Food Services Director

POSITION SUMMARY:

The Director of Food Service is responsible for smooth and efficient general management and food service functions and outlets including planning, purchasing, preparation, serving, clean-up and managing a diverse staff. The Director of Food Service is instrumental in creating an inclusive camp community while meeting high standards of sanitation and safety for all food services provided. The director is responsible for compliance with state and county health regulations.

OUR CULTURE:

Our mission and core values are brought to life by our culture. In the Y, we strive to live our cause of strengthening communities with purpose and intentionality every day. We are welcoming: we are open to all. We are a place where you can belong and become. We are genuine: we value you and embrace your individuality. We are hopeful: we believe in you and your potential to become a catalyst in the world. We are nurturing: we support you in your journey to develop your full potential. We are determined: above all else, we are on a relentless quest to make our community stronger beginning with you.

ESSENTIAL FUNCTIONS:

• Serve as primary chef for all meals provided by camp kitchen.
• Plan the weekly menu with dietary considerations of campers and team members, budgetary guidelines, variety, and nutrition.
• Willingness to plan cohesive and inclusive menus for campers and staff who are vegetarian, vegan, gluten free, lactose intolerant and other types of restrictions.
• Prepares food orders based on current food inventory and menu planning working within financial targets.
• Hire, train and supervise a competent staff. Recommend training, promotions, and salary adjustments for Food Service personnel. Set performance standards and evaluate performance.
• Schedule, assign, and coordinate work maximizing staff strengths and working within payroll guidelines and budgets.
• Purchase all food and supplies necessary for food service operations. Negotiate bulk purchases of food and supplies with vendors.
• Plan meals and deliveries to ensure the best utilization of the facility and staff to meet customer needs.
• Set up and maintain an inventory, and quality control system to ensure delicious and nutritious meals for guests and staff.
• Track expenditures to operate within an approved budget.
• Maintain sanitation and safety standards including proper food storage and handling by all team members equipment according to local and state laws.
• Maintain cookware and equipment according to local and state laws.
• Notify direct report of all concerns related to facility safety and follow emergency procedures correctly.
• Lead with the YMCA core values – Caring, Honesty, Respect, & Responsibility
• Other daily tasks as assigned.

LEADERSHIP COMPETENCIES:

• Resource Developer
• Property/Facility Management
• Relationships
• Critical Thinking & Decision Making

SKILLS:

• Food & kitchen equipment knowledge.
• Ability to problem-solve and be flexible.
• Ability to follow verbal and written instructions.
• Ability to safely use cleaning equipment & supplies.
• Ability to understand & follow safety procedures.
• Guest-oriented and service-minded.
• Ability to control costs & meet financial targets.
• Ability to work in fast-paced environment.
• Strong organizational skills.
• Time management skills.
• On feet for long periods of time.
• Verbal and written communication skills.
• Team player with ability to empathetically listen and communicate for understanding

QUALIFICATIONS:

• Minimum of 21 years of age.
• 5 years of equivalent experience or a bachelor's degree in Food Management, Dietetics, Hotel and Restaurant Management is required.
• ServSafe Certification Food Handler/Manager (or ability to obtain within 30 days of employment)
• Valid Driver’s License and acceptable driving record of at least three years.

WORK ENVIRONMENT & 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.
• The employee needs sufficient strength, agility, and mobility to perform essential functions and to safely supervise program activities.
• While performing the duties of this job, the employee is regularly required to use a computer for periods of time and be able to communicate using a computer and phone/smart device.
• The employee frequently is required to sit, stand and reach and must be able to move around the work environment.
• The employee must occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust.
• The noise level in the work environment is usually moderate.
• Current driver’s license and access to reliable vehicle for transportation.
• Occasional travel, both local and national, may be required.

Salary Range: $47,626 - $59,532