Overview
Food Program Director / Executive ChefPosition Overview
Belmont Day School believes that nourishing food is essential to student learning, health, well-being, and community. Our dining program is an integral expression of the School’s Mission and Values, providing nutritious, delicious meals and snacks that support the growth and development of students from PreK through Grade 8 while fostering environmental stewardship and a culture of wellness.
The Food Program Director / Executive Chef serves as the leader of the School’s food program and is a valued member of the School’s professional community. This highly visible position combines strategic leadership, culinary excellence, operational management, financial oversight, and community engagement. The Director is responsible for delivering an exceptional dining experience that reflects the School’s commitment to sustainability, health, inclusivity, and education.
The Director supervises a dedicated team consisting of an Assistant Chef, Culinary Associate, Customer Service Coordinator, and Dishwasher/Dining Room Associate. The Director also works closely with the Advancement team to help coordinate and manage the culinary side of fundraising and community events. In addition to overseeing daily operations, the Director collaborates closely with faculty, administrators, facilities staff, and families to integrate food, nutrition, sustainability, and experiential learning into the life of the School.
This position reports to the Chief Financial Officer and requires occasional evening and weekend work in support of school events and community gatherings.
Key ResponsibilitiesLeadership and Program Management
● Provide vision, leadership, and management for all aspects of the School’s dining and food service program.
● Foster a positive, collaborative, and service-oriented culture among food program staff.
● Model professionalism, teamwork, and a commitment to excellence in all interactions.
● Collaborate with faculty and administrators to support educational initiatives involving food, nutrition, gardening, sustainability, and cultural learning.
● Support the logistical execution of food and beverage service for fundraising and community events dining in coordination with the Advancement team.
● Promote the School’s food philosophy and commitment to environmental responsibility, including composting, waste reduction, and garden-based learning.
Culinary Excellence
● Develop and execute creative, nutritious, scratch-cooked menus that appeal to students and adults while supporting healthy eating habits.
● Create menus that reflect diverse cultures, seasonal ingredients, and a variety of dietary preferences, including vegetarian options.
● Oversee food production for daily lunch service, snack and hydration stations, faculty offerings, athletic programs, and special events.
● Maintain the highest standards of food quality, presentation, flavor, nutrition, and safety.
● Continuously evaluate and improve menu offerings through innovation, feedback, and industry best practices.
Operations and Food Service Management
● Direct all aspects of kitchen and dining operations, including purchasing, inventory management, production planning, food preparation, service, and cleanup.
● Ensure timely delivery and attractive presentation of meals, snacks, and beverages across multiple service locations.
● Maintain accurate production records, inventory controls, and food usage tracking systems.
● Develop and maintain relationships with vendors and suppliers, prioritizing high-quality, local, and sustainable products whenever possible.
● Implement strategies to minimize food waste through careful planning, repurposing, and composting initiatives.
Financial Management
● Develop and manage the annual food program budget including food costs and staffing costs.
● Monitor expenditures and provide regular budget-to-actual reporting and financial analysis to the Chief Financial Officer.
● Maintain separate cost centers for lunch service, snack and hydration programs, athletics, and special events.
● Ensure accurate recordkeeping, invoice processing, vendor payments, and financial reporting.
● Identify opportunities for operational efficiencies and cost savings while maintaining program quality.
Food Safety, Sanitation, and Regulatory Compliance
● Ensure full compliance with all local, state, and federal food safety regulations and School policies.
● Maintain current ServSafe Manager certification and ensure all staff maintain required certifications.
● Develop and implement sanitation procedures, cleaning schedules, and food safety protocols.
● Oversee maintenance, repair, and replacement of kitchen equipment in partnership with the Buildings and Grounds team.
● Respond promptly to health department inspections and ensure corrective actions are completed when necessary.
● Maintain a safe, organized, and well-functioning kitchen and dining environment.
Food Allergy and Dietary Accommodation Management
● Partner closely with the School Nurse to support students and employees with food allergies and dietary restrictions.
● Lead the School’s “Nut-Aware” food service program and ensure compliance with allergen management protocols.
● Review all ingredients and products to ensure adherence to School allergen policies.
● Develop and oversee preparation of safe alternative meals for students and employees with documented dietary needs.
● Train food service staff in allergen awareness, emergency response procedures, and cross-contamination prevention.
● Communicate effectively with families, faculty, and staff regarding food allergy policies and practices.
Staff Leadership and Development
● Recruit, train, supervise, mentor, and evaluate food program staff.
● Conduct annual performance reviews and provide ongoing coaching and professional development.
● Manage scheduling, overtime tracking, and staffing assignments.
● Ensure appropriate staff appearance, professionalism, and adherence to safety standards.
● Work collaboratively with Human Resources on personnel matters and employment practices.
Community Engagement and Customer Service
● Create a welcoming dining environment that supports community, inclusion, and student well-being.
● Build positive relationships with students, families, faculty, and visitors.
● Encourage student participation in sustainability initiatives, including composting and waste reduction practices.
● Collaborate with teachers and administrators to improve dining services and enhance the student experience.
● Respond thoughtfully and professionally to feedback from members of the School community.
Special Events and Catering
● Work with the Advancement Team and other school leaders to help plan and execute food service for school events, receptions, donor gatherings, faculty functions, and community celebrations.
● Collaborate with administrators, faculty, and the Development Office to develop menus and event plans.
● Provide strategies and suggestions to manage and improve dining costs related to events and track actual to budget performance.
● Ensure exceptional hospitality, food quality, and service for all special events.
Qualifications
● Professional culinary training or degree in Culinary Arts, Hospitality Management, Food Service Management, or a related field.
● Current ServSafe Manager Certification.
● Minimum of five years of progressively responsible experience in commercial, institutional, or school food service operations.
● Minimum of three years of supervisory or management experience.
● Demonstrated success leading teams and managing food service operations.
● Strong culinary skills with experience in healthy, scratch cooking.
● Knowledge of nutrition, food allergies, food safety regulations, and sanitation standards.
● Experience with budgeting, purchasing, inventory management, and financial reporting.
● Excellent organizational, communication, and interpersonal skills.
● Commitment to sustainability, environmental stewardship, and student wellness.
● Experience in an educational setting or independent school environment preferred.
The successful candidate will be:
● A passionate culinary professional who enjoys working with children and educators.
● A collaborative leader who values teamwork and community.
● An innovative thinker committed to continuous improvement.
● A strong manager capable of balancing strategic oversight with hands-on participation.
● An advocate for healthy eating, sustainability, and experiential learning.
● A warm and approachable presence who contributes positively to the culture of the School.
Pay: $80,000.00 - $90,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Disability insurance
- Flexible spending account
- Health insurance
- Health savings account
- Life insurance
- Paid time off
- Referral program
Work Location: In person
