Director of Food Services

Job Summary
The Director of Food Service is responsible for the overall management of the food service department, overseeing both cafeterias (located in Newark and Secaucus). The Director of Food Service is responsible for personnel management--supervising, coordinating and directing the work duties of all food service personnel, including providing performance evaluations. The Director of Food Service shall make sure department complies with local, state and federal agency requirements; ensures the preparation and distribution of meals in all locations, coordinates facility/cafeteria use during special events, training and related programs; complete all required reports and operate the program in a professional manner. The Director of Food Service collaborates with the dietitian and Director of Nursing to ensure client needs are met, and health menus are prepared. The Director of Food Service is responsible for the purchasing and budgeting of the food service related items.

Position Type and Expected Hours of Work

This is a full-time position overseeing both cafeterias in the campus, located in Newark and Secaucus, NJ. The Director of Food Service is expected to work a schedule that aligns with meal preparation times and adequate oversight of staff. The Director of Food Service is required to be on call for emergency needs related to food service and work during holiday and other celebratory events as scheduled.

Key Responsibilities

1. Maintain compliance with DOH Licensing Regulations related to food service.

a) Participate in audits/inspections

b) Develop and implement plan of correction

c) Ensure safety of all clients, program staff and infrastructure

2. Manage Program Budget

a) Review and approve program billing

b) Address and correct areas where service delivery is not optimized, resulting in failure to capture revenue

c) Keep all costs within or under budget and forecast future budget needs

d) Adjust expenses as aligned with budget

e) Monitor program costs and spending.

3. Staff Development & Supervision

a) Provide administrative supervision of all program staff

b) Recruit, hire, train, and evaluate all program staff—with KPIs and measurable business and developmental goals

c) Identify development opportunities for top talent (A Players)

d) Manage scheduling of all food service staff, ensuring adequate coverage of all cafeterias.

e) Facilitate and document annual and skills-development training of the food service staff.

f) Ensure staff maintain required credentials (i.e. ServSafe)

4. Oversee food service operations

a) Responsible for the efficient operation of food services for the organization which includes: Pricing, Purchasing,

Utilization, and Preparation of all food, related services and supplies

b) Inventory, food rotation and cleanliness of all facilities

c) Ensure compliance with Sanitary and Health Code requirements

d) Purchase and manage resources within established budget

e) Compliance with dietary instructions and/or restrictions according to Physician and/or Dietician

f) Establish menus that are nutritionally balanced and ensure quality and healthy options are available.

g) Ensure portion sizes are appropriate and maintain menu log for Dietician

h) Responsible for the transportation, preparation, presentation, storage and disposal of food served in all capacities; including: special events, regular meals, fundraising activities, client outings, meetings and/or training

i) Monitor inventory levels and ensure the kitchen is always properly stocked.

j) Work with vendors to obtain best pricing and high-quality products.

Qualifications & Competencies

• Associates Degree or Vocational Training in a related discipline (Culinary Arts, Food Service, Hospitality, etc.), required.
• 3 years of managerial experience, required.
• Strong and proven leadership experience

Required Licensing or Certifications:

• SafeServ (Supervisor), required.
• Food Handlers Certificate, required.
• A valid NJ Driver’s License, required.
• First Aid, CPR, and Narcan Training, required (can obtain within 30 days of hire).

Specialized Skills, Abilities and Knowledge:

• Knowledge of professional and ethical behavioral standards (client/employee relationships)
• Proficient Ability to manage food service issues independently, including financial, scheduling, supply shortages, ingredient, menu substitution, etc.
• Capability to exercise rational judgment in an emergency
• Team oriented philosophy regarding substance use treatment and client care
• Ability to establish strong therapeutic alliances with clients
• Ability to demonstrate cultural awareness, genuine positive regard and empathy regarding client concerns
• Demonstrated ability to maintain strict confidentiality in performing duties
• Strong attention to detail
• Knowledge of food safety and sanitation regulations and standards
• Excellent organizational and communication skills
• Able to multitask and handle multiple projects simultaneously
• Strong leadership and coaching skills
• Proficient in Microsoft Office applications

Job Type: Full-time

Pay: From $70,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Life insurance
• Paid time off
• Paid training
• Professional development assistance
• Referral program
• Retirement plan
• Tuition reimbursement
• Vision insurance

Schedule:

• 8 hour shift
• Day shift
• Holidays
• Morning shift

People with a criminal record are encouraged to apply

Application Question(s):

• Do you have Food Handlers Certificate and SafeServ?

Work Location: In person

Salary : $70,000