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RETREAT CENTER FOOD SERVICE DIRECTOR

The Retreat Center Food Service Director is responsible for planning, organizing, developing, and directing all operations of the Retreat Center kitchen. Hire, train, schedule, and supervise kitchen staff in accordance to Firs policies. Create menus and ensure that all meals coming from the kitchen are well prepared with regard to food safety requirements, quantity, consistency, presentation, and taste. To

help serve as part of the larger full-time Firs staff team.

 

Reports to: Assistant Executive Director

Duties / Responsibilities:

  • Hire, train, and supervise cooks for the Retreat Center kitchen.

  • Prepare food recipes and production standards to ensure proper quality, presentation, serving temperatures and portion control.

  • Write and manage a budget for the Retreat Center kitchen.

  • Display a positive attitude towards staff and promote a healthy work environment.

  • Comply with federal, state, and local health and sanitation regulations and procedures.

  • Keep refrigerators and storerooms clean and neat; ensure all food items are properly dated and labeled and discard excess food in accordance with safe food-handling procedures.

  • Clean kitchen after preparation and serving, maintaining high standards of cleanliness.

  • Clearly communicate with the Guest Services team via email, phone, or meetings, making sure menus, guest numbers, dietary needs, and supplies are available to execute the needs of the group.

  • Perform other duties including, but not limited to writing staff work schedules, purchasing items, receiving of food orders, monthly inventory, profit and loss, and scheduling maintenance of kitchen equipment.

Required Skills / Abilities:

  • Ability to prioritize multiple tasks simultaneously under pressure in a commercial kitchen.

  • Ability to execute specific detailed instructions to completion.

  • Proven strong supervisory, leadership, and coaching skills.

  • Proven strong financial, budgeting, and accounting skills.

  • Food Service operation management experience.

  • Skilled in purchasing and inventory.

  • Reliable, consistent work attendance including evenings, weekends, and holidays.

  • Interpersonal skills to interact with a variety of people such as management, cooks, servers, dishwashers, and customers.

  • Be able to reach, bend, stoop, and frequently lift up to 50 pounds.

  • Be able to work in a standing position for long periods and handle extreme heat.

 

Education and Experience:

  • High School diploma or equivalent required

  • Culinary Degree preferred

  • ServSafe Certified

  • 5+ years’ experience in a managerial role required

Salary:  $60,000 or DOE, Full Benefits including medical, dental, retirement, and PTO.

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