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Food Program Director Jobs in Georgia (NOW HIRING)

Blackjack Bar Tapas

Expo/Food Runner

Atlanta, GA · On-site

$12 - $15/hr

The expo/food runner role is a critical and foundational component of a great food program, and at ... On the cocktail side, beverage director Sean Gleason has crafted a lineup that's as inventive as it ...

Oaks Senior Living

Food Service Director

Pooler, GA · On-site

The Food Service Director will coordinate the food service program in keeping with nutritional guidelines, Oaks Senior Living Policies, and food service budget. The Food Service Director will order ...

Oaks Senior Living

Food Service Director

Acworth, GA · On-site

The Food Service Director will coordinate the food service program in keeping with nutritional guidelines, Oaks Senior Living Policies, and food service budget. The Food Service Director will order ...

The Recovery Village

Food Services Director

Roswell, GA · On-site

$70K/yr

Immediate Opening for Food Services Director Advanced Recovery Systems is an integrated behavioral ... Travel Concierge, LifeMart Employee Discounts, Health Advocate, EAP Program We are proud to be a ...

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The Recovery Village

Food Services Director

Roswell, GA

$70K/yr

Immediate Opening for Food Services Director Advanced Recovery Systems is an integrated behavioral ... Travel Concierge, LifeMart Employee Discounts, Health Advocate, EAP Program We are proud to be a ...

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Food Program Director information

How to become a food program director?

To become a food program director, candidates typically need a bachelor's degree in nutrition, public health, or a related field, along with several years of experience managing food service or community programs. Strong leadership, organizational skills, and knowledge of food safety regulations are essential, and some roles may require certification such as ServSafe or a similar credential.

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

AspectFood Program DirectorFood Service Manager
CredentialsRelevant certifications (e.g., ServSafe, dietetics credentials), experience in program managementFood safety certifications, experience in food service operations
Work EnvironmentNonprofit organizations, government agencies, large institutionsRestaurants, cafeterias, catering services
Employer & IndustryPublic and nonprofit sectors, community programsPrivate food service establishments, hospitality industry

The Food Program Director focuses on overseeing food programs, ensuring compliance, and managing budgets in organizational settings. In contrast, the Food Service Manager handles daily operations, staff supervision, and customer service in food service environments. Both roles require food safety knowledge but differ in scope and responsibilities.

What are some common challenges faced by a Food Program Director and how can they be addressed?

Food Program Directors often navigate challenges such as managing tight budgets, ensuring compliance with nutrition guidelines, and coordinating with diverse stakeholders like kitchen staff, suppliers, and regulatory agencies. Balancing cost-effectiveness with high-quality, nutritious meal offerings requires strong organizational and negotiation skills. Building clear communication channels, investing in staff training, and staying up to date with changing regulations can help address these issues and ensure a successful food program.

What does a Food Program Director do?

A Food Program Director oversees the planning, implementation, and management of food service programs, often within schools, community organizations, or healthcare settings. They are responsible for ensuring that meals meet nutritional standards, comply with regulations, and stay within budget. Their duties also include supervising staff, managing vendors or suppliers, developing menus, and evaluating program effectiveness. Food Program Directors play a key role in promoting food safety and ensuring participants receive healthy meals.

What are the key skills and qualifications needed to thrive as a Food Program Director?

To thrive as a Food Program Director, you need expertise in nutrition, food safety regulations, program management, and a relevant degree such as nutrition, dietetics, or public health. Familiarity with menu planning software, inventory management systems, and compliance certifications like ServSafe are typically required. Strong leadership, organizational skills, and communication abilities help in managing staff and collaborating with stakeholders. These competencies ensure that food programs are safe, efficient, and meet community nutrition needs while complying with regulations.
What are the most commonly searched types of Food Program jobs in Georgia? The most popular types of Food Program jobs in Georgia are:
What cities in Georgia are hiring for Food Program Director jobs? Cities in Georgia with the most Food Program Director job openings:
Food Program Director jobs near you

Nutrition Technician (Food Prep) - Early Childhood Education (Head Start Program)

EASTER SEALS NORTH GEORGIA

Tucker, GA

Full-time

Posted 15 days ago

Job description

PURPOSE OF POSITION:
The Nutrition Technician prepares and serves meals in accordance with the Child Adult Care Food Program meal
pattern requirements.

SUMMARY:
Under the direction of the Center Manger, the Nutrition Technician will be responsible for preparing food orders,
maintain inventories, and implement accepted health and safety standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES (include but are not limited to):

Behavior Standard - 50% of Position

Maintain a positive work atmosphere by acting and communicating in a manner so that you get along
with customers, clients, co-workers, and management.

Attendance Standard
 Maintains excellent punctuality and attendance

Fundamental: Day to Day Activities

Prepares wholesome, nutritious meals in sufficient quantities to meet scheduled meal times for average
daily participation
 Records accurate point of meals served for each meal or snack
Ensure organization and cleanliness of kitchen
 Order food supplies according to most current menu

Communications/Public Relations

Promotes ESNG and its values and mission
 Communicate effectively with Center Manager, Assistant Center Manager and Nutrition Specialist
concerning issues that effect the food program

Monitoring

Inventory food on hand and order foods/supplies according to the most current menu
 Completes Kitchen Checklist weekly

Record Keeping

Prepare the CACFP food report and submit report in a timely fashion
 Complies and records food service data on a daily and weekly basis

Compliance
Record temperatures of refrigerator/freezer twice daily
 Keep cleaning supplies and food separate and keep all foods at least 6" from floor

Learning and Growth:

Participates in all mandatory Easter Seals trainings to include pre-service, in-service and other educational
programs and trainings
 Completes the minimum number of training hours required by DHR, OSR, Georgia Pre-K and Head Start

Physical Requirements
The ability to stand for sustained periods of time.
 The ability to sit for sustained periods of time.
The ability to walk for sustained periods of time including delivering meals to classrooms and responding
quickly to safety concerns if needed
 The ability to use hands and fingers to cook, stir, open containers, feel, operate a computer, and perform
picking, pinching and whole hand or arm handling tasks.
The ability to climb stairs.
 The ability to stoop, kneel, crouch, or crawl as needed when working in a food preparation environment.
The ability to reach, extending arms in any direction.
 The ability to push or pull objects weighing up to 50 pounds.
The ability to lift and carry food containers and cooking equipment as needed up to 50 pounds.
 The ability to talk in order to accurately exchange information.
The ability to hear in order to accurately exchange information.
 The ability to see clearly in order to maintain cooking and food safety and supervision, use a computer, and
for reading and writing.
The ability to work in indoor conditions.

MINIMUM QUALIFICATIONS - Nutrition Technician:
A High School Diploma or equivalent and direct food preparation experience.

ServSafe Food Certification a plus.

KNOWLEDGE, SKILLS, AND ABILITIES:
 Must possess the knowledge, skills, and abilities needed to perform the assigned functions responsibly.
Must possess the ability to comprehend and implement recipes.
 Must possess the ability to operate commercial kitchen appliances.
Must possess effective organizational skills.
 Must possess knowledge of health and safety practices for food preparation and clean-up.
Must possess the ability to prepare meals by the allocated meal times.
 Must possess the ability to direct the work of others.
* Must possess the ability to unpack and move food items after delivery and during food preparation.

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