Job Description

The Director of Food Service Culinary Operations is responsible for overseeing all aspects of dining operations to ensure a high-quality dining experience for customers. This role includes managing food production, inventory, sanitation, and team leadership. Responsible for working closely with leadership to enhance customer satisfaction and support the overall well-being of the environment.

• Develops team members through training, coaching, and mentoring to ensure strong operational performance.
• Responsible for hiring direct reports, hosting in-service training, performance reviews and ensuring effective onboarding and orientation.
• Performs daily audits of safety, sanitation, food quality, meal delivery at point of service, and quality standards to optimize financial and operational performance.
• Maintains weekly operating report to analyze performance to budget and ensures financial goals are met.
• Review weekly financial performance with leadership and participate in vendor regional calls and take actions needed as a result of reviews and calls.
• Conducts meetings with guests on a regular basis to ensure satisfaction with dining services.
• Purchases food and supplies from authorized vendors to meet cycle menu requirements.
• Attends appropriate guest food service committee meetings; conducts and monitors guest attitude surveys.
• Maintains compliance standards for meal service and food quality.
• Works with client in maintaining safe work environment in facility.
• Performs tasks and input for weekly operating report, cash handling procedures, and other financial reports.
• Participates in business transformation and annual processes to support community goals.
• Responsibilities include leadership, customer service, inventory, food safety and communication.

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