Onsite Corrections Food Service Director - Lead Meals

Lancer Hospitality

Port Hadlock (WA)

Sur place

USD 33 062 - 34 440

Plein temps

14 jours+

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Un CV et une lettre de motivation personnalisés, prêts à envoyer.

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Avantages offerts par ce poste

Medical (FT Employees)
Vision
401k
Sick Time
Paid Time Off
Tuition Reimbursement (FT Employees)
Holiday Pay (9 paid holidays)
Commuter Benefits

Résumé du poste

Summit in Port Hadlock, WA is seeking a motivated food service director to oversee all aspects of a correctional food service department and lead a team of workers. This non-exempt, hourly position focuses on delivering meals reliably and safely on site.

You will manage operations, hire/train staff, ensure compliance with culinary/safety standards, and coordinate budgeting and purchasing to meet targets and forecasts.

Qualifications

  • At least two years of experience coordinating food service operations.
  • Previous experience with industrial cooking.
  • Excellent communication skills with hourly staff and executives.
  • Ability to manage in a diverse environment with client focus.
  • Experience with and knowledge of all Microsoft Office applications.

Responsabilités

  • Managing all functions of the food service department and its resources.
  • Lead a team of associates, including hiring and training new employees.
  • Ensure staff meet culinary, safety, and sanitation standards and regulations.
  • Budget for the department and manage ingredient purchasing and forecasts.
  • Coordinate with district manager on dining service technical/admin aspects.

Connaissances

Food service ops
Industrial cooking
Team leadership
Communication
Microsoft Office

Outils

Microsoft Office

Description du poste

Summit in Port Hadlock, WA is seeking a motivated food service director to oversee all aspects of a correctional food service department and lead a team of workers. This non-exempt, hourly position focuses on delivering meals reliably and safely on site.

You will manage operations, hire/train staff, ensure compliance with culinary/safety standards, and coordinate budgeting and purchasing to meet targets and forecasts.

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