CARLISLE COMMUNITY SCHOOL DISTRICT
Date Posted:
2/20/2026
Location:
Carlisle Community School District
JOB DESCRIPTION JOB TITLE
Food Service Director
REPORTS TO
Director of School Improvement
QUALIFICATIONS Education/Certification
High School Diploma
Associate's degree in specific area of study as outlined by the Iowa Department of Education, or willingness to obtain
Must clear criminal and child/adult abuse background check
Knowledge/Skills
Ability to prioritize, organize, and accomplish assigned work
Ability to read, interpret, and understand recipes, shipping papers (POs, invoices, etc.), product labels, work orders, task procedures, cleaning products, and informational warning signage.
Ability to communicate both verbally and in writing
Ability to correctly figure recipe quantities and to correctly maintain food and material inventories
Ability to use e-mail and word processing
Experience in institutional food service setting
ESSENTIAL FUNCTIONS Customer Service
Establishes quality standards for the presentation and service of food.
Implements a district-wide customer service driven philosophy that focuses on value and satisfaction
Sanitation, Food Safety, and Employee Safety
Establishes procedures to ensure that food is prepared and served in a sanitary and safe environment.
Develops and integrates employee safety regulations into all phases of the school foodservice operation.
Establishes procedures and policies for risk management.
Financial Management and Recordkeeping
Establishes measurable financial objectives and goals.
Manages the program using appropriate financial management techniques.
Implements efficient management techniques to ensure all records and supporting documentation are maintained in accordance with local, state, and federal laws and policies.
Food Production
Develops procedures to ensure the food production system provides safe nutritious food of high quality.
Ensures operational procedures for efficient and effective food production and distribution.
Procurement
Implements a cost-effective procurement system.
Develops purchasing guidelines to ensure purchased food and supplies reflect product knowledge, customer preferences, district needs, policies, and nutrition objectives.
Establishes standards for receiving, storing, and inventorying food and non-food supplies based on sound principles of management.
Program Accountability
Ensures compliance with all local, state, and federal laws, regulations, and policies.
Provides technical assistance and training for school food service personnel, school administrators, and other school support staff.
Develops guidelines for providing services in response to disaster or emergency situations.
Nutrition and Menu Planning
Develops cost-effective menus that maintain nutrition integrity and meet all local, state, and federal guidelines and regulations.
Assesses customer preferences, industry trends, and current research to plan menus that encourage participation in the program.
Works with school staff, teachers, parents, and physicians to plan menus for children with special nutrition needs.
General Management
Employs management techniques to maintain an effective and efficient program.
Develops short and long term goals through strategic planning for the district school foodservice program that supports the philosophy and policies of the Board of Education.
Implements policies and procedures to ensure the effective operations.
Develops a long-range program for establishing professional status for the program's role in the education community.
Reviews current research information to determine health and nutrition-related trends and foodservice management developments; and develops innovative program changes and expansions based on this information.
Implements personnel policies and procedures for the program according to local, state, and federal regulations and laws.
Develops job performance standards that provide for performance improvement.
Develops methods for hiring, training, and evaluating personnel that recognize education, experience, performance, and certification.
Establishes procedures to implement employee contract agreements, progressive discipline, and formal grievances.
Establishes standards for the professional development of the district's program personnel.
Facility Layout and Design and Equipment Selection
Assists with designing and planning facilities that ensure high quality customer service, wholesome food production, and efficient workflow.
Determines equipment needs and specifications consistent with program needs and budget.
Develops and implements policies and procedures to ensure environmental responsibility.
Establishes a waste management system for the program that is effective, economical, and environmentally safe.
Marketing
Develops a marketing plan to attract students, parents, teachers, administrators, support staff, and community.
Communicates program information to encourage and secure support for the school food and nutrition program from the Board of Education, administrators, faculty, students, parents, and community.
Computer Technology
Implements management information systems that increase the productivity and efficiency of the school food and nutrition operation.
Trains staff to use computer technology in individual school sites to improve management techniques.
Nutrition Education
Develops and implements a comprehensive nutrition education program using school cafeterias as learning laboratories.
Establishes role of the program as a resource for expertise in the development and presentation of nutrition education materials and activities.
Other
Performs and directs job related proficiency with the highest ethical integrity.
Performs and directs with a commitment to promote a quality program that meets the nutritional needs of the customers served.
Performs and directs with an overall nature that is committed to the goals and visions of the school district.
Performs and directs appropriate communication skills with the customers served.
EVALUATION
Performance of this job will be evaluated in accordance with board policy
Evaluation is the responsibility of the Human Resource Director
DISCLAIMER The statements in this job description are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of the personnel in this position. These statements are not intended to limit or, in any way modify the right of any supervisor to assign, direct, and control the work of employees under his/her supervision.
Equal Opportunity Employer Statement The Carlisle Community School District is an Equal Opportunity/Affirmative Action Employer. It is the policy of the Carlisle Community School District not to discriminate on the basis of race, color, national origin, sex, disability, religion, creed, age (for employment), marital status (for programs), sexual orientation, gender identity and socioeconomic status (for programs) in its educational programs and its employment practices. There is a grievance procedure for processing complaints of discrimination. If you have questions or a grievance related to this policy please contact Brandon Eighmy, Director of Human Resources and School Services, 430 School Street, Carlisle, IA 50047, 515-989-3589, brandon.eighmy@carlislecsd.org.
Postings current as of 2/23/2026 1:05:45 AM CST.
Powered by applicant tracking, a product of Frontline Education.
