Director of Food Services

Salary: $103,649.00 – $123,762.00 Annually

Location: Stockton, CA (Main Campus)

Job
Type: Full Time

Job Number: 2025-00117

Department: Administrative
Services

Opening Date:
03/04/2026

Closing Date:
4/4/2026 11:59 PM
Pacific

FLSA:
Exempt

Bargaining
Unit:
MGMT

Calendar:
12-month

Description

Under the
direction of the assigned manager, plan, organize, direct and manage the on-site daily operations of the district’s Food Services unit by
performing the following duties personally or through subordinate staff: delivering a first-class Food Services program; scheduling of
employees in food production and distribution of a food service retail program, providing special catered events and operating within budget
limitations; directing safety, sanitation and maintenance programs for operations. Effectively oversees the operation in a prompt,
courteous, professional, and efficient manner. The Director of Food Services provides strategic leadership and operational oversight for
campus dining services. This role ensures excellence in food quality, customer service, safety, and fiscal responsibility, while fostering
innovation, staff development, and a collaborative environment that supports the mission of the
District.

Responsibilities and Duties

ESSENTIAL FUNCTIONS:

• Lead and manage daily food service operations across designated units, maintaining a hands-on approach to ensure excellence in
  execution.
• Develop, implement, and monitor internal controls to ensure operational integrity and compliance.
• Drive quality
  and innovation in food service programs through effective menu planning, marketing strategies, and program evaluation.
• Supervise,
  train, schedule, and evaluate food service staff, promoting professional growth and accountability.
• Ensure adherence to standardized
  recipes, portion control, and food quality standards while managing food, beverage, and labor costs.
• Coordinate and oversee
  campus-wide catering services, ensuring consistency, efficiency, and high-quality presentation.
• Assess and respond to employee,
  customer, and operational needs with timely and effective solutions.
• Provide leadership in opening and closing procedures for food
  service areas, ensuring readiness and security.
• Foster a positive team culture through open communication, conflict resolution, and
  staff engagement.
• Cultivate strong relationships with campus departments and community partners to enhance the visibility and
  reputation of the food service program.
• Oversee cash handling procedures and reconcile daily receipts in accordance with district
  policies.
• Ensure compliance with all applicable federal, state, college, and union regulations and labor standards.
• Exercise
  sound judgment to promote a positive workplace culture and employee morale.
• Serve as the primary liaison with contracted vendors,
  ensuring service quality and contract compliance.
• Manage procurement of food and beverages, verifying deliveries and invoices for
  accuracy and completeness.
• Collaborate with senior leadership to align departmental goals with institutional
  priorities.
• Monitor departmental budget performance, taking corrective actions to ensure profitability and operational
  excellence.
• Perform administrative functions including staff scheduling, communication management, and maintenance of operational
  records and reports.
• Demonstrate expertise in high-volume food preparation and menu execution.
• Prepare and submit required
  administrative reports, including inventory and performance metrics.
• Stay informed of current trends, research, and best practices
  in food service management and nutrition.
• Maintain a safe, clean, and organized work environment in compliance with health and
  safety standards.
• Perform other related duties as assigned to support the mission and goals of the
  district.

Qualifications

KNOWLEDGE OF:

• Principles and
  practices of high-volume cooking, menu planning and preparation.
• Food safety and sanitation standards.
• Budget development,
  cash management, financial forecasting and cost control methods for food, labor and supplies.
• Personnel management practices,
  including supervision, training, performance evaluation and progressive discipline.
• Effective communication and conflict resolution
  strategies in team environments.
• Computer-based management systems and applications; point-of-sale systems.
• Microsoft Office
  Suite and food service management software.
• Standard office practices and procedures.
• Marketing and promotional strategies
  for retail food services.
• Customer service principles and techniques in a diverse environment.
• Catering operations and event
  coordination.
• Current trends in nutrition, sustainability and dining innovations.
• Methods to obtain the best price for
  products.
• Practices and procedures regarding purchasing and inventory control.
• Accounting, financial record keeping and
  reconciliation practices.
• Federal, state and local laws, codes and regulations for areas of operation.

Ability
to:

• Perform inventory control, purchasing duties.
• Utilize food service management software and point-of-sale
  systems effectively.
• Oversee multiple projects concurrently.
• Perform analysis and problem solve.
• Ensure adherence to
  vendors established policies and regulations.
• Foster collaborative relationships with staff, vendors, and campus
  stakeholders.
• Oversee procurement and inventory management processes.
• Exhibit excellent customer service.
• Ensure
  accurate documentation and reporting in alignment with district policies.
• Analyze problems, identify alternative solutions, project
  consequences of proposed actions, and implement recommendations in support of goals.
• Plan, schedule, and direct the work of
  others.
• Communicate effectively both orally and in writing.
• Understand and carry out oral and written directions with
  minimal supervision; meet schedules and timelines.
• Work cooperatively with those contacted during business.
• Interpret,
  communicate, and apply laws, code, policies, regulations, and ordinances.
• Demonstrate sensitivity to and understanding of the
  diverse academic, socioeconomic, cultural, disability, gender identity, sexual orientation, linguistic, and ethnic backgrounds and
  disabilities of community college students and staff as demonstrated by skills and abilities in cultural responsiveness and cultural
  humility.

EDUCATION AND EXPERIENCE:
Any combination of education and experience that would provide
the required knowledge and abilities is qualifying. A typical way to obtain the required knowledge and abilities would be:

Education:
Associate’s degree from an accredited institution of higher education with major
coursework in food service management, nutrition, hospitality, culinary arts, business administration or a related
field.

Experience:
Three years’ experience of progressively responsible experience in food service
operation with at least two in a supervisory capacity. Experience in budget management, staff supervision and compliance with health and
safety regulations.

OTHER CERTIFICATIONS, LICENSES, OR SPECIAL REQUIREMENTS:

• ServSafe
  certification.
• Possession of a valid driver’s license at the time of appointment.
• Schedule may include early mornings,
  evenings, weekends, and holidays depending on operational needs.

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