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Food Program Director Jobs in Michigan (NOW HIRING)

Mosaic.tech

Sales Director

Detroit, MI · On-site

$120 - $180/hr

As the Sales Director, you'll be responsible for the full cycle of sales for your accounts, from ... National School Lunch Program, School Breakfast Program, Child and Adult Care Food Program, etc ...

Compass Group

FOOD SERVICE DIRECTOR

Charlevoix, MI · On-site

$70K - $74K/yr

You'll play a vital part in developing and implementing food and nutrition programs that exceed ... The Director of Dining Services is an exciting opportunity for an energetic, entrepreneurial ...

Compass Group

FOOD SERVICE DIRECTOR

Charlevoix, MI

$70K - $74K/yr

You'll play a vital part in developing and implementing food and nutrition programs that exceed ... The Director of Dining Services is an exciting opportunity for an energetic, entrepreneurial ...

Compass Group

FOOD SERVICE DIRECTOR

Charlevoix, MI · On-site

$70K - $74K/yr

You'll play a vital part in developing and implementing food and nutrition programs that exceed ... The Director of Dining Services is an exciting opportunity for an energetic, entrepreneurial ...

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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 Michigan? The most popular types of Food Program jobs in Michigan are:
What cities in Michigan are hiring for Food Program Director jobs? Cities in Michigan with the most Food Program Director job openings:
Food Program Director jobs near you

Program Manager (Child Programs)

Food Bank of Eastern Michigan

Flint, MI • On-site

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 3 days ago

Job description

Company Description
The Food Bank of Eastern Michigan serves as a common solicitor, storehouse and distributor of food on behalf of its Partner Agencies which are non-profit, charitable organizations serving those in need.
Today the Food Bank of Eastern Michigan provides over 40 million pounds of food each year to those in need through more than 700 partner agencies. Partner Agencies consist of local soup kitchens, shelters, and food pantries who strive to feed the more than 300,000 people in eastern Michigan who are food insecure. The excellent relationships established within the Food Bank's 22 county service area and throughout the state has allowed for numerous programs and initiatives to help fight hunger.
Job Description
The Program Manager is responsible for planning, directing, implementing, and evaluating the Food Bank of Eastern Michigan's child nutrition and sponsored feeding programs, including the Child and Adult Care Food Program (CACFP), Summer Food Service Program (SFSP), Backpack Program, and School/College Pantry Program. This position oversees regulatory compliance, program operations, staff supervision, partner engagement, monitoring activities, grant administration, and reporting requirements. The Program Manager works collaboratively across departments and with community partners to ensure program success while supporting the Food Bank's mission, culture, and strategic objectives.
ESSENTIAL FUNCTIONS
  • Create and maintain a positive work environment in alignment with the Food Bank's core values.
  • Oversee the development, implementation, evaluation, and expansion of the Child and Adult Care Food Program (CACFP), Summer Food Service Program (SFSP), Backpack Program, and School/College Pantry Program.
  • Ensure compliance with USDA, Michigan Department of Education, Feeding America, and organizational policies and procedures.
  • Submit annual program applications, amendments, certifications, reimbursement requests, and required reports.
  • Maintain required program documentation, records, and reimbursement files.
  • Facilitate and lead audits, reviews, and monitoring visits for assigned programs.
  • Develop annual monitoring plans and ensure required site visits are completed in accordance with program regulations.
  • Process and evaluate new program applications and partner participation requests.
  • Supervise, train, coach, and evaluate assigned staff and interns to support program success.
  • Coordinate staff schedules, meetings, training sessions, and substitute coverage as needed.
  • Serve as a liaison between internal departments, community partners, schools, childcare providers, sponsors, and other program stakeholders.
  • Build and maintain collaborative relationships with participating agencies, schools, sponsors, and funding partners.
  • Resolve operational and service issues in a professional and collaborative manner.
  • Recruit and onboard new program partners to expand program services.

OTHER DUTIES AND RESPONSIBILITIES
  • Conduct program evaluations and provide recommendations to improve program effectiveness and efficiency.
  • Foster professional development through ongoing coaching and communication.
  • Identify funding opportunities and assist with grant writing activities.
  • Track grant expenditures and prepare reports for funders and leadership.
  • Maintain billing records and other program participation documentation.
  • Organize and maintain program calendars, schedules, and related documentation.
  • Collect, prepare, distribute, and submit required program reports and supporting documentation.
  • Collaborate with internal departments to ensure efficient program operations.
  • Provide recommendations for process improvements and program enhancements.
  • Perform other duties as assigned.

Qualifications
EDUCATION
  • Bachelor's degree or equivalent combination of education and experience.
  • Food Safety Certification or ability to obtain certification.
  • Valid driver's license with an acceptable driving record.
  • Must have the ability to understand and comply with Feeding America & AIB/ Safe food Handling Practices & procedures.

WORK EXPERIENCE
  • Minimum of two years of experience in social services, nutrition programs, nonprofit management, community outreach, education, or a related field.
  • Experience managing programs, projects, or community-based initiatives preferred.
  • Supervisory experience preferred.

KNOWLEDGE, SKILLS, ABILITIES
  • Strong leadership, organizational, and time-management skills.
  • Ability to manage multiple projects and priorities simultaneously.
  • Strong customer service and relationship-building skills.
  • Experience with data collection, reporting, and program evaluation.
  • Excellent verbal and written communication skills, public speaking, and presentation skills.
  • High proficiency in Microsoft Office Suite, including Word, Excel, Outlook, and PowerPoint.
  • Ability to work independently and collaboratively within a team environment.
  • Strong attention to detail and commitment to accuracy.
  • Ability to maintain confidentiality and exercise sound judgment.

Additional Information
WORKING CONDITIONS
The employee will primarily work in a standard office environment and will regularly travel throughout Eastern Michigan to program sites, partner agencies, schools, and community locations.
BENEFITS
  • 12 paid holidays
  • Paid Time Off (PTO) beginning at 10 days per year, increasing with years of service (up to 30 days annually)
  • 40 hours of Transitional PTO for new employees
  • Medical, dental, and vision insurance (eligible the first of the month following 30 days of employment; 80/20 employer cost share)
  • Company-paid short-term and long-term disability insurance
  • Company-paid life insurance equal to one times your annual salary, with optional additional and family coverage available
  • 401(k) retirement plan with a 100% employer match on employee contributions up to 10% of salary (upon plan eligibility)

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.
The Food Bank is an Equal Opportunity Employer
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