Food Service Director

Description

The Food Service Director is responsible for overseeing all aspects of the food service operations for residential students and others (faculty, staff, commuter students and campus guests) at Calumet College of St. Joseph. This includes managing staff, ensuring compliance with health and safety regulations, designing menus, maintaining inventory, managing the budget, and ensuring professional and courteous customer service. The role demands a balanced mix of hands-on culinary experience and strong managerial skills to ensure that operations run smoothly.  

Requirements

Knowledge, Skills & Abilities:

Requirements listed below are representative of the knowledge, skill, and/or ability required to be successful in this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.

· High level of computer proficiency

· Ability to interact with customers, co-workers, students, vendors and general public in a professional and courteous manner.

· Consistently represent the College in a professional and dignified manner

· Strong organizational, analytical, and communication (verbal and written) skills

· Working knowledge of food service industry

· High level of interpersonal skills including ability to work with diverse groups

· Ability to understand and clearly communicate policy and procedure

· Ability to write routine reports, policies and correspondence. 

· Ability to speak effectively before groups or employees to provide training, guidance, etc.

· Ability to work with minimal to no supervision

· Ability to be self-motivated and maintain initiative to set and meet established goals

· Ability to manage employee group and provide support, guidance and instruction as needed to continuously improve the services performed within the department.

· Ability and understanding of importance of maintaining confidentiality in all matters 

Primary Responsibilities/Duties:

· Oversee the daily operations of the food service department

· Ensure compliance with health, safety, and sanitation regulations

· Plan and design menus for breakfast, lunch and dinner for Fall and Spring semesters based on move-in and move-out dates of residential students 

· Approve invoices for payment; submit to Accounts Payable

· Coordinate local vendors to provide meals to supplement internally prepared items

· Maintain inventory and order supplies as necessary

· Monitor food preparation methods and presentation standards

· Implement and monitor quality control procedures

· Handle customer inquiries, complaints, and feedback

· Hire and manage food service staff

· Ensure staff clean the food service area daily and immediately notify maintenance of any required repairs

· Create annual budget using the fees received from residential students as the basis

· Adjust quantity of food prepared to minimize waste

· Coordinate special events and catering services

Qualifications:

Bachelors Degree preferred

Valid ServSafe certification