Food Service Director

NEXDINE Hospitality; Westwood (NJ); On-site; USD 90,000 - 104,000; Full time

Job summary

A leading hospitality company is seeking a Food Service Director to oversee operations at their Rivervale location. The role involves developing strategies, managing staff, and ensuring compliance with health and safety standards. Ideal candidates will have a culinary background and extensive experience in food service management. Join a diverse team dedicated to providing high-quality services in a supportive environment.

Qualifications

• 5-7 years experience in food service management preferred.
• Knowledge of Glat-Kosher cooking is a plus.

Responsibilities

• Lead development and implementation of strategies aligned with community objectives.
• Interview, hire, train, and evaluate staff.
• Ensure compliance with operational policies and regulations.

Skills

Leadership

Food Handling

Budget Analysis

Education

Culinary Degree

Certified Dietary Manager

Job description

Job Details

Position : Food Service Director

Location : Rivervale, New Jersey

Salary : $90k+

Responsibilities :

1. Lead the development and implementation of strategies and tactics for the community aligned with Jewish Home Assisted Living objectives.
2. Develop and execute strategies regarding labor, occupant mix, expenses, and quality of services; review and adjust activities as necessary.
3. Maintain compliance with the Resident's Bill of Rights.
4. Interview, hire, orient, train, supervise, and evaluate staff.
5. Assess resident needs in relation to staff needs to prioritize and design ongoing evaluation programs.
6. Ensure compliance with all operational policies and regulations at federal, state, and local levels.
7. Assist in developing operational budgets and capital requirements, including expense forecasting and approval.
8. Build and maintain a high-performing team and positive morale.
9. Meet Profit & Loss (P&L) commitments.
10. Maintain a safe working and living environment.
11. Conduct scheduled marketing activities to increase census.

Technical Skills

1. Thorough knowledge of local and state health, sanitation, and safety codes.
2. Proficiency in food handling, preparation, cooking, service, and operation of kitchen equipment.
3. Provide leadership to staff, foster shared responsibility, identify developmental needs, and create training plans.
4. Perform budget analysis and control.
5. Develop and execute seasonal menus.
6. Oversee dining room setup and table arrangements.
7. Maintain high standards for food presentation and work with staff to describe menus and specials effectively.

Education

A Culinary degree and/or Certified Dietary Manager (CDM) certification is preferred. The candidate should have 5-7 years of experience in the hospitality field.

Professional Experience

Minimum of 5-7 years in food service management preferred.

Knowledge of Glat-Kosher cooking is a plus.

WE ARE :

An Equal Opportunity Employer committed to creating an inclusive environment for all employees and applicants. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or other protected characteristics. We value diversity and inclusion to reflect the communities we serve.