Food Service Director (Multi-Site Operations)

Organizational 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 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)/Flexible Spending Accounts
• 403B Thrift Retirement Plan
• 12 Annual Sick Days
• 12 Agency Holidays
• 20 Days or 4 Weeks of Paid Time off and an additional week (5) days after 5 years of employment
• Total of more than 6 weeks (a month and half) of paid time off

 

We are committed to building an inclusive workplace community grounded in respect for differences. We support hiring a broadly diverse team of qualified individuals who will contribute to our organizations.

Goddard Riverside and Isaacs Center provide equal employment opportunities to employees and applicants for employment without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, gender identity or any other characteristic protected by federal, state, or local law.

The intent of this job description is to provide a representative summary of duties and responsibilities that will be required of this position and title and shall not be construed as a declaration of the specific duties and responsibilities of any particular position. Employees may be requested to perform job-related tasks other than those specifically presented in this description. This job description does not constitute an employment agreement between the employer and employee and is subject to change by the employer. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.