New York, New York
Rye, New York
Posted: 26-Feb-26
Location: San Francisco, California
Type: Full Time
Salary: $140,000.00 to $165,000.00
Categories:
Required Education:
Reports to: Chief Financial and Operating Officer
Status: Full-time, exempt [academic year employee, approximately 7 weeks off during the summer]
Salary Range: $140,000.00 to $165,000.00
Start Date: July 1, 2026
** First review of applicants will be on March 13, 2026; to be considered a priority applicant please submit your materials by this date.
ABOUT LICK-WILMERDING HIGH SCHOOL
Lick-Wilmerding High School is a private school with public purpose, serving 560 students in grades 9-12 in San Francisco. Since its founding in 1895 as a vocational school, Lick-Wilmerding High School has built upon a long tradition of valuing and integrating the liberal arts, sciences, technical arts, visual arts and performing arts to offer a robust college-prep curriculum. LWHS has a rich and distinctive academic program, with thriving departments, vibrant student life, and signature initiatives like the Center for Civic Engagement and the Public Purpose Program. Lick-Wilmerding High School develops the head, heart, and hands of highly motivated students from all walks of life, inspiring them to become lifelong learners who contribute to the world with confidence and compassion. Our Administration, Faculty, and Staff are motivated by this mission, and every member of our community is inspired by and model our core values: Belonging, Excellence, Craft, and Optimism.
POSITION DESCRIPTION
Lick-Wilmerding’s Food Services is a signature program within our community. We are one of the few 9-12 Independent schools in the Bay Area that includes lunch in tuition and for our team members, ensuring that everybody on our campus has daily access to a healthy, high-quality meal. Beyond providing nutrition, our Food Services nurtures our community connection and wellbeing, serving as a place to convene socially during lunch, focusing on preparing menus that represent a diverse set of cuisines and cultures, and providing additional snacks and catering throughout the day. Our Food Services team takes pride in their work, practicing their craft and delivering excellent, diverse meal options to our community.
The Director of Food Services is responsible for the overall leadership, management, and operation of the school’s food service program. This role oversees all aspects of food preparation, service, and personnel management for a team of approximately eight food service staff, serving 500–600 meals daily during the school year, along with additional service and catering as needed throughout the community. The Director ensures compliance with local, state, and federal health and safety regulations, manages departmental P&L, and maintains high standards for nutrition, food quality, and kitchen operations.
As a strategic leader, the Director fosters a collaborative, high-performing team by providing guidance, mentoring, and training, while effectively navigating diverse personalities and skill sets. The Director is also responsible for long-term planning, menu development, procurement, additional revenue streams, and operational efficiency, ensuring the food program aligns with the school’s mission, values, and commitment to the well-being of all students and adults in our community.
ESSENTIAL FUNCTIONS
- Prepare monthly menus representing a healthy, diverse set of cuisines in a timely manner and communicate them to relevant constituents for website calendars and internal postings.
- Develop and manage feedback processes with students and other community stakeholders as input to a continuous improvement process
- Manage additional catering for school events, functions, and special requests.
- Ensure proper handling, serving, and storage of all foods, and oversee the cleanliness and safe maintenance of all kitchen equipment.
- Maintain accountability for the cleanliness and sanitation of the kitchen and food service areas, ensuring compliance with health and safety standards.
- Direct the ordering and inventory management of food and related supplies, maintaining efficiency and P& management.
- Partner with the chef to direct kitchen workflows, menu execution, and overall food service quality.
- Solicit and review bids from vendors for food, equipment, and services as needed, providing recommendations that support the department’s and school’s best interests.
- Ensure all required training is completed for new and existing food service employees, and support ongoing professional development.
- Hire, train, and evaluate food service personnel, fostering a collaborative and high-performing team.
- Oversee scheduling and staffing to meet program needs and operational demands.
- Perform other managerial duties as assigned by the CFOO or Head of School, including contributions to the broader Lick-Wilmerding community beyond the core responsibilities of the Director of Food Services
- Participate in the Occupational Safety Committee and other ad hoc committees as needed.
- Coordinate the use of food service department facilities and equipment by staff or outside groups.
QUALIFICATIONS AND REQUIREMENTS
- Provide strong, consistent leadership to kitchen staff, effectively managing diverse personalities, skill sets, and working styles to foster a collaborative and high-performing team.
- Demonstrate strategic vision in kitchen operations, aligning staffing, training, and team development with program goals and the school’s mission.
- Must pass the San Francisco Health Department test.
- Minimum of 3–5 years of experience managing large food service programs, including staff supervision and training.
- Current California Managerial Food Handlers Card required.
- Passion for working with youth and contributing to a large, dynamic school community.
- Demonstrate professional and courteous demeanor with students, staff, and the broader school community.
- Knowledge of food health and safety laws and practices, with experience implementing them in a school or large-scale food service environment.
- Strong knowledge of menu planning, meal preparation, purchasing, and accommodating special dietary needs.
- Commitment to high standards of healthy food, nutrition, and food service quality.
WORK ENVIRONMENT/PHYSICAL REQUIREMENTS
- Work is performed primarily in a kitchen environment, which may include exposure to loud noises and busy operational activity.
- Ability to walk and stand for up to 8 hours per day.
- Capable of lifting and/or moving up to 50 pounds.
- Able to bend, stoop, use hands and arms, reach, push, and pull objects as required to perform duties safely and effectively.
TO APPLY
To apply click here. In addition to your application, please be prepared to upload the following as two (2) PDFs:
- Cover letter expressing your interest in the role
- Resume