targets.
• Ability to manage food cost.

Responsibilities

• Lead daily, hands-on management and training of kitchen staff.
• Develop menus compliant with USDA guidelines.
• Ensure HACCP and food safety standards.
• Manage ordering, inventory, and vendor relationships.
• Deliver budgeted food and labor results.
• Provide catering and event services for the district.
• Build relationships with district leaders, school staff, students, and families.
• Maintain a safe, clean work environment and day-to-day standards.

Skills

Leadership

Budgeting

P&L management

Food safety

Communication

Vendor relations

Catering

Education

Associate degree in hospitality

Tools

MS Office

Job description

Taher, Inc. is hiring a Food Service Director to lead a K-12 school lunch program in Nashville, TN. You will oversee daily kitchen operations, budgets, and district relationships to deliver high-quality, compliant meals enjoyed by students and staff.

You will collaborate with district leaders, manage menu development per USDA guidelines, and uphold HACCP and safety standards while driving financial performance and exceptional catering services.