Assistant Director of Food Service

Rescue Mission•Syracuse, NY

28d•Onsite

About The Position

The Assistant Food Service Director supports the leadership and operations of the Food Service program at the Rescue Mission, ensuring high-quality, safe, clean, and guest-centered meal service. Under the direction of the Director of Food Service, this role assists in supervising kitchen staff, supporting meal preparation and cooking, compliance and food safety standards, coordinating food production, and ensuring efficient day-to-day operations in alignment with the organization’s mission and values.

Requirements

Associate degree in restaurant/food service management or equivalent experience; Bachelor’s degree preferred.
Minimum of 3–5 years experience in food service operations, with leadership responsibilities preferred.
Experience in institutional or high-volume food preparation strongly desired.
Competence in large-scale meal planning and execution
Understanding of health and safety regulations for food service environments
Ability to work effectively in a fast-paced, team-focused kitchen setting
Strong verbal and written communication skills
Proficiency with Microsoft Office and/or kitchen management systems
Commitment to providing respectful and high-quality service to all guests
Resourcefulness and problem-solving capability in a dynamic setting
Ability to remain calm, organized, and professional under pressure

Nice To Haves

Bachelor’s degree preferred.
leadership responsibilities preferred.
Experience in institutional or high-volume food preparation strongly desired.

Responsibilities

Assisting with recruitment, onboarding, training, scheduling, and evaluation of staff and volunteers.
Supporting daily meal preparation and cooking.
Assisting with menu planning using both donated and purchased ingredients.
Ensuring compliance with health, safety, and sanitation standards.
Overseeing food production and service quality.
Promoting proper food handling practices.
Maintaining a clean and organized facility.
Managing inventory and donations.
Integrating donated goods into meal preparation.
Supporting donor engagement through accurate record-keeping.
Fostering a respectful, safe, and welcoming environment for all guests.
Contributing to staff development.
Participating in continuous improvement efforts.
Regular and reliable in-person attendance is required.
Commitment to safety, collaboration, and professional growth.