Director of Food Service

POSITION ______________________________________________________________

Director of Food Service

Director of Finance and Operations

Westwood Public Schools is seeking a creative and experienced culinary professional with excellent communication skills to lead our school nutrition program across seven schools. At Westwood, we take pride in our state‑of‑the‑art school kitchens, dedicated staff, and strong community support.

Our district of about 3,000 students is known for excellence in teaching and learning and for fostering a culture of professional growth in our staff. We are committed to creating an inclusive environment where diverse perspectives and backgrounds are embraced. The school nutrition program is self‑funded with annual revenue of approximately $1.3 million. In addition to the high school and middle school kitchens, the Director is responsible for four satellite food programs at the elementary schools.

The Director supervises approximately twenty employees.

Work Year: 200 days per year, aligned to the school calendar

Compensation: 75K-95K

Terms: This is a 12‑month position in accordance with an individual contract

Nutrition and Menu Planning

• Develop menus with standard recipes and portion sizes for appetizing and flavorful menu options while maintaining nutritional value and meeting all federal, state, and local guidelines
• Ensure that menu production meets budget guidelines dictated by federal and state reimbursement and/or school district policy
• Assess customer preferences and market trends, and respond to feedback from the community
• Work with families and school administration to protect and support children with dietary restrictions
• Incorporate locally sourced, fresh ingredients and consider seasonality of fruits and vegetables when developing menu offerings
• Collaborate with the Wellness Committee to assess and improve the program

Management

• Recruit, screen, interview, and recommend placement of food service staff
• Employ management techniques to maintain an effective program, including goal‑setting and fostering a culture whereby employees work as a team
• Evaluate employee performance and provide professional support and growth opportunities to employees; foster a learning environment in each school cafeteria
• Address need for re‑assignment, rotation, discipline, and dismissal procedures
• Assume an active role in professional organizations
• Demonstrate leadership through a code of ethics, the handling of confidential information, and day‑to‑day personal conduct

Customer Service

• Establish high standards for the presentation and service of food
• Implement a district‑wide customer service driven philosophy that focuses on nutrition, value, and customer satisfaction
• Independently implement problem‑solving and conflict resolution techniques as needed
• Operate a catering service for schools and for the local community on an as‑needed basis in response to demand and to generate additional revenue for the program

Production and Safety

• Establish standards for food preparation and ensure that food is served in a sanitary and safe environment, including implementation of a Hazard Critical Control Point (HCCP) plan to avoid food related illness in students
• Develop procedures that integrate employee safety into all phases of the operation
• Oversee efficient and effective food production and distribution, including protocols for employees that permit the operation to run smoothly across six buildings
• Implement a cost‑effective procurement system per local and state law and leverage a program of cooperative purchasing and the availability of government commodities as needed in order to control cost
• Establish standards for receiving, storing, and inventorying of food and non‑food supplies
• Implement management information systems that increase the productivity and efficiency at point of sale, procurement, food allergy tracking, public menu sharing, etc.

Fiscal Management and…