Job Title:

Director of Food Services

Reports To:

Director of Youth Services

How to Apply:

Applicants can apply by submitting a resume to Andrea Prichard at [email protected]

Salary Range: $34,000-$36,000

Primary Function:

To prepare, cook and serve nutritious daily meals to students in accordance with defined standards and quality.

Position Responsibilities

CACFP, SFSP Responsibilities:

• Be able to work in a fast paced kitchen environment.
• Maintain compliance with DPI and USDA requirements.
• Order and take delivery of supplies.
• Prepare menus for each meal in advance.
• Keep accurate records of meals served.
• Keep accurate production records for all items served daily at each meal service.
• Prepares a variety of meats, poultry, vegetables, fruits and other food items for cooking in a variety of kitchen equipment.
• Refer to menu at the start of each shift.
• Promptly reports equipment and food quality or shortage problems to Director of Youth Services.
• Knows and complies consistently with our standard portion sizes, cooking. methods, quality standards and kitchen rules, recipes, policies and procedures.
• Stocks and maintains sufficient levels of food products to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area.
• Handles, stores, labels, and rotates all products properly and in accordance to applicable state laws.
• Closes and cleans/sanitizes the kitchen properly.
• Attends all scheduled employee meetings and brings suggestions for improvement.

Additional Responsibilities

• Ensure a team based work environment by communicating effectively and positively with supervisors, co-workers and volunteers.
• Make recommendations regarding kitchen/concession needs.
• May be asked to participate in special programs and or events. These events may be scheduled at times when the Club is not open.
• Perform other duties as assigned.

Position Requirements

• Degree in Culinary Arts.
• ServSafe Sanitation Certification.
• Must be able to read and follow a recipe unsupervised.
• Be willing to follow direction and ask questions for clarification if needed.
• Strong verbal and written communications skills.

PHYSICAL REQUIREMENTS/WORK ENVIRONMENT:

• Ability to walk, stand, sit and climb stairs.
• Possess an adequate level of manual dexterity and sense of balance.
• Possess good near distance acuity (20 feet or less), far distance acuity (more than 20 feet), three dimensional depth perception and color distinction.
• Ability to tolerate environmental conditions: air conditioning, heat, dust fumes, noise, close quarters, etc.
• Ability to lift and move objects weighing up to 50 pounds.

DISCLAIMER:

The information presented indicates the general nature and level of work expected of employees in this classification.  It is not designed to contain, or to be interpreted as, a comprehensive inventory of all duties, responsibilities, qualifications and objectives required of employees assigned to this job.