Job Type Full-timeDescriptionDirector of Foodservice Reports to: Director of OperationsFLSA status: Exempt The mission of Sandy Cove Ministries is to help people connect with God and each other in order to be transformed intothe image of Christ, through His Word, His creation and community.Position Summary: Direct the culinary operations of Sandy Cove's high-volume kitchen and Water's Edge Dining Room to ensure guests receive excellent food and service in a clean and friendly environment.General Purpose: To lead the food service staff in producing and serving meals in a way that advances Sandy Cove's mission of helping people connect with God & each other.Role Qualifications:
- A personal relationship with Jesus Christ
- Must contain an excitement for the mission at Sandy Cove Ministries
- Bachelor's degree or equivalent at a college, university, or culinary institute
- 5-7 years' experience in food service leadership
- Certified in sanitation and proper food handling (e.g., SERV Safe)
Essential Job Functions/Responsibilities:
- Plans menus for all Sandy Cove events and groups (approximately 60K meals annually)
- Schedules and coordinates the work of all food service personnel to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
- Approves the requisition of products and other necessary food supplies
- Ensures that high standards of sanitation, cleanliness, and safety are always maintained throughout all food service areas
- Establishes controls to minimize food and supply waste
- Develops and implements training to increase staff knowledge about safety, sanitation, accident prevention, guest service, and professional development
- Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing retail meal pricing
- Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Annual food budget is more than $1.3 million
- Meets weekly with the Director of Operations
- Consults with the Director of Operations about food production aspects of special events being planned
- Cooks or directly supervises the cooking of items that require skillful preparation
- Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology
- Attends Weekly Schedule meetings
- Visits dining area when it is open to welcome guests
- Direct quarterly inventory of food and supplies
- Perform other duties as directed
Supervisory Responsibilities:
- Provide spiritual leadership to all department team members
- Interview, select, train, supervise, counsel, and discipline all food service team members
- Provide, develop, train, and maintain a professional work force
- Ensure a safe working environment and attitude on the part of all employees in their areas of responsibility
Essential Skills and Experience:
- Proven strong inter-personal and leadership skills with the ability to interact positively with all co-workers and guests
- Ability to make independent decisions, problem solve, accept critique, and adapt to sudden changes in guest counts and/or needs
- Ability to work under pressure and produce accurate results
- Strong working knowledge of special dietary requirements such as the types of vegetarians, gluten/grain free diets, low sodium diets, etc.
- Excellent computer skills in Microsoft Office suite, online ordering systems, and the ability to quickly learn Sandy Cove's Property Management software
- Ability to prepare delicious food
Nonessential skills and experience:
- Experience working in Christian camps or conference centers
Reporting to this position: Sous Chef(s), Foodservice Supervisor(s), Pantry Supervisor(s), Dining Room Supervisor(s), Pantry Attendants, Prep Cooks, Waitstaff, Utility Staff