Associate Food Services Director - Higher Ed. manages one or several areas of institutional food service and resources. Implements and maintains food service policies in dining halls. Being an Associate Food Services Director - Higher Ed. coordinates work schedules to ensure appropriate staffing levels and may be responsible for purchasing supplies. May also plan and coordinate special theme events. Additionally, Associate Food Services Director - Higher Ed. may require a bachelor's degree. Typically reports to a food service director. The Associate Food Services Director - Higher Ed. manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. Extensive knowledge of department processes. To be an Associate Food Services Director - Higher Ed. typically requires 5 years experience in the related area as an individual contributor. 1 to 3 years supervisory experience may be required. (Copyright 2024 Salary.com)
General Purpose: The Food Services Director is responsible for all culinary activities within the kitchens at each store location. Responsibilities include training, planning, costing, overseeing and managing all aspects of the department and the staff.
Work Schedule: 50 hours per week, weekend work required.
Why Work for Us: Langenstein’s has recently celebrated its 100th anniversary. We know that to achieve this, we have had an amazing team of people working for us. We offer competitive wages, 401(k), and medical insurance. We are closed for 5 major holidays and our stores are not open late because we understand the importance of family time.
Responsibilities & Duties:
Excellent customer service
Team Leadership, accountability, coaching, mentoring
Represent the company on social and live media
Coordinate items for ad placement
Oversee & help develop the Commissary Kitchen
Ensure that food quality, freshness, and presentation meet Corporate & food safety standards.
Ensure recipes are followed and utilized at each location without deviations.
Develop and test new recipes and dishes
Determine product selection
Maximize profitability
Marketing, visual displays in stores and at events
Develop and implement an order guide
Monitor return logs at each location and investigate the reason for the return
Collaborate with the Kitchen Managers and Store Managers to ensure sell-through and product mix is appropriate for each location
Control shrink and repurpose items in recipes for sell-through
Communicate any departmental concerns to the CEO
Maintain consistency in food quality standards
Ensure all equipment is functioning properly
Analyze and control product transfers
Know product availability, preparation, storage and nutritional aspects.
Ensure the quality, palatability and presentation
Perform Team Member duties as required to run the department