Director of Culinary Services (DCS)

  • Culinary Services
  • Boynton Beach, United States

Director of Culinary Services (DCS)

Job description

Position: Director of Culinary Services (DCS)
Department: Programs and Services | Reports to: Executive Vice President
Classification: Exempt, Full-time | Experience: Mid-Senior Level Career

Organization
Feeding South Florida (FSF) is a member of the Feeding America (FA) network and the leading domestic hunger relief organization serving Palm Beach, Broward, Miami-Dade and Monroe Counties. As the second largest food bank in the FA network, FSF is responsible for serving 25 percent of the state’s food insecure population. Pre-COVID, FSF was poised for industry-leading strategic and innovative growth. During the pandemic, FSF doubled its output of food from 61.5M pounds of food in FY19 to over 119M pounds in FY20. A four-star rated organization by Charity Navigator, FSF is one of the most efficient nonprofits nationally; over 98 percent of all donations are put back into the community.

Core Values
FSF values service above all else. We’re looking for people who are committed to improving the lives of those around them. FSF “Friendly Food Bankers” embrace the enormity of our role in the community and know that serving others comes before any one individual. Friendly Food Bankers have compassion,
dedication, act with integrity and are committed to stewardship and inclusion.

We Provide
Full medical, dental and vision insurance; contribute up to 3% match to a 401K after one year of service; 17 days paid time off; a diverse environment committed to representing those we serve; continuous learning opportunities; and a high-performance culture that will help challenge and grow your skill set.

Position Overview
The DCS oversees all aspects of FSF’s culinary pursuits including bulk meal production for programs, culinary training as part of workforce training initiatives and social enterprise catering. The DCS will implement and support all prepared food-related programs at Feeding South Florida; including meal production for children’s programs, senior programs, veterans’ programs, and medically tailored meals (food is medicine). The DCS is also responsible for managing all kitchen functions including budgeting, menu development, inventory, ordering, and purchasing, food cost controls, sanitation, personnel training and management. This position demands creativity, excellent communication, the highest culinary expectations and standards, and above all else, commitment to service.

Relationships
This position is a member of the leadership team; reports to the Executive Vice President; oversees the Meal Production, Culinary Training and Catering sub-divisions of the Culinary Services team, which is housed under the Community Services Department. This position liaises internally with members of the Network Services, Client Services, Operations, Finance, and Resource Development teams.

Your Qualifications

  • Degree (Master’s Degree preferred) in Culinary Arts and professional certification from ACF or other accrediting body.
  • Minimum ten (10) years of progressive food service/culinary/kitchen management experience as an Executive Chef, Culinary Director, or other applicable experience.
  • Demonstrated keen business acumen with purchasing, cost savings and budgetary management experience.
  • Expert knowledge of food and equipment safety, ServSafe Manager certified.
  • Expert knowledge of food and catering trends with a focus on healthy and quality meal production
  • Experience with high volume, high-pressure, fast-paced and complex operations.
  • Experience teaching culinary skills and supporting industry professional development.
  • Proven success with financial responsibility, inventory management, food cost management, menu planning and recipe development experience.
  • Sensitivity to diverse populations with the ability to serve people in a compassionate, patient, friendly, and courteous manner, showing sincere interest in people’s concerns.
  • Ability to clearly communicate and uphold policies, procedures and compliance requirements.
  • Strong communications skills, both written and verbal, comfort and ability to speak publicly.
  • Ability to work cooperatively with other staff, volunteers, and donors.
  • Experience and comfort with training and teaching others.
  • Ability to work under pressure in a fast-paced environment with multiple deadlines and responsibilities, while maintaining composure and ensuring excellent customer service.
  • Attention to detail, accuracy, and deadlines.
  • Strong moral compass with ability to exercise good judgment and discretion.
  • Strong computer skills with proficiency in Microsoft Office including Word, Excel and Power Point.
  • Strong grammar, spelling, and math skills.
  • Possession of a current and valid Florida’s driver’s license, and reliable transportation.
  • Commitment to FSF’s vision, mission, values, and those we serve.
  • Develop, expand and manage overall culinary services operations including meal programs, culinary training programs and social enterprise catering.
  • Build, coach and manage all culinary personnel in a manner that uplifts, motivates and provides accountability, and aligns with FSF’s culture of service high-performance.
  • Assess productivity and cost levels of all aspects of the kitchen (cook line, dish area, catering, etc.) adjusting as necessary to ensure operations do not exceed budget.
  • Maintain overall knowledge of opening and closing procedures to ensure efficient and effective shift management and sanitation.
  • Maintain compliance with regulatory standards and work toward improving systems and processes.
  • Keep accurate records and reports for all activities in the kitchen.
  • Responsible for daily, weekly, and monthly planning and meeting of business goals.
  • Responsible for interviewing, hiring, and training employees.
  • Manage scheduling, work assignments, and full cycle performance management.
  • Hands-on position where the DCS will lead by example and spend more than 75% of the time in the kitchen and less than 25% in the office.

