Food Service Director

6 days ago

Pleasant Hill, Tennessee, United States Culinary Services Group Full time

Job Summary:

Culinary Services Group is seeking a highly skilled and experienced Culinary Operations Manager to oversee and train production team members to ensure the highest standards of food quality. The ideal candidate will have hands-on experience in an institutional or healthcare food service environment with knowledge of best practices in food services sanitation.

Key Responsibilities:

  • Train and Develop Team Members: Ensure proper training and development of team members to support the CSG strategy and capabilities.
  • Quality Plate Presentation: Ensure a quality plate presentation is produced from the production crew team members.
  • Resource Management: Monitor, manage and execute effective resource management for the client operational requirements.
  • Food Quality and Safety: Examine foods for quality and freshness and monitor food temperatures.
  • Compliance Audits: Ensure food compliance audits are conducted in a timely manner.
  • Staffing Levels: Manage and maintain appropriate staffing levels as per budgetary guidelines.
  • Menu Planning: Effectively create and manage daily menus while controlling food costs through proper purchasing, cooking, portioning, rotating, and utilization of products.
  • Team Coaching: Effectively coach and counsel direct report team members.
  • Facility Relationships: Create and maintain a positive working relationship with the facility administrator/personnel.
  • Food Distribution: Oversee and ensure efficient distribution of food leaving the kitchen.
  • Cleanliness and Sanitation: Ensure a clean, safe and sanitized work area is effectively maintained by the production team.
  • Customer Experience: Provide a quality dining experience that exceeds customer expectations.
  • Work Environment: Promote and provide a work environment of teamwork and respect amongst employees, integrity, world class customer service, financial responsibility, and continual pursuit of excellence.
  • Regulatory Compliance: Follow all outlined Company, State, Federal and other applicable health and safety regulations in connection with food service, equipment uses and personal hygiene.
  • HACCP Policies: Fulfill all HACCP policies and procedures and monitor the flow of food.
  • Flexibility: Must be able to work flexible hours, weekends and holidays.

Requirements:

  • Education: High School Diploma or G.E.D required.
  • Certifications: ServSafe Certification.
  • Preferred Certifications: Dietary Managers Certification (preferred) and/or other jurisdiction certifications.
  • Experience: Experience in institutional and/or healthcare food service environment.
  • Desirable Qualifications: Formal coursework in institutional cooking and food services sanitation desired.

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