Job Description
The Food Service Director reports to the Superintendent or Business Manager. The position is full-time during the school year.

Overview
Union City Community Schools is committed to excellence for every student and are seeking outstanding people with the ability to inspire, engage, and who desire to make a difference in the lives of students.

Qualifications

High School diploma or GED required.
Preferred: Associate or Bachelor's degree (or equivalent educational experience) in one of the following areas: Food and Nutrition, Food Service Management, Dietetics, Family and Consumer Sciences, Nutrition Education, Culinary Arts, Business or related field.
At least 2 years of relevant experience in school nutrition programs preferred.
Minimum 1–3 years of experience in a management or supervisory role.
Completion of at least 8 hours of food safety training either: within the 5 years prior to hire, or within 30 days of employment start date.
ServSafe Certification or equivalent (e.g., Local Health Department certification) required within 90 days of hire.
Demonstrated ability to communicate effectively, provide excellent customer service, and build positive relationships.
Ability to motivate, train, and supervise staff to ensure high performance and morale.
Ability to occasionally lift, push, pull, or carry up to 50 pounds and stand for extended periods.
Must have prior experience working in a school-based cafeteria or food service program.
Strong knowledge of USDA school nutrition program requirements, food production techniques, safety regulations, nutrient analysis, and food service financial management.

Responsibilities

Compliance and Reporting

Ensure compliance with all federal, state, and local food service laws, regulations, and policies.
Maintain records and facilitate State-mandated audits.
Prepare and submit monthly and annual reports to the Michigan Department of Education.

Program Leadership

Oversee an efficient, cost-effective, and nutritious school food service program.
Develop short- and long-term goals aligned with district needs and food service trends.
Stay informed on nutrition trends, best practices, and federal program changes.
Lead continuous improvement and innovative changes to expand and improve services.

Staff Management

Hire, train, supervise, and evaluate all food service staff.
Establish performance standards and promote professional development.
Foster a positive, team-based work environment.

Menu and Nutrition Oversight

Plan menus that meet USDA requirements, are cost-effective, and appeal to students.
Monitor nutrient analysis and dietary guideline compliance.
Assess student feedback and participation to inform menu planning.

Financial and Procurement Management

Develop and manage food service budgets.
Implement a compliant procurement system.
Monitor inventory and oversee ordering, receiving, storage, and waste management.

Operations and Food Safety

Ensure all food handling complies with safety standards.
Establish procedures for production, sanitation, equipment maintenance, and emergencies.

Community and Public Relations

Support food service outreach and catering for district events.
Communicate program goals and policies to students, staff, families, and the Board of Education.

Compensation and Benefits

$43,000 per year
Health, Dental, Vision and Life Insurance
Retirement Package
Holiday and Paid Leave