Food Service Director/Regional Chef

Great Western Dining Service is a forward-thinking food service management company that recognizes the profound impact of exceptional cuisine. We believe that food fosters connection, cultivates the community, and creates enduring memories.

We are committed to cultivating a professional environment that values creativity, innovation, and collaboration. Our diverse team members are empowered to contribute fresh perspectives and inspired ideas, resulting in distinctive and memorable dining experiences for our guests.

Great Western Dining Service offers a comprehensive benefits package, flexible scheduling that aligns with our core value of work-life balance, and robust opportunities for ongoing training and professional development. As we continue to grow, we are proud to provide accelerated career advancement opportunities for dedicated and driven team members.

Food Service Director/Regional Chef

Great Western Dining Service, Inc. is seeking a Food Service Director/Chef to manage our team at our Arkansas State University locations in Beebe, Herber Springs and Searcy Arkansas.  The Food Service Director is responsible for planning, organizing, and directing the overall operations of the Food Service to residents in accordance with current standards, guidelines, and regulations to assure quality nutritional services are provided on a daily basis and that the department is maintained in a clean, safe and sanitary manner. The Regional Chef/Manger is a management position overseeing food service directors within a defined region as well as supporting events within the company. The position is responsible for developing and executing culinary solutions to meet customer needs and tastes. This position will work with other chefs and managers to plan and develop menus that meet customer and client needs and tastes.

Responsibilities:

• Hire, evaluate, coordinate, motivate, monitor performance, schedule and supervise
• Conduct in-service classes for all food service staff according to a posted schedule.
• Plan, prepare, present and deliver all meals served within the property.
• Maintain accurate budget, inventory and portion controls and work within the guidelines set forth in the budget.
• Maintain a sanitary work environment and conform to all local codes and policies regarding proper storage, handling and serving of food.
• Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies.
• Maintain a clean and orderly dining room.
• Obtain and maintain Serv Safe/Food Handler's Permit.
• Plans menu according to patterns described by law and through experience. Ensure menu plans are followed at all times.
• As applicable, process diet changes and new diets received and cooperate in the therapeutic and regular diet plans and menus to assure they are in compliance with the physician's orders.
• Order all food within budget guidelines and maintain accurate inventories of food on hand.
• Develop and implement culinary procedures that ensure that food is ready on time and proper temperature levels are met.
• Visit with students regularly to determine special likes and dislikes in order to make the food service program individually tailored as much as possible.
• Arrange for coverage of job duties within the department during employee absences either through delegation or personal completion of duties.
• Assist in the preparation of meals when necessary.
• Support a positive and professional image through actions and dress.
• Performs other duties consistent with the position as assigned.
•  Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
•  Manages a culinary team, including managers, chefs and hourly staff, to ensure quality in final presentation of food
• Train and manage culinary and kitchen employees to use best practice food production techniques
•  Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
•  Reward and recognize employees
•  Plan and execute team meetings and daily huddles
•  Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
•  Develop and maintain effective client and guest rapport for mutually beneficial business relationships
•  Interact directly with guests daily
•  Aggregate and communicate regional culinary and ingredient trends
•  Responsible for delivering food and labor targets
•  Ensure efficient execution and delivery of all culinary products in line with the daily menu
•  Maintain integrity of the standard food offer responsible for always maintaining food quality and safety of items
• Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
•   Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
•   Ensure proper equipment operation and maintenance
•   Ensure compliance with HACCP and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
•  Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour

Skills and Qualifications:

• Requires at least 4 years of culinary experience
•  At least 2 years in a management role preferred
•  Requires a culinary degree or equivalent experience
• High school education or equivalent.
•  Requires advanced knowledge of the principles and practices within the food profession.
• College courses or other education in food service and/or management preferred.
• Completion of an approved course in quantity food purchasing, production, service and nutrition, preferred.
• Prior experience as a Food Service Director in a high quality hotel, resort, restaurant, or health care.
• Ability to follow approved, standardized recipes and menus for regular and therapeutic diets.
• Ability to make independent decisions without supervision.
• Excellent communication skills
• Ability to interact tactfully with residents and family members, staff and general public.
• Ability to communicate directions to all levels of employees, both in writing and verbally.
• Ability to use basic software programs to complete job functions.

Experience:

• Food: 1 year (Required)
• Management: 1 year (Required)
• Food & Beverage Management: 1 year (Required)
• Food Service Management: 1 year (Required)

We offer a competitive salary and benefit packages. Candidates must have the ability to successfully complete a criminal background check.

We are an equal opportunity employer and welcome applications from all qualified individuals. If you are a motivated professional looking to contribute to a dynamic team, we encourage you to apply.

Physical Requirements:

• Continuous walking and other means of mobility up to 8 hours a day
• Ability to reach, bend, stoop, push/pull and frequently lift/move up to 30 pounds 
• Prolonged periods of sitting at a desk and working on a computer