Job Announcement 2010-4004
Job Title:
DIRECTOR OF FOOD SERVICE
Department:
Food Service
Reports
To: Vice
President for Finance and Administrative Services
FLSA
Status: Exempt
Salary:
Commensurate with
Education & Experience
Starting
Date: Immediately
Closing
Date: Open until
filled. Screening to begin October 5,
2009
SUMMARY
The
Director of Food Service administers the food service program for the College
according to policies and procedures, supervises and trains food service
personnel, develops and maintains high standards of food preparation and
service with emphasis on menu appeal and nutritional value and maintains high
standards of sanitation and safety.
ESSENTIAL
DUTIES AND RESPONSIBILITIES include the following. Other duties
may be assigned.
1. Maintains quality service standards and
profitability of food service operations and catering services on multiple
campuses
2. Supervises food service requirements with
outside vendors as approved to provide food service at some campuses
3. Supervises menu planning based on customer
preference, established menu guidelines and approved menus
4. Maintains a purchasing system consistent
with purchasing guidelines
5. Prepares and maintains all records for
required audits and reviews
6. Prepares, monitors, and administers the food
services budget; monitors and analyzes all revenue sources; reviews and
authorizes all program expenditures
7. Assesses customer preference, industry
trends and current research to develop a long range plan that facilitates
continuous program improvement
8. Maintains an efficient food service operation
and a high quality food service staff by recruiting, selecting, training, scheduling,
supervising and evaluating all food service personnel
9. Coordinates all equipment maintenance with
the appropriate personnel
10.
Ensures safe and sanitary work conditions, food handling and operating
procedures in accordance with applicable laws, regulations, and industry
standards
11.
Develops and implements a catering plan for College activities
SUPERVISORY
RESPONSIBILITIES
Supervises
Food Service department staff
QUALIFICATIONS To
perform this job successfully, an individual must be able to perform each
essential duty satisfactorily. The requirements listed below are representative
of the knowledge, skill, and/or ability required. Reasonable accommodations may
be made to enable individuals with disabilities to perform the essential
functions.
1. Background in food service program
requirements
2. Skill in motivating and supervising food
service personnel
3. Possess an understanding of food service program
finances
4. Effective communication skills and strong
interpersonal skills
5. Subject to national criminal background
check under STC Policy
EDUCATION
and/or EXPERIENCE
*Bachelor's
degree in Hotel and Restaurant Management
*Minimum
five (5) years experience in food service or related
field with two years as a manager
LANGUAGE
SKILLS
Ability to
read, analyze, and interpret general business
periodicals, professional journals, technical procedures, or governmental
regulations. Ability
to write reports, business correspondence, and procedure manuals. Ability to effectively
present information and respond to questions from groups of employees,
managers, clients, customers, and the general public.
PHYSICAL DEMANDS The physical
demands described here are representative of those that must be met by an
employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities
to perform the essential functions.
While
performing the duties of this job, the employee is regularly required to walk,
use hands, and talk or hear. The
employee frequently is required to stand.
The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this
job include close vision, distance vision, peripheral vision, and ability to
adjust focus.
REASONING
ABILITY
Ability
to solve practical problems and deal with a variety of concrete variables in
situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral,
diagram, or schedule form.
WORK ENVIRONMENT The work
environment characteristics described here are representative of those an
employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities
to perform the essential functions.
HOW TO APPLY: Submit
letter of application, STC application, resume, copies of transcripts (official
transcripts required BEFORE assignment begins) and five professional references
with addresses and phone numbers to:
SOUTH
TEXAS COLLEGE
OFFICE
OF HUMAN RESOURCES
2501
W. Pecan Blvd.
McAllen,
TX 78501
No person
shall be excluded from participation in, denied the benefits of, or be subject
to discrimination under any program or activity sponsored or conducted by South
Texas College on the basis of race, color, national origin, religion, sex, age,
veteran status, or disability.
Position #622515