Food Services Director
The Food Services Director is responsible for the overall planning, operation and direction of the Food Services program that operates 12 months a year and, during the school-year, feeds a diverse school-day community of 700 people and a boarding community of 150 people, as well as caters various functions throughout the year. The Food Services Director has oversight of a staff of fourteen full and part-time employees, including, chefs, cooks, general service, and dining room attendants. The Food Services Director serves as the public face of the department to the broader school community.
Essential Duties and Responsibilities
Food planning and production
Plan all menus, offering selections to meet the needs of a diverse community
Consult with dietician/nutritionist on menu planning
Establish standards of quality for food ordering and preparation
Supervise staff culinary technique
Oversee food quality for taste, appearance, and food safety and establish standard operating procedures for food preparation
Food Safety/Health Regulations
Ensure facility meets standards for licensed operation
Maintain Servsafe certification and ensure compliance of Servsafe regulations
Serve as point of contact for all Health Department compliance and communication
Monitor cleanliness of kitchen and dining room
Set an example for high quality customer service
Serve as face of Food Services to administration and wider school community, build relationships clearly, professionally, and effectively with diverse community of constituents
Maintain certification with SNA (school nutrition assoc.)
Belong to industry groups and attend conferences
Stay current with best practices and trends in food management in schools
Order from vendors based on menu requirements and current inventory levels
Oversee function planning for special events
Manage inventory of alcohol, beer and wine for functions as needed
Collaborate with Health Center Director to ensure that kitchen is adequately informed about student allergies
Prepare daily allergy report based on menu items
Communicate with faculty, staff, students as needed to ensure everyone's safety.
Management of Personnel
Set clear expectations for staff
Create a positive team-oriented environment
Train staff in allergy awareness and management
With support of Human Resources, post for jobs, interview and hire for all openings
Directly oversee job performance for a portion of the department.
Oversee and manage budget
Publish daily calendar of functions, with menu and staffing plans
Plan, monitor and track, staff schedules, time-off, etc.
Report payroll to the Business Office on bi-weekly basis
Produce monthly internal billing reports and process accounts payable on an ongoing basis
Maintain accurate inventory to ensure proper and timely ordering
Ensure that inventory is organized and stored food is rotated as needed
Provide bi-annual inventory reports to Business Office
Working in kitchen as needed to fill in and support functions
Oversee linen and uniform ordering
Ensure adequate inventory of disposables and cleaning supplies
Manage kitchen equipment and vendors, ensuring all equipment is used safely and maintained in proper working order
Qualifications & Skills
Minimum Required Education & Experience:
10 years high-volume food production experience with increasing responsibility
5 years supervisory experience
Ability to work in high stress environment
Fluent in leveraging technology to manage food service operations, as well as Google Suite (Gmail, Google Sheets, Google Docs, etc.) and HR/payroll systems.
Has demonstrated ability to work in a diverse community
Strong foundation in nutrition
Ability to plan menus, preferably with a background in farm-to-table production
Ability to prioritize
Must be able to work nights and weekends on fill-in basis and cover any shift.
Allergen Awareness Certificate
Demonstrated experience in supervising and leading a team with diverse skills and abilities
Preferred Education & Experience:
Food service experience in academic and catering settings
High school diploma or equivalent
The physical demands described here are representative of those that must be met to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. The requirements for performing the duties of this position are as follows:
Some lifting and carrying required of objects up to 80 lbs
Regular standing and/or walking
A moderate to high noise level in the work environment.
Climbing of stairs, is regularly required, along with the need to bend, reach and kneel
Occasional exposure to sharp machinery, broken glass, metal cans, and heat sources with some potential for injury.