Staff Spotlight: Chris McCullough, GCSD9

By Chris Mitchell '95

Every Friday throughout the 2026-27 school year, Granite City Community School District #9 will be highlighting a staff member for going above and beyond to give students a positive experience.

This week's staff spotlight features Chris McCullough.

McCullough is entering his seventh year as GCSD9's Supervisor of Food Services after building an extensive career in the hospitality and sports entertainment industry. Prior to joining the district, he held various leadership roles with Levy Restaurants, Enterprise Center, and the St. Louis Blues, most recently serving as Director of Suites from 2012 to 2020. In that role, he oversaw all suite operations at Enterprise Center, leading a team of 15 supervisors and more than 50 employees while delivering premium guest experiences.

McCullough is actively involved in the school nutrition profession beyond GCSD9. He served as president of the School Food Directors Association of Greater St. Louis in 2024, helps organize meetings, trainings, and bid processes for the Central Illinois Cooperative, hosts the group's annual Welcome Back Seminar, and has participated in several director focus groups with the St. Louis Dairy Council.

A proud graduate of Granite City High School, he continued his education at Southern Illinois University Edwardsville.

McCullough provides a behind-the-scenes look at the GCSD9 Food Services Department, discussing the daily responsibilities of serving thousands of students, the importance of child nutrition, and the challenges of balancing quality meals with nutrition guidelines and budgets. He also reflects on coaching boys' basketball, his commitment to community service, and the hobbies he enjoys outside of work.

What does a typical day look like for you in the Food Services Department, and what are some of the responsibilities people may not realize happen behind the scenes?
Every day is different!  First and foremost is to make sure we are staffed appropriately each day and the students are served a nutritious breakfast and lunch.  I try to communicate with each School’s Lead every day.  I typically go to the High School and Coolidge every day to check on staff and the operation. I try to visit all the schools twice a week. 

My administrative assistant Franzy Pickerell does a tremendous job assisting with call offs, assigning subs, menu planning and ordering product. I am always in communication with Dr. Harris, school principals and other administrators regarding all aspects of the cafeteria and nutrition program.

We get food deliveries on Tuesdays and Fridays so we are always making sure our orders are right and delivered properly.  

Food Services plays an important role in helping students succeed. Why is it so important that every child has access to healthy, nutritious meals each school day?
Every child needs reliable access to healthy, nutritious meals because food is the foundation of learning, behavior, and long‑term well‑being. When schools provide consistent, high‑quality meals, they’re not just feeding students — they’re giving them the conditions they need to thrive academically, socially, and physically.

Planning meals for thousands of students while meeting nutrition guidelines and staying within budget is no easy task. What are some of the biggest challenges your department faces, and how do you overcome them?
Planning meals for thousands of students is both a logistical and nutritional challenge, and our department approaches it with a blend of strategy, flexibility, and creativity. One of our biggest hurdles is meeting strict USDA nutrition guidelines while still serving meals students genuinely enjoy. We overcome this by continuously refining recipes, conducting student taste‑tests, and using data on participation and plate waste to guide menu adjustments.

Another major challenge is staying within budget as food prices and labor costs fluctuate. We manage this by diversifying our vendor partnerships, maximizing USDA commodity usage, and streamlining production through batch cooking and efficient workflows. These steps help us maintain quality without compromising financial sustainability.

Supply chain unpredictability also plays a significant role. Items can become unavailable with little notice, so we design menus with interchangeable components and maintain strong communication with vendors. Having backup recipes ready allows us to pivot quickly without disrupting service.

Staffing is another area where we stay proactive. Recruiting and retaining skilled team members can be difficult, so we invest professional development, and creating a supportive work environment that encourages long‑term commitment.

Ultimately, our goal is to provide nutritious, appealing meals that support student well‑being. We succeed by treating school nutrition as a dynamic operation — part restaurant, part logistics system, part public health program — and by staying adaptable, student‑focused, and committed to continuous improvement.

You are in your second season as a volunteer boys’ basketball assistant coach under Gerard Moore. What has that experience been like?  
Tremendous! I really enjoy being around Coach Moore and the student athletes! I have always been involved with different aspects of our athletic program and this was a perfect opportunity for me to do something I love and help the boys basketball program.  My wife (Leslie) and daughter (Sophia) have been very supportive of the team and me.

Coach Moore and I complement each other very well.  He is a tremendous teacher of the game and is really good at player development.  

My role has been to take as many things off his plate so he can focus on player development and coaching.  I help with the administrative side, scheduling, equipment, scouting, game management, communication with players, team bonding, practices, and game prep.  I really enjoy watching film and scouting.  Sending our players video of positive moments and using it for coachable moments has really made our program better. I have also worked with student council, varsity club, spirit club and band to encourage student body participation at games to enhance the environment at games.  

I also oversaw the elementary basketball sessions in the spring.  Our players, the site coordinators – Robert Bragg and Kyle Briggs – did a tremendous job with the elementary students during these sessions! The elementary program also increased our participation for the summer basketball camp.  

You are very active in our community and enjoy giving back. Why has community service always been so important to you?
My mom, dad and extended family was always involved with volunteering and helping the community.  My work with the Granite City Park District, St. Louis Cardinals, St. Louis Blues and St. Louis Sports Commission was vital in showing me how important it is to giving back to the community. I am a current member of the GC Sports Hall of Fame Committee and the Granite City CEO Board. 

When you're away from work, what are some of your favorite hobbies or interests?
When I'm away from work, I enjoy spending time with my wife, Leslie, our daughter, Sophia, our granddaughter, Haven, and our dogs and grand dogs. Family and friends are a big part of my life, and my wife and I especially enjoy listening to live music outdoors on beautiful evenings.

I also enjoy watching Sophia compete in tennis and basketball, relaxing by our pool, and spending time in my outdoor kitchen grilling and cooking on the Blackstone. I'm an avid sports fan and proudly cheer for the St. Louis Cardinals, St. Louis Blues, Dallas Cowboys, University of Illinois, and North Carolina men's basketball. Whenever I get the chance, I also love spending time at the lake and boating with family and friends.

If you would like to nominate a deserving staff member, please email: information@gcsd9.net