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Director of Food Services
MUST APPLY AT mounthermon.org/jobs
A mature follower of Jesus, still growing and developing in their faith. Fully in accord with Mount Hermon Association, Inc.’s (“MHA”) mission, vision, values and statement of beliefs. Committed to living these out personally, and instilling them in the organization. Of strong moral character and integrity.
The Food Service Director plays an integral part in the success of ministry objectives and guest satisfaction by developing, leading and executing food service strategies to meet guest experience, and operating and financial goals in a manner consistent with MHA’s mission, vision and values.
Key Job Accountabilities:
Direct and oversee all food service operations at MHA’s three Santa Cruz Mountains sites.
Develop menus and oversee the handling, preparation, and storage of food.
Develop, manage, and maintain food service policies and procedures in accordance with administrative directives and professional standards.
Provide appropriate supervision, mentoring, and professional growth and development opportunities to food services leadership team overseeing kitchens, dining and food retail.
Manage assigned teams in the development, design, review, implementation and periodic reevaluation of plans and strategies to support the achievement of departmental goals.
Apply principles of management and productivity in utilizing staffing formulas and establishing production standards.
Oversee equipment maintenance, record keeping and all sanitation activities.
Prepare and administer the food service budget including revenue projections and control of expenditures in accordance with established financial management principles.
Analyze food service operations and financial statements and take corrective action when needed.
Maintain compliance with all government safety and sanitation standards.
Make recommendations for facility design and layout for renovation and new food service facility construction projects.
Additional duties as assigned by supervisor.
This position has direct supervisory responsibilities for the following positions at Conference Center and Ponderosa Lodge as well as provides oversight for 125+ kitchen and dining staff:
Dining Room Manager
Food Retail Manager
Bachelor’s degree or equivalent combination of education, training and experience.
Certified dietary manager (CDM), certified food protection professional (CFPP) (desired, but not required).
At least 5 years’ institutional food service management experience and catering and/or hotel banquet experience producing and presenting very high quality food.
Knowledge, Skills and Abilities:
Must possess strong interpersonal skills.
Ability to motivate teams effectively.
Proficient with computers and culinary systems and ability to learn new systems.
Creative and collaborative; ability to function effectively in team environment.
Must possess good judgment and decision making abilities.
Strong verbal and written communication skills.
Organized and detailed systems thinker, yet agile and flexible.
Ability to function calmly and effectively in a high-pressure environment.
Ability to communicate in Spanish (desired, but not required).
The physical environment requires the employee to work both inside and outside in heat/cold, wet/humid, and dry/arid conditions. Requires sitting, standing, squatting, stooping, twisting, ability to lift/carry 25 lbs., etc.
Ability to work evenings, weekends and holidays.
Adherence to the basic principles as expressed in MHA’s Mission, Vision, Values and Commitment statements.
Adherence to company dress code and professional standards for personal grooming and appearance.
Satisfactory completion of background investigation as well as ability to provide proof of eligibility to work in the United States.
Time: Full-Time Year Round
Category: Food Services
Updated: 12/20/2018 3:51:40 PM