K–12 Food Service Director
OrganicLife, LLC: smart foodservice, Milwaukee, WI, United States
OrganicLife is seeking an experienced K–12 Food Service Director to join our team and oversee food service operations at St. Marcus School in Milwaukee, WI!
Hit Apply below to send your application for consideration Ensure that your CV is up to date, and that you have read the job specs first.
Summary of Position: The Food Service Director is responsible for the overall planning, management, and oversight of district-wide food service operations within a K–12 school environment. This role ensures operational excellence, compliance, financial accountability, and high-quality service delivery across multiple school sites participating in the National School Lunch and Breakfast Programs.
While this position provides oversight and guidance to the culinary team, its primary focus is on operational leadership, including people management, systems, processes, compliance, budgeting, reporting, and collaboration with district partners. Essential Tasks: Operations & District Oversight Oversee daily food service operations across assigned schools to ensure consistency, efficiency, and compliance with organizational and district standards. Plan, coordinate, assign, and monitor operational activities across multiple sites, providing hands-on support as needed. Identify operational challenges and implement improvements to processes, staffing models, workflows, and procedures. Ensure compliance with USDA regulations, National School Lunch Program (NSLP), and National School Breakfast Program (NSBP) requirements. Maintain accurate operational, financial, and production records across all locations. Prepare, review, and submit required reports, including production records, cash handling documentation, deposits, and compliance paperwork. Coordinate closely with school administrators, district clients, and support departments (maintenance, custodial, security, delivery, etc.). Attend district, client, and company meetings as required. Financial & Administrative Management Oversee inventory management, ordering, receiving, and storage practices to ensure accuracy, cost control, and product availability. Monitor food and supply budgets, identify cost-saving opportunities, and support financial performance goals. Ensure proper cash handling procedures, including register setup, balancing, deposits, and reporting. Review timesheets, schedules, and labor allocation to ensure efficiency and compliance. Team Leadership & Training Hire, onboard, train, and supervise food service staff with a focus on operational standards, safety, and service excellence. Provide coaching and performance management to site-level leaders and team members. Foster a positive, accountable work environment that supports employee engagement and retention. Ensure staff are trained on operational procedures, food safety, sanitation, and customer service expectations. Facilities, Safety & Compliance Ensure kitchens and service areas are properly opened, secured, and maintained. Oversee cleaning and sanitizing procedures for equipment, utensils, and work areas. Monitor refrigeration and equipment performance; coordinate maintenance as needed. Promote and enforce safety standards and best practices in all operational areas. Perform related duties as assigned. Knowledge, Skills, and Abilities Strong understanding of multi-site operations management within food service or a related environment. Working knowledge of USDA Child Nutrition Programs and regulatory compliance requirements. Experience with inventory control, ordering systems, budgeting, and financial reporting. Proven ability to lead, train, and supervise teams across multiple locations. Strong organizational skills with the ability to manage multiple priorities simultaneously. Ability to analyze operational data, identify trends, and implement improvements. Excellent interpersonal and communication skills; ability to collaborate effectively with staff, students, school personnel, and district partners. Ability to remain composed and effective in a fast-paced environment while maintaining a professional, customer-focused approach. Plan, coordinate, assign, and monitor operational activities across multiple sites, providing hands-on support as needed. Identify operational challenges and implement improvements to processes, staffing models, workflows, and procedures. Ensure compliance with USDA regulations, National School Lunch Program (NSLP), and National School Breakfast Program (NSBP) requirements. Maintain accurate operational, financial, and production records across all locations. Prepare, review, and submit required reports, including production records, cash handling documentation, deposits, and compliance paperwork. Coordinate closely with school administrators, district clients, and support departments (maintenance, custodial, security, delivery, etc.). Attend district, client, and company meetings as required. EDUCATION AND EXPERIENCE Bachelor’s degree or equivalent experience preferred. Experience with the National School Lunch Program (NSLP) strongly required. Minimum of three years of operations or district-level management experience in contract foodservice, education, hospitality, or a related field. Experience overseeing inventory, purchasing, labor management, and compliance functions. Culinary management experience is beneficial but not the primary focus of the role. PHYSICAL REQUIREMENTS Some walking, moving, driving, carrying, bending, kneeling, reaching, handling, pushing, and pulling. Ability to lift a minimum of 50 pounds, stand for extended periods, and work in environments with varying temperatures. xsgimln Reasonable accommodations may be made to enable individuals with disabilities to perform the essential tasks.
