ZipRecruiter

Log In

1

Food Program Director Jobs in Michigan (NOW HIRING)

NSF

Global Sales Director - Food Service

Ann Arbor, MI · On-site

NSF is seeking a Global Sales Director to lead the Food Service North America sales team and ... Provide input on sales planning, quotas, and incentive programs * Work cross-functionally across ...

NSF

Global Sales Director - Food Service

Ann Arbor, MI · On-site

NSF is seeking a Global Sales Director to lead the Food Service North America sales team and ... Provide input on sales planning, quotas, and incentive programs * Work cross-functionally across ...

Bay Mills Indian Community

Warehouse Worker

Brimley, MI · On-site

$14.75 - $17.75/hr

POSITION SUMMARY: Under the supervision of the Commodity Director, the Warehouse Worker will ... the Commodity Food Program. ESSENTIAL FUNCTIONS: 1. Verifies and keeps records of incoming ...

YMCA of Metropolitan Detroit

Food Service Cook

Holly, MI · On-site

$12.50 - $16.25/hr

Food Service Director POSITION SUMMARY: Under the supervision of the Food Service Director, the ... All staff will be monitored when interacting with program participants. We take any inappropriate ...

previous page

Showing results 41-60

All JobsFood Program JobsFood Program Director JobsFood Program Director Jobs in Michigan

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

Jr. Prepared Food Specialist (Multi-Location, Full Time)

Busch's Inc.

Saline, MI

$18/hr

Full-time

Re-posted 8 days ago

Job description

Starting wage up to: $18/hr. with experience

Food Lovers Unite!

Busch’s is HIRING and we want you! Love food, fun, and fabulous people? Join our family-owned Michigan team and cook up a career full of flavor!

What’s in store?

  • Flexible schedules
  • Employee discounts
  • 401K with company match
  • Tuition reimbursement
  • Daily Pay available

Ready to spice up your job and grow with us? Apply now and let’s create the perfect pear together!

Specific Accountabilities:

· Responsible for the production of prepared foods items, including executing menus, hot food programs and producing sauces.

· Ensure that all food and products are consistently prepared and served according to the Busch’s recipes, portioning, cooking and serving standards.

· Execute programs and procedures designed to promote deli hot case and hot food bar sales.

· Assist in reducing store shrink by using fresh/distressed perishable items in preparation.

· Rotate and cull product to ensure freshness and reduce shrink.

· Prep for and prepare HMR items and reutilization recipes. Evaluate and fix merchandising of HMR platters throughout shift.

· Identify and produce food production needs as directed by Deli/Bakery Manager.

· Assist with hot food preparation for catering orders.

· Clean and sanitize department including equipment, work/service areas, containers and utensils.

· Follow and record Busch’s utilization standards.

· Maintain time and temperature food safety standards.

· Assist with store food demonstrations as needed.

· Represent our brand at outside company food events.

· Stay current on food trends and new items relevant to department and building sales.

· Contribute to organizational effectiveness by offering information and suggestions.

· Execute with operational integrity by anticipating problems, taking preventative measures, and adapting to changes that improve our operations or guest experience.

· Consistently follow Busch’s policies and procedures.

· Share our passion for our products by being familiar with our products and services and actively seeking and sharing that information.

Requirements:

· Minimum 3 years cooking experience.

· Food safety certification or willingness to be certified.

· This role typically works between the hours of 6:00 am – 7:00 pm any day Monday through Sunday. Other hours may be required as business dictates.

· Proficient merchandising skills to ensure fresh and appealing displays in ‘ready to eat’ areas.

· Proficient culinary skills to follow recipes, sauté, work with knives, create appealing product and determine product quality.

· Proficient organization and planning skills, especially to manage multiple deadlines and projects.

· Proficient cleaning abilities to meet sanitation and visual standards.

· Proficient communication skills, including written, verbal and listening skills.

· Proficient computer skills in excel, word and email. Able to learn and use a variety of proprietary applications and technology.