School Nutrition Director – Lead, Develop, Serve

Pinnacle Dietary Global; Philadelphia (Philadelphia County); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

In-person work location

Job summary

Pinnacle Dietary Global is seeking a Food Service Director to lead a school nutrition program, ensuring high service and compliance with safety and nutrition regulations. The role emphasizes staff development, team leadership, and continuous process improvements on site.

The ideal candidate has a nutrition or related degree, with CACFP knowledge preferred, and the ability to manage a fast-paced kitchen while maintaining strong communication with administrators and staff.

Qualifications

• Bachelor’s degree in nutrition, food service management, hospitality, or a related field.
• Or Bachelor’s degree in any major with a State-recognized certificate for school nutrition directors (as per USDA Professional Standards)
• Knowledge of CACFP childcare regulations is a plus.

Responsibilities

• Oversee ordering, storage, preparation, cooking, and service of food in compliance with company standards.
• Monitor quality
• Maintain high sanitation standards and ensure kitchen is clean, safe, and well maintained
• Supervise, train, and evaluate staff to support their professional development and ensure team efficiency
• Foster a positive, respectful work environment by being a firm but fair leader
• Maintain open communication with staff, administrators, and company leadership

Skills

Leadership

Communication

Multitasking

Equipment proficiency

Travel within district

Education

Bachelor’s degree in Nutrition or related field

CACFP certificate (state-recognized) or related qualification

Tools

POS system

Commercial kitchen equipment

Job description

Pinnacle Dietary Global is seeking a Food Service Director to lead a school nutrition program, ensuring high service and compliance with safety and nutrition regulations. The role emphasizes staff development, team leadership, and continuous process improvements on site.

The ideal candidate has a nutrition or related degree, with CACFP knowledge preferred, and the ability to manage a fast-paced kitchen while maintaining strong communication with administrators and staff.