Director, Food Service

Responsible for the overall operation of Food Service, to include standards compliance, food planning, preparation and service, purchasing, staff supervision and related activities. MANAGERIAL/SUPERVISOR RESPONSIBILITIES Regularly reviews employee’s performance and takes corrective action when necessary. Hires the best people available. Knowledgeable of employee’s career goals and actively seeks development opportunities. Encourages and rewards hard work. Creates an understanding of the Organizational Strategic Plan and communicates a clear link between team goals and the strategic plan. Encourages employees to create innovative solutions to problems. Requirements Essential Duties: Exhibits regular and punctual attendance. Designs, implements, and supervises all activities of Food Service. Supervises meat processing operations. Identifies continuous quality assurance measures, plans in-service training, identify child nutrition goals and projects for Boys Ranch, coordinate menus, and plan special activities such as rodeo, cantata, and baccalaureate. Ensures that all equipment assigned is properly utilized, sanitized and maintained. Supervises catering activities for special events. Supervises food storage and food warehouse activities. Supervises the training and direction for residents who participate in Food Service activities. Supervises the preparation and publication of employee work schedules. Performs periodic inspections of food to assure quality and recipe compliance. Assures and monitors compliance with all internal and external regulations regarding Food Service activities. Supervises the food orders especially monitoring the meat requirements and coordinating with the butcher. Maintains inventory control of related supplies, submits supply requests, checks incoming supplies for accuracy and maintains related documentation. Supervises staff in, and personally exhibits, appropriate interaction with residents. JOB SPECIFICATIONS A Bachelor’s degree from an accredited university in Food and Nutrition, Dietetics, Food Service Management or related field is preferred. Equivalent experience may be substituted for a degree. A minimum of 3 years experience in quantity food service operations, to include food preparation, presentation and purchasing is preferred. A minimum of 3 years experience in staff supervision is preferred. A minimum of 3 years experience in inventory management is preferred. A general knowledge of meat processing. Basic competency in Microsoft Office for Windows applications (word processing, database, spreadsheet, e-mail, presentation graphics, etc.) is required. Must be proficient in general office equipment operation. Bending, lifting, grasping, fine hand/eye coordination, pushing/pulling, prolonged sitting/standing. Must be proficient in general food service equipment operation. Must possess exceptional time management and detail-orientation skills. Must be at least 21 years of age. Must possess a valid Texas driver’s license. Must be available for travel as needed. Benefits 401(k) 401(k) matching Dental insurance Employee assistance program Flexible spending account Health insurance Life insurance Paid time off Referral program Tuition reimbursement Vision insurance