Food Services Director

Brief Description

General Duties:

Represent The Van Buren Center professionally in the community. Understands and is able to

communicate the philosophy of the Caring Kitchen and on a daily basis helps to deliver information

to the staff and partner populations about the meals, the sources of the food, the recipes and the

overall Food Services program goals.

Establish procedures that will continue to maintain high standards of food service operations.

Interact with staff, volunteers and guests regularly to ensure food service program operations are

efficient.

The Food Services Director will oversee the success of the Caring Kitchen. The Caring

Kitchen is a new Social Enterprise being operated within the Van Buren Center. The Director

will initially be responsible for tasks affiliated with a new business, including testing new

ideas, new transportation methodologies, etc., and closely monitoring and reporting on

progress towards goals and performance indicators of the business.

Physical Demands

The physical demands described here are representative of those that must be met by an

employee to successfully perform the essential functions of this job. Reasonable

accommodations may be made to enable individuals with disabilities to perform the

Essential Functions.

While performing the duties of this job, the employee is frequently required to sit and talk

or hear. The employee is occasionally required to stand; walk; use hands to finger, handle,

or feel; and reach with hands and arms. The employee must occasionally lift and/or move

up to 40 pounds. Specific vision abilities required by this job include close vision, distance

vision. The noise level in the work environment is usually moderate.

Requirements

QUALIFICATIONS:

• Bachelor’s degree required;
• Three years of management experience that includes the responsibility for budget preparation and control, personnel administration, supervision and performance management, program management, negotiation methods, organizational development and long-range planning; or,
• Any combination of training, education, and experience that would provide the required knowledgeable abilities.
• Experience in providing training and consultation in the area of health and nutrition.
• Effective leadership experience.
• Understanding and knowledge of the health and nutrition performance standards, state child care laws, and other relevant regulations.
• Current management theory and practice
• Formulate, explain, and interpret policy
• Plan, organize, prioritize, and delegate work
• Analyze information
• Identify problems, project consequences, and make recommendations or develop solutions
• Balance competing priorities
• Exercise independent judgment
• Establish and maintain working relationships with colleagues, staff, and other departments
• Demonstrate tact and diplomacy in representing the department
• Persuade and influence others
• Formulate policies
• Good communication skills (open, honest, objective, good listener, with team management approach to clear goals and objectives.)
• Positive approach to Early Childhood Development programs.
• Demonstrate ability to gain the support of staff and community.
• FBI, and BCI criminal background check including fingerprinting prior to first day of work.
  
  

Summary

Plans, organizes, and directs components of the food services for

the Van Buren Center. The director is responsible for developing and implementing food

services departmental policies to ensure safe and accurate food services of all participants

in Shelter Services.

The Food Services Director will oversee the operations of food service, including logistics

and food quality. The Director of Food Service attracts and retains staff, maintains a

cooperative relationship with team members, volunteers and partners, optimizes staff

productivity to ensure Food Service Operations are customer-focused and team-driven. The

Director works with team members to create a positive experience while simultaneously

maintaining compliance with all food service and safety standards.