Company description

At the School Food Project, we believe kids do their best when they are fueled by nutritious food. We are dedicated to improving the health of each student by providing scratch-cooked, whole food and offering nutrition education programs to nourish young bodies and minds.

We serve fresh and nutritious food every day. This amounts to nearly 17,000 scratch-cooked meals each day! We use healthier, locally sourced, and organic ingredients whenever possible, and we avoid highly processed foods, high fructose corn syrup, chemicals, dyes and food additives.

All of our fresh beef and chicken are hormone- and antibiotic-free and our bulk milk is local and free of bovine hormones. Salad bars are offered daily at every school and are stocked with fresh, delicious and when possible, local farm fresh produce.

Job description

Summary:
Join the team that is revolutionizing school food! BVSD Food Services is redefining school meals with local sourcing, scratch cooking, clean labels, and a commitment to sustainability that truly makes an impact. BVSD is seeking an experienced District Manager, under the direction of the Food Services Director, to oversee multiple school kitchens and staff. This role oversees operations, procurement, and inventory at designated sites while ensuring site compliance with federal, state, and district regulations. Technological proficiency and an ability to pivot quickly are key. The ideal candidate is an inspiring leader, comfortable in both kitchens and conference rooms, and is committed to advancing our mission of delivering nutritious, scratch-cooked, locally sourced meals.

Responsibilities:

• Understand and communicate the BVSD Food Services Program philosophy and inform FS staff and school community of the District Wellness Policy, meals, food sources, recipes and overall Food Services program goals on a daily basis.
• Ensure the highly quality of delicious/nutritious food that is fiscally viable. Educate students, parents and the larger community on the “real” whole foods that the Department Serves.
• Plan, supervise and coordinate and manage daily Food Service operations to ensure compliance with federal, state and district regulations and policies including, but not limited to, HACCP, Serve Safe, safety and sanitation.
• Under the guidance of the director, implement departmental plans, programs, processes, procedures and policies required to achieve overall departmental performance results, including procuring and implementing grant programs.
• Assist in coordinating and integrating departmental functions and responsibilities to achieve optimal efficiency and effectiveness while monitoring performance against the annual departmental budget. Analyze food service operation for cost effectiveness and efficiency consistent with FS Department Program, evaluate alternatives and develop sound recommendations for improvement.
• Coordinate, manage and participate in selection, training, assignment, evaluation and supervision of assigned personnel at school sites. Review applications, interview and recommend candidates for hire. Assess training needs; plan and implement staff training and development programs.
• Evaluate direct reports according to negotiated agreement.
• Ensure adherence of FS program to application processes and meal accountability records for the National School Lunch Program, as mandated by the State of Colorado.
• Under the direction of FS Director, utilize sustainable whole foods systems to manage procurement, receiving, storage and transportation of food and supplies for the program.
• Coordinate and maintain FS Department Time Clock Management and Payroll System, coordinating with office and site staff to ensure compliance to budgeted FTE. Assign subs as needed.
• Support, understand and enforce Board of Education policies and procedures and labor contract provisions.
• Foster district commitment to excellence and equity by ensuring that employees and students are valued, respected and provided a positive work/learning environment.
• Ensure positive relations with internal and external customers, including students, staff, school administration, parents, and community members.
• Coordinate and implement all reports as needed for the most efficient and effective operations of the Department. A sampling of such are: food cost, POS, payroll, inventory, budgets, procurement and waste management.
• Oversee operations of all outside events such as catering, food truck, vending, food tastings, Rainbow Days, chef demos and Iron Chef Competitions.
• Other related assignments as necessary

Qualifications:

Required:

• ]Minimum of four years of college or equivalent advanced training to qualify for a Bachelor's degree with a major pertinent to the position requirements: Culinary, Nutrition, Food Service.
• Minimum of five years experience in Food Service Management.
• Communicate (read, write, and speak) in English.
• Completed and submitted BVSD online application.
• Must have a valid Colorado Driver's License
• One Source; must acquire within 2 months
• Food Safety Certification; must acquire within probationary period

Preferred:

• Advanced math and accounting skills
• Ability to multi-task
• Experience in report writing
• Knowledge in School Food Service Guidelines

Compensation

this position is: salaried, varies DOE, $85,675.00 - $128,514.00

Application instructions

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Deadline

July 05, 2026