Role OverviewResponsible for establishing and maintaining all standards of quality, conduct, customer service, and productivity within the Dining Services Department. Innovates, plans, promotes, and supervises a food service program that meets or exceeds the minimum of standards of quality, productivity, and customer service of the community.
What You Will Do
Maintains appropriate levels of staffing and food/supplies inventories, promotes a thorough understanding of the importance of the Dining Services Department, and ensures efficient and effective use of all food services department and community resources.
Why It Might Be a Fit
Must possess general knowledge in the following areas of operation: productivity, costs and budgets, energy conservation, purchasing, receiving, storing systems, preparation and serving techniques, pilferage and portion control, personnel development, kitchen sanitation, and general management of Dining Services Department.
Requirements
- High school graduate or equivalent
- Minimum of one (1) years’ experience in the food service industry with a minimum of two (2) years’ experience in a supervisory capacity in food services or related field
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