Food Service Director

Food Service Director

Position Summary:

• The Food Service Director will supervise all aspects of food production including menu planning and food preparation at an account to ensure client satisfaction and retention for the Company.

• Serves as technical expert and trainer for other chefs.
• Implements business practices in order to uphold Company mission and values.
• Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth.

Core Competencies Needed:

This position needs to be proficient in the following areas:

• Analytical Thinking
• Diversity Awareness
• Customer Focus
• Drive and Dependability
• Stress Tolerance/Flexibility
• Interpersonal Relations
• Integrity
• Communication
• Technical Skills

Technical Duties and Responsibilities:

Responsibilities:

• Maintains and develops client relationships and client satisfaction for all aspects of food production to ensure account retention.
• Fulfills contractual obligations to the client.
• Plans menus including methods, timetables and costs to support client and Specialty Food Service strategic plan.

• Accountable for the execution of service quality by maintaining highest level of delivery.
• Promotes and supports workplace diversity initiatives.

Duties:

• Directs daily operations of food production, including menu planning, purchasing, ordering, inventory and food preparation to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines.
• Directs kitchen personnel engaged in preparing, cooking and serving food.
• Oversees the preparation, portioning, garnishing, presentation and safe storage of food and solves menu problems (e.g. recipe substitutions).
• Ensures that kitchen, equipment, storage facilities and dining room are sanitary, neat and organized.
• Trains other chefs in and outside of account on culinary skills and serves as technical expert.
• Probes potential problems and apprises manager of status on resolution of problems or issues, using appropriate Specialty Food Service resource when necessary.
• Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards.
• Manages by providing positive and constructive feedback and performance evaluations to employees in order to reward, coach, correct and motivate.
• Ensures licenses and certification are current for employees.
• Ensures compliance with all federal, state and local regulations as well as Specialty Food Service/client policies and procedures (e.g. HACCP, quality assurance, safety, operations, personnel).

• Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with Specialty Food Service safety and loss prevention programs and with standards.
• Manages the budget by controlling costs (e.g. labor, inventory, equipment, materials), complying with budget requirements and making adjustments when necessary.

Typical Knowledge and Skills:

• Communication and Influence: Requires verbal and written communication skills to convey complex and/or detailed information to multiple individuals/audiences with differing knowledge levels. Role may require strong negotiation and influence, communication to large groups or high- level constituents, representation of the organization, advanced tact, and diplomacy, etc.
• Technical Knowledge: Applies advanced principles, theories, and concepts in area of specialty.

Working knowledge of several related disciplines. In-depth knowledge of one or more related disciplines.

• Analytical Thinking: The ability to systematically gather information from a variety of sources, analyze the information, identify implications of data, draw appropriate conclusions, generate viable, alternative solutions to a question or problem, and evaluate the consequences of choosing each alternative.
• Diversity Awareness: The ability and willingness to respect and value the differences and perceptions of different groups/individuals. This includes respecting, understanding, valuing and seeking out individual differences to achieve the vision and mission of the organization.
• Customer Focus: The ability to provide excellent service to external and internal customers. This includes seeking to meet customer needs and demands quickly and effectively; remaining calm and professional when dealing with internal or external customers that are difficult or upset; reviewing complaints from internal/external customers and takes action to remedy the complaint; and treating the customer as if he/she were valuable.
• Drive and Dependability: The ability and willingness to demonstrate eagerness, enthusiasm, optimism, and passion when working. This includes demonstrating persistence, heightening personal effort in the face of obstacles and adversity; pursuing excellence for self and organization; having a sense of urgency; and possessing ambition.
• Stress Tolerance/Flexibility: The ability to work productively and effectively when faced with stressful work situations and time pressures. This includes maintaining stamina and effective interactions with others under stressful working conditions and maintaining a calm, controlled, professional manner when facing high pressure and demanding situations.
• Interpersonal Relations: The ability to develop and maintain professional, trusting, positive working relationships with supervisors, staff, managers, customers, and vendors. This includes being approachable and taking time to address employees’ personal and professional needs, as well as client and customer concerns; treating others with respect and dignity; and expressing empathy and compassion when dealing with the needs and problems of others.
• Integrity: The ability and willingness to uphold ethical standards and comply with all state and federal laws and company policies and procedures. This includes fulfilling commitments; accepting constructive criticism; accepting responsibility for own performance, as well as that of the group; not accepting credit for the efforts or work of others; and avoiding conflict of interest situations.
• Communication: The ability to speak clearly and politely to management, associates, and customers when conveying information, using correct grammar when speaking and not using slang terms; and targeting the amount, style, and content of the information to the needs of the receiver.

Supervision:

Supervision Received: Our corporate team provides general direction for the Food Service Director [FSD]. FSD independently determines and develops approach to solutions. Work is reviewed periodically (typically at major points in the assignment), and once it is complete to ensure objectives have been met.

Supervision Provided: FSD manages the daily operations of a unit/department through direct supervision of non-exempt/hourly employees only. Has full Human Resource responsibility (selection, orientation, scheduling, training and development of employees, including initiating personnel actions, such as the hiring and termination of employees, scheduling). Maintains budget.

Impact of Decision: Decisions are moderate, impacting project schedules, operations or customer satisfaction. Errors are detected and corrected with relatively minor financial impact or effect on projects, operations or customer relationships. May require involvement beyond immediate work group to correct.

Scope of Impact: Decisions affect work of own unit/area and related operations/departments.

Minimum Requirements:

• Legal Age: 18 years old
• Education or Equivalent Experience: Technical, Trade, or Vocational School Degree
• Supervisor/Managerial Experience: 3 years lead/supervisory experience.
• Function Specific Experience: 2 years related work experience.
• Certification Requirements: Certified Food Manager

Physical Requirements:

• Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses.
• Significant walking or other means of mobility.
• Ability to work in a standing position for long periods of time (up to 8 hours).
• Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.

Working Conditions:

• Generally in an indoor setting; however, may supervise outside activities and events.
• Varying schedule to include evenings, holidays, weekends and extended hours as business dictates.
• While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities and those found within various food storage and preparation areas (walk-in freezers & coolers).
• The noise level in the work environment is usually moderate to loud.

Job Type: Full-time

Pay: $45,000.00 - $50,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Physical setting:

• Fast casual restaurant

Schedule:

• 8 hour shift
• Day shift
• Holidays
• Weekend availability

Ability to commute/relocate:

• Venice, FL 34292: Reliably commute or planning to relocate before starting work (Required)

Education:

• Associate (Preferred)

Experience:

• Supervising experience: 2 years (Preferred)

Work Location: One location