Food Service Director

We are looking for positive role models who enjoy working in foodservice. Come join our wonderful team in Boulder Creek, California!

Sponsoring YMCA

YMCA of Silicon Valley

Location

Santa Clara, CA 95051

Camp Information

Overnight Camp at Camp Campbell
16275 Highway 9
Boulder Creek, CA 95006

Job Description

The Food Service Director is responsible for the purchase of food, menu design and staff management for the kitchen. The manager must meet applicable American Camp Association standards and County health laws in the food service area.

Qualifications

  • Minimum three years related experience.
  • A State of California food service manager and serve safe certificates.
  • Prior experience in hiring, training and supervising staff.
  • Effective computer and organizational skills.
  • Excellent time management, coordination, and communication skills.
  • Available to work evenings and weekends.
  • Position requires long periods of standing and the ability to lift at least 50 pounds.
  • Highly organized and detail-oriented and must have good problem-solving skills.

Essential Functions

  • Create and modify new menus seasonally and based on the USDA food guidelines.
  • Coordinate planning, budgeting, and purchasing for all the food operations.
  • Ensure quality dishes are served on schedule and at the correct temperature.
  • Work with program staff to offer specialty cooking camps for each season.
  • Work with Health Services department to ensure dietary needs are met at each meal.
  • Plan, direct, and supervise and coordinate activities of assistant manager, lead cooks, food handlers and dish washer engaged in food preparation, cooking, garnishing, and presentation of food.
  • Recruit and hire staff, including cooks and other kitchen workers.
  • Ensure each staff has a viable development plan and ensure success by supporting our strategic plan.Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Analyze recipes to determine costs; estimate amounts and costs of required supplies, such as food and ingredients.
  • Inspect supplies (quantity and quality), equipment, and work areas to ensure conformance to established standards; arrange for equipment purchases and repairs.
  • Inventory items on hand and order or requisition food and other supplies needed to ensure efficient operation.
  • Meet with sales representatives in order to negotiate prices and order supplies.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  • Check the quality of raw and cooked food products to ensure that standards are met.
  • Demonstrate new cooking techniques and equipment to staff.
  • Other duties and responsibilities assigned by supervisor.

Cause-Driven Leadership® Competencies

Mission Advancement: Models and teaches the Y’s values. Ensures a high level of service with a commitment to improving lives. Provides volunteers with orientation, training, development, and recognition. Cultivates relationships to support fundraising.

Collaboration: Champions inclusion activities, strategies, and initiatives. Builds relationships to create small communities. Empathetically listens and communicates for understanding when negotiating and dealing with conflict. Effectively tailors communications to the appropriate audience. Provides staff with feedback, coaching, guidance, and support.

Operational Effectiveness: Provides others with frameworks for making decisions. Conducts prototypes to support the launching of programs and activities. Develops plans and manages best practices through engagement of team. Effectively creates and manages budgets. Holds staff accountable for high-quality results using a formal process to measure progress.

Personal Growth: Shares new insights. Facilitates change; models adaptability and an awareness of the impact of change. Utilizes non-threatening methods to address sensitive issues and inappropriate behavior or performance. Has the functional and technical knowledge and skills required to perform well; uses best practices and demonstrates up-to-date knowledge and skills in technology.

Room and board provided

Yes

How to Apply

Apply Online

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