Food Service Director - St. PJ's Children's Home

Archdiocese of San Antonio•San Antonio, TX

12h•$55,000 - $60,000•Onsite

About The Position

The Food Services Director is responsible for planning/preparation of meals, maintenance of kitchen facilities, supervision of kitchen staff, equipment maintenance and repair and for ensuring compliance with all USDA, Texas Health and Human Services and city health department requirements. In addition, the Food Services Director is directly responsible for ordering and inventory control to ensure meal counting is accurate and accountable.

Requirements

Bachelor’s degree in Culinary Art is preferred or other degree.
Minimum of 5 years’ experience in Food Service Management with at least 2 years of experience in group facilities and/or school nutrition Experience.
Reliable transportation
Valid driver license
Valid vehicle insurance
ServSafe Manager Certification preferred
Minimum of 5 years’ experience in food service including management, and budgeting
Extensive working knowledge of food handling, and menu management
Experience with computer software and databases (i.e. Office suite software preferred)
A solid grasp of sanitation and USDA guidelines
Must be detail oriented, organized, self-motivated, work well independently and on a team
Must have good written and verbal skills
Must have good critical thinking and problem solving skills.

Nice To Haves

ServSafe Manager Certification preferred

Responsibilities

Responsible for the supervision and training of the Food Service Department staff.
The Food Services Supervisor is responsible for planning and preparing meals for the children, and staff according to the USDA and other regulatory guidelines
Responsible for ensuring the maintenance and cleaning of all kitchen facilities, equipment and tools.
Responsible for ensuring all health department and USDA and other regulatory requirements are followed.
Responsible for maintaining safe working conditions and procedures for all food service staff.
Responsible for ordering all the food and supplies for the kitchen.
Supervises the planning of special events involving meals and residents.
Maintain all required databases for accurate meal count, nutritional information and clients served
Provide food service statistics and reports
Responsible for maintaining the kitchen budget, including competitive buying.
Responsible for inventory of meal stuffs and dry goods and maintaining an accurate meal count.
Responsible for maintaining 12 hours of continuing education each year in one or more of the following categories: Nutrition, Operation, Administration or Communication/marketing.
Responsible for ensuring all food service staff receive at least 6 hours of documented annual continuing education
Must be sensitive to the service population’s cultural and socioeconomic characteristics
Adhering to safety training and protocols on a daily basis, and taking precautionary measure to ensure the safety and well-being of self, others.
Responsible for protecting the confidentiality of any information or material obtained in the service with the organization to include but not limited to client names and information, services rendered to clients, donors names and gifts, internal and external investigations or results of any investigations, and financial information.
Adherence to the Code of Conduct and the Faith and Moral is mandatory.
Every employee is required to take a solution-oriented approach in their interactions and undertakings, as well as being a team member that promotes collaboration and commitment to the Mission and Vision of the organization.
Attendance and successful completion of a 10- day New Employee Orientation is mandated for the position.
The inability to meet this requirement will conclude employment with the Agency.
Other duties as assigned by Vice President of Programs