Regional Food Service Director

The Salvation Army Family Haven Shelter located in St. Louis, Missouri, is looking for a Regional Food Service Director.

The Regional Food Service Director is responsible for purchasing, storage and oversight of preparation of food to ensure compliance with all contracts, dietary and health standards set. Supervises all kitchen staff. Position is expected to comply with and meet The Salvation Army, Federal, State and Local policies, and standards.

This is a full-time exempt position 40 hours per week with a salary of $66,950.00 annually.

We are located at 10740 West Page Ave, St. Louis, Missouri 63132

Essential Functions

(Reasonable accommodations may be made to enable individuals with disabilities to perform these essential duties.):

• Supervises food service personnel and monitors the physical condition of the kitchen, including food purchases and other related expenses (supplies and equipment) relevant to food services to ensure compliance within the approved budget.
• Maintains an inventory of food and kitchen supplies in the most economical manner while maintaining nutritional meals.
• Meets with the consulting registered dietician regularly to review menus, sanitation, training, and food service issues (if applicable).
• Completes USDA and other food service
• Coordinates special food
• Complies with local, state, and federal standards as they relate to food preparation and areas of the facility that relate to food service. Maintains the cleanliness of the kitchen, dining, and storage areas.
• Maintains open and professional communication with other departments and dietary
• Coordinates appropriate coverage for food service staff during vacation, illness and other
• Assists staff in preparing appropriate quantities of meals and is responsible to ensure punctual service of meals and snacks.
• Cooks, serves food, assists in after meal clean up and washes dishes as needed.
• Provides training for food service staff on a regular
• Meets with the Administrators on a regular basis for
• Provides monthly food service report to regional social services director regarding staffing, compliance, and budget issue.
• Maintain confidentiality and comply with Salvation Army Safe From Harm
• Maintains positive work atmosphere by behaving and communicating in a manner that fosters good relationships with clients, co-workers, and This includes, but is not limited to, such actions as: resolution of conflicts in a professional manner; courteous treatment of staff, visitors, and clients; respect of others' property and person; and professional and appropriate communication to and about clients, co-workers, and supervisors.

Minimum Qualifications

Bachelor's degree in related field with at least three years' experience in institutional food service and one-year supervisory experience. Combination of education and experience will be considered. Licensed Dietician is a plus. Possess or secure, within 90 days of employment, a Serve Safe Food Handling certificate. Must be a team player, a self-starter, able to handle several projects at the same time and perform well with minimum supervision. Must think independently and demonstrate sound judgment. Hepatitis A vaccine documentation required by the City of St. Louis Health Department. Annual TB test required per Salvation Army Harbor Light Policy. Must provide primary source verification of appropriate required credentials within 90 days of employment. Requires an appropriate valid driver's license and must pass The Salvation Army MVR check. Demonstrate computer literacy in Windows and proficiency in Microsoft Word, Excel and Outlook.

Physical and Working Conditions

Must be capable performing the above essential duties to include frequently lifting 25 pounds and occasionally lifting up to 50 pounds. If responsible for a pantry, a cook will occasionally move 50 or more pounds using dolly/cart/truck. Most work will be indoors in a temperature control environment; however, in the kitchen it will get above 80 degrees at times and cold in the walk-in refrigerator/freezer if so equipped.

Skills/Abilities:

• Ability to interact with clients, employees and supervisors with tact, courtesy and gracious hospitality.
• Ability to effectively supervise, coordinate and motivate kitchen staff/volunteers.
• Ability to effectively manage employee schedules, food orders and food quality, sanitary inspections, and kitchen equipment.

Supervisory Responsibility: Supervision of Food Service staff/volunteers.