Food Service Director II

State of Delaware • Dover, DE

4d

About The Position

The Food Service Director II plans and directs all food service activities for a food service operation, from menu planning through food preparation. The position is with the Delaware Veterans Home and supports veterans’ health, comfort, and quality of life by helping provide high-quality care in a community built on dignity, respect, and compassion.

The role applies food service principles and methods to food preparation, including safe food handling, storage and temperature control, and cleaning kitchen equipment and utensils in accordance with safety and sanitary standards. It complies with applicable state and federal rules and regulations, operates commercial kitchen equipment, and prepares and cooks a variety of foods according to standardized menus, recipes, and dietetic guidelines. The position may also prepare requisitions for food and other supplies and attends Department-approved training programs.

Requirements

• Possess a registered Dietitian or certified Dietitian/Nutritionist credential, a registered Dietetic credential, a certified Dietary Manager credential, a bachelor's degree of science or higher, or an associate degree or higher in Food Service Management or a related field.
• Possess Serve Safe Certification.
• Three years of experience in food service management, such as prioritizing and organizing food service activities, large-scale menu planning, pricing and cost control, procurement, and inventory control.
• Three years of experience in proper safety, storage, and sanitation standards for food items.
• Six months of experience supervising staff, including planning, assigning, reviewing, and evaluating the work of others.

Responsibilities

• Plan and direct food service activities, including menu planning and food preparation.
• Apply food service practices for food handling, proper storage and temperature control, and cleaning kitchen equipment and utensils to meet safety and sanitary standards.
• Comply with applicable state and federal rules and regulations.
• Operate commercial kitchen equipment, including dishwashers, ovens, toasters, meat slicers, choppers, deep fryers, food processors, steam pots, blenders, and mixers.
• Prepare and cook food by baking, frying, and broiling; gather and measure ingredients according to standardized menus, recipes, and dietetic guidelines.
• May prepare requisitions for food items and other needed supplies.
• Attend Department-approved training programs.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree