26-27 Director of Food and Nutrition Services

Director of Food & Nutrition Services

The Director of Food & Nutrition Services provides strategic and operational leadership for the Somerville Public Schools Food & Nutrition Services Department, ensuring that students have consistent access to high-quality, nutritious, appealing, and culturally responsive meals.

The Director is responsible for the effective administration of all district food service operations, including school breakfast and lunch programs, afterschool and summer meal programs, financial management, procurement, menu planning, food production and distribution, regulatory compliance, staffing, and customer service. The Director leads the department as a financially responsible and service-oriented operation while ensuring compliance with all applicable federal, state, and local requirements.

The Director works collaboratively with school leaders, district departments, city partners, families, students, and community stakeholders to continuously improve the quality, accessibility, efficiency, and responsiveness of the district's food and nutrition programs.

Essential Functions & Responsibilities

The responsibilities listed below reflect the primary duties of the position; the omission of specific statements of duties does not exclude them from the role. Additional responsibilities that are similar, related, or a logical assignment to the position may be assigned as needed to meet program, legal, or operational needs.

Strategic Leadership & Continuous Improvement

• Provide districtwide leadership and strategic direction for all Food & Nutrition Services programs and operations.
• Lead the continuous improvement of district food and nutrition services, with a focus on meal quality, student participation, equitable access, operational efficiency, and the student and family experience.
• Use participation, financial, operational, student feedback, and other relevant data to monitor performance, identify trends and challenges, and inform department priorities and resource allocation.
• Maintain current knowledge of developments and best practices in school nutrition, food safety, procurement, food preparation, equipment, technology, and program administration.
• Serves on the district Wellness Committee and has a role in the development, implementation, monitoring, and evaluation of the Wellness Policy. Relatedly, this role is required to provide updates around school nutrition requirements and FNS initiatives to the broader district team.
• Represent Somerville Public Schools with relevant government agencies, vendors, professional organizations, community partners, and other stakeholders.

Program & Operational Management

• Administer the district's school meal programs, including breakfast, lunch, afterschool snack and meal programs, summer food service, and other district-sponsored nutrition programs.
• Develop, implement, and continuously improve menus that meet nutritional standards while considering student preferences, cultural responsiveness, dietary needs, food quality, cost, and operational feasibility.
• Oversee food production, preparation, transportation, distribution, and service systems across all district schools and programs.
• Establish and monitor standards for food quality, portioning, presentation, customer service, sanitation, and overall cafeteria operations.
• Develop and maintain clear operating procedures, performance expectations, and accountability systems to ensure consistent, high-quality food service operations across all district schools.
• Oversee planning for the purchase, maintenance, replacement, and appropriate use of food service equipment, vehicles, technology, and other department assets.
• Develop and maintain contingency and continuity plans to ensure reliable meal service during staffing shortages, facility disruptions, equipment failures, emergencies, or other operational challenges.
• Develop and oversee FNS marketing and communications in coordination with district communications.

Financial Management, Procurement & Resource Stewardship

• Establish and maintain effective financial-management systems, including annual budget development, forecasting, expenditure monitoring, revenue management, and financial reporting.
• Manage the Food & Nutrition Services program to support long-term financial sustainability while maintaining high standards for meal quality and student service.
• Lead purchasing, procurement, inventory control, bid development, vendor selection, contract management, and monitoring of food, supplies, equipment, and related services.
• Ensure procurement and contracting practices comply with applicable federal, state, municipal, and district requirements.
• Identify and pursue grants, reimbursements, and other external funding opportunities that support district nutrition programs and oversee implementation and reporting for awarded funds.

Compliance, Food Safety & Accountability

• Ensure districtwide compliance with all applicable USDA, Massachusetts Department of Elementary and Secondary Education, Department of Public Health, City, and other federal and state requirements governing school nutrition programs.
• Lead department compliance, monitoring, documentation, reporting, audits, and corrective-action processes.
• Oversee food safety and sanitation systems, including HACCP records, required certifications, food-handling procedures, equipment protocols, and staff training.
• Develop and maintain systems for accurate meal counts, production records, inventory records, financial records, and other documentation required for program management and reimbursement.
• Maintain appropriate confidentiality regarding personnel, financial, operational, and student information.
• Oversight of medically necessary meal modifications, food allergies, 504/disability accommodations, and collaboration with Nursing and Student Services to make sure there are consistent procedures across the district.

Staff Leadership & Development

• Recruit, supervise, develop, and evaluate Food & Nutrition Services staff, including the Assistant Director, managers, lead staff, and other department personnel, in accordance with district policies and applicable collective bargaining agreements. Employee relations, performance management, grievances, collective bargaining agreement interpretation, and working with HR and union representatives.
• Establish effective staffing models and schedules across district kitchens and cafeterias based on enrollment, meal participation, production requirements, and operational needs.
• Provide ongoing training and professional development to Food & Nutrition Services employees on food preparation, sanitation, equipment use, customer service, regulatory requirements, and department procedures.
• Establish clear expectations, systems of accountability, and structures for communication and coordination across the Food & Nutrition Services team.

Student, Family & School Partnership

• Develop strategies to increase student participation in district meal programs and improve the overall student and family experience with Food & Nutrition Services.
• Establish and maintain clear systems for timely communication and response to students, families, school leaders, and staff, including processes for addressing meal programs, menus, dietary needs, service concerns, and operational issues.
• Collaborate with school and district leaders to identify and resolve operational issues affecting food service delivery and the student experience.
• Build effective partnerships across schools and district departments to ensure Food & Nutrition Services programs are responsive to student and school needs.

Other Responsibilities

• Perform other duties consistent with the scope and responsibility of the position as assigned.

Knowledge, Abilities, & Skills

• Deep knowledge of school food service operations, large-scale food production, and institutional meal programs;
• Knowledge of federal and Massachusetts school nutrition requirements, including USDA child nutrition programs;
• Strong knowledge of food safety, sanitation, HACCP procedures, and applicable health regulations;
• Strong financial-management skills, including budgeting, forecasting, cost control, revenue management, and financial analysis;
• Knowledge of public procurement, purchasing, inventory management, contracts, and vendor management;
• Ability to lead and supervise a large, distributed workforce across multiple school locations;
• Ability to establish clear operating systems, performance expectations, and accountability structures;
• Ability to use financial, participation, operational, and customer-service data to monitor performance and drive continuous improvement;
• Strong project-management and organizational skills, including the ability to coordinate multiple priorities, timelines, locations, and stakeholders;
• Strong communication, interpersonal, and customer-service skills;
• Demonstrated ability to respond effectively and professionally to concerns raised by students, families, staff, and school leaders;
• Ability to collaborate effectively across schools, district departments, City agencies, vendors, and community partners;
• Knowledge of food service management technology and proficiency with standard workplace technology, including Google Workspace and/or Microsoft Office;
• Ability to communicate in multiple languages preferred; and
• Commitment to equitable access to nutritious, high-quality meals and student-centered service.

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the position's essential functions.

• Physical Strength Requirements: Moderate lift, carry, push, or pull 20-50 lbs