Director, Food Service

Responsible for the overall operation of Food Service, to include standards compliance, food planning, preparation and service, purchasing, staff supervision and related activities.

MANAGERIAL/SUPERVISOR RESPONSIBILITIES

• Regularly reviews employee’s performance and takes corrective action when necessary. Hires the best people available. Knowledgeable of employee’s career goals and actively seeks development opportunities. Encourages and rewards hard work.
• Creates an understanding of the Organizational Strategic Plan and communicates a clear link between team goals and the strategic plan.
• Encourages employees to create innovative solutions to problems.

Essential Duties:

• Exhibits regular and punctual attendance.
• Designs, implements, and supervises all activities of Food Service.
• Supervises meat processing operations.
• Identifies continuous quality assurance measures, plans in-service training, identify child nutrition goals and projects for Boys Ranch, coordinate menus, and plan special activities such as rodeo, cantata, and baccalaureate.
• Ensures that all equipment assigned is properly utilized, sanitized and maintained.
• Supervises catering activities for special events.
• Supervises food storage and food warehouse activities.
• Supervises the training and direction for residents who participate in Food Service activities.
• Supervises the preparation and publication of employee work schedules.
• Performs periodic inspections of food to assure quality and recipe compliance.
• Assures and monitors compliance with all internal and external regulations regarding Food Service activities.
• Supervises the food orders especially monitoring the meat requirements and coordinating with the butcher.
• Maintains inventory control of related supplies, submits supply requests, checks incoming supplies for accuracy and maintains related documentation.
• Supervises staff in, and personally exhibits, appropriate interaction with residents.

JOB SPECIFICATIONS

• A Bachelor’s degree from an accredited university in Food and Nutrition, Dietetics, Food Service Management or related field is preferred. Equivalent experience may be substituted for a degree.
• A minimum of 3 years experience in quantity food service operations, to include food preparation, presentation and purchasing is preferred.
• A minimum of 3 years experience in staff supervision is preferred.
• A minimum of 3 years experience in inventory management is preferred.
• A general knowledge of meat processing.
• Basic competency in Microsoft Office for Windows applications (word processing, database, spreadsheet, e-mail, presentation graphics, etc.) is required.
• Must be proficient in general office equipment operation.
• Bending, lifting, grasping, fine hand/eye coordination, pushing/pulling, prolonged sitting/standing.
• Must be proficient in general food service equipment operation.
• Must possess exceptional time management and detail-orientation skills.
• Must be at least 21 years of age.
• Must possess a valid Texas driver’s license.
• Must be available for travel as needed.

• 401(k)
• 401(k) matching
• Dental insurance
• Employee assistance program
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Tuition reimbursement
• Vision insurance