DIRECTOR OF FOOD SERVICES

Description

                                                                                    DENVER RESCUE MISSION 

                                                                                         Job Announcement

Position Title: Director of Food Services

Reports to: Vice President of Operations

Job Classification: Full-time; Exempt

Salary Range: $72,600 - $96,800

About Us:

Denver Rescue Mission has been serving the most vulnerable in our community for over 130 years. Our history is rooted in a love of Christ and a commitment to share that love with others. At multiple locations throughout our community, we help restore the lives of people experiencing homelessness and addiction through emergency services, rehabilitation, transitional programs, and community outreach.

The Opportunity: 

The Director of Food Services will provide direction and oversight for the daily operations of DRM’s three Denver based kitchens to include the Lawrence Street Community Center (LSCC), 48th Avenue Center (48th) and The Crossing (TC) in addition to our two Northern Colorado based kitchens for Fort Collins Rescue Mission (FCRM) and Harvest Farm (HF). This position will entail managing and developing the Food Services Managers and Chefs for all (5) locations and will be responsible for the oversight of the food services budgets, donation maximization, inventory process, health code compliance, donor relations, volunteer process, sanitation standards, staff & menu scheduling and special events.

Responsibilities will include but not be limited to:

KITCHEN OPERATION MANAGEMENT:

• Supervise and coach the Food Services Managers. 
• Ensure that key objectives and goals of Food Service are being met or exceeded.
• Ensure the Food Services departments run as one integrated operation through the supply chain, from the Warehouse or outside suppliers to the kitchens and serving lines in the dining rooms.
• Drive a culture of safety that adheres to Health Department and ServSafe best practices.
• Optimize the volunteer experience by training staff in volunteer administration and by utilizing tools to assess volunteer satisfaction.
• Drive continuous improvement projects, trainings, and promoting operations values.
• Conduct weekly kitchen staff meetings.
• Monitor daily, weekly, and monthly kitchen logs.
• Manage staff and cleaning schedules for the different facilities.
• Coordinate Internal Health Inspections, making necessary corrections and implementing systems to maintain health and safety standards. 
• Must already possess or be willing to obtain certification to be a ServSafe trainer and conduct ServSafe trainings. 

INVENTORY MANAGEMENT:

• Prepare and manage the annual budget for Denver kitchen operations and Northern Colorado kitchen operations.
• Procure donor relationships to maintain adequate food supply for daily meal services.
• Maintain and rotate food storage areas in an organized manner, maintaining pars and keeping areas free of clutter.
• Collaborate with Warehouse Food Coordinator to ensure food donations are optimized and grocery spending is kept at a minimum.
• Monitor food inventory reports maintained by kitchen staff and the Warehouse Food Coordinator.
• Oversee all food and supply orders, creating processes to govern receipt and distribution.
• Monitor proper storage, use, and disposal of all chemicals.
• Ensure proper functioning of kitchen equipment and manage any repairs or replacements. 

MEAL PLANNING, PREPARATION & SERVICE:

• Coordinate and oversee preparation of all meals in the kitchens, adhering to Public Health food preparation standards.
• Oversee the menus for special events and holidays and direct the preparation and service of these meals.
• Create metrics to assess guest satisfaction with the meals.
• Manage and execute training of all kitchen staff, New Life Participants, and volunteers in the appropriate aspects of meal planning, preparation, and food safety.
• Coordinate with warehouse on kitchen supply needs. 

ADDITIONAL RESPONSIBILITIES:

• Display the virtues of “Hungry, Humble, Smart” as described in Patrick Lencioni’s book, The Ideal Team Player.
• Drive continuous improvement projects across all areas of responsibility.
• Maintain clear and effective communication with Vice President of Operations.
• Additional duties as assigned by the VP of Operations.
• Obtain certification to be a