Food Service Director - Seattle, United States - Salvationarmytucson

Description

** Food Service Director**

**Job Category****:** Food Services **Requisition Number****:** FOODS004645 Showing 1 location **Job Details**

**Description**

**POSITION TITLE:** Food Service Director

**DEPARTMENT:** William Booth Center

**STATUS:** Full Time/Exempt

**Join a team where you can offer compassion, dignity, and sustainable opportunities for people in need in your local community**

**Use your culinary, operational, customer service skills as a Food Services Director**

The Salvation Army is seeking a **Food Services Director** to provide oversight to the William Booth Center kitchen and staff. This roll will ensure the proper day to day operations of the kitchen and will work towards creating and implementing a culinary program. Responsibilities will include auditing kitchen for health and safety protocols, overseeing any offsite delivery of food, and maintain outside relationship with vendors and customers.

**The Salvation Army is an inspiring place to work.** With offices in every major US city and over 120 countries around the globe, its a place where people can invest in people on every level. In the Northwest region of the US, we serve people with food to shelter opportunities and almost everything in between. We are committed to being an efficient and effective network of local offices that make up a huge western region team. In other words, were committed to being big and small at the same time. That makes us a seriously great place to work. As one of the most impactful social service organizations in the world, we hire people who constantly seek new ways to keep us moving forward. We welcome you on finding your place to offer opportunities for people in need

The Food Services Director works closely with staff in the kitchen and will work toward timely and cost-effective ordering of provisions and ensuring preparation and serving of meals happens according to operational need and TSA policy. This position will be receive supervision from the Operations Director and will be supported by both the Assistant Food Services Director as well as kitchen staff.

This position is full-time and exempt and located in Seattle, Washington.

**ESSENTIAL DUTIES AND RESPONSIBILITIES**

Will audit kitchen practices for adherence to all health and safety regulations needed to operate food service program.

Review staffing levels to meet service, operational and financial objectives. Schedule staff appropriately to fulfill department requirements.

Hiring and training of kitchen staff.

Oversee quality & delivery of Offsite meals (Nutritious, Visually Appealing, On Time, Proper Temperature)

Ensure all documentation regarding Food Temperature / Refrigerator & Freezer Temperature, etc. maintained and held for the prescribed period of time.

Ensure food delivery sites are supplied with items as they relate to the service of food. (Gloves / Paper / Plastic / Napkins / Cups, etc.)

Maintain partnership with outside vendors and customers

Oversees all personnel assigned to the kitchen including volunteers during shift and/or in absence of the Sous Chef.

Provide meal service for any special event, i.e. Advisory Board meetings, Womens Auxiliary meetings, Christmas meals for volunteers and SAC Metro PR events.

Trains staff and volunteers to assist in food preparation and storage under adverse conditions.

Maintaining efficient and competent performance of all operations relating to the kitchen, i.e. food procurement w/ fiduciary responsibility, food preparation, food storage, sanitization of kitchen utensils and kitchen cleanliness.

Ensures meals are set up and cleaned up including but not limited to dishwashing, cleansing, and sanitizing equipment and systematic cleaning of major appliances.

Maintains a safe and sanitary environment for food preparation and storage under adverse conditions.

Ensures safe, sanitary, nutritious and attractive food preparation (meals, snacks, special occasions, etc.).

Schedules pick up of supplies and limited donations (e.g. food, Christmas related items, etc.).

Oversees the development of weekly menus that are creative, nutritious and appealing making maximum use of donated foods and USDA commodities.

Utilize USDA material to ensure proper inventory and meal productions.

Ensures that a monthly physical inventory of kitchen food and supplies is conducted as well as daily usage records.

Weekly / Monthly Service reporting of Meals Prepared.

Weekly / Monthly / Yearly reporting of Donated Items & Disbursement to Shelter sites.

Perform related duties as assigned by supervisor.

**EXPERIENCE AND QUALIFICATIONS:**

**Education and Work Experience:**

HS Diploma or GED

Must have graduated from Accredited Culinary Arts Program or Culinary Arts School

Minimum 5 years of experience in the culinary field

Possession of a valid Washington State Drivers License

Possession and retention of current Washington State Managerial Food Handlers Permit

Possession and retention of a current ServSafe Food Protection Manager Certification

Authorized to or able to gain approval as a driver of Salvation Army vehicles

Ability to pass background check

Ability and willingness to understand and fully comply with mandatory reporting requirements, laws, and TSA policies pertaining to protecting vulnerable adults and children

Willingness to abide by the Salvation Armys drug and alcohol policy

Documentation of current TB test, CPR and First Aid certification and completion of Bloodborne Pathogen training within 90 days of employment

**Supervisory Responsibilities:**

The Food Service Director has supervisory responsibilities over the Assistant Food Service Director, all food service staff, community service clients, offsite shelter staff as related to proper food service / handling and food service volunteers.

**Culinary Training Assignments:**

Research and plan opening of a Culinary Training program.

Recruit and promote the program for potential students.

Coordination of teaching and instruction for Culinary Training Center students

Oversees program development management of the Culinary Training Classroom activities to help accomplish program goals and objectives.

Instructs Students during the theory, lab and hands on training in the kitchen.

Monitor students' performance to make suggestions for improvement and to ensure that they satisfy course standards, training requirements, and objectives.

Maintain records and necessary documentation to support class-training and student progress.

Maintain tracking record of all graduating class students; provide on-going mentorship with current and previous clients.

**Mathematical Skills:**

Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.

**Physical Requirements:**

Ability to sit, walk, stand, bend, squat, climb, kneel, and twist on a recurring basis

Ability to grasp, push, pull objects such as files, file cabinet drawers, and reach overhead

Ability to operate telephone

Ability to operate a desktop or laptop computer

Qualified individuals must be able to perform the essential duties of the position with or without accommodation. A qualified person with a disability may request a modification or adjustment to the job or work environment to meet the physical requirements of the position. The Salvation Army will attempt to satisfy requests if the accommodation needed is reasonable and no undue hardship would result. While performing the duties of this job, the employee is regularly required to walk, stand, climb or balance, stoop, kneel, crouch, crawl and reach with hands and arms on a continuous basis. The employee must regularly lift and/or move up to 20 pounds, frequently lift and/or move up to **5**0 pounds**.** Specific vision a