Food Service Director

Job Summary
The Food Service Director is responsible for overseeing all aspects of food service operations within our establishment. This role requires a strong leader with a passion for hospitality, culinary excellence, and exceptional customer service. The Food Service Director will manage kitchen staff, ensure food quality and safety standards, and create an inviting dining experience for all guests.

Responsibilities

• Management & Supervision: Lead and manage a team of chefs, kitchen staff, servers, and other food service personnel. Provide training, support, and performance evaluations to ensure high standards are met.
• Menu Planning: Develop and update menu offerings based on customer preferences, nutritional requirements, and seasonal ingredients. Collaborate with dietitians and culinary experts to ensure a balanced and appealing menu.
• Budgeting & Cost Control: Develop and manage the food service budget, including labor costs, food purchasing, and inventory control. Implement strategies to minimize waste, reduce costs, and maximize efficiency without compromising quality.
• Food Safety & Sanitation: Ensure compliance with all food safety regulations and standards, including proper handling, storage, and preparation of food. Oversee regular sanitation and cleanliness of the kitchen and dining areas.
• Customer Satisfaction: Monitor customer feedback to ensure satisfaction with food quality, service, and dining environment. Address any customer complaints or issues promptly and professionally.
• Inventory Management: Oversee the purchasing, receiving, and storage of food and supplies. Maintain inventory levels and reorder supplies as needed to ensure consistent operations.
• Compliance: Stay current with local, state, and federal regulations regarding food service, health codes, and safety standards. Ensure all food service practices are compliant with these regulations.
• Collaboration: Work closely with other departments (e.g., facilities, administration, and operations) to ensure smooth operations and alignment of goals.
• Event Planning: Coordinate special events, catering services, and seasonal promotions to meet the needs of the organization or client base.

Qualifications:

• Bachelor’s degree in Food Service Management, Culinary Arts, Hospitality, or a related field (preferred).
• Proven experience as a Food Service Manager, Director, or similar role in a food service or hospitality environment.
• Strong leadership and team management skills.
• Excellent organizational, problem-solving, and multitasking abilities.
• In-depth knowledge of food safety and sanitation regulations.
• Strong financial acumen and experience managing budgets and cost control.
• Excellent communication skills, both written and verbal.
• Ability to work flexible hours, including nights and weekends, as needed.
• Certification in food safety management (e.g., ServSafe) preferred.

Physical Requirements:

• Ability to lift up to 50 lbs and stand for extended periods.
• Ability to work in a fast-paced environment.

Full-time, overtime eligible, annual salary of $104k - $105k depending on experience. Please call Katie or Jho-Anne at our Basalt office for more details - 970-963-2647.

Job Type: Full-time

Pay: $104,000.00 - $105,000.00 per year

Schedule:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Monday to Friday
• Morning shift
• No weekends

Work Location: In person

Salary : $104,000 - $105,000