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Food Service Director Jobs in Minnesota (NOW HIRING)

Trinity Services Group

Food Service Director

Bemidji, MN · On-site

$60K/yr

The Food Service Director plans, directs and coordinates the activities associated with running a single site, stand-alone food service operation in a facility with only one kitchen and less than 1 ...

Trinity Services Group

Food Service Director

Bemidji, MN · On-site

$60K/yr

The Food Service Director plans, directs and coordinates the activities associated with running a single site, stand-alone food service operation in a facility with only one kitchen and less than 1 ...

Jobsitemnasa

Food Service Director

Alexandria, MN · On-site

$80 - $110/hr

Alexandria Public Schools is seeking a skilled and collaborative Food Service Director to lead the district's Food and Nutrition Services program and support our mission of providing an exceptional ...

Sourcewell

Part-time Food Service

Staples, MN · On-site

$13 - $17/hr

Food Service Director / Head Cook Employment Status: Part-Time Work Schedule: Determined by district needs and school calendar Location: Menahga Public Schools Position Summary The Part-Time School ...

Sourcewell

Part-time Food Service

Menahga, MN · On-site

$13.50 - $17.50/hr

Food Service Director / Head Cook Employment Status: Part-Time Work Schedule: Determined by district needs and school calendar Location: Menahga Public Schools Position Summary The Part-Time School ...

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Food Service Director information

See Minnesota salary details

$31.3K

$65.2K

$107.7K

How much do food service director jobs pay per year?

As of Aug 26, 2026, the average yearly pay for food service director in Minnesota is $65,241.00, according to ZipRecruiter salary data. Most workers in this role earn between $49,000.00 and $75,900.00 per year, depending on experience, location, and employer.

What is a food service director?

Food Service Directors are professionals responsible for overseeing the daily operations of food service establishments, such as cafeterias, hospitals, schools, or corporate dining facilities. They manage staff, budgets, and menu planning to ensure food quality, safety, and customer satisfaction. Their duties often include supervising food preparation, ensuring compliance with health regulations, ordering supplies, and implementing policies to improve efficiency and service. Food Service Directors play a key role in hiring and training employees and may also interact with clients or customers to address concerns and feedback. Their leadership ensures smooth and efficient food service operations.

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

To thrive as a Food Service Director, you need strong leadership abilities, organizational skills, and a background in food service management, often supported by a degree in hospitality or related field. Familiarity with inventory management systems, food safety certifications (such as ServSafe), and budgeting software is typically required. Exceptional communication, team-building, and problem-solving skills help you motivate staff and ensure excellent customer experiences. These competencies are crucial for maintaining high standards of food quality, safety, and operational efficiency in food service establishments.

What are some common challenges faced by food service directors in managing large teams across multiple locations?

Food Service Directors who oversee large teams across multiple locations often face challenges such as maintaining consistent food quality and safety standards, ensuring effective communication among team members, and managing logistics for supply ordering and inventory. Balancing administrative duties with on-site supervision can also be demanding, especially when addressing staffing shortages or unexpected operational issues. Successful directors leverage strong organizational skills and effective delegation to create cohesive teams and streamline processes across all locations.

How to become a food service director?

To become a food service director, candidates typically need a bachelor's degree in hospitality, nutrition, or a related field, along with several years of experience in food service management. Key skills include leadership, budgeting, and knowledge of food safety standards, and some positions may require certification such as ServSafe. Progression often involves advancing from roles like food service manager or supervisor.
More about Food Service Director jobs

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

The most popular types of Food Service jobs in Minnesota are:

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For Food Service Director jobs in Minnesota, the most frequently searched job titles are:

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The top searched job categories for Food Service Director jobs in Minnesota are:

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Cities in Minnesota with the most Food Service Director job openings:

Food Service Director jobs near you
Infographic showing various Food Service Director job openings in Minnesota as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $65,241 per year, or $31.4 per hour.

Food Service Director

Stillwater, MN • On-site

St.-Croix-Preparatory-Academy
See more jobs at St.-Croix-Preparatory-Academyexternal

$90 - $130/hr

Other

This job post has expired 2 days ago. Applications are no longer accepted.

Job description

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Openings as of 7/27/2026

Food Service Director JobID: 553

  • Position Type: Food Services/ Food Service Director
  • Date Posted: 7/23/2026
  • Location: District

Food Service Director

The Food Service Director oversees all aspects of a school district's food service program, ensuring efficient operations, adherence to nutritional guidelines, and compliance with regulations. They are responsible for developing menus, managing budgets, hiring and training staff, and maintaining a safe and sanitary food preparation environment.

