Food Service Director II - Ses - 80082821
About The Position
This is work planning, managing, or coordinating activities of an organization or department that serves food and beverages. Monitors compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facility. Plans menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs. Organizes and directs worker training programs, resolves personnel problems, hires new staff, and evaluates employee performance in dining and lodging facilities. Coordinates assignments of cooking personnel to ensure economical use of food and timely preparation. Estimates food and beverage consumption to anticipate amount to be purchased or requisitioned. Monitors food preparation and methods, size of portions, and garnishing and presentation of food to ensure food is prepared and presented in accepted manner. Monitors budget, payroll records, and reviews financial transactions to ensure expenditures are authorized and budgeted. Investigates and resolves complaints regarding food quality, service, or accommodations. Reviews menus and analyzes recipes to determine labor and overhead costs and assigns prices to menu items. Establishes and enforces nutrition standards for dining establishment based on accepted industry standards. Keeps records required by government agencies regarding sanitation and regarding food subsidies where indicated. Tests cooked food by tasting and smelling to ensure palatability and flavor conformity. Creates specialty dishes and develops recipes to be used in dining facility.
Requirements
- A minimum of two years of institutional food service experience.
- A current Food Service Manager certificate from the State of Florida.
- At least one year of supervisory experience.
- Experience working in an institution or jail setting.
- Successful completion of Background and Drug Screening.
- Sex offender check, criminal background checks (state, local, and national) and pre-employment drug screening for direct care positions.
- Valid driver’s license.
Responsibilities
- Planning, managing, or coordinating activities of an organization or department that serves food and beverages.
- Monitoring compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facility.
- Planning menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
- Organizing and directing worker training programs, resolving personnel problems, hiring new staff, and evaluating employee performance in dining and lodging facilities.
- Coordinating assignments of cooking personnel to ensure economical use of food and timely preparation.
- Estimating food and beverage consumption to anticipate amount to be purchased or requisitioned.
- Monitoring food preparation and methods, size of portions, and garnishing and presentation of food to ensure food is prepared and presented in accepted manner.
- Monitoring budget, payroll records, and reviewing financial transactions to ensure expenditures are authorized and budgeted.
- Investigating and resolving complaints regarding food quality, service, or accommodations.
- Reviewing menus and analyzing recipes to determine labor and overhead costs and assigning prices to menu items.
- Establishing and enforcing nutrition standards for dining establishment based on accepted industry standards.
- Keeping records required by government agencies regarding sanitation and regarding food subsidies where indicated.
- Testing cooked food by tasting and smelling to ensure palatability and flavor conformity.
- Creating specialty dishes and developing recipes to be used in dining facility.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
