Food Service Director - Seniors

Overview

Date Posted:
5/8/2018
Location:
A6170 - Seniors Food Service
Address:
Valley Services, Inc - A6170 - Seniors Food Service
City:
Suisun City
State:
CA
Country:
United States of America
Category:
Food Service Management

Description

 

 

POSITION SUMMARY:

The Food Service Director is responsible for the hands-on directing of the unit to ensure that Valley’s Vision, Goals and Objectives are met based on client and contractual obligations.  The Food Service Director ensures that quality nutritional food is provided to all customers and that professional standards are met and maintained in the unit.

 

JOB QUALIFICATIONS

Education/Experience:  Must have a high school diploma or GED.  Some college credit with course work in business or food service management preferred.  Must have at least three (3) years of experience in food service management, which should include: (a) directing volume food production; (b) converting recipes and quantifying amounts to actual count requirements; (c) maintaining inventory levels sufficient to meet food product and supply requirements; and (d) handling complaints from customers and clients quickly and satisfactorily.  Previous supervisory experience required.   Experience in operation and maintenance of all kitchen equipment preferred.  Must have computer experience with Microsoft Office including experience using internet and electronic mail systems. 

Competencies:  (The following competencies describe the knowledge, skills, abilities and attributes that lead to a successful employee in this position.)

 

  • Must possess excellent written and verbal communication skills to all educational levels, including team members, customers, and employees
  • Must be able to operate basic office equipment including computer and software programs
  • Ability to make judgments concerning the interpretation of policies and procedures that will affect the tenure of employees
  • Ability to read, write, and understand instructions, policies, and other communications
  • Ability to perform all types of mathematical functions and measure proportions, and quantities of food products
  • Knowledge of  expense management, financial planning, and strategic planning
  • Knowledge of acceptable sanitation requirements and their proper implementation
  • Knowledge of motor vehicle operations and maintenance

 

PHYSICAL AND MENTAL EFFORTS

Physical:

Physical demand is light with 20-25 pounds being demanded regularly and up to 75 pounds being demanded occasionally.  Intermittent sitting and standing with wide freedom of movement. Occasional lifting, bending, stooping, pushing and pulling.  Travel by vehicle or air with some overnight stays may be required.

Mental:

Works independently while complying with established Company Policies and Procedures.  Develops, organizes and executes “plans of action” while observing Company Policies and Procedures.  Must be able to handle multiple projects/tasks simultaneously.  Uses discretion and confidentiality regarding information concerning employees, clients, and other company business. 

 

ENVIRONMENTAL AND WORKING CONDITIONS

Environment is a food service production kitchen. Works most of the workday indoors; however, sudden and extreme changes in temperature may occur.  Interacts with team members on a daily basis. 

POSITION RELATIONSHIPS:

The Food Service Director reports directly to the applicable District Manager of Senior Services and has supervision of all unit employees.

Minimum Requirements

 

ESSENTIAL FUNCTIONS / STANDARDS OF PERFORMANCE:

The position functions and duties described below may not be the only requirements of the position. It may be necessary to follow other instructions or perform other related duties required by Valley.

  • Oversees and directs the account financial and non-financial objectives, the procurement, production, and service of food to all customers
  • Meets targeted profit objective (CFO’s) by controlling food, supply, and labor costs and maximizes sales potential through aggressive marketing and/or promotions
  • Analyzes financial data and operational statistics to ensures all required weekly financial reports are sent to corporate by established deadlines
  • Manages all unit personnel
  • Establish unit specific goals which meets with client expectations and communicates goals regularly with client(s) to assess and discuss progress of financial and non-financial goals and objectives as well as reporting to District Manager the progress
  • Monitors inventory and places orders utilizing quantities on hand
  • Completes an assessment and performs training with kitchen personnel in sanitation practices and establish cleaning schedules and other sanitary controls as required by the county and or state health department and Valley policy
  • Assists with maintaining the highest rating on health inspections and corrects any deficiencies              

 

The statements herein are intended to describe the general nature and level of work being performed and are subject to change at the discretion of the employer.

 

Valley Services Inc. is an Equal Opportunity Employer


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