Food Service Director

YMCA of Central Texas•Cedar Park, TX

9d•$53,790 - $60,000•Onsite

About The Position

The YMCA of Central Texas is seeking a talented, self-motivated, and service-oriented individual to join our team of passionate professionals as the Food Service Director at Camp Twin Lakes. This position will oversee all aspects of food service operations, including the commercial kitchen, catering, groups and retreats, summer camp meals, and Child Development Center (CDC) meal service. The YMCA of Central Texas operates programs that provide high-quality experiences, meaningful connections, and opportunities that create memories that last a lifetime. Under the direction of the Camp Twin Lakes Senior Program Director, the Food Service Director will lead the overall success of the food service department, ensuring high-quality food production and service while maintaining strong operational, financial, and regulatory standards.

Requirements

Experience supervising and developing culinary or food service teams
Strong knowledge of food preparation, production, presentation, and service standards
Knowledge of food safety regulations, sanitation practices, and health department requirements
Experience managing food costs, purchasing, inventory, budgets, and vendor relationships
Highly motivated, organized, personable, and enthusiastic, displaying strong leadership abilities

Nice To Haves

Bachelor's degree in culinary arts, hospitality management, business management, food service management, or a related field; equivalent experience may be considered
Five or more years of experience in food service, culinary operations, hospitality, catering, or a related field preferred

Responsibilities

Lead daily food service operations for groups, retreats, catering, summer camp, and Child Development Center meals while ensuring a high level of quality, efficiency, and customer service.
Establish and maintain proper food preparation, production, presentation, and service standards. Ensure kitchen operations are organized, efficient, and aligned with best practices.
Develop and manage food service budgets, monitor food and labor costs, manage purchasing, and establish cost-per-meal projections to support financial sustainability and planned growth.
Oversee food and supply inventory, ordering, receiving, storage, and product rotation. Develop and maintain strong vendor relationships while ensuring quality products are purchased at competitive pricing.
Partner with Groups & Retreats and other departments to plan and execute catering and meal services that meet the needs of each group while providing a positive guest experience.
Lead the daily operations of the commercial kitchen and food service department.
Develop and maintain food production, preparation, presentation, and service standards.
Oversee meal production for summer camp, Child Development Center, groups, retreats, and special events.
Manage catering operations and coordinate food service for scheduled events.
Recruit, hire, train, supervise, coach, and evaluate food service staff.
Develop menus and meal plans based on program needs, nutrition, budget, and available resources.
Monitor food costs, labor costs, cost-per-meal projections, and department financial performance.
Manage food and supply purchasing, inventory levels, receiving, storage, and product rotation.