Director of Dining Services — High-Volume Culinary Ops

Unidine; Des Moines (IA); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Unidine is seeking a Dining Services Director to oversee day-to-day operations for a PRODUCTION dining account. You will lead a team of associates and manage client relations to ensure superior food quality across multiple sites.

You will work with the Chef and management team to create menus, roll out culinary programs, and oversee budgeting and P&L for the account. This role requires strong leadership and a passion for high-volume production.

Qualifications

• BS, Hospitality or Culinary degree preferred.
• Three to five years of foodservice operation experience.
• Strong client relationship skills.
• Detail oriented.
• Experience with Microsoft Office, Excel and Outlook.
• High-volume production and catering experience is essential.
• Previous experience managing a budget.

Responsibilities

• Producing 2,000 meals daily and distributing across multiple sites (Meals on Wheels).
• 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.
• Ordering and inventory experience.

Skills

Client relationship

Detail oriented

Budget management

High-volume production

Education

BS Hospitality/Culinary

Tools

Microsoft Office

Excel

Outlook

Job description

Unidine is seeking a Dining Services Director to oversee day-to-day operations for a PRODUCTION dining account. You will lead a team of associates and manage client relations to ensure superior food quality across multiple sites.

You will work with the Chef and management team to create menus, roll out culinary programs, and oversee budgeting and P&L for the account. This role requires strong leadership and a passion for high-volume production.