Director of Food Service
Young World Physical Education, Franklin, KY, United States
Director of Food Service
Simpson County Central Office - Franklin, Kentucky
Job Details Job ID:
5669703
Application Deadline:
Posted until filled
Posted:
Apr 24, 2026
Starting Date:
Jul 1, 2026
Position Type:
Full-Time
Terms of Employment:
Up to 239 days of employment; salary established by the Board of Education and paid on the Certified Salary Schedule based on experience.
Job Description Director of Food Service
Qualifications Bachelor’s Degree required; preferred degrees include Hospitality Food and/or Business Management, School Administration or Nutrition. 3‑5 years successful experience in food service programs and at the national/local level. Ability to communicate professionally. Must receive School Nutrition Specialist Credential or Level 2 School Nutrition Association Certification within 3 years. Must complete 8 hours of food safety training within the first 30 days or within 5 years prior to start date, and complete mandatory training annually.
Reports To Chief Financial Officer
Primary Job Goal Oversee the functioning of a medium‑sized districtwide food service program (2,500‑9,999 students) to ensure cost‑effectiveness and compliance with district, state, and federal requirements. Select, supervise, evaluate personnel, prepare reports, and enhance operational efficiency and accountability.
Required Knowledge, Skills, And Abilities
Knowledge of the mission, goals, and organization of Simpson County Schools.
Budget preparation and control.
Meal production planning and scheduling.
Knowledge of applicable district, state, and federal laws.
Food merchandising.
Nutrition, sanitation and operation regulations.
Ordering, receiving, storing and inventorying food and supplies.
Record‑keeping techniques.
Supervision and training principles.
Oral and written communication.
Interpersonal skills.
Inventory methods.
Build effective relationships with district leadership, staff, state agencies, and the community.
Plan, coordinate and manage district food service program.
Ensure compliance with all requirements.
Coordinate and supervise master menu planning.
Train others in large‑quantity food preparation.
Interpret rules, regulations and procedures.
Schedule, supervise and evaluate staff.
Analyze situations and adopt effective actions.
Meet schedules and timelines.
Maintain cooperative relationships.
Operate computer as required.
Plan and organize work.
Maintain records and prepare reports.
Work independently with little direction.
Adhere to district and Board policies.
Demonstrate professional respect for students, parents, teachers, and employees.
Performance Duties And Responsibilities General Management
Maintain an organized management system; inform CFO of program activities.
Oversee districtwide program; analyze effectiveness and compliance.
Select, schedule and evaluate personnel; handle reassignments, discipline or termination.
Communicate program information to motivate support from board, administrators, faculty, students, parents and community.
Train cafeteria managers; maintain quality meals, record‑keeping and ordering systems.
Conduct monthly meetings to discuss policies and plan workshops.
Collaborate with stakeholders to assess student nutrition needs.
Customer Service
Establish quality standards for presentation and service.
Implement a customer‑service driven districtwide policy focused on value and satisfaction.
Sanitation, Food Safety and Employee Safety
Establish procedures ensuring sanitary, safe food preparation and service.
Integrate employee safety regulations across program phases.
Coordinate with Operations Manager to determine kitchen maintenance needs.
Financial Management and Recordkeeping
Use efficient techniques to maintain records per local, state and federal laws.
Prepare food service records and reports.
Ensure compliance with Kentucky Food Establishment Act, State Retail Food Code, USDA programs and other relevant agencies.
Review timesheets, financial statements, inventory and cost control records.
Food Production, Nutrition and Menu Planning
Develop cost‑effective menus maintaining nutrition integrity and all guidelines.
Supervise and participate in food preparation and distribution; coordinate operations with school activities.
Work with staff to plan menus for students with special dietary needs.
Procurement
Prepare specifications, review bids, make purchases and give recommendations.
Determine equipment needs consistent with budget.
Collaborate with Kentucky Department of Agriculture on farm‑to‑school initiatives and local product procurement.
Other Duties
Perform related duties and assume other responsibilities as assigned by CFO or Superintendent.
Physical Requirements and Work Environment
Sitting, walking, standing, bending, squatting, climbing, kneeling, twisting, lifting.
Minimal lifting (≤30 lbs); occasional lifts up to 31 lbs.
Hand manipulation, repetitive movements, pushing and pulling required.
Reaching at or above shoulder level on occasion.
Use of computer terminal for data entry and payment.
Occasional exposure to fumes, chemicals, dust and debris.
Familiarity with safety and sanitation procedures.
Terms of Employment Up to 239 days of employment; salary established by the Board of Education, paid on the Certified Salary Schedule based on experience.
Evaluation Performance evaluated per Board's policy on Evaluation of Professional Personnel.
Job Requirements
Citizenship, residency or work visa required.
