Culinary Director (Healthcare Dining)

Compass Group•Oconto Falls, WI

3d•$65,000 - $75,000•Onsite

About The Position

The Director of Dining Services is an exciting opportunity for an energetic, entrepreneurial manager who is constantly seeking a better way to conduct business. This key leadership position is directly responsible for the successful operation of Dining Services for a healthcare facility with an average daily census of around 14 patients. The Director ensures client, customer service/satisfaction with efficient cost effective management that both meets and exceeds stated expectations. The Director is responsible for all foodservice-related activities; including patient meals, cafeteria dining, caterings, quality improvement, sanitation, infection control, ordering, inventory, scheduling, financials and all client-related activities. The cafeteria is open Monday through Friday from 7:30am until 1:30pm. There is a small amount of catering at this unit.

Requirements

Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Strong supervisory, leadership, management and coaching skills
Strong communication skills, both written and verbal
Ability to communicate on various levels to include management, client, customer and associate levels
Excellent financial, budgetary, accounting and computational skills
Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet
ServSafe® Certified

Nice To Haves

B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred
Five to seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control
Previous P&L accountability or contract-managed service experience is desirable

Responsibilities

Manages around 6 associates in the Food Service Department
Oversees the overall direction, coordination, and evaluation of the account
Interviews, hires, and trains associates; plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems
Prepares and manages annual budget
Utilize company systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/time-keeping, etc.
Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control
Other duties as assigned