Director, Food Services

Job Summary:

Manage all aspects of the College’s dining services department including scheduled student meals and the supervision, scheduling, and training of food service staff. Coordinate food services with culinary academic program to provide efficiency and quality in product, service, and education. Assist in training student workers as necessary. Responsible for all administrative functions of the department to include ordering, billing, cash accountability, and the timely submission of all required reports.

Vision:
Indian Hills Community College will transform the future through education and empowerment.

Mission:
Indian Hills Community College changes lives by inspiring learning, diversity, social enrichment, and regional economic advancement.

Core Values:
Indian Hills Community College is committed to excellence, success, service, integrity, community, innovation, diversity, and inclusion.

Minimum Job Requirements:

• 
  Associate Degree or equivalent relevant work experience required. ACF Executive Chef or advanced degree in Hospitality Management preferred. Must possess or willing to obtain ServSafe® certification.
  
• Minimum of 7-10 years’ experience in a multi-unit dining service operation with evidence of increasing levels of management responsibility. High volume production and catering/banquet experience is essential.
  
• Demonstrated successful supervisory, leadership, and management skills. Possess excellent interpersonal skills including oral and written communication. Must relate well with staff and students from diverse backgrounds.

Work Performed:

• 
  Supervise and participate in the planning, preparation, and service required to meet all college food service needs, including 18 student meals per week.Includes direct supervision of the College’s dining service operations at Ottumwa Main Campus, North Campus, and Centerville.
  
• Work directly with the Caterer/chef to ensure college wide catering, banquet, and special function meals and highly functioning and meeting the needs of the campus.
  
• Provide leadership and coordination of dining services and culinary arts department to offer high quality food products to students.
  
• Facilitate a team environment with all staff
  
• Conduct weekly meetings with Chef, Ottumwa Main Campus and Program Director, Culinary Arts to create effective and coordinated efforts for high quality dining services.
  
• Offer expertise in best practices of culinary experiences to dining services staff and culinary arts students.
  
• Ensure menus are developed that provide the College’s staff, students, and guests a wide variety of fresh, nutritional, and quality dining options including special dietary needs.
  
• Ensure new menu items or unique meals are served regularly to promote creativity and excellent customer service
  
• Ensure all applicable Federal, State, and Local food safety and sanitation laws and procedures are adhered to including being responsible for the accurate completion and submission of all required Iowa
• Department of Inspection and Appeal’s forms and licenses.
  
• Along with the Human Resource Department, participate in the hiring process for all dining service vacancies. Includes updating job descriptions, screening applications, and interviewing potential candidates.
  
• Responsible for the accurate and timely submission of Payroll forms including the required E-Verify documentation of all student workers. Monitor student wage budget and ensure the accurate and timely
• online submission of hours worked to the Payroll Department.
  
• Responsible for developing and managing the dining services budget including analyzing system financial data and reports, then meeting to review with the CFO as required. Monitor and update pricing and meal plan options regularly to ensure the profitability of the department and recommend adjustments as appropriate.
  
• Prepare and submit an accurate, complete, and timely annual inventory for all College dining service operations using electronic software.
  
• Responsible for leading in the development of dining services strategic plan and monitoring progress in attaining departmental goals.
  
• Follow College approved purchasing procedures and processes.
  
• Use vendor online ordering systems to purchase required product and supplies for the various campus dining service locations.
  
• Work directly with Caterer/Chef to ensure timely and accurate billing of all inter-department and outside food requests.
  
• In conjunction with the College’s CFO, research, prepare, negotiate, and award vendor RFP’s that are beneficial to the department and the College.
  
• Routinely monitor signed vendor contracts to ensure compliance.
  
• Responsible for cash accountability for all locations including ensuring required measures and annual staff training are followed to maintain PCI compliance. Respond to inquiries from College’s auditors during yearly audit.
  
• Prepare and meet with staff to perform annual evaluations.
  
• Verify weekly menus are included on the College’s web site. Also ensure department’s web presence is current and informative.
  
• Responsible for monitoring and reporting the maintenance needs of all dining service equipment and facilities. Submit maintenance requests as required.
  
• Volunteer for College committees when possible and attend meetings as required.
  
• Other Duties as may be assigned.

Responsible To:
Chief Financial Officer

Position Level:
Program Director - Exempt - Traditional Funding - at will employment on letter of employment

Employment Length:
4 Term, Full Time, Benefits

Schedule:
9 hrs/day, Monday-Thursday