Director, Food and Catering Services

Description

 Application Deadline is Friday, 8/2/24

SUMMARY OF POSITION:

 Springs Rescue Mission considers every position one of ministry and a vital and valued part of our team. Therefore, it is essential that all employees of SRM have a personal relationship with Jesus Christ and subscribe to our Statement of Faith and Core Values. 

The Director of Food Services oversees and directs all aspects of our company's Food Services, to include overseeing staff, managing budgets, training staff and vocational workers, and ensuring health and safety compliance in Kitchen and Catering service areas, to include contract food services. The position is also responsible for direct food procurement and meal preparation oversight. In addition, this position collaborates with all other departments to increase and expand vocational training to offer optimal training opportunities to our program’s customers who desire vocational training in the Food Service industry. This position will also be responsible for financial oversight of our Catering Services and any related revenue. The Director of Food Services will be instrumental in determining the future vision of services and assistance programs by working collaboratively with leadership team members.

DUTIES & RESPONSIBILITIES:

• Oversee Food Services staff, including Coordinators, Chefs, Instructors, our program customers, and volunteers. 
• Ensure strict adherence to kitchen safety and cleanliness procedures, recipes, and overall meal quality standards.
• Provide training, supervision, and feedback to customers in our programs as part of their training, emphasizing culinary arts-specific needs. 
• Responsible for collaborating with leadership on the annual kitchen budget and working within budget constraints related to direct food costs and all other associated Food Services expense accounts. Intentionally work to reduce cost per meal metric by seeking out the best pricing for purchased food and the aggressive use of food.
• Responsible for maintaining quality partner relationships with all food providers.
• Within budget constraints, create meals that are fresh, nutritionally sound, and that promote physical health. Learn what foods are best/worst for the company's client community.
• Provide health and nutrition training for our company’s customers regularly.
• Track all monies spent in each area of food services.
• Track all revenue received through catering and food service contracts.
• Coordinate with the Distribution Manager to properly arrange for the usage of donated foods
• Oversee and direct the work of Catering staff, including Catering Chefs, customers, and interns.
• Provide oversight and direction for all catering events, via careful advance planning, delivering catered food on time, fresh, and in good appearance.
• Strive to grow the department according to annual revenue targets. In particular, work to grow the catering business, specifically in the acquisition of contract accounts and business accounts.
• Offer suggestions on ways to improve catering processes, including potential new customers and new food items.
• Continued guide and direct food services training. 
• Seek to collaborate with outside work partners for possible client internships. 
• Establish and maintain Culinary Arts training processes and protocols, including documentation for accreditation purposes.
• Participate in the hiring of departmental staff: Train, supervise, schedule, and evaluate accordingly.
• Project departmental budget and needs and manage accordingly.
• Operate all food services in compliance with the established health and safety standards and regulations.
• Inspect kitchen, dining area and food storage areas on a regular basis for conformance to health codes, sanitation, and requirements.
• Work with other departments to write and maintain service descriptions that fit and advance needs in the food service/culinary arts department.
• Negotiate with vendors to arrange donations, purchase and delivery of food and supplies.
• Inspect all deliveries upon arrival for freshness and quality.
• Inspect and maintain all departmental equipment and immediately notify Director of any need for repair or replacement. Train others in correct utilization and maintenance.
• Work collaboratively with other managers and staff.
• Attends all required meetings and reviews emails regularly. 
• Duties and responsibilities may be added, deleted, or changed at any time at the discretion of management, formally or informally, either verbally or in writing.

SKILLS & QUALIFICATIONS:

• Knowledge of and familiarity with food operations and service: menu planning, fo