Director of Dining Services — Elevate Culinary Excellence

Socket.dev; Huntsville (TX); On-site; USD 73,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off (varies by site/state

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

CCL Hospitality Group is seeking a Director of Dining Services to oversee day-to-day operations for a dining account, lead a team of associates, and ensure client satisfaction with superior food quality. You will maintain strong relationships with customers and guests, collaborate with the Chef on menus, and oversee P&L and budgeting while rolling out new culinary programs.

Qualified candidates should have 3–5 years of foodservice operation experience, a relevant degree, and a track record in

Qualifications

• CDM certification preferred or ability to obtain within 15 months.
• BS in Hospitality or Culinary degree preferred.
• Three to five years of foodservice operation experience.
• High volume production and catering experience.
• Healthcare or senior living setting experience preferred.
• Budget management experience.
• Desire to learn and grow with a top notch foodservice company.

Responsibilities

• Maintain excellent relationships with customers, guests and client as well as other departments
• Work with the Chef and management team in creating menus and providing top quality food
• Oversee all P&L and budgeting as it pertains to the account
• Roll out new culinary programs

Skills

Foodservice operations

Budgeting

Healthcare experience

Menu planning

Leadership

CDM certification

Education

BS Hospitality or Culinary degree

Job description

CCL Hospitality Group is seeking a Director of Dining Services to oversee day-to-day operations for a dining account, lead a team of associates, and ensure client satisfaction with superior food quality. You will maintain strong relationships with customers and guests, collaborate with the Chef on menus, and oversee P&L and budgeting while rolling out new culinary programs.

Qualified candidates should have 3–5 years of foodservice operation experience, a relevant degree, and a track record in