Director of Dining Services

The director will be responsible for the overall operation of the Dining Services Department and for meeting or exceeding the Dining Services hospitality and service standards.  Ability to meet budgetary guidelines, forecast necessary department needs, train, supervise and manage all members of the Dining Services Team.  Specific duties include: developing policies and procedures, planning menus, monitoring the quality and consistency of the food, negotiating food service agreements with vendors, selecting, scheduling and conducting orientation and in-services educational programs for employees, evaluating and recommending equipment purchases and working with the Dining Services Team in meeting all State and Federal guidelines. Familiarity with the DOH Survey process is preferred.  Qualified candidates will have a Bachelor’s degree in culinary arts or closely related field, a minimum of two years experience in Institutional Food Production, or combination of education and experience and must have successfully completed Safeserve or food safety training.   

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