Director of Nutrition Services

Job Title Director of Nutrition Services Start Date Jul 1, 2026 Summary Reporting to the School Business Administrator and Director of Operations, the Director of Nutrition Services applies professional knowledge, ethics, and administrative skills in directing a comprehensive school food service program for Oxford Public Schools in compliance with federal and state laws and regulations, local and state health ordinances, and Oxford Public School's policies. The Director of Nutrition Services employs exemplary leadership and communication skills to maintain healthy morale, resolve operational issues, and maintain strong working relationships with staff, students, purveyors, farmers, teachers, and all stakeholders. The Director also oversees the implementation of the Farm‑to‑Cafeteria model by finding innovative ways to keep the school meal programs supplied with fresh, seasonal, organic, and/or sustainably grown produce and products, and building partnerships between the district and regional agriculture. Essential Duties and Responsibilities Exercises sound judgment in the coordinating, planning, budgeting, and supervising of all food service operations and activities. Examines all food service sites at school buildings on a regular basis to determine needed equipment repairs and maintenance. Analyzes and makes adjustments to the food service program. Consults with school principals or administration regarding the food service program or for special events. Evaluates and incorporates appropriate foods from the USDA commodity program into the weekly menu plan. Develops and recommends changes to food service program policies and procedures. Serves as liaison with school administrators and the food service staff in the management and operation of the food service program. Prepares and administers the food service budget, including revenue projections and control of expenditures in accordance with established financial management policies. Analyzes food service financial statements and takes corrective action. Makes recommendations for facility design and layout for renovation and new food service facility construction projects. Applies principles of management and productivity in utilizing staffing formulas and establishing production standards. Directs the development of standards for the operation of quality food service programs. Directs the development of specifications for food, related supplies, and equipment. Responsible for the procurement and maintenance of all related capital equipment and fixed assets. Ensures that recipes are strictly adhered to, and that foods served are of the highest nutritional quality, presentation, and taste standards. Approves the procurement of products and supplies. Directs the development of staff training activities for food service personnel. Establishes procedures for the selection, assignment, transfer, and dismissal of food service employees in accordance with established policies; resolves departmental employee complaints as appropriate. Directs the development of public information materials and media releases pertaining to school food service programs; meets with students, teachers, parents, vendors, employees, and community groups to market school food service programs. Communicates the policies, procedures, goals, and objectives of the food service program. Manages assigned teams in the development, design, review, implementation, and periodic reevaluation of project plans and strategies to support the achievement of the departmental goals and objectives. Provides appropriate supervision, mentoring, and professional growth and development opportunities to assigned staff; develops and implements professional growth plans to keep abreast of current developments, literature, and technical sources of information. Performs and promotes all activities in compliance with equal employment and nondiscrimination policies; follows federal laws, state laws, school committee policies, and the professional standards. Responsible for daily reporting, deposit, and reconciliation of federal, state, and local receipts. Excellent verbal, written, and interpersonal communication skills. Performs similar or related work as required or as the situation dictates. Minimum Qualifications Education and Experience Combination of a Culinary Degree from a certified institution or a Bachelor’s Degree or higher in Food and Nutrition, Institutional Management, Business Administration, or a related field; Master’s degree preferred. A minimum of three years’ experience in K‑12 districts larger than 1,500 and/or customer meal count of 1,500 daily food service management with an emphasis on a sustainable model that includes menu planning, food procurement, staff training and supervision, and serving nutritious, tasty, and appealing from-scratch meals. Extensive experience in food service system management at the executive level, nutrition, and sustainable agriculture; familiarity with USDA Child Nutrition Standards and compliance. Knowledge, Skills, and Abilities Knowledge of sustainable food preparation, recipes, and menus, and ability to translate them in ongoing program implementation. Knowledge of procedures, policies, practices, and methods of food service operation. Knowledge of local, state, and federal regulations regarding school food service nutritional standards, dietary guidelines, and reporting requirements. Knowledge of facilities management and maintenance: facility designs, food and equipment specification, warehouse and central production facility operation, profit and loss analysis, and procurement procedures. Knowledge of technical computer applications, including Microsoft Word, Excel, Access, Outlook, and working knowledge of K‑12 food service software systems (NutriKids preferred); proficient in operating application management, point of sale, and back‑office management systems. Knowledge of all federal, state, and local health, sanitation, and safety policies, laws, and guidelines as they relate to food service preparation. Skill in managing and coordinating the day‑to‑day food service operation at multiple assigned school sites. Skills in operating computer equipment and software. Skills in written and verbal communication. Ability to direct, lead, and communicate; work with diverse community partnerships; supervise and train staff; manage district‑wide maintenance and operations; prepare and administer budgets and reports. Physical Demands While performing the duties of this job, light to moderate physical effort is required to frequently move items; position oneself to access supplies and equipment; move objects up to 40 lbs.; accommodations may be made for individuals with disabilities to perform the functions. Work Environment Work is generally performed indoors; infrequent exposure to weather conditions when traveling to other school buildings. Job Details Position Type: Full‑time Salary: $65,000 to $85,000 Per Year Job Requirements Satisfactory CORI, SORI, and national fingerprint background check. Successful completion of annual mandatory training requirements. At least 3 years of relevant experience preferred. Bachelor degree preferred. Citizenship, residency or work visa required. #J-18808-Ljbffr