Position is 1.0 FTE, 260 days/year

Reports to Executive Director

Essential Duties and Responsibilities

  • Menu Planning and Development: Develop menus that meet nutritional guidelines, student preferences, and federal regulations. Post menu online in a timely manner, make adjustments in real time as needed. Utilize grant money available from Farm to School initiatives, planning menus and utilizing local food vendors.
  • Food Procurement and Budget Management: Follow procurement procedures, Implement cost-effective procurement systems, manage budgets, and track expenses. Oversee the ordering and inventory management for the school concessions stand.
  • Staff Management: Hire, train, direct, supervise, and evaluate food service staff. Instructs new employees in performing their assigned tasks.
  • Food Safety and Sanitation: Establish and maintain high standards of sanitation and food safety.
  • Compliance: Ensure compliance with all federal, state, and district regulations. Responsible for entering Clics, Educational Benefits and Direct Certification information.
  • Program Administration: Manage the overall food service program, including logistics, operations, and financial matters, to ensure compliance with sanitization, safety, and USDA standards. Serve as a member of the District's administrative team and actively participate in the development, implementation, and achievement of the District's strategic plans.
  • Communication and Collaboration: Communicate effectively with administrators, staff, students, and the community.
  • Quality Control: Monitor food quality, portion sizes, and overall service quality.
  • Facility Management: Ensure proper maintenance and functionality of kitchen and cafeteria facilities.
  • Wellness & Strategy: Serve as Co-Chair on the Wellness Committee. Ensure Federal regulations are met. Post minutes, action plan and triennial review on the website for the community.
  • Safety Reporting: Follow up with Human Resources on any reports of problems or accidents occurring in the kitchen or cafeteria premises immediately.
  • Inventory Security: Assumes responsibility for the security of food and supplies. Ensures proper handling and receiving of food and supplies by training kitchen staff on proper procedures.
  • Partnerships & Networking: Facilitate vendor relationships. Network with other schools (School Nutrition Directors Minnesota), Scratchworks Initiative, Farm to School Institute and Harvest of the Month.
  • Special Events & Catering: Provide and facilitate meals and food needs for Professional Development days, Back to School night, and other special events throughout the year. Coordinate and provide contracted meals for athletic teams/events if requested by coaches.
  • Other duties as assigned.
  • Bachelor's degree in food service management, culinary arts, nutrition, or related field
  • CFPM license (preferred)
  • Knowledge of the National School Lunch Program
  • 10 hours of Nutrition, Food Safety and Sanitation classes (available online)
  • Strong computer skills including experience with CLiCS, QuikLunch, Synergy, and Google
  • Knowledge of food safety, sanitation, and nutritional guidelines and maintenance of USDA Professional Standards
  • Ability to work in noise and organized chaos and maintain flexibility
  • Understand kitchen health and safety standards of conduct
  • CPR certification (recommended)
  • Extensive experience in food service management, preferably in a school setting
  • Strong leadership, organizational, and communication skills
  • Proficiency in food service software and equipment
  • Ability to manage budgets and track expenses effectively; Skyward experience preferred
  • Ability to work collaboratively with diverse teams

Physical Requirements

  • Bending, twisting, stretching, standing and repetitive motions for prolonged periods of time
  • Frequent: bending and lifting of food trays, racks and sheet pans with weights of 2# - 12#
  • Frequent: lifting from the floor or below knees of milk crates that are 25# each
  • Frequent: lifting condiment pumps (12#) when full and moving from cart to table
  • Frequent: twisting and lifting dish racks with trays, dishes and silverware (8# - 20#)
  • Frequent: using table mop to wipe down tables this requires core muscles (to push table mop along table tops) back, arms and shoulders. Emptying table mop buckets at end of day lifting and dumping (8# - 16#)
  • Frequent: panning up food items for next day lifting cases (10# - 40#) from freezer to work station, leaning over table to pan up, lifting full sheet pans and putting on rack which go from above shoulder height to below knees
  • Frequent: picking up items off the ground that are spilled or dropped by student
  • Frequent: standing at cashier station or server station for 2.5 hours per day
  • Frequent: help put orders away, lifting boxes (2# - 30#) to put away in cooler/freezer/storage
  • Occasional: Lifting 10# - 40# cases from floor to put away
  • Frequent: Wiping down of salad bar - leaning, bending at waist to reach in and wipe down salad bar enclosure. Lifting stainless steel hotel pans out of salad bar (2# - 10#). Wiping down sides of salad bar, below waist level

Postings current as of 7/27/2026 11:06:09 AM CST.

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