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2/20/2026
Location:
Carlisle Community School District
JOB DESCRIPTION JOB TITLE
Food Service Director
REPORTS TO
Director of School Improvement
QUALIFICATIONS Education/Certification
High School Diploma
Associate's degree in specific area of study as outlined by the Iowa Department of Education, or willingness to obtain
Must clear criminal and child/adult abuse background check
Knowledge/Skills
Ability to prioritize, organize, and accomplish assigned work
Ability to read, interpret, and understand recipes, shipping papers (POs, invoices, etc.), product labels, work orders, task procedures, cleaning products, and informational warning signage.
Ability to communicate both verbally and in writing
Ability to correctly figure recipe quantities and to correctly maintain food and material inventories
Ability to use e-mail and word processing
Experience in institutional food service setting
ESSENTIAL FUNCTIONS Customer Service
Establishes quality standards for the presentation and service of food.
Implements a district-wide customer service driven philosophy that focuses on value and satisfaction
Sanitation, Food Safety, and Employee Safety
Establishes procedures to ensure that food is prepared and served in a sanitary and safe environment.
Develops and integrates employee safety regulations into all phases of the school foodservice operation.
Establishes procedures and policies for risk management.
Financial Management and Recordkeeping
Establishes measurable financial objectives and goals.
Manages the program using appropriate financial management techniques.
Implements efficient management techniques to ensure all records and supporting documentation are maintained in accordance with local, state, and federal laws and policies.
Food Production
Develops procedures to ensure the food production system provides safe nutritious food of high quality.
Ensures operational procedures for efficient and effective food production and distribution.
Procurement
Implements a cost-effective procurement system.
Develops purchasing guidelines to ensure purchased food and supplies reflect product knowledge, customer preferences, district needs, policies, and nutrition objectives.
Establishes standards for receiving, storing, and inventorying food and non-food supplies based on sound principles of management.
Program Accountability
Ensures compliance with all local, state, and federal laws, regulations, and policies.
Provides technical assistance and training for school food service personnel, school administrators, and other school support staff.
Develops guidelines for providing services in response to disaster or emergency situations.
Nutrition and Menu Planning
Develops cost-effective menus that maintain nutrition integrity and meet all local, state, and federal guidelines and regulations.
Assesses customer preferences, industry trends, and current research to plan menus that encourage participation in the program.
Works with school staff, teachers, parents, and physicians to plan menus for children with special nutrition needs.
General Management
Employs management techniques to maintain an effective and efficient program.
Develops short and long term goals through strategic planning for the district school foodservice program that supports the philosophy and policies of the Board of Education.
Implements policies and procedures to ensure the effective operations.
Develops a long-range program for establishing professional status for the program's role in the education community.
Reviews current research information to determine health and nutrition-related trends and foodservice management developments; and develops innovative program changes and expansions based on this information.
Implements personnel policies and procedures for the program according to local, state, and federal regulations and laws.
Develops job performance standards that provide for performance improvement.
Develops methods for hiring, training, and evaluating personnel that recognize education, experience, performance, and certification.
Establishes procedures to implement employee contract agreements, progressive discipline, and formal grievances.
Establishes standards for the professional development of the district's program personnel.
Facility Layout and Design and Equipment Selection
Assists with designing and planning facilities that ensure high quality customer service, wholesome food production, and efficient workflow.
Determines equipment needs and specifications consistent with program needs and budget.
Develops and implements policies and procedures to ensure environmental responsibility.
Establishes a waste management system for the program that is effective, economical, and environmentally safe.
Marketing
Develops a marketing plan to attract students, parents, teachers, administrators, support staff, and community.
Communicates program information to encourage and secure support for the school food and nutrition program from the Board of Education, administrators, faculty, students, parents, and community.
Computer Technology
Implements management information systems that increase the productivity and efficiency of the school food and nutrition operation.
Trains staff to use computer technology in individual school sites to improve management techniques.
Nutrition Education
Develops and implements a comprehensive nutrition education program using school cafeterias as learning laboratories.
Establishes role of the program as a resource for expertise in the development and presentation of nutrition education materials and activities.
Other
Performs and directs job related proficiency with the highest ethical integrity.
Performs and directs with a commitment to promote a quality program that meets the nutritional needs of the customers served.
Performs and directs with an overall nature that is committed to the goals and visions of the school district.
Performs and directs appropriate communication skills with the customers served.
EVALUATION
Performance of this job will be evaluated in accordance with board policy
Evaluation is the responsibility of the Human Resource Director
DISCLAIMER The statements in this job description are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of the personnel in this position. These statements are not intended to limit or, in any way modify the right of any supervisor to assign, direct, and control the work of employees under his/her supervision.
Equal Opportunity Employer Statement The Carlisle Community School District is an Equal Opportunity/Affirmative Action Employer. It is the policy of the Carlisle Community School District not to discriminate on the basis of race, color, national origin, sex, disability, religion, creed, age (for employment), marital status (for programs), sexual orientation, gender identity and socioeconomic status (for programs) in its educational programs and its employment practices. There is a grievance procedure for processing complaints of discrimination. If you have questions or a grievance related to this policy please contact Brandon Eighmy, Director of Human Resources and School Services, 430 School Street, Carlisle, IA 50047, 515-989-3589, brandon.eighmy@carlislecsd.org.
Postings current as of 2/23/2026 1:05:45 AM CST.
Powered by applicant tracking, a product of Frontline Education.
#J-18808-Ljbffr