Assistant Director, Food Service

The Assistant Director, Food Service will oversee the culinary operations of catering programs and retail operations between both Roslindale and Dedham Hebrew Rehabilitation Center (HRC) campuses. Provides support to the Director, Food Service with department’s practices and standards as well as other operational oversight. This position is customer and client focused, planning and managing cost, expenses, billing and invoicing. Motivate staff while promoting quality of service, HACCP standards and team based approach.  Plans, coordinates and supports the menu development, food production and quality for the entire catering and retail operations. Demonstrates a strong commitment to the cultural beliefs, goals and mission of Hebrew Senior Life.  Strives to make every encounter with a customer, client and patient a positive and meaningful experience, while providing safe and efficient quality care.

Typical work schedule Monday-Friday and some weekend hours as needed

Core Competencies:

• Advance management skills in catering planning and execution, food preparation, flavor pairings and other food service best practices
• Possess experience in food retail, dining hall or cafeteria setting
• Ability to develop unique recipe that fit with client and retail customer’s diet requirements
• Demonstrates financial acumen which includes: ability to develop complete service budget, projection for monthly expense and  review each sites monthly financial reports to determine negative and positive variances and initiatives to improve those variances
• In-depth knowledge of federal, state and local food handling regulations
• Comfortable in training, directing and supervising multi units catering and retail program
• Exceptional leadership skills, including motivation and goal-setting as well as possessing an excellent communication and interpersonal skills

Position Responsibilities:

• Operation Management:
  • Primary responsibility to oversee catering and retail operation including labor, sales, budget and food cost, audits, promotions and marketing.
  • Provide leadership support to the Director, Food Service with patient, financial, team development and organizational relationship among both HRC’s and Jack Satter House.
  • Develop and maintain rotating menu and specials for retail operations implementing sales and marketing to hit sales goals
  • Coordinate with the Purchasing Managers and Supervisors on vendor selection, food, supplies procurement, food production and inventory control
  • Provide outstanding customer service and support interactive customer feedback program in assisting to develop continues growth in sales and increase revenue.
  • Ensure that all recipes are accurate within Computrition database from a flavor, yield and nutritional requirements with complete accuracy and consistent procedure method of preparation.
  • Manage and execute menu planning that highlight the higher nutritional value, utilization of food surpluses from all area of operations.
  • Involve as precentor for the HSL Dietetic Internship Program.
• Team Development:
  • Develop and implement onboarding program for newly hired chefs, cooks, and retail attendants
  • Oversee the development, training and coaching of manager, supervisor and staff to ensure consistent application of rules, standard protocols and regulations are followed at the facility
  • Advocate and sponsor safe workplace that drive culture, engagement, diversity and inclusion across the department
  • Organize and execute employee engagement events and provide employee recognition to staff through employee recognition programs
  • Work directly with the HR department to ensure proper staffing levels and maintain updated employee rosters and reviews
• Regulatory Oversight:
  • Apply the organization safety standards and promote safety implementation according to OSHA protocols
  • Collaborate with Director of Engineering and other vendor to plan, direct, and manage the safe kitchen equipment operation, support and maintenance
  • Organize and maintain a comprehensive sanitation practices and food safety program at Hebrew Rehabilitation Center Roslindale and Newbridge campus to ensure compliance with local Department of Public Health (DPH) official and Infection Control guidelines.
  • Establish, coach and maintain the implements and training of the ServSafe Manager and ServSafe Food Handler certification program provided to all managers, supervisors and staffs.
  • Establish and maintain a monthly educational in-service program in sanitation and safe food service practice in accordance to HSL policies and protocols
• Inter-Departmental Relationship:
  • Provide culinary & nutrition operations support in absent of Director, Food Service, CDM, and or Clinical Nutrition Director
  • Interact with customers in a manner to ensure customer satisfaction.
  • Address and resolve catering and retail customer concerns.
  • Represents both Healthcare Centers in a manner that supports our Cultural Beliefs in all customer and employee interactions.
  • Participate on HSL’s management staff activities, representing HRC operations and discussions.
  • Develop and maintain a high level of employee engagement through consistent gathering of staff feedback and ideas and consistent follow up with staff and managers.
  • Maintain professional appearance at all times, clean and well-groomed in accordance with HRC standards.
  • Other duties and responsibilities as assigned.

Qualifications:

• Must have Associate degree with minimum five years of experience in retail and culinary management as director or senior manager.
• Must be professional, proactive, collaborative, conscientious and results-oriented individual. Candidate must have positive demeanor, excellent oral and written communication skills, good intuition and able to adapt to changing priorities and display good, sound judgment with a sense of humor. 
• Superb organizational skills. Must have solid analytical skills. Must be creative and proactive yet disciplined, discriminating and able to streamline work volume in order to maintain bottom line efforts in midst of multi-tasking and daily re-prioritizing. Must have ability to innovate, think strategically and conceptually, manage multiple projects simultaneously and handle even difficult situations.
• Familiarity with principles of nutrition as related to menu planning and executing, presentation of quality food, high standards of food service, and basic principles of management.
• Must be motivated to learn and flexible to change.
• Computer literacy required; experience with databases, Windows, Word, and Excel.
• Thorough knowledge of general food service operations, with emphasis on food service training, development and supervisory techniques.
• Thorough understanding of policies and procedures pertaining to ordering, sanitation, storage, and supervision of staff.
• Must be ServSafe manager certified or complete in the first three months.