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Director Food Jobs in Indiana (NOW HIRING)

Elior North America

Food Service Director

Madison, IN · On-site

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Food Service Director Job Reference Number: 39580 Employment Type: Full-Time , Onsite Segment: Healthcare Brand: Cura-Hospitality Location: Madison , Indiana (US-IN) The Role at a glance: We are ...

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Director Food information

See Indiana salary details

$27.9K

$56.3K

$89K

How much do director food jobs pay per year?

As of Aug 18, 2026, the average yearly pay for director food in Indiana is $56,260.00, according to ZipRecruiter salary data. Most workers in this role earn between $42,300.00 and $66,400.00 per year, depending on experience, location, and employer.

What does a director of food do?

A Director of Food, often referred to as a Director of Food and Beverage or Director of Food Services, is responsible for overseeing the planning, organization, and management of food and beverage operations in establishments like hotels, resorts, or large institutions. They ensure high standards of food quality, safety, and customer service while managing budgets, staffing, and vendor relationships. Their role also involves developing menus, implementing cost control measures, and ensuring compliance with health regulations to maintain profitability and guest satisfaction.

What are the key skills and qualifications needed to thrive as a director of food?

To thrive as a Director of Food, you need strong expertise in food service management, budgeting, and regulatory compliance, often backed by a degree in hospitality or culinary management and substantial leadership experience. Familiarity with inventory management systems, food safety certifications (such as ServSafe), and point-of-sale (POS) platforms is typically required. Exceptional organizational, leadership, and communication skills help in managing diverse teams and ensuring high service standards. These competencies are crucial for optimizing operations, maintaining food quality and safety, and achieving business goals in a competitive environment.

What are the main challenges a director of food typically faces in managing large-scale food service operations?

A Director of Food often navigates challenges such as balancing budget constraints with quality standards, ensuring consistent food safety and regulatory compliance, and adapting menus to evolving customer preferences. They must also manage and motivate diverse teams, coordinate with suppliers, and address staffing shortages or turnover. Effective Directors are proactive problem-solvers who excel at strategic planning and cross-departmental communication to maintain high operational standards.

What is the difference between Director Food vs Food Service Manager?

AspectDirector FoodFood Service Manager
CredentialsRelevant degrees in food science, culinary arts, or hospitality; certifications like ServSafe or HACCPFood safety certifications; experience in food service management
Work EnvironmentCorporate kitchens, food manufacturing facilities, or large-scale food productionRestaurants, cafeterias, catering services
Employer & Industry UsageFood manufacturing companies, large hospitality chains, food corporationsRestaurants, hotels, catering companies
Common Search & ComparisonYesYes

The main difference between a Director Food and a Food Service Manager lies in their scope and responsibilities. The Director Food typically oversees large-scale food production, quality control, and strategic planning at an organizational level, often within manufacturing or corporate settings. In contrast, the Food Service Manager focuses on daily operations, staff management, and customer service within specific food service establishments like restaurants or cafeterias.

How to become a food service director?

To become a food service director, candidates typically need a bachelor's degree in hospitality, food service management, or a related field, along with several years of experience in food service or management roles. Strong leadership, organizational skills, and knowledge of food safety regulations are essential, and some employers may prefer candidates with certifications such as ServSafe or HACCP. Progression often involves advancing from supervisory or managerial positions within food service operations.

What are the most commonly searched types of Food jobs in Indiana?

The most popular types of Food jobs in Indiana are:

What cities in Indiana are hiring for Director Food jobs?

Cities in Indiana with the most Director Food job openings:

Director Food jobs near you
Infographic showing various Director Food job openings in Indiana as of August 2026, with employment types broken down into 70% Full Time, 28% Part Time, 1% Contract, and 1% Nights. Highlights an 98% Physical, and 2% Remote job distribution, with an average salary of $56,260 per year, or $27 per hour.

