Director of Nutrition Services

Job Title

Functions of the Job

Operations:

• Observe and ensure seamless execution of the daily production by viewing each kitchen's menu, production board, checking freezers and coolers, food quality, cleanliness of kitchen, food safety protocol and following HACCP.
• Observe tray counting policies are in place and verified through POS.
• Operate within cost per meal parameters for food, waste, labor, direct costs, and supplies for each kitchen.
• Ensure timely, efficient, and quality meal production and service.
• Monitor food, food preparation, and batch cooking to maintain quality standards for preparation, presentation, and sanitation.
• Promote excellent customer service by investigating and resolving food quality and service complaints.
• Coordinate the preparation and daily transportation of meals going to all satellite buildings, where applicable
• Ensure overall cleanliness and organization of the kitchen and storage areas.
• Take pictures of a display tray of each entree daily and submit pictures to Supervisor.
• Observe and report to district any maintenance issues.

Supervisory:

• Conduct weekly Kitchen Managers meeting.
• Conduct daily Huddles to outline daily production needs, review daily dish, share information and check-in with staff.
• Attend and participate in monthly leadership meetings. Takeaways from meeting and implementing into program.
• Manage staff performance efficiently and effectively. If issues arise, report concerns to Supervisor.
• Hire, onboard, train and manage the activities of all direct reports. Maintain compliance with all labor regulations.
• Create schedule and communicate it to direct reports. Schedule needs to align with meals per labor hour (MPLH) goals.
• Address performance issues and conflict in the workplace in an appropriate and timely manner. If issues arise, report concerns to the Supervisor. Follow and execute HR policies. Director is responsible to track and hold team accountable for attendance.
• Train, cross-train, and certify all kitchen staff on job stations. Be knowledgeable of all kitchen functions.
• Support, engage, develop, and retain the kitchen staff.

Position Qualifications

Education: A High School Diploma or (GED) is minimally required. A copy of the diploma or certified copy of a transcript must be presented upon hire as a condition of employment to comply with USDA Professional Standards.

Experience:

• A minimum of three years of relevant food service experience is required or one year of relevant food service experience with an associate's degree
• Minimum 1 year in customer service/hospitality role – service oriented.
• Working knowledge of all kitchen functions and equipment.
• Good working knowledge of and able to operate computers and automated systems.
• Proficient in the use of Microsoft Office Suite, including, but not limited to, Word, Excel, and Outlook.
• Must be able to read and comprehend instructions, correspondence, and memos.
• Must be able to communicate effectively, orally and in writing. Able to write simple correspondence and memos.
• Able to add, subtract, multiple and divide in all units of measure. Able to adjust recipes according to production needs.
• Able to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Able to identify and resolve food service and customer relationship issues.
• Minimum 1-year supervisory experience, preferred.