Hours of Operation: Although organization hours are Monday-Friday, 8:00 a.m. – 5:00 p.m., this position is in food service and will most likely require some evenings and weekends. This position plays a key role in natural disaster response and may work close to 60 hour weeks as necessary to peak times throughout the year (Thanksgiving, Hurricanes).


Environment: This position works in a kitchen setting with hot surfaces and moving parts. There may be extended periods of sitting, standing and/or bending, lifting; listening, talking and/or visual concentration; writing and/or computer use. Occasional work will occur in the warehouse or outside in inclement weather. The noise is the work environment is usually moderate to loud.

Travel: FSF serves four counties so there may be same-day travel between the counties, using a personal vehicle, and occasional out of town travel for meetings, conferences or events. While this position is currently county based, it will change over time and flexibility is required.
OSHA Standards Lifting requirements are 50 pounds and when lifting loads heavier than 50 pounds, use two or more people to lift the load.

Job requirements

Your Responsibilities

  • Develop, expand and manage overall culinary services operations including meal programs, culinary training programs and social enterprise catering.
  • Build, coach and manage all culinary personnel in a manner that uplifts, motivates and provides accountability, and aligns with FSF’s culture of service high-performance.
  • Assess productivity and cost levels of all aspects of the kitchen (cook line, dish area, catering, etc.) adjusting as necessary to ensure operations do not exceed budget.
  • Maintain overall knowledge of opening and closing procedures to ensure efficient and effective shift management and sanitation.
  • Maintain compliance with regulatory standards and work toward improving systems and processes.
  • Keep accurate records and reports for all activities in the kitchen.
  • Responsible for daily, weekly, and monthly planning and meeting of business goals.
  • Responsible for interviewing, hiring, and training employees.
  • Manage scheduling, work assignments, and full cycle performance management.
  • Hands-on position where the DCS will lead by example and spend more than 75% of the time in the kitchen and less than 25% in the office.

Hours of Operation: Although organization hours are Monday-Friday, 8:00 a.m. – 5:00 p.m., this position is in food service and will most likely require some evenings and weekends. This position plays a key role in natural disaster response and may work close to 60 hour weeks as necessary to peak times throughout the year (Thanksgiving, Hurricanes).

Environment: This position works in a kitchen setting with hot surfaces and moving parts. There may be extended periods of sitting, standing and/or bending, lifting; listening, talking and/or visual concentration; writing and/or computer use. Occasional work will occur in the warehouse or outside in inclement weather. The noise is the work environment is usually moderate to loud.

Travel: FSF serves four counties so there may be same-day travel between the counties, using a personal vehicle, and occasional out of town travel for meetings, conferences or events. While this position is currently county based, it will change over time and flexibility is required.

OSHA Standards Lifting requirements are 50 pounds and when lifting loads heavier than 50 pounds, use two or more people to lift the load.