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Description
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Under the direction of the assigned manager, plan, organize, direct and manage the on-site daily operations of the district's Food Services unit by performing the following duties personally or through subordinate staff: delivering a first-class Food Services program; scheduling of employees in food production and distribution of a food service retail program, providing special catered events and operating within budget limitations; directing safety, sanitation and maintenance programs for operations. Effectively oversees the operation in a prompt, courteous, professional, and efficient manner. The Director of Food Services provides strategic leadership and operational oversight for campus dining services. This role ensures excellence in food quality, customer service, safety, and fiscal responsibility, while fostering innovation, staff development, and a collaborative environment that supports the mission of the District.
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Responsibilities and Duties
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ESSENTIAL FUNCTIONS:
- 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.
- Provide leadership in opening and closing procedures for food service areas, ensuring readiness and security.
- Foster a positive team culture through open communication, conflict resolution, and staff engagement.
- Cultivate strong relationships with campus departments and community partners to enhance the visibility and reputation of the food service program.
- Oversee cash handling procedures and reconcile daily receipts in accordance with district policies.
- Ensure compliance with all applicable federal, state, college, and union regulations and labor standards.
- Exercise sound judgment to promote a positive workplace culture and employee morale.
- Serve as the primary liaison with contracted vendors, ensuring service quality and contract compliance.
- Manage procurement of food and beverages, verifying deliveries and invoices for accuracy and completeness.
- Collaborate with senior leadership to align departmental goals with institutional priorities.
- Monitor departmental budget performance, taking corrective actions to ensure profitability and operational excellence.
- Perform administrative functions including staff scheduling, communication management, and maintenance of operational records and reports.
- Demonstrate expertise in high-volume food preparation and menu execution.
- Prepare and submit required administrative reports, including inventory and performance metrics.
- Stay informed of current trends, research, and best practices in food service management and nutrition.
- Maintain a safe, clean, and organized work environment in compliance with health and safety standards.
- Perform other related duties as assigned to support the mission and goals of the district.
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Qualifications
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KNOWLEDGE OF:
- Principles and practices of high-volume cooking, menu planning and preparation.
- Food safety and sanitation standards.
- Budget development, cash management, financial forecasting and cost control methods for food, labor and supplies.
- Personnel management practices, including supervision, training, performance evaluation and progressive discipline.
- Effective communication and conflict resolution strategies in team environments.
- Computer-based management systems and applications; point-of-sale systems.
- Microsoft Office Suite and food service management software.
- Standard office practices and procedures.
- Marketing and promotional strategies for retail food services.
- Customer service principles and techniques in a diverse environment.
- Catering operations and event coordination.
- Current trends in nutrition, sustainability and dining innovations.
- Methods to obtain the best price for products.
- Practices and procedures regarding purchasing and inventory control.
- Accounting, financial record keeping and reconciliation practices.
- Federal, state and local laws, codes and regulations for areas of operation.
Ability to:
- Perform inventory control, purchasing duties.
- Utilize food service management software and point-of-sale systems effectively.
- Oversee multiple projects concurrently.
- Perform analysis and problem solve.
- Ensure adherence to vendors established policies and regulations.
- Foster collaborative relationships with staff, vendors, and campus stakeholders.
- Oversee procurement and inventory management processes.
- Exhibit excellent customer service.
- Ensure accurate documentation and reporting in alignment with district policies.
- Analyze problems, identify alternative solutions, project consequences of proposed actions, and implement recommendations in support of goals.
- Plan, schedule, and direct the work of others.
- Communicate effectively both orally and in writing.
- Understand and carry out oral and written directions with minimal supervision; meet schedules and timelines.
- Work cooperatively with those contacted during business.
- Interpret, communicate, and apply laws, code, policies, regulations, and ordinances.
- 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.
EDUCATION AND EXPERIENCE:
Any combination of education and experience that would provide the required knowledge and abilities is qualifying. A typical way to obtain the required knowledge and abilities would be:
Education:
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.
Experience:
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.
OTHER CERTIFICATIONS, LICENSES, OR SPECIAL REQUIREMENTS:
- 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.
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San Joaquin Delta College
$103,649.00 - $123,762.00 Annually
medical insurance, dental insurance, life insurance, vision insurance, vacation time, sick time
Mar 05, 2026