Food Services Director

COMPANY OVERVIEW: Catholic Charities is the social ministry outreach of the Archdiocese of Washington. We believe in strengthening the lives of all in need by giving help that empowers and hope that lasts. Catholic Charities works to create a world in which every person is cherished, regardless of individual limitations, and strengthened in the use of personal gifts in order to reach his or her full potential as a valued member of the community. We are looking for exceptional people who share our vision and values.

Inspiring Hope. Building Futures.

JOB SUMMARY: Catholic Charities of the Archdiocese of Washington is seeking an ENTHUSIASTIC and strategic Food Services Director to lead the development and enhancement of our food services. The Director of Food Services provides leadership for the Food Services Program, ensuring that the program and services are in accord with best practice standards, contract and grant requirements, and Agency practices and procedures. The Director is accountable for the program’s fiscal, operational, administrative, personnel, development and quality activities. The position participates in strategic planning and development of services , and monitors performance goals against plan.

ESSENTIAL DUTIES and RESPONSIBILITIES:

• Direct and oversee the operations and administrative functions of the Food Services program in support of overall program goals and objectives.
a. Develop and implement efficient systems and processes of food procurement, storage, preparation, service, and distribution.
b. Ensure high standards of health and safety in the food service facility through strict compliance with all District health and safety policies.
c. Oversee inventories and ordering of equipment, food products and commodities to ensure adequate supply is maintained.
d. Evaluate effectiveness of individual serving sites including employee labor, quality of food, and client acceptance of menu items.
e. Consult with in-house dietician for input regarding menu planning and ways to improve satisfaction with meals.
f. Oversee and/or coordinate the collection, compilation and analysis of statistical and program activity data; write and ensure the timely submission of all external and internal program reports.
g. Monitor program implementation in accordance with grant funding requirements. Conduct regular reviews for accountability and program performance.
• Participate in the planning, development and implementation of strategic plan for the Food Services program, monitor performance goals against plan, and set, identify and prioritize areas for improvement.
• Provide leadership and direction to all food service personnel; supervise program supervisors; oversee supervision of staff, which includes recruiting, staffing, hiring, performance evaluation, employee discipline, training, and professional development; set standards for customer service; conduct regular staff meetings; communicate policies and procedures; and facilitate team dynamics.
• Foster strong collaboration with key stakeholders to ensure that program strategy is in accord with the Agency’s overall strategy and goals.
a. Perform liaison activities with community partners
b. Perform customer service functions which include promoting agency/
program image externally to customers.
c. Resolve customers’ complaints; respond to customers’ questions; offer
samples and suggest products for consideration.
• Manage program budget and expenditures to ensure that available funds and resources are used efficiently.
a. Develop food service program operating budget and provide fiscal direction to the program.
b. Monitor program revenues and expenditures to ensure these are within established budgetary guidelines.
c. Prepare budget revisions; and provide required financial reports.
• Establish and implement development goals to ensure that resources are available to sustain the program.
a. Identify potential donors or sources of funding.
b. Plan and implement outreach strategies with identified donors and funding
sources.
c. Facilitate the preparation and submission of contracts and/or grant applications.
d. Maintain all aspects of food service contracts and their reauthorization, including customer service, communications and evaluation.
• Oversee and maintain quality program practices, ensuring compliance with best practice standards, contract grant requirements, and agency practices and procedures.
a. Develop and maintain standard operating procedures and program manuals in accord with Hazard Analysis Critical Control Point (HACCP) procedures and other contract requirements.
b. Implement Corrective Action Plan to address deficiencies identified through the agency Continuous Quality Improvement (CQI) process.
c. Maintain the program’s facility and/or equipment in accordance with relevant health, fire and safety codes, and COA standards.
d. Enable staff participation in quality improvement.
e. Update the program’s practices and procedures, as needed.

EDUCATION and EXPERIENCE:

• Bachelor’s degree in food services, business management or related field; advanced degree preferred
• 8 years’ experience in large-scale food preparation and delivery, kitchen management and/or food services.
• 3 years’ experience managing food service workers including cooks, chefs, dishwashers and dieticians/nutritionists.
• Current valid food safety certifications such as ServSafe.

SKILLS and COMPETENCIES:

• Knowledge of the rules and regulations related to health and safety in food preparation.
• Knowledge of management principles and practices.
• Knowledge of budgeting, inventory and fiscal management principles.
• Knowledge of contracts and grants preparation and management.