Job Description

Director of Food ServiceClassification: Exempt
Reports to: Senior Director of Residential ServicesDate: July 2024Each day at Volunteers of America, we strive to exemplify our foundational pillar of Servant Leadership and Cultural Values of Communication, Compassion, Integrity, Respect, and Excellence.At VOA we are committed to providing opportunities that help staff grow and enhance their skill sets. As part of this commitment, we invest in on-the-job training to prepare employees for their new positions and offer professional development opportunities, coaching, and career pathways to promote our culture of helping staff advance their careers throughout the organization.JOB DESCRIPTIONSummary/ObjectiveThe Director of Food Service is responsible for oversight and management of the daily operations for Volunteers of America food service on the Sheridan campus, menu development in accordance with USDA and state nutritional guidelines.Essential Functions

• Regularly monitors food inventory and places food orders
• Menu planning including choices for dietary restrictions
• Routinely monitors nutrition requirements and is familiar with the American Dietary Association nutritional guidelines to ensure the menu is meeting recommended daily requirements
• Manage cost and inventory control
• Order supplies, ingredients and products from the food service company and from the food bank
• Comply with health and safety standards as set by the Wyoming Department of Health
• Management of kitchen support staff
• Monitor and oversee kitchen operations and cleanliness in all of the Residential VOA programs in Sheridan, including food storage, sanitation, quantity, and quality of food
• Assist with meal preparation as needed
• Maintain strict confidentiality of all clients per HIPAA regulations
• Ensures all certification is current.
• Monitor temp logs and safety data sheets
• Document issues and incidents and submit reports within timelines.
• Provide meals for special functions

Competencies

• Food preparation, menu planning
• Budget planning and management
• Computer software programs including Microsoft Word, Excel, and desktop publishing
• Effective written and oral communication skills
• Relationship management both internally and externally
• Effective organizational skills
• Maintain strict confidentiality of all clients
• Ability to work with tight deadlines under pressure
• Continuous demonstration of behaviors aligned with a posture of servant leadership and our cultural values

Supervisory ResponsibilityThis position directly supervises kitchen staff.Work EnvironmentThis job operates in a commercial kitchen and office setting. The role routinely uses standard kitchen equipment such as stove, scales, mixer, dishwasher, knives, etc., as well as standard office equipment such as laptop computers, photocopiers, and smartphones.Physical DemandsThe physical demands described here are representative of those that must be met by an employee to perform the essential functions of this job successfully.While performing the duties of this job, the employee is regularly required to stand, walk, use hands to handle or feel objects, tools, or controls, talk, hear taste, and smell. The employee is occasionally required to climb, stoop, kneel, and crouch.The employee must frequently lift and move up to 50 pounds with assistance and occasionally lift and move up to 100 pounds with support.Close vision ability is required to check the appearance of food, to use kitchen equipment, measure, and take/record the temperature of food.Position Type/Expected Hours of WorkThis is a full-time position. Days and hours of work are Monday through Friday, 8:00 a.m. - 5:00 p.m. Occasional evening and weekend work may be required as job duties demand.TravelOccasional travel is expected for this position.Required Education, Experience or Eligibility Qualifications

• An associate degree with a significant concentration in food preparation, management, nutrition, or related field OR Four years of progressive experience in high volume food production or catering.
• ServSafe certified (if not certified, training will be made available)
• Knowledge of purchasing cost savings and inventory control
• Exceptional and demonstrated time management skills to stay organized and meet tight deadlines.
• Must be at least 21years old

Volunteers of America