Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $103,649.00 - $123,762.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision care
Life insurance
long-term disability
Retirement Plan
Paid Time Off
tuition fee waiver
Job Description
San Joaquin Delta College is a prominent educational institution dedicated to providing high-quality learning experiences and comprehensive support services to its diverse student body. Recognized for its commitment to academic excellence and community engagement, the college offers a range of programs and services designed to meet the needs of students from various backgrounds. Among the many departments contributing to campus life, the Food Services unit plays a vital role in delivering nutritious and appealing meal options, supporting events, and fostering a welcoming environment for students, faculty, and visitors alike.
San Joaquin Delta College is seeking a Director of Foo... Show More
San Joaquin Delta College is seeking a Director of Foo... Show More
Job Requirements
- Associate's degree from an accredited institution of higher education with major coursework in food service management nutrition hospitality culinary arts business administration or a related field
- Three years’ experience of progressively responsible experience in food service operation with at least two in a supervisory capacity
- ServSafe certification
- Possession of a valid driver’s license at the time of appointment
- Schedule may include early mornings evenings weekends and holidays depending on operational needs
Job Qualifications
- Associate's degree from an accredited institution of higher education with major coursework in food service management nutrition hospitality culinary arts business administration or a related field
- Three years’ experience of progressively responsible experience in food service operation with at least two in a supervisory capacity
- Experience in budget management staff supervision and compliance with health and safety regulations
- ServSafe certification
- Knowledge of principles and practices of high-volume cooking menu planning and preparation
- Knowledge of food safety and sanitation standards
- Knowledge of budget development cash management financial forecasting and cost control methods for food labor and supplies
- Knowledge of personnel management practices including supervision training performance evaluation and progressive discipline
- Knowledge of effective communication and conflict resolution strategies in team environments
- Proficiency with computer-based management systems and applications including point-of-sale systems
- Proficiency in Microsoft Office Suite and food service management software
- Familiarity with standard office practices and procedures
- Knowledge of marketing and promotional strategies for retail food services
- Knowledge of customer service principles and techniques in a diverse environment
- Knowledge of catering operations and event coordination
- Knowledge of current trends in nutrition sustainability and dining innovations
- Knowledge of methods to obtain the best price for products
- Knowledge of practices and procedures regarding purchasing and inventory control
- Knowledge of accounting financial record keeping and reconciliation practices
- Knowledge of federal state and local laws codes and regulations for areas of operation
- Ability to perform inventory control purchasing duties
- Ability to utilize food service management software and point-of-sale systems effectively
- Ability to oversee multiple projects concurrently
- Ability to perform analysis and problem solve
- Ability to ensure adherence to vendors established policies and regulations
- Ability to foster collaborative relationships with staff vendors and campus stakeholders
- Ability to oversee procurement and inventory management processes
- Ability to exhibit excellent customer service
- Ability to ensure accurate documentation and reporting in alignment with district policies
- Ability to analyze problems identify alternative solutions project consequences of proposed actions and implement recommendations in support of goals
- Ability to plan schedule and direct the work of others
- Ability to communicate effectively both orally and in writing
- Ability to understand and carry out oral and written directions with minimal supervision meet schedules and timelines
- Ability to work cooperatively with those contacted during business
- Ability to interpret communicate and apply laws code policies regulations and ordinances
- Ability to demonstrate sensitivity to and understanding of the diverse academic socioeconomic cultural disability gender identity sexual orientation linguistic and ethnic backgrounds and disabilities of community college students and staff as demonstrated by skills and abilities in cultural responsiveness and cultural humility
Job Duties
- Lead and manage daily food service operations across designated units maintaining a hands-on approach to ensure excellence in execution
- Develop implement and monitor internal controls to ensure operational integrity and compliance
- Drive quality and innovation in food service programs through effective menu planning marketing strategies and program evaluation
- Supervise train schedule and evaluate food service staff promoting professional growth and accountability
- Ensure adherence to standardized recipes portion control and food quality standards while managing food beverage and labor costs
- Coordinate and oversee campus-wide catering services ensuring consistency efficiency and high-quality presentation
- Assess and respond to employee customer and operational needs with timely and effective solutions
A simple hiring platform for hospitality businesses.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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