Food Service Director (Multi-Site Operations)

Job DetailsJob Location: Home Delivered Meals - New York, NY 10024Salary Range: $80,000.00 - $80,000.00 Salary/yearOrganizational Overview: Goddard Riverside Community Center (Goddard Riverside) and the Stanley M. Isaacs Neighborhood Center (Isaacs Center) are well-established Manhattan community-based agencies that support services to approximately 30,000 New Yorkers. We are two of New York City’s leading human services organizations meeting the needs of children, youth and families, homeless individuals, and older adults throughout Manhattan and New York City. We work every day for a fair and just society where all people have the opportunity to make choices that lead to better lives for themselves and their families.

Purpose of Position: Under the supervision of the Associate Vice President of Aging & Nutrition Services, the Food Service Director provides day-to-day supervision of the Food Services Program. The Food Service Director directs food service operations across multiple sites that provide meals for older adult centers, home-delivered meals, child care centers, and supportive housing. This role ensures safe, nutritious, high-quality meal provision; compliance with federal, state, and local regulations; and strong operational and financial performance. Reporting to the AVP of Aging and Nutrition, the director provides operational leadership, manages cross-site and foodservice teams, supports site managers, and works closely with community partners to enhance program quality.

Schedule: Monday through Friday 7:00 am to 3:00 pm

Salary: $80,000

Candidates must have the required qualifications to be considered for the position. The salary offer will be based on the candidate’s number of years experience in the exact or comparable position and additional preferred qualifications will be taken into account.
Roles, Responsibilities and Essential DutiesRoles, Responsibilities and Essential Duties

Primary Duties:

Program and Operational Leadership


Oversee daily food service operations at 2 senior nutrition sites, ensuring consistency, quality, and efficiency
Ensure compliance with nutrition regulations, dietary standards, and contract/grant requirements
Maintain systems for menu development, meal production, and onsite meal service


Team Leadership & Development


Supervise and support kitchen staff across all locations; arrange work schedules
Recruit kitchen staff across all locations
Provide training for all kitchen staff on best practices; upskill or reskill staff as needed
Promote a positive, collaborative, and safety-focused culture.
Provide ongoing performance feedback, coaching, and professional development opportunities.


Financial Management 



Work with Site Managers to manage meal program budgets, including food costs, labor, and equipment 





Monitor food, labor, and operational costs; implement strategies to optimize financial performance. 





Provide support to the AVP of Aging and Nutrition in analyzing program data and preparing required reports for funders, auditors, and agency leadership; ensure fiscal responsibility and identify improvement opportunities. 



Menu Planning & Nutrition Standards 



Oversee creation of menus that meet nutritional requirements; ensure cost efficiency and good customer satisfaction  





Ensure consistent food quality, portion control, and presentation across all locations. 





Collaborate with teams to introduce new recipes and products 





Evaluate meal quality, taste, and client satisfaction 



Compliance & Safety 



Ensure all locations comply with food safety regulations, health department standards, and organizational policies 





Implement new systems where needed 





Conduct audits and implement corrective actions as needed. 





Train staff on safety protocols, sanitation procedures, and regulatory requirements. 



Vendor & Supply Chain Management 



Manage relationships with food suppliers and negotiate contracts for food, equipment, and services. 





Manage the procurement of ingredients, supplies, and equipment while maintaining cost control 





Manage inventory systems and supply chain processes to ensure adequate supply 



 

Qualifications/Educational Requirements


Bachelor’s degree in Hospitality Management, Culinary Arts, or related field
5+ years of food service management experience, with at least 1 year working within senior nutrition, healthcare, or social services
Experience managing multiple locations or large-scale meal programs strongly preferred
Required to work holidays, early mornings, and late evenings as per program need.


 

Work Environment


Office


 

Employee Benefits:


Medical/Dental/Vision
Life Insurance/Commuter benefits/Employee Assistance Program (EAP)/Fle