School Food Service Director & Lead Chef

Andersonmt; Bozeman (MT); On-site; USD 45,000 - 65,000; Part time

Job summary

Anderson School seeks a Food Service Director to lead the district's scratch-cooked menu program and oversee the food services team. The role includes budgeting, menu planning, and compliance with federal lunch program requirements.

The director will train staff, supervise cooks and kitchen helpers, and coordinate with the business manager to finalize monthly time sheets and equipment purchases. Summers off is noted in the position description.

Qualifications

• Bachelor of Science in Food Service Management or Nutrition preferred; experience may substitute.
• Ability to read, interpret, and implement safety rules and operating manuals.
• Ability to write routine reports and correspondence.
• Ability to calculate figures and discounts.
• Ability to effectively communicate with students, parents and staff.
• Ability to handle stressful situations.
• Maintain confidentiality of employment and student matters.
• Comply with Board policies and directives.

Responsibilities

• Oversees the daily operation of the district's food services program and serves as lead chef.
• Monitors the Federal Free and Reduced Lunch Program in accordance with federal requirements.
• Provides training to food services staff in food preparation and sanitation.
• Supervises cooks, assistant cooks, and kitchen helpers.
• Prepares monthly time sheets for all food service employees.
• Plans menus conforming to federal requirements and provides nutritious meals.
• Conducts periodic meetings with food service personnel.
• Assists administration in preparing the annual food services budget and equipment purchasing.

Skills

Oral communication

Written communication

Safety procedures

Stress management

Confidentiality

Education

Bachelor of Science in Food Service Management or Nutrition

Tools

Calculator

Cash register

Computer

Oven

Dishwasher

Job description

Anderson School seeks a Food Service Director to lead the district's scratch-cooked menu program and oversee the food services team. The role includes budgeting, menu planning, and compliance with federal lunch program requirements.

The director will train staff, supervise cooks and kitchen helpers, and coordinate with the business manager to finalize monthly time sheets and equipment purchases. Summers off is noted in the position description.