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We are looking to add a motivated, effective food service director to our Cura Hospitality team in Newton. As a food service director, you will have the opportunity to lead a talented team of food service workers and manage all aspects of a food service department to ensure that customers and clients never miss a meal.
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One to three years’ experience associated with a food service program in the educational field or in other types of quantity food production operations desired. Prefer knowledge of sanitation procedures and conditions for food preparation, food safety, service, and storage.
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The Food Services Director Certified Dietary Manager plans, organizes, develops, and directs the overall operations of food services to ensure daily provision of quality nutritional services in accordance with all applicable laws, regulations, and Life Care standards.
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Plan menus, order food and supplies, and coordinate cook-out & pack-out needs with Camp Director. As part of the Food Service Team, you will be responsible for helping provide delicious, fresh, well-balanced meals to our campers & staff, adapt menus to dietary needs, maintain safety standards within the kitchen and dining hall, and put together food pack outs for camper groups.
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The main goal of the Dining Services Director is to effective manage the day to day dining services operation, and ensure that our current and future residents are delivered exceptional service, delicious food, and interesting and exciting dining options.
$80,000 - $90,000 a yearFull-timeExpandUpdated Yesterday - UpvoteDownvoteShare Job
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Plans, organizes and implements food production for site special events under the guidance of the Executive Chef and Catering Director. TECHNICAL SKILLS: knowledge and expertise in food science and merchandisingWorks actively to expand working knowledge and expertise in food production systems with an emphasis on: menu planning, forecasting, purchasing, receiving, storage, preparation, service and accountability.
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Responsible to: Kitchen Manager, Food Service Director. Reports to: Food Service Director, kitchen Supervisor and appropriate administrators. Other duties as assigned by the Food Service Director, or Kitchen Manager and appropriate administrators which are consistent with the general requirements and qualifications of the position.
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The Director of Culinary Innovation will play an integral role in defining and driving the BK food philosophy, in developing distinct and leading flavor profiles and working closely with our vendors and supply chain partners.
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The Food Service Director will order and prepare food, supervise dining service, coordinate food service for special events and activities, maintain food inventory, maintain regulatory compliance, and direct food service employees.
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At Watermark Retirement Communities we are committed to great food, outstanding service and resident satisfaction as a result of an outstanding dining program! Minimum of 3 years' experience in a food service management role.
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The Food Service Director will coordinate the food service program in keeping with nutritional guidelines, Oaks Senior Living Policies, and food service budget.
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Licenses/Certifications: Certified Dietary Manager or, Certified Food Service Manager or, Similar national certification for food service management and safety from a national certifying body.
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Reports To: Executive Sous Chef, Executive Chef, Food & Beverage Director. The redesigned hotel offers all the comforts, service, and amenities of the world-class Hilton brand with the experience of a boutique hotel.
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The duties and responsibilities of the Dishwasher include cleaning and sanitizing according to established policy and procedures, as well as maintaining high standards of cleanliness and hygiene, all in accordance with current applicable federal, state and local standards, guidelines and regulations, policies and procedures, and as may be directed by the administrator, dietitian and/ or food service supervisor or Food and Dining Director.
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The Chief Steward reports to the Director of Food & Beverage Operations (DoFBO) but typically takes functional direction from the Executive Chef. While supervising up to 20+ additional steward/porter staff.
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