AD - Director of Child Nutrition

Position Overview

Job Description & Summary

The Food Service Director leads the district’s child nutrition program to provide nutritious, appealing, and high-quality meals to students while maintaining strict financial, operational, and regulatory compliance.

Major Responsibilities

Program Administration: Direct and oversee all district food service and cafeteria operations across multiple campuses.

Nutritional & Menu Planning: Plan, implement, and evaluate menus that meet USDA meal patterns and nutritional standards, alongside the Texas Department of Agriculture (TDA) guidelines.

Financial & Budget Management: Prepare and manage the departmental budget, oversee food/equipment purchasing, handle commodity funds, and process vendor invoices.

Regulatory Compliance: Ensure adherence to USDA, TDA, and local health safety regulations, and coordinate state or federal program audits.

Personnel & Staffing: Hire, train, supervise, and evaluate cafeteria managers and kitchen staff, manage work schedules, and arrange substitutes.

Stakeholder Relations: Communicate with parents, teachers, campus administrators, and food distributors regarding menus, dietary accommodations, and billing.

Position/Assignment Information:   Reports directly to Superintendent

Building:  Child Nutrition Department Office

Desired Qualifications

Education/Certification:

Degree: Bachelor’s degree in Business, Food Service Management, Dietetics, Nutrition, or a related field (some districts accept an Associate's degree with relevant school nutrition experience).

Certifications:

Valid Texas driver's license.

Texas Food Protection Manager Certification (CFM) or equivalent safety training.

Preferred: School Nutrition Specialist (SNS) credential or Registered Dietitian (RD/LD) status.

Special Knowledge/Skills:

Nutritional Knowledge: Deep understanding of nutrient analysis, USDA/TDA meal patterns, and food-based menu planning.

Financial Acumen: Ability to build and track budgets, calculate food/labor costs, and manage government commodity allocations.

Safety & Sanitation: Comprehensive knowledge of HACCP (Hazardous Analysis Critical Control Point) food safety guidelines and kitchen sanitation rules.

Computer Literacy: Proficiency in school nutrition software, data analysis tools, inventory management systems, and standard office applications.

Communication: Strong verbal and written communication skills to interact with students, parents, staff, and board members.

Management & Coaching: Ability to lead, train, and nurture a diverse team of cafeteria workers across multiple school sites.

Problem-Solving: Capability to adjust menus or operations quickly in response to supply chain disruptions, staffing shortages, or schedule changes.

Experience:

Minimum of 2 to 3 years of experience in institutional food service, school nutrition programs, or commercial/business food management.

Prior supervisory experience overseeing kitchen staff, inventory, and daily meal production.

Contact:

David Williams

Human Resources DIrector

dwilliams@seminoleisd.net

432-758-3662