HOON0350251-0000
2025-09-01T00:00:00
2025-07-11T00:00:00
SCHOOL FOOD SERVICE DIRECTOR IThe Hoosic Valley Central School District is seeking a qualified individual to join our team as School Food Service Director I. This is a full-time, 10-month, Managerial/Confidential position. As School Food Service Director I, the incumbent is responsible for the fiscal and nutritional operations of our school district, serving an enrollment of up to 1,000 students. The incumbent acts as the district's official liaison to the New York State Education Department for food service functions, playing a pivotal role in planning, directing, and administering our school foodservice programs. The incumbent of this position ensures efficient and economical operations by establishing procedures and carrying out policies. You'll work under the general direction of school district administration, with the independence to exercise your judgment. This role also involves supervising school lunch program personnel.TYPICAL WORK ACTIVITIES:Leading Food Programs: Plan and direct the school breakfast and lunch programs across all district schools, ensuring compliance with State and federal guidelines.Strategic Advisor: Serve as a technical advisor to school administration, assisting in the formulation and execution of policies, procedures, and plans for food service programs.Resource Management: Coordinate the purchase of foods, supplies, and equipment.Team Leadership: Select, train, and supervise school lunch personnel, assign staff, evaluate performance, and make recommendations regarding discipline or dismissal when necessary.Budget Oversight: Direct the preparation of the school food service program budget, including current and long-range expenditures, and advise administration on capital outlay for equipment.Menu Development: Develop cost-effective menus that maintain nutritional integrity and meet all local, state, and federal guidelines and regulations.Financial Management: Establish budget control and accounting procedures, and maintain or supervise the maintenance of financial records.Training & Development: Design and implement ongoing training programs for students on topics related to the effective operation of the district's food service program, and ensure staff complete required continuing education.Reporting & Analysis: Prepare and analyze reports related to school lunch program activities.Facility Planning: Consult with architects and builders on layouts for alteration or construction of school foodservice kitchens and dining rooms.Community Engagement: Consult with staff, students, and community agencies to foster a better understanding and more efficient operation of the program(s).Safety & Compliance: Develop a safety program for cafeteria facilities and equipment, and implement a continuous inspection program to eliminate hazardous conditions in cafeteria areas.Additional Duties (May include): Maintaining employee time records, researching, filing, and monitoring grant applications designed to improve food service operations.KNOWLEDGE, SKILLS, ABILITIES, AND PERSONAL CHARACTERISTICS: Thorough knowledge of the principles, practices, and procedures of managing a school food service program, including program planning, budget preparation and control, and purchasing.Thorough knowledge of large-scale food preparation and menu planning.Thorough knowledge of sanitary food handling and storage.Good knowledge of equipment selection, purchasing, and care.Good knowledge of institution administration in the areas of safety, personnel selection, and training.Good knowledge of the fundamentals of nutrition as they apply to a school food service program.Ability to plan, assign, and supervise the work of subordinates.Ability to develop and direct effective training programs.Ability to express ideas clearly, prepare reports, and keep records pertaining to a school food service program.Ability to develop and maintain strong personnel and community relations.MINIMUM QUALIFICATIONS:(Either) a.) Graduation from a regionally accredited or New York State registered college or university with a Bachelor's Degree in food and nutrition, food service management, dietetics, restaurant management, hospitality management, family and consumer sciences, nutrition education, culinary arts, business, or related fields; OR b.) Graduation from a regionally accredited or New York State registered college or university with a Bachelor's Degree and a State-recognized certificate for school nutrition directors; OR c.) Graduation from a regionally accredited or New York State registered college or university with a Bachelor's Degree and two (2) years of relevant school nutrition programs experience (certified dietician or a certified nutritionist per article 157 of NYS Education Law); OR d.) Graduation from a regionally accredited or New York State registered college or university with an Associate's Degree in food and nutrition, food service management, dietetics, restaurant management, hospitality management, family and consumer sciences, nutrition education, culinary arts, business, or related field and two (2) years of relevant school nutrition programs experience. e.) High School Diploma (or GED) and at least three (3) years of relevant experience in school nutrition programs.
Food Service
Hoosic Valley CSD
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