DINING SERVICES DIRECTOR

$50,000 - $75,000/Yr

Aloha Foundation - Fairlee, VT

Full-time - Mid Level

Fairlee, VT

Accommodation

About the position

The Dining Services Director at the Aloha Foundation is responsible for overseeing the daily operations of food services, ensuring a positive kitchen atmosphere, and delivering high-quality meals that cater to dietary needs. This hands-on role involves both cooking and administrative tasks, requiring collaboration with staff and management to maintain excellent service and operational standards.

Responsibilities

• Create and maintain a positive and professional kitchen atmosphere in a family-friendly environment.
• Deliver healthy, delicious, and excellent food with a focus on locally available items and attention to dietary needs.
• Ensure excellent supervision, training, and scheduling of all Dining Services staff at all five summer kitchens and one year-round kitchen.
• In coordination with Human Resources, recruit and hire all Dining Services staff.
• Ensure the safety and cleanliness of all food preparation, service, and work areas, tools, and facilities.
• Consistently take on shifts as the chef in various kitchens, with a schedule that varies by season.
• Collaborate regularly with the Executive Chef and other kitchen staff to provide excellent service, meals, and mentorship.
• Develop menus for programs, camps, and events through meetings with clients and colleagues.
• Supervise stocking and operation of food and beverages throughout the organization's campuses.
• Manage the operating budget in partnership with the CFO and Director of Buildings, Grounds and Operations, and perform predictive forecasting of expected meal services.
• Gather comments, feedback, and other data about food and service quality; prepare reports for upper management.
• Collaborate with the Director of Buildings, Grounds and Operations for maintenance, repairs, and improvements to food services facilities.
• Provide culinary or cooking programs for campers when the schedule allows.
• Perform other related duties as required.

Requirements

• Working knowledge of food service and nutritional guidelines and best practices.
• Excellent verbal and written communication skills.
• Excellent interpersonal, leadership, and organizational skills.
• Creative and effective problem-solving skills.
• Ability to accept constructive feedback and work collaboratively to identify and facilitate needed improvements to the food service program.
• Proficiency with Microsoft Office Suite or similar software for drafting reports, inventory, and budgets.
• Driver's license required to fulfill job duties.
• High school degree required.
• Culinary degree or equivalent preferred.
• 5 or more years as a head chef or equivalent experience.
• Experience managing, training, and hiring staff.