MDPN0369036-0000
2026-04-01T00:00:00
2026-04-10T00:00:00
GENERAL DESCRIPTION: The Food Services Director will apply professional knowledge, ethics, and administrative skills in directing a comprehensive school food service program for the Martin De Porres School (MDP) in compliance with federal and state laws and regulations, local and state health ordinances, and MDP's policies. Director of Food Services employs exemplary leadership and communication skills in order to maintain healthy morale, resolution of operational issues and strong working relationships with School Administrators, staff, students, vendors and governmental agencies. Oversees the implementation of innovative ways to keep the school meal programs supplied with fresh products. MAJOR RESPONSIBILITIES include but are not limited to: The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this class. Evaluates and incorporates appropriate foods from USDA commodity program into weekly menu plan. Develops and recommends changes to food service program policies and procedures. Serves as liaison with school administrators and the food service administrative staff in the management and operation of the Food Services program. Prepares and administers the food service budget including revenue projections and control of expenditures in accordance with established financial management principles. Analyzes food service operations and financial statements and takes corrective action. Makes recommendations for facility design and layout. Knowledge of and ability to translate knowledge of sustainable food preparation, recipes and menus and utilize them in the ongoing implementation of the program. Ensures that recipes are strictly adhered to, and that foods served are of the highest nutritional quality and taste standards. Directs the development of standards for the operation of quality food service programs. Directs the development of specifications for food, related supplies, and equipment. Responsible for the procurement and maintenance of all related capital equipment and fixed assets. Approves the procurement of products and supplies. Directs the development of staff training activities for food service personnel. Communicates the policies, procedures, goals and objectives of the FSD. Manages assigned teams in the development, design, review, implementation and periodic reevaluation of project plans and strategies to support the achievement of the departmental goals and objectives. Provides appropriate supervision, mentoring, and professional growth and development opportunities to assigned staff. Such responsibility includes the development and implementation of professional growth plans to include keeping abreast of current developments, literature, and technical sources of information. Performs and promotes all activities in compliance with equal employment and nondiscrimination policies; follows federal laws, state laws, school board policies and the professional standards. Excellent verbal, written, and interpersonal communication skills. SKILLS Knowledge of procedures, policies, practices and methods of food service operation. Knowledge of (and ability to translate knowledge) of sustainable food preparation, recipes and menus. Knowledge of local, State and Federal regulations regarding school food services nutritional standards, dietary guidelines and reporting requirements. Knowledge of facilities management and maintenance: Facility designs, food and equipment specification, profit and loss analysis and procurement procedures. Knowledge of technical computer applications including Microsoft Word, Excel, Access, Outlook Knowledge of all Federal, State and City health, sanitation and safety policies, laws and guidelines as they relate to food service preparation. Ability to direct, lead and communicate Ability to work with diverse community partnerships Ability to supervise and train Ability to prepare and administer budgets and reports EDUCATION & QUALIFICATIONS: Bachelors Degree or higher EXPERIENCE: Minimum of 5 – 7 years’ experience in a food service setting preferably in schools Expert knowledge of food service practices, applicable local, state, federal laws and regulations ===================================================================== This position description contains the major responsibilities required to perform this job. These responsibilities may change at any time to meet the needs of our students, their family, or the agency.
Food Service
Martin De Porres Schools
New York City
Hourly wage
Fixed