Job Posting Description, Food Service Director
Contact Information
Allisa Schnick, Assistant Superintendent
12021 N 550 W - PO Box 278
Wheatfield, IN 46392
Job Locations
Central Office
Application Open: 07/08/2021, Filing Deadline: (none)
Available Jobs
 Job # Description
Food Service Director

Food Service Director

The Food Service Director is responsible for administering the District’s food service operations and managing all financial aspects of the program.  The Food Service Director is responsible for the coordination and performance of the following:


  • Oversees Daily Operations of Lunch Program
  • Run and Receipt Daily E-fund Report
  • Receipt Daily Deposits
  • Input and Maintain Deposits on Data Software
  • Balance Trust Weekly/Monthly
  • Report Weekly Transfers to Asst. Food Service Director (AFSD)
  • Maintain all State and Federal Lunch Program Regulations
  • Approve and Maintain Free and Reduced Application Process
  • Compute all Claims, Vendor Checks and Manual Checks
  • Maintain all paperwork of Insurance to all Employees that are eligible
  • Provide Reporting/Hires/Purchases to Board of Trustee
  • Maintain Bank Account
  • Reconcile all Bank Statements Monthly
  • Close Books Monthly
  • Redistribute Trust Accounts
  • Write and Update Lunch Menus Monthly
  • Maintain the Food Service and Lunch Menus on KV Website
  • Maintain Recipes and Nutrient Analysis
  • Report Reimbursements to State Monthly
  • Order Commodities
  • Manage all Bid/ Survey/ Quote Process including all Entitlement money and Commodities
  • Review weekly orders
  • Calculate Meal Pricing
  • Maintain Direct Certification List and Free and Reduced required reporting
  • Perform all On Site Reviews/ Annual Performance Reviews of Managers and Adm. Assistant
  • Report Form 9 and 100R to State
  • Annual Financial Reporting to State
  • Collect and Deposit Daily Deposits/Work in Kitchens if understaffed
  • Interview and Hire or Terminate all personnel of Lunch Program
  • Maintain and Enforce up-to-date policies and personnel certifications
  • Certified in Sanitation
  • Maintain Compliance of State Board of Accounts
  • Collect Competitive Pricing Sheets and Inventory Log
  • Compute Daily Transaction Reports
  • Administer National School Lunch Program through Wellness Policy
  • Adhere to all Procurement Policies and Procedures regulated by IDOE
  • Maintain and guide all Field Consultants and State Agencies during Audits of the National School Lunch and Breakfast Programs, Procurement of Purchases and State Board of Accounts.
  • Provide all meetings and Professional Development hours to staff
  • Enforce and Comply all policies from Standard of Operating Procedures as well as Employee Handbook.
  • Monitor all Internal Controls within buildings.
  • Must be able to receive feedback
  • Attendance is mandatory during all on-site and field Audits
  • Update Superintendent of all aspects of the Lunch Program: purchases, hires, raises, personal and or parent issues.
  • Oversee Payroll and Benefits
  • Answer calls inquiring about lunch program
  • Assist and Coordinate in managers and staff training and adhering to Professional Standard Requirements
  • Regular and predictable attendance required.
  • Perform other duties as assigned


Reports to:

Superintendent and/or Assistant Superintendent

Evaluated by:


Work Period:

260 days/year, 8 hours/day


· Bachelor’s degree with specific major** OR

· Bachelor’s degree with any academic major and a State-recognized certificate OR

· Bachelor’s degree with any academic major and at least 2 years of relevant School Nutrition Program experience OR

· Associate’s degree with specific major and at least 2 years of relevant School Nutrition Program experience


Three years’ experience in institutional food service with supervision/management of food service

operations; quantity cooking/baking; menu planning; nutrition; food safety and sanitation. School food service experience preferred.


Exceptional communication skills


Valid Driver’s License


Outstanding organizational skills


Positive personal image


Collaborative work ethic


Must be able to receive feedback

Physical/Mental Requirements:

Must be able to sit or stand for prolonged periods, up to 6 hours in an eight-hour day, with or without back support. Must be able to perform some physical work, frequently lifting up to 30 pounds without assistance and occasionally lifting over 50 pounds.


**Specific major: Academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field.

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