Food Services Director

Job Description

Job Description

Description:

Job Title: Food Services Director

Reports To: Associate Executive Director

Supervises: 40 Nutrition Staff including Kitchen Manager and Nutrition Manager, Kitchen staff, Meals on Wheels Drivers, and Social Lunch Site Hosts

Job Classification: Full-Time, Professional Staff Member; 40 hours/week; Exempt

Salary Range: $62,500-$90,000 yearly

Job Summary: The Food Services Director is responsible for the production, preparation, and delivery of Meals on Wheels daily to nearly 1,000 individuals across Licking County. This position oversees the operational and financial responsibilities for LCAP’s nutrition program by supervising the daily kitchen procedures and meal production by a Kitchen Manager and team, as well as the delivery and logistics of meals by a Nutrition Manager, 22 Meals on Wheels routes, and 9 social lunch sites. This position will focus on process improvement, systems implementation for food inventory/cost calculations, as well as delivery efficiency for the Meals on Wheels program. We are seeking an innovative individual who can deliver tangible ideas on moving the Nutrition program into the future.

Personal & Professional Attributes: Demonstrate sensitivity, empathy and understanding of the needs of older, impoverished, and developmentally disabled individuals, display common sense and good judgment, and actively promote LCAP to the public. Uphold the highest level of confidentiality, honesty and integrity, and represent the organization in a positive and professional manner at all times.

Core Technology Competencies: Demonstrated working knowledge of computer operations, standard office equipment (copiers, faxes, etc.) and must be able to utilize all Microsoft Office services. Experience with human services/social services client database preferred.

• Supervise a large team of Nutrition staff, including Nutrition Manager and Coordinator, Kitchen Manager and kitchen staff, Social Lunch Site hosts, and Meals on Wheels drivers.
• Plans, directs and coordinates the activities of running a $1.2 million food service operation in a commercial kitchen.
• Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food, as well as menu planning and development.
• Oversees the kitchen's operational and financial responsibilities in relation to food ordering, vendor contracts and relations, supply chain management, and budget management.
• Responsible for overall supervision of the Nutrition Program to ensure compliance with all Federal, State, County and agency guidelines and regulations including Title III and Medicaid Waivers.
• Ensure that all food service regulations, standards, and guidelines are followed.
• Provide required training of staff in necessary food preparation, service delivery; deal with emergencies or other areas of concern.
• Prepare department budget and personnel costs.
• Assist in the kitchen when required.
• Oversee and if needed, assist with administrative functions.
• Plan and assess quality control measures.
• Other duties as required.

General Requirements: Commitment and desire to provide excellent service to all clients and aging community members. Maintain predictable and regular attendance, work stated hours, communicate, comprehend and follow policies and procedures and develop and maintain positive working relationships with all staff. Must be able to satisfactorily perform all the job responsibilities and meet the physical requirements of that same job title. All employees must possess and maintain a Valid Ohio Driver’s License, as well as the minimum auto insurance coverage for Ohio (must be able to provide proof upon request).

Minimum Education and Experience Requirements:

• Five years of management or supervisory experience in a food service/restaurant environment.
• Experience in home and community-based services in relation to home-delivered and congregate meals.
• Demonstrated experience in process improvement, calculating food costs, managing food inventory.
• Knowledge and experience managing and applying kitchen sanitation and safety standards and methods.
• Bachelor’s degree in nutrition or dietetics, or a Registered Dietitian or Registered Dietetic Technician a plus.
• ServSafe certification (must be obtained within 90 days of hire).
• Experience providing various methods of supervision, administration and management.
• Must successfully pass a background check and pre-employment drug-screening.