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Title
Text copied to clipboard!Director of Food Services
Description
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We are looking for a highly experienced and motivated Director of Food Services to lead and manage all aspects of our food service operations. This role is responsible for ensuring the highest standards of food quality, safety, and customer satisfaction across all dining facilities. The ideal candidate will have a strong background in food service management, excellent leadership skills, and a passion for delivering exceptional culinary experiences.
As the Director of Food Services, you will oversee menu planning, food preparation, inventory control, budgeting, and staff supervision. You will work closely with chefs, nutritionists, and other team members to ensure that meals are nutritious, appealing, and prepared in accordance with health and safety regulations. You will also be responsible for developing and implementing policies and procedures that promote efficiency, cost-effectiveness, and customer satisfaction.
This position requires a strategic thinker who can analyze trends, forecast needs, and implement innovative solutions to improve service delivery. You will be expected to maintain strong relationships with vendors, negotiate contracts, and ensure compliance with all local, state, and federal food service regulations. Additionally, you will play a key role in training and mentoring staff, fostering a positive work environment, and promoting continuous improvement.
The successful candidate will have a proven track record in food service management, preferably in a healthcare, educational, or hospitality setting. Strong communication, organizational, and problem-solving skills are essential. A degree in hospitality management, culinary arts, or a related field is preferred, along with relevant certifications in food safety and sanitation.
If you are a dynamic leader with a commitment to excellence in food service, we invite you to apply for this exciting opportunity to make a meaningful impact in our organization.
Responsibilities
Text copied to clipboard!- Oversee daily food service operations across all facilities
- Develop and manage food service budgets and cost controls
- Ensure compliance with health, safety, and sanitation regulations
- Collaborate with chefs and nutritionists on menu planning
- Hire, train, and supervise food service staff
- Monitor inventory and order supplies as needed
- Implement policies and procedures for efficient operations
- Evaluate customer feedback and implement improvements
- Negotiate contracts with vendors and suppliers
- Maintain high standards of food quality and presentation
Requirements
Text copied to clipboard!- Bachelor’s degree in hospitality management, culinary arts, or related field
- Minimum 5 years of experience in food service management
- Strong leadership and team management skills
- Excellent communication and interpersonal abilities
- Knowledge of food safety and sanitation standards
- Experience with budgeting and cost control
- Ability to work in a fast-paced environment
- Proficiency in food service software and systems
- ServSafe or equivalent food safety certification
- Strong problem-solving and decision-making skills
Potential interview questions
Text copied to clipboard!- Do you have experience managing large-scale food service operations?
- What strategies do you use to ensure food safety compliance?
- How do you handle customer complaints or feedback?
- Can you describe your experience with budgeting and cost control?
- What is your approach to staff training and development?
- How do you stay current with food service trends and regulations?
- Have you worked with nutritionists or dietitians before?
- What food service software are you familiar with?
- How do you manage vendor relationships and contracts?
- What motivates you to work in food service leadership?
