Food Service Director

MARTIN LUTHER HIGH SCHOOLJOB DESCRIPTION

Position Title:

Food Service Director Job Classification: 12-month employee

Reports to:

Principal Position Summary

The Food Service Director at Martin Luther High School leads all campus dining operations in support of student health, cultural awareness, and campus life. This role oversees a National School Lunch Program compliant breakfast and lunch service, as well as International Student Program (ISP) meals including weekday breakfast, family-style dinners, and weekend brunches. The Director ensures a nutritious, safe, and well-managed food service that fosters a welcoming dining environment reflecting Martin Luter’s diverse student body.

Martin Luther High School is seeking a Food Service Director. The Food Service Director should ascribe to the Core Values of not only Martin Luther High School, but those of the Lutheran High School Association of Greater Milwaukee. He/She should recognize that employees of ML should use our Core Values of Biblical Truth, Relationship Building, Communication, Growth, and Love as a center of their focus.

There should be a belief in our Mission;
Share Jesus, Shape Lives, Develop Leaders, and that mission supports our Brand, We Teach Truth.

Food service at Martin Luther High School is an extension of our educational mission. We believe meals are not a logistical necessity, but a daily opportunity to support student health, cultural understanding, and community life. The dining program exists to nourish students physically, connect them relationally, and reflect the values of care, stewardship, and respect that shape our school.

We are committed to providing meals that support student well-being and long-term health. Our food service program prioritizes:

• Balanced, nutritious meals that exceed the National School Lunch Program standards.
• Age-appropriate portions and thoughtful menu planning that recognizes the nutritional needs of adolescents.
• Safe food handling, allergen awareness, and consistency in quality and service.
• Responsible stewardship of resources, balancing nutrition, cost, and sustainability.

We believe students learn better when they are well nourished. Food service is a critical partner in the educational process, contributing to physical readiness, emotional stability, and daily routine.

Since our school incorporates students from around the world, we recognize food as a powerful expression of culture, identity, and belonging. Our dining program seeks to:

• Incorporate culturally diverse menu options that reflect the backgrounds of our students.
• Respect dietary preferences and traditions while educating students about new foods and flavors.
• Use meals as opportunities for cultural exchange and mutual understanding.
• Foster curiosity and appreciation rather than uniformity, helping students feel seen and valued.

• Education:
  
  High school diploma or GED (minimum).
• At least 3 years of relevant food service experience, including responsibility for safe production and service in a high-volume or institutional setting.
• A demonstrated ability to supervise staff, manage kitchen workflow, and maintain accurate documentation.
• Ability to meet training expectations for food safety and school nutrition professional standards.
• Able to pass background checks required for working in a school setting.

• Associate or bachelor’s degree in food/nutrition, dietetics, hospitality, food service management, or related field
• 3–5+ years of food service management experience (staff supervision, ordering, scheduling, budgeting).
• Prior experience in K–12 school nutrition (NSLP/SBP), administrative review readiness, production records, and meal claims support.
• Serv Safe Manager (or equivalent) and allergen training credentials.
• Experience planning culturally inclusive menus and operating differing dining models.

• Serve as the site leader for NSLP operations, including meal pattern compliance, offer vs. serve (as applicable), portion standards, special diets/accommodations, and documentation.
• Maintain required records: production records, meal counts/claim…