POSITION SUMMARY

The Director of Food Service at Creative Technologies Academy provides leadership and oversight of the Academy's K-12 school nutrition program, ensuring students have access to nutritious, appealing, high-quality meals in a safe, welcoming, student-centered environment. The Director oversees breakfast and lunch service, menu planning, nutrition compliance, food safety, budgeting, procurement, inventory, reimbursement claims, staffing, training, technology systems, and state and federal reporting. The Director ensures compliance with USDA Child Nutrition Program requirements, Michigan Department of Education requirements, health department regulations, and CTA policies and procedures. As CTA provides free breakfast and lunch to all students, the Director helps ensure the program is financially sustainable, operationally efficient, compliant, and responsive to students and families. The Director collaborates with administration, staff, students, families, vendors, and community partners in alignment with CTA's mission: We Are Chargers. We Change the World.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Program Administration & Compliance Lead CTA's School Food Service Program. Ensure compliance with NSLP, SBP, CEP, USDA, MDE, Smart Snacks, meal pattern, and professional standards. Maintain required records, reports, applications, certifications, and retention documentation. Prepare for MDE Administrative Reviews, audits, and health department inspections. Attend required training and remain current on school nutrition regulations. Menu Planning & Nutrition Develop nutritious, appealing breakfast and lunch menus meeting

USDA/MDE

requirements. Complete or oversee nutrition analysis and menu documentation. Use student feedback, participation, cost, availability, and nutrition requirements in menu planning. Coordinate meal modifications for documented dietary needs. Food Safety & Sanitation Maintain HACCP-based food safety procedures and SOPs. Ensure safe receiving, storage, preparation, holding, and service of food. Maintain kitchen, serving, storage, and refrigeration areas to health department standards. Maintain temperature, sanitation, cleaning, and food safety records. Train staff in food safety, sanitation, allergy awareness, and food handling. Financial Management, Budgeting & Reimbursement Develop and monitor the Food Service budget with the Business Manager and Superintendent. Monitor revenues, expenditures, food and labor costs, participation, and financial performance. Prepare accurate meal reimbursement claims and financial documentation. Monitor meal counts and participation data. Identify efficiencies and cost savings while maintaining program quality. Purchasing, Procurement & Inventory Manage food, supply, equipment, and service purchasing. Follow federal, state, and CTA procurement requirements and bidding processes. Maintain vendor relationships and coordinate USDA Foods/Donated Commodities, as applicable. Maintain accurate inventory and monitor deliveries. Plan for equipment replacement, maintenance, and future needs. Daily Food Service Operations Oversee daily breakfast and lunch operations. Ensure adequate food, supplies, staffing, and equipment. Assist with food preparation and service when necessary. Coordinate food service for special events and activities. Oversee year-end cleaning, inventory, equipment maintenance, and kitchen preparation. Staff Leadership & Supervision Supervise, schedule, train, support, and evaluate Food Service staff. Establish clear daily procedures and ensure appropriate coverage. Provide required training and professional development. Promote a positive, professional, collaborative, student-centered environment. Address personnel concerns with administration and ensure policy compliance. Technology, Data & Recordkeeping Use CTA point-of-sale and food service management systems. Maintain accurate meal, inventory, purchasing, reimbursement, and program records. Protect confidential information. Use technology for menu planning, nutrition analysis, ordering, inventory, and reporting. Demonstrate proficiency with email, spreadsheets, word processing, and online reporting systems. Student, Family & Community Engagement Create a welcoming cafeteria environment. Promote participation in breakfast and lunch programs. Communicate effectively with students, families, staff, and administration. Respond promptly and professionally to questions and concerns. Support student wellness and nutrition education and use feedback to improve the program.

Pay:

$45,000.00 - $55,000.00 per year

Benefits:

401(k) Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person