Director of Dining Services

Meriwether Godsey, Inc.•Washington, DC

1d•Onsite

About The Position

Meriwether Godsey is looking for a Director of Dining Services responsible for leading and managing the food production program as well as special events at an independent nursery, elementary, and middle school in Washington, DC. Our ideal candidate has strong culinary and management skills, a vision for excellence, a creative mind, as well as a passion and demonstrated commitment to promoting diversity.

Requirements

Bachelor’s Degree or ten years of related experience
Strong culinary experience; a culinarian who is hands-on in the kitchen.
5+ Years’ experience in contract food service operations, High-End Catering Management, and Campus Dining experience, prior Independent Day School Dining Management highly preferred
Participative management style and excellent leadership skills
Strong communication and presentation skills
Account and Project Management Skills
Knowledge of food safety (HACCP), sanitation, and overall workplace safety standards.
Ability to work in a collaborative team environment while fostering strong client and customer relationships.
Application and promotion of current food trends
Proficiency and growing knowledge of sustainable practices

Nice To Haves

ServSafe® Food Protection Manager Certification preferred
Prior Executive Chef experience preferred at this account
The ability to speak Spanish is a huge plus.

Responsibilities

Support account activities to ensure operations run smoothly and efficiently and reflect the MG brand.
Support account-based financial planning, budget/cost analysis, and reporting to set, monitor, and achieve operating and financial goals.
Lead by example; engage and develop direct reports and team members through ongoing support, monitoring, coaching, and feedback.
Lead teams in preparing meals while embracing fresh, local, scratch, support, and/or manage menu development, purchasing, and production, incorporating the latest trends and practices.
Support high-end catering, including booking, planning, execution, and communication.
Foster an inclusive environment for all staff and guests; maintain effective client and customer-centric relationships.
Maintain HACCP standards and a healthy environment for clients, customers, and employees.
Support personnel-related functions, including recruitment, interviewing, hiring, growth and development of team members, and performance monitoring.