Hit Apply below to send your application for consideration Ensure that your CV is up to date, and that you have read the job specs first.
Summary of Position: The Food Service Director is responsible for the overall planning, management, and oversight of district-wide food service operations within a K–12 school environment. This role ensures operational excellence, compliance, financial accountability, and high-quality service delivery across multiple school sites participating in the National School Lunch and Breakfast Programs.
While this position provides oversight and guidance to the culinary team, its primary focus is on operational leadership, including people management, systems, processes, compliance, budgeting, reporting, and collaboration with district partners. Essential Tasks: Operations & District Oversight Oversee daily food service operations across assigned schools to ensure consistency, efficiency, and compliance with organizational and district standards. Plan, coordinate, assign, and monitor operational activities across multiple sites, providing hands-on support as needed. Identify operational challenges and implement improvements to processes, staffing models, workflows, and procedures. Ensure compliance with USDA regulations, National School Lunch Program (NSLP), and National School Breakfast Program (NSBP) requirements. Maintain accurate operational, financial, and production records across all locations. Prepare, review, and submit required reports, including production records, cash handling documentation, deposits, and compliance paperwork. Coordinate closely with school administrators, district clients, and support departments (maintenance, custodial, security, delivery, etc.). Attend district, client, and company meetings as required. Financial & Administrative Management Oversee inventory management, ordering, receiving, and storage practices to ensure accuracy, cost control, and product availability. Monitor food and supply budgets, identify cost-saving opportunities, and support financial performance goals. Ensure proper cash handling procedures, including register setup, balancing, deposits, and reporting. Review timesheets, schedules, and labor allocation to ensure efficiency and compliance. Team Leadership & Training Hire, onboard, train, and supervise food service staff with a focus on operational standards, safety, and service excellence. Provide coaching and performance management to site-level leaders and team members. Foster a positive, accountable work environment that supports employee engagement and retention. Ensure staff are trained on operational procedures, food safety, sanitation, and customer service expectations. Facilities, Safety & Compliance Ensure kitchens and service areas are properly opened, secured, and maintained. Oversee cleaning and sanitizing procedures for equipment, utensils, and work areas. Monitor refrigeration and equipment performance; coordinate maintenance as needed. Promote and enforce safety standards and best practices in all operational areas. Perform related duties as assigned. Knowledge, Skills, and Abilities Strong understanding of multi-site operations management within food service or a related environment. Working knowledge of USDA Child Nutrition Programs and regulatory compliance requirements. Experience with inventory control, ordering systems, budgeting, and financial reporting. Proven ability to lead, train, and supervise teams across multiple locations. Strong organizational skills with the ability to manage multiple priorities simultaneously. Ability to analyze operational data, identify trends, and implement improvements. Excellent interpersonal and communication skills; ability to collaborate effectively with staff, students, school personnel, and district partners. Ability to remain composed and effective in a fast-paced environment while maintaining a professional, customer-focused approach. Plan, coordinate, assign, and monitor operational activities across multiple sites, providing hands-on support as needed. Identify operational challenges and implement improvements to processes, staffing models, workflows, and procedures. Ensure compliance with USDA regulations, National School Lunch Program (NSLP), and National School Breakfast Program (NSBP) requirements. Maintain accurate operational, financial, and production records across all locations. Prepare, review, and submit required reports, including production records, cash handling documentation, deposits, and compliance paperwork. Coordinate closely with school administrators, district clients, and support departments (maintenance, custodial, security, delivery, etc.). Attend district, client, and company meetings as required. EDUCATION AND EXPERIENCE Bachelor’s degree or equivalent experience preferred. Experience with the National School Lunch Program (NSLP) strongly required. Minimum of three years of operations or district-level management experience in contract foodservice, education, hospitality, or a related field. Experience overseeing inventory, purchasing, labor management, and compliance functions. Culinary management experience is beneficial but not the primary focus of the role. PHYSICAL REQUIREMENTS Some walking, moving, driving, carrying, bending, kneeling, reaching, handling, pushing, and pulling. Ability to lift a minimum of 50 pounds, stand for extended periods, and work in environments with varying temperatures. xsgimln Reasonable accommodations may be made to enable individuals with disabilities to perform the essential tasks.