The Role at a glance:

We are looking to add a motivated, effective food service director to our Trio Community Meals team in West Palm Beach, FL. As a food service director, you will have the opportunity to lead a talented team of food service workers and manage all aspects of a food service department to ensure that customers and clients never miss a meal. This position requires an individual who understands professional cooking, has a positive attitude, takes pride in their work, and can work well with volunteers.

What you'll be doing:

Principal Duties and Responsibilities include, but are not limited to:

• Prepare and cook meals according to the specified menu.
• Complete meal preparation and cooking in a timely manner to ensure meals are plated and delivered on schedule.
• Read and follow recipes accurately. Convert and scale recipes or product directions as needed using recipe-converter software.
• Manage inventory ordering, assist with stocking shelves, take inventory, rotate stock, and monitor quality. Keep records and requisition supplies and equipment as necessary (assist Cook II when needed).
• Monitor and log equipment and food temperatures in accordance with FDA and food safety standards (assist Cook II if necessary).
• Operate various kitchen utensils to weigh, measure, mix, wash, peel, cut, grind, stir, strain, and season food for cooking, serving, and storage.
• Prepare both hot and cold foods, ensure proper food storage, and maintain full knowledge of temperature requirements and spoilage.
• Managing all functions of the food service department and its resources. 
• Manage and lead a team of associates, including hiring and training new employees.  
• Budgeting for the department, including directly purchasing ingredients and ensuring the account meets all targets and forecasts. 
• Conferring with the district manager or other departments regarding the technical and administrative aspects of dining service.

Health, safety, cleanliness:

• Confirm compliance with all sanitation, health, and safety standards.
• Inspect workstations to ensure they meet service standards. Clean and sanitize workstations and all equipment in accordance with regulatory requirements and procedures.
• Always adhere to ServSafe and HACCP principles and procedures.
• Ensure that dishes are washed using a commercial dishwasher.
• Make sure all trash and recyclables are disposed of at the end of each day.
• Ensure that the floors are thoroughly cleaned by commercial cleaners.

Training:

• Complete all necessary training on allergies and food-borne illnesses.
• Participate in ongoing educational opportunities, such as webinars and workshops.
• Maintain current food safety and handling certifications through additional training.

Organizational-related requirements:

• Attend staff meetings.
• Ensure that all plates leaving the kitchen consistently meet standards for taste, portion size, quality, and appearance through quality control.
• Collaborate closely with the program department to create a menu that addresses the dietary needs of our seniors while also meeting their expectations regarding taste, portion size, and quality.
• Collaborate with volunteers to ensure that food is plated correctly.
• Develop new meals to expand the menu, testing them with both staff and clients before finalizing.
• Discuss client feedback on meals with the program department to make necessary adjustments.
• Create seasonal offerings, chef specials, and other items to keep the menu fresh and interesting.
• Participate in managing partnerships that may provide food donations, finding ways to incorporate donated items into the menu or distribute additional food to clients.
• Ensure the kitchen operates efficiently, effectively, and professionally, adhering to the highest quality standards.
• Take prompt action to resolve any issues or problems that arise in the kitchen.
• Perform other assigned duties and responsibilities as needed.

What we're looking for:

• Knowledge of food preparation and existing health and safety standards
• Ability to effectively manage, direct, and lead
• Strong and effective communication abilities with staff, vendors, and volunteers
• Problem-solving capabilities and willingness to thrive in a fast-paced and sometimes high-pressure environment
• Collaborative attitude with an emphasis on excellent customer service
• Time management strengths with the ability to multitask
• Ability to work with little to no supervision
• Ability to work in freezer, cooler and hot environments for long periods of time
• Ability to stand and walk for long periods of time
• Ability to lift and carry objects weighing up to 50lbs
• Ability to carry out detailed written or oral instructions
• Solid understanding of cooking methods, ingredients, kitchen equipment, and related processes
• Familiarity with best practices in the industry
• 1 year of experience in a supervisor or leadership role
• 2+ years of experience as a chef
• ServSafe Certified or equivalent
• Must take a Level 1 Background check yearly

Compensation Range

$65-70k/yr. dependent on experience + bonus potential 

Our Benefits:

• Medical (FT Employees)
• Dental
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit) 
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off  #LIGG1