Job Title: Food Service Director
Location: The Residence at Kenilworth Park, Washington, DC 20019
Type: Full-time
Job Summary:
The Food Services Director/Executive Chef is directly responsible for establishing and
maintaining all standards of quality, conduct, customer service and productivity within the
Food Services Department. He/she must maintain appropriate levels staffing and
food/supplies inventories and work within the established budget guidelines.
He/she must possess general knowledge in the following areas of operation: productivity,
costs and budgets, energy conservation, purchasing, receiving, storing systems,
preparation and serving techniques, pilferage and portion control, personnel development,
kitchen sanitation and general management of Food Services Department.
Duties and Responsibilities:
The following essential functions are the fundamental job duties of the position to be completed
with or without appropriate reasonable accommodation.
Plan, develop, organize and implement the Food Service department, including
hiring/terminating of staff in the conjunction with the Executive Director.
Meet regularly with the Executive Director and Resident Care staff to assure
compliance with resident dietary requirements and/or restriction.
Train staff, and monitor/promote independent programs for staff training.
Coordinate and integrate the workflow of the Food Services department with the other
departments.
Order and purchase food, supplies and equipment as needed.
Inventory, weigh and check all incoming deliveries of food and supplies.
Direct the proper storage of food and supplies and maintain an orderly inventory.
Develop, test and maintain a database of standard recipes.
Ensure the delivery of meals to the dining room at appropriate times.
Assist in food preparation and cleaning duties.
Plan and assist with special events including private dinners.
Periodically conduct a resident response program seeking evaluations of meals.
Evaluate food consumption and determine/minimize waste.
Assist in the preparation of the annual Food Service budget and make efforts to
operate within those guidelines.