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Food Program Director Jobs in Oregon (NOW HIRING)

Compass Group

Director of Concessions

Portland, OR · On-site

$95K/yr

Text JOB to 75000 and search requisition ID number 1523992 The advertised program is an AI ... Ensure compliance with food safety and alcohol service regulations * Enhance guest experience by ...

Friendly House

Children's Program Cook

Portland, OR · On-site

$23.16/hr

Report to - Dan Hupala, Director of Preschool Work environment - Work is performed at the Friendly ... Order, purchase, and put away all food products for preschool and school-age programs.

Compass Group

Director of Concessions

Portland, OR

$95K/yr

The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass ... Ensure compliance with food safety and alcohol service regulations * Enhance guest experience by ...

Compass Group

Director of Concessions

Portland, OR · On-site

$95K/yr

The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass ... Ensure compliance with food safety and alcohol service regulations * Enhance guest experience by ...

YMCA

Groups Coordinator

Gresham, OR · On-site

$58K/yr

The Groups Coordinator will act as the lead program director for all Camp Collins adventure and ... Support Food Service Department year round * Assist with camp maintenance projects * Assist with ...

Troon Golf

Food & Beverage Outlets Manager

Bend, OR · On-site

$70K - $80K/yr

Salary: $70,000 - $80,000 SUMMARY Assists the Director in overseeing all Food & Beverage outlets by ... Oversees hiring of service staff, training programs and sets standards for, and enforces the ...

Troon

Food & Beverage Outlets Manager

Bend, OR

$70K - $80K/yr

Salary: $70,000 - $80,000 SUMMARY Assists the Director in overseeing all Food & Beverage outlets by ... Oversees hiring of service staff, training programs and sets standards for, and enforces the ...

Oceanview Senior Living

Culinary Director

Newport, OR · On-site

$58K - $65K/yr

... program * We will train you! What we need from you: * The Culinary Director is responsible for all core aspects of the culinary department, including but not limited to, managing team members, food ...

Compass Group

Sous Chef University Portland

Portland, OR · On-site

$53K - $71K/yr

... food program and overseeing culinary operations. This position supports all phases of planning ... The Sous Chef I plays a key leadership role by motivating, training, developing, and directing back ...

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Food Program Director information

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, and why are they important?

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

Director of Food And Beverage

LV Search Partners

Portland, OR • On-site

Other

Posted 3 days ago

New

Job description

Director of Food Operations - Position Summary

The Director of Food Operations is responsible for providing strategic and operational leadership across multiple food service concepts within a high-volume hospitality environment. This role oversees daily operations, team development, financial performance, guest satisfaction, inventory management, and cross-functional collaboration to ensure operational excellence and consistent service standards.



Key Responsibilitie

  • Provide leadership and direction for multiple food service outlets and operational teams
  • Foster a culture centered on exceptional guest experiences, accountability, teamwork, and continuous improvement
  • Coach, mentor, and develop management teams to drive engagement, performance, and career growth
  • Collaborate with culinary leadership and other operational departments to achieve business objectives and maximize efficiencies
  • Ensure compliance with company policies, health regulations, safety standards, and operational procedures
  • Monitor service delivery standards and implement improvements to enhance the overall guest experience
  • Review operational and financial performance metrics and develop action plans to improve profitability
  • Partner with culinary and beverage leadership to evaluate menu offerings, pricing strategies, and product mix
  • Identify emerging trends and recommend new products, programs, and initiatives to drive revenue growth
  • Oversee inventory management practices, purchasing controls, and cost containment efforts
  • Participate in budget development, forecasting, and financial planning activities
  • Analyze labor utilization and staffing levels to align workforce resources with business demand
  • Lead recruiting, succession planning, and talent development efforts within the division
  • Work closely with guest experience teams to evaluate feedback and improve service outcomes
  • Exercise sound judgment regarding guest recovery and service enhancement opportunities
  • Maintain confidentiality of business information and personnel matters
  • Perform additional responsibilities as assigned


Qualifications

  • Bachelor's degree in Hospitality Management, Business Administration, Operations Management, or a related field; equivalent leadership experience may be considered
  • Extensive leadership experience overseeing large-scale food service operations, preferably within a multi-unit environment
  • Demonstrated success managing high-volume operations with strong financial accountability
  • Experience with purchasing, inventory control, labor management, and cost optimization
  • Strong leadership, communication, organizational, and relationship-building skills
  • Proven ability to develop leaders and build high-performing teams
  • Working knowledge of budgeting, forecasting, financial analysis, productivity management, and operational planning
  • Proficiency with business software applications, including Microsoft Office and operational management systems
  • Required food safety certifications or the ability to obtain them upon hire
  • Availability to work a flexible schedule, including evenings, weekends, and holidays as business needs require


Preferred Experience

  • Background in large-scale hospitality, entertainment, resort, gaming, or destination venue operations
  • Experience leading diverse food service concepts within a complex operational environment
  • Strong understanding of premium guest service standards and revenue-driving initiatives


Work Environment

  • Fast-paced hospitality environment requiring regular movement throughout operational areas
  • Ability to stand and walk for extended periods and occasionally lift or move moderate-weight items
  • Ability to perform effectively under pressure while maintaining professionalism and service excellence.

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