The Director of Culinary Services has the responsibility for leading the dining service team members toward client satisfaction with food quality and meal service. The Director will be responsible for developing effective working relationships with clients and team members while training and directing the team toward providing outstanding client and customer dining services.

This is a full-time, in-person opportunity.

Job responsibilities

• Maintains compliance standards for meal service and food quality
• Purchases food and supplies from authorized vendors to meet menu requirements
• Maintain weekly operating report to analyze performance to budget and ensures financial goals are met
• Performs daily audits of safety, sanitation, food quality, meal delivery at point of service, and quality standards to optimize financial and operational performance.
• Must meet all State and county requirements
• Attends manager meetings, food committee meetings, and works in unison with all department managers
• Works with staff in maintaining a safe work environment
• Must maintain monthly required in-services including departmental in-services
• Interviews, hires, and trains associates, plans, assigns, and directs work, appraises performance
• Other duties as assigned

Qualifications

• Minimum of 3 to 6 years direct food service operational management experience with inventory and purchasing knowledge and control
• Strong supervisory, leadership, management, and coaching skills
• Strong communication skills, both written and verbal

Education/Certification

• Associates degree preferred
• Servsafe certified or the ability to obtain Servsafe certification within 90 days of employment