Food Service Director

Bartholomew Consolidated School Corporation

Columbus, IN • On-site

Full-time

Re-posted 6 days ago

Job description

Position Type:
Director/Food Service Director
Date Posted:
7/13/2026
Location:
Operations Center
Date Available:
TBD
Closing Date:
Open until filled
PURPOSE STATEMENT:
The job of Director of Food Service is to ensure corporation and Administering agency regulations and goals are met; to ensure optimal utilization of personnel and resources; and to plan for and provide quality meal service for the school nutrition program and the district.
ESSENTIAL JOB FUNCTIONS:
  • Ensures School Nutrition Program (SNP) is in compliance with all local, state, federal laws, regulations and corporation policies.
  • Reconciles accounts for the purpose of maintaining accurate balances and complying with corporation and administering agency regulations
  • Ensures compliance with process, approval, and verification of meal assistance benefits
  • Ensures the allocation of USDA food is appropriately ordered, planned for use, and safely stored
  • Contributes to the nutrition education and nutrition promotion at the district using current research foundation, nutrition trends and management techniques.
  • Evaluates, projects facility and equipment needs and coordinates maintenance and repair of equipment and food preparation areas
  • Develops, implements and monitors internal controls monthly to ensure financial accountability and program integrity
  • Accurately completes required paperwork
  • Develops policy/procedures to ensure the food production system provides safe, nutritious, high quality food within budget guidelines
  • Attends/plans professional workshops, trainings, trade shows to upgrade skills and knowledge
  • Develops cost effective menus that maintain nutrition integrity and meet all local, state and federal guidelines/regulations
  • Works with school staff, nurse, teachers, parents, health care professionals with prescriptive authority to plan menus for children with special nutrition needs
  • Develops and implements procedures to ensure food is prepared and served in safe and secure environment
  • Develops food safety security procedures for risk management
  • Implements district wide customer service driven philosophy that focuses on value and satisfaction
  • Cultivates, maintains positive relationships with counterparts to achieve mutual goals
  • Implement management information systems that increase the productivity and effectiveness of the SNP
  • Creates positive environment for the purpose of providing quality customer service and retention of food service staff
  • Oversees procurement process for goods/services
  • Responds to inquiries from parents, students, stakeholders, staff to provide information regarding the SNP
  • Maintains various fiscal information, files, records, for the purpose of providing up to date reference and audit rail information.
  • Presents information on various topics for the purpose of communication information; training staff, and giving feedback
  • Assists other personnel as may be requested for the purpose of supporting them in the completion of their tasks
  • Reviews sites yearly for quality assurance
  • May be assigned additional duties at the discretion of the corporation administration
  • After hour duties may be required frequently

Note: The above description is illustrative of task and responsibilities. It is not meant to be all inclusive of every task or responsibility.
EQUIPMENT;
Use of standard office equipment such as personal computer, printer, adding machine, copier
Use of commercial kitchen equipment
Use of point of sale computer system
KNOWLEDGE, SKILLS AND ABILITIES:
  • Basic math skills
  • Ability to apply pertinent codes, policies, regulations and or laws
  • Able to work with a diverse group of individuals
  • Ability to maintain confidentiality
  • Ability to establish and maintain cooperative working relationships
  • Problem solving skills needed to identify issues and create action plans
  • Ability to adapt to shifting work priorities and constant interruptions
  • Ability to review and interpret technical information
  • Ability to schedule a significant number of activities
  • Ability to collect, collate, and interpret data
  • Ability to achieve results within time constraints and meet deadlines and schedules
  • Ability to report orally and or in writing to supervisor as required
  • Ability to carry out instructions furnished in written and or oral format
  • Ability to upgrade skills in order to meet changing job conditions
  • Excellent communication and organizational skills required

PHYSICAL AND MENTAL DEMANDS, WORK HAZARDS:
Job requires work in standard office setting, and occasional warehouse or commercial kitchen setting
Job requires some lifting, carrying, pushing, pulling, occasional stooping, crouching, kneeling, crawling and significant finger dexterity. Repetitive motion is required involving filing, typing and use of wrists/hands. 50% sitting; 40% walking/lifting; 10% standing. The job is performed under some extreme temperature variations.
QUALIFICATIONS:
Education : BS with specific major concentration in food/nutrition; food service management; dietetics; family and consumer sciences; nutrition education; culinary arts; business or related field., Registered Dietitian OR BS with any academic major and a state recognized certificate OR
BS with any academic major and at least 5 years experience in management of program
At least 8 hours food safety training within 5 years prior to start date or completion within 30 days of start date. Director must obtain a food safety certificate every 5 years.
Continuing Education: 12 hrs professional development hours/year; HACCP training yearly; Civil Rights Training yearly; Food Safety certification every 5 years
Indiana school nutrition membership required
Strong computer skills; proficient in Microsoft Office and Google applications
TERMS OF EMPLOYMENT:
12 Month Position, 12 paid holidays
Benefits eligible
Contract/Salaried Position
Salary: $80,000-$90,000
Other conditions and stipulations as listed in the classified staff handbook
Hiring Manager: Dr. Brett Boezeman - boezemanb@bcsc.k12.in.us
Learn More About Columbus: https://www.columbustalent.com/

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