Position Summary: The Assistant Director is a key operational leadership position responsible for supporting the successful management and daily execution of a K–12 school nutrition program. This position works closely with the Director and school district leadership to ensure that meals are prepared and served safely, efficiently, and in accordance with USDA National School Lunch Program (NSLP) requirements, applicable state regulations, district standards, and established operational procedures. Essential Duties and Responsibilities: Include but are not limited to:School Nutrition Operations:Support the Director in the daily administration and operation of the district's K–12 school nutrition program.Ensure meal programs operate in accordance with USDA National School Lunch Program (NSLP), School Breakfast Program (SBP), state, and district requirements.Apply nutrition management principles to menu planning, meal production, portion control, nutrient requirements, and dietary considerations.Monitor implementation of approved menus and standardized recipes across school locations.Support the development and implementation of nutrition education and wellness initiatives as appropriate.Assist with maintaining accurate nutrition, menu, production, and program documentation.Assist with menu development, menu analysis, recipe standardization, and production planning.Review menus and recipes for compliance with applicable USDA meal pattern and nutrition requirements Operational Leadership:Provide direct operational support and leadership to school-based foodservice teams.Identify operational challenges and implement practical solutions in coordination with the Director.Establish and maintain consistent operating standards across multiple school locations.Assist with the implementation of new programs, processes, equipment, menus, and service models.Promote a positive, professional, service-oriented work environment.Respond professionally to concerns from students, parents, school administrators, and staff.Assist with recruiting, onboarding, training, scheduling, coaching, and performance management of foodservice employees.Provide ongoing training related to food safety, nutrition, NSLP requirements, production standards, customer service, and operational procedures. Qualifications:Required:Bachelor's degree in Nutrition, Dietetics, Foodservice Management, Business Administration, or a related fieldRequired experience in nutrition management, preferably within a school nutrition foodservice environment.Demonstrated knowledge of USDA school meal requirements, nutrition standards, menu planning, and meal pattern requirements.Ability to lead, coach, train, and develop foodservice employees.Strong organizational, communication, problem-solving, and time-management skills.Ability to work in a fast-paced operational environment and respond effectively to changing priorities.Proficiency with Microsoft Office and/or foodservice management, point-of-sale, inventory, menu planning, or related software.Preferred:Experience working within the K–12 school nutrition environment and/or USDA National School Lunch Program (NSLP) strongly preferred. Essential Physical Requirements and Working Conditions:Ability to sit or stand in a stationary position.Ability to bend and lift up to 40lbs as needed to move objects. Work is performed in an office environment. This is a full-time position, typically scheduled Monday through Friday, with hours aligned to school operations. Occasional late nights and weekends may be needed to attend events and meetings. Maschio's Food Services Inc. is an Equal Opportunity Employer and values diversity at all levels of the organization.