Food Services Director - Higher Ed. jobs in Minneapolis, MN

MUST HAVE ASSISTED-LIVING EXPERIENCE. WILL PAY UP TO $100K AND RELOCATION FOR IDEAL CANDIDATE!

PRIMARY DUTY

As the Food Services Director, you are responsible for management, supervision and direction of the food service staff and program within the facility. In addition, the Food Services Director is responsible for managing the dining services budget, the planning and preparing of appealing, nutritious, heart-healthy, tasteful, fresh food for residents and guests.  The Food Services Director is also responsible for coordinating and ensuring the satisfactory and timely completion of project and program work done in the building on varying shifts.  Maintains records of income and expenditures, supplies, personnel and equipment.  Secure and assure that all equipment is maintained and in working order. Takes periodic inventories of supplies and materials, trains new employees, and recommends dismissals.  Acts as liaison between building occupants or administrators and Yona Solutions staff.  The Director must be able to communicate effectively all directives from managers, building occupants, and administrators to Yona Solutions staff. Is able to perform the job assignments of the Cook, Dietary Aide, and Dishwasher.  Training, quality control and in-servicing staff is an essential part of the Director’s responsibility. Additionally, the Director is a department head in the facility and must conduct themselves and their department in a professional manner.

ESSENTIAL JOB FUNCTIONS include the following.  Other duties may be assigned.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

·        Interviews, hires and orients dishwashers, cooks, and dietary aides.

·        Communicates between various shifts to ensure completion of tasks.

·        Maintains proper staffing levels; scheduling all Dietary staff.

·        Supervises, coordinates and evaluates work of all Dietary employees, delegating work equally among employees.

·        Trains workers in cooking, dishwashing, and dietary aide methods and procedures and proper operation of equipment.

·        Issues kitchen supplies and equipment to workers to ensure quality and timely delivery of services.

·        Daily audits and follow through on all assignments, directives and projects to ensure task completion

·        Cross trains and develops personnel for multiple positions/duties.

·        Conducts planning and budgeting.

·        Manages a cost-effective Dietary program.

·        Plans and implements a menu cycle that will be well-received by the residents and features seasonal menu items

·        Keeps food and supply costs within budget

·        Maintains good communication with all vendors

·        Supports all catering, room service, special party needs, marketing functions, etc.

·        Forecasts and plans the purchase of kitchen and dining hall cleaning supplies, chemicals and equipment.

·        Maintains required records including but not limited to; inventory, compliance, income/expense, and personnel records.

·        Ensures that established sanitation and safety standards are maintained.

·        Interacts appropriately with residents, client, other personnel, District Manager and the public.

·        Responds to customer preferences, complies with industry and federal and state guidelines, and meets the needs of residents.

·        Must respond to the paging system in a timely and appropriate manner.

·        Ability to perform the job assignments of the Dishwasher, Cook and Dietary Aide as necessary.

·        Ability to recognize hazards and follow appropriate protective equipment measures, read and understand Safety Data Sheets, and communicate/train employees as to such.

·        Represents Yona Solutions in a positive manner; is able to follow oral instructions, is pleasant, tactful and courteous and cooperative with supervisor, co-workers, residents and client staff.  

·        Comply with all policies and procedures.

·        Performs other duties as directed.

EDUCATION and EXPERIENCE an equivalent combination of education, training and experience will be considered.

·        A high school diploma or equivalent is preferred.

SUPERVISORY REQUIREMENTS of this position are generally as follows:

·         Two years’ experience in dietary services in a healthcare environment and personnel supervision in preferred.

KNOWLEDGE, SKILLS and ABILITIES which may be representative but not all inclusive of those commonly associated with this position. 

·   Attendance and Punctuality – Must be able to be at work on time and at varying times of day/night. Ensures work responsibilities are covered when absent; arrives at all shifts on time. Must be able to meet all other attendance standards and requirements.

·   Language Ability – Must be able to read, write, and speak English as to be understood effectively by another individual. Must have the ability to follow oral and written instructions.

·   Reasoning Ability – Must be able to apply common sense understanding to recognize hazards and follow appropriate protective equipment measures, read and understand Safety Data Sheets, and communicate with coworkers as to such.

·    Hygiene – Must be personally cleanly.

·    Customer and Personal Service – Must be pleasant, tactful, courteous.

·    Interpersonal – Must have the ability to cooperate with other employees.

·   Quality Management – Must be able to accomplish all responsibilities without supervision or other employee assistance after the training period is completed. Must be able to fully understand and complete all In-Services. Must be willing to perform routine, repetitive tasks on a continuous basis.

·   Dependability - Commits to long hours of work when necessary to reach goals; completes tasks on time or notifies appropriate person with an alternate plan.