What are the responsibilities and job description for the Director of Food Services Operations position at Bluestem Communities?
Kidron Bethel Village is looking for a Director of Food Service Operations to join our team
Join our team and enjoy outstanding benefits
At Bluestem Communities, we value our full-time team members and offer a benefits package designed to support both your personal and professional well-being. As a full-time employee you can enjoy the following benefits:
Health and insurance
- Health, dental and vision insurance
- Flexible Spending Accounts (medical & childcare available)
- AFLAC products
- Voluntary life insurance
Financial wellness
- 401(k) plan with company match
- Gradifi student loan payment program
- Payactiv: Early access to earned wages
Company-paid benefits
- Group term life and AD&D insurance
- Short-term disability insurance
- Employee Assistance Program (EAP)
Time off and perks
- Paid Time Off (PTO) and six (6) paid holidays
- Bluestem Wellness Center membership
- Meal discounts at our dining locations
Our benefits are designed to help you thrive both personally and professionally. Explore the full range of benefits and learn more about how Bluestem Communities can be the right fit for you—visit our Careers page today
Position Overview:
The Director of Food Service Operations is responsible for leading and overseeing all aspects of the dining program to ensure exceptional quality, service, and compliance. This role provides strategic direction for food service operations, focusing on staff leadership, resource management, regulatory adherence, and customer satisfaction. The Director ensures that dining services align with organizational standards, regulatory requirements, and industry best practices while fostering an engaging and collaborative environment for both team members and guests.
Essential Functions:
Leadership & Team Development
- Provide overall leadership for the dining services team, including recruitment, training, performance management, and retention strategies.
- Cultivate a positive work culture that promotes engagement, professional growth, and operational excellence.
- Establish clear expectations and accountability for staff, ensuring alignment with organizational goals and service standards.
Operational Oversight & Resource Management
- Direct all aspects of food service operations, including menu planning, procurement, inventory control, and cost management.
- Ensure efficient use of resources while maintaining high standards for food quality, presentation, and safety.
- Collaborate with internal departments and external vendors to optimize operational performance and enhance the dining experience.
Compliance & Regulatory Management
- Maintain strict adherence to federal, state, and local regulations, including health and safety standards, sanitation protocols, and licensing requirements.
- Oversee implementation of food safety programs such as HACCP and ServSafe guidelines, ensuring continuous compliance and readiness for inspections.
- Develop and enforce policies and procedures that support regulatory compliance and mitigate operational risks.
Customer Experience & Engagement
- Champion a customer-focused approach by creating a welcoming and responsive dining environment for residents, guests, and the public.
- Monitor and evaluate guest feedback to identify opportunities for improvement and innovation.
- Partner with other departments to design and deliver special events and programs that enhance community engagement and satisfaction.
Qualifications and Experience:
- Must be at least 18 years of age
- Must be a Certified Dietary Manager (CDM/CFPP) or obtain certification within the first year of employment
- Must be SERV Safe certified or complete certification within the first year
- Must have at least two years of restaurant experience, including planning, preparing, and serving meals
- Must enjoy working with the elderly and understand their needs
- Must be available to work weekends and holidays, at minimum every other weekend
- Prefer one year of supervisory experience in an institutional setting and familiarity with industrial kitchen equipment
- Prefer membership in Dietary Managers Association
Physical Requirements:
Light Work – Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently. Requires walking or standing to a significant degree; or requires sitting most of the time but entails pushing and/or pulling of arm or leg controls.