Contact Information
Amanda Spears, Chief Financial Officer
Central Office
Phone: 270-586-8877
Email: amanda.spears@simpson.kyschools.us
#J-18808-Ljbffr
Job Details Job ID:
5669703
Application Deadline:
Posted until filled
Posted:
Apr 24, 2026
Starting Date:
Jul 1, 2026
Position Type:
Full-Time
Terms of Employment:
Up to 239 days of employment; salary established by the Board of Education and paid on the Certified Salary Schedule based on experience.
Job Description Director of Food Service
Qualifications Bachelor’s Degree required; preferred degrees include Hospitality Food and/or Business Management, School Administration or Nutrition. 3‑5 years successful experience in food service programs and at the national/local level. Ability to communicate professionally. Must receive School Nutrition Specialist Credential or Level 2 School Nutrition Association Certification within 3 years. Must complete 8 hours of food safety training within the first 30 days or within 5 years prior to start date, and complete mandatory training annually.
Reports To Chief Financial Officer
Primary Job Goal Oversee the functioning of a medium‑sized districtwide food service program (2,500‑9,999 students) to ensure cost‑effectiveness and compliance with district, state, and federal requirements. Select, supervise, evaluate personnel, prepare reports, and enhance operational efficiency and accountability.
Required Knowledge, Skills, And Abilities
Knowledge of the mission, goals, and organization of Simpson County Schools.
Budget preparation and control.
Meal production planning and scheduling.
Knowledge of applicable district, state, and federal laws.
Food merchandising.
Nutrition, sanitation and operation regulations.
Ordering, receiving, storing and inventorying food and supplies.
Record‑keeping techniques.
Supervision and training principles.
Oral and written communication.
Interpersonal skills.
Inventory methods.
Build effective relationships with district leadership, staff, state agencies, and the community.
Plan, coordinate and manage district food service program.
Ensure compliance with all requirements.
Coordinate and supervise master menu planning.
Train others in large‑quantity food preparation.
Interpret rules, regulations and procedures.
Schedule, supervise and evaluate staff.
Analyze situations and adopt effective actions.
Meet schedules and timelines.
Maintain cooperative relationships.
Operate computer as required.
Plan and organize work.
Maintain records and prepare reports.
Work independently with little direction.
Adhere to district and Board policies.
Demonstrate professional respect for students, parents, teachers, and employees.
Performance Duties And Responsibilities General Management
Maintain an organized management system; inform CFO of program activities.
Oversee districtwide program; analyze effectiveness and compliance.
Select, schedule and evaluate personnel; handle reassignments, discipline or termination.
Communicate program information to motivate support from board, administrators, faculty, students, parents and community.
Train cafeteria managers; maintain quality meals, record‑keeping and ordering systems.
Conduct monthly meetings to discuss policies and plan workshops.
Collaborate with stakeholders to assess student nutrition needs.
Customer Service
Establish quality standards for presentation and service.
Implement a customer‑service driven districtwide policy focused on value and satisfaction.
Sanitation, Food Safety and Employee Safety
Establish procedures ensuring sanitary, safe food preparation and service.
Integrate employee safety regulations across program phases.
Coordinate with Operations Manager to determine kitchen maintenance needs.
Financial Management and Recordkeeping
Use efficient techniques to maintain records per local, state and federal laws.
Prepare food service records and reports.
Ensure compliance with Kentucky Food Establishment Act, State Retail Food Code, USDA programs and other relevant agencies.
Review timesheets, financial statements, inventory and cost control records.
Food Production, Nutrition and Menu Planning
Develop cost‑effective menus maintaining nutrition integrity and all guidelines.
Supervise and participate in food preparation and distribution; coordinate operations with school activities.
Work with staff to plan menus for students with special dietary needs.
Procurement
Prepare specifications, review bids, make purchases and give recommendations.
Determine equipment needs consistent with budget.
Collaborate with Kentucky Department of Agriculture on farm‑to‑school initiatives and local product procurement.
Other Duties
Perform related duties and assume other responsibilities as assigned by CFO or Superintendent.
Physical Requirements and Work Environment
Sitting, walking, standing, bending, squatting, climbing, kneeling, twisting, lifting.
Minimal lifting (≤30 lbs); occasional lifts up to 31 lbs.
Hand manipulation, repetitive movements, pushing and pulling required.
Reaching at or above shoulder level on occasion.
Use of computer terminal for data entry and payment.
Occasional exposure to fumes, chemicals, dust and debris.
Familiarity with safety and sanitation procedures.
Terms of Employment Up to 239 days of employment; salary established by the Board of Education, paid on the Certified Salary Schedule based on experience.
Evaluation Performance evaluated per Board's policy on Evaluation of Professional Personnel.
Job Requirements
Citizenship, residency or work visa required.
Contact Information
Amanda Spears, Chief Financial Officer
Central Office
Phone: 270-586-8877
Email: amanda.spears@simpson.kyschools.us
#J-18808-Ljbffr