Food Service Director-Kitchen Manager

$20/hr

Position Summary:

Plans, directs, organizes and coordinates the activities of the kitchen to provide outstanding service to our contracted client, establishes policies and procedures to provide administrative direction for menu formation, food preparation, distribution and service, budgeting, purchasing, sanitation standards, safety practices, staffing, and staff development. Assures compliance with standards of practice and regulatory requirements.

Job Competencies:

• Composure – Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis
• Directing Others – Is good at establishing clear directions; sets stretching objectives; distributes the workload appropriately; lays out work in a well-planned and organized manner; maintains two-way dialogue with others on work and results; brings out the best in people; is a clear communicator
• Customer Focus – Is dedicated to meeting the expectations and requirements of internal and external customers; gets first-hand customer information and uses it for improvements in products and services; acts with customer in mind; establishes and maintains effective relationships with customers and gains their trust and respect.
• Process Management – Good at figuring out the processes necessary to get things done; knows how to organize people and activities; understands how to separate and combine tasks into efficient work flow; knows what to measure and how to measure it; can see opportunities for synergy and integration where others can’t; can simplify complex processes; gets more out of fewer resources.
• Dealing with Ambiguity - Can effectively cope with change; can shift gears completely; can decide and act without having all the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.

Key Accountabilities:

• Strong training skills, cost controls experience and the ability to effectively lead a kitchen is strongly preferred.
• Maintains CBORD inventory system to monitor inventor and assist with ordering
• Directors team members to ensure job-related rules, policies, procedures and security guidelines are enforced
• Achieve food and labor targets. Ability to instruct and train on food safety, sanitation and operations of food preparation and service
• Continually monitors and inspects kitchens for cleanliness and sanitation to ensure compliance with food safety guidelines
• Maintains communication with Dietitian/Clinical Support staff to keep informed of customer nutritional needs
• Provides orientation and job specific training to employees
• Maintains facility specific staffing patterns to include: appropriate levels, replacement procedures, and assignments appropriate to qualifications
• Maintains facility specific budget by controlling food costs, labor and other budgetary guidelines
• Maintains open communication with client administration and District Manger
• Reviews department performance and institutes changes in techniques or procedures to improve services, simplify workflow, assure compliance with regulatory requirements, and promote more efficient operation of the Foodservice Department
• Other duties as assigned

Minimum Requirements:

• High School diploma/GED required; Bachelor’s Degree preferred or combination of education and experience
• 3-5 years’ experience in food service operations with 2 years in a lead or management role. Experience working in a correctional facility preferred
• Previous experience with inventory, purchasing, cost control and P&L preferred
• Proficiency in all Microsoft Office applications required

Working Conditions:

• Must be able to remain standing for most of working hours.
• Must be able to lift at least 35 pounds.
• Must be able to perform respective tasks.
• Must be able to work flexible hours and days.
• May be exposed to hot, humid work areas.
• May be exposed to sharp instruments and power-driven equipment.
• May be exposed to caustic chemicals.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

The Food/Dining Service Director is responsible for managing the daily operations of the dining services location and ensuring that the food service program is in compliance with standards for quality, service and safety. Duties of this position include planning and supervising activities of the department to provide outstanding service to our customer. The Food/Dining Service Director provides technical guidance on food planning, menu formulation, and preparation and serving of regular and therapeutic diets. The ideal candidate must have a minimum of 3 years food service management experience in an institutional setting and proven leadership skills. Preference may be given to candidates who possess a Bachelors degree in culinary arts or related field. This position requires standing, walking, and bending throughout the entire work day and the ability to lift, stack and maneuver objects that may weigh 30 to 50 pounds.