Kickapoo Traditional Tribe of Texas
Food Service Director
Kickapoo Traditional Tribe of Texas, Eagle Pass, Texas, United States, 78852
In order to be considered for any vacancy within the Kickapoo Traditional Tribe of Texas an application must be completed. If you are among the qualified candidates, you will receive a call/email from our one of our coordinators to schedule an interview. Once your application is completed please send it to the Human Resources Department
HR@ktttribe.org
[button link=”[button link="https://kickapootexas.org/wp-content/uploads/2017/04/KT-Employment-Application-08302016.pdf" color="silver" newwindow="yes"] Employment Application[/button]Job Description
Position:
Food Service Director
Supervisor:
Community Services Administrator
Division:
Community Services
Department:
Employee Dining Room
Responsibilities:
Perform managerial and supervisory duties operating a facility food service program whereas meals are prepared, delivered, or served to the elderly community and other eligible individuals, and employees. Ensure the highest level of quality and nutritional value consistency, service, and guest satisfaction while maintaining and operating within the program budget. The Food Service Director is responsible for the daily operation of the facility food service program. They will direct staff to ensure that customers are satisfied with their dining experience and the program is within budget. This position will oversee all aspects of food services at Kickapoo Traditional Tribe of Texas (employee dining room, education and Foster Care) when needed.
Essential Duties and responsibilities include the following:
Ability to manage budget and personnel.
Communicates with management to ensure proper operating procedures are complying. Recommend and disciplinary actions for staff who fail to adhere to policies, procedures, or compliance reporting requirements.
Complies with facility safety programs to minimize employee injury, including proper handling procedures and temperature requirements.
Develops budget recommendations, estimates food and equipment costs to maintain budgetary control. Conducts the departmental operational audits and assists in developing corrective action plans as required to ensure high quality personnel performance and food services
Ensures menus are documented and distributed, with disclaimer for subject to change.
Ensures policies and procedures for food services and kitchen staff are reviewed and updated as required to ensure high quality operations and food services
Ensures that Quality Standards and Services are maintained for Property, Product, and People.
Hires, trains, supervises and schedules food and beverage staff in accordance with facility needs, productivity and service standards.
Investigate and resolve complaints regarding food quality, service or accommodations.
Maintains change bank at exact amounts; documents weekly bank counts.
Maintains labor cost objectives by adhering to labor standards.
Maintains sanitary conditions in all food preparation areas.
Makes recommendations and completes budget request plans in the development of annual Food and Beverage budget and periodic forecasts for the facility, Tribal community centers and current educational programs at KTTT.
Manges by providing constructive feedback in order to reward, coach, correct and motivate employees.
Observe food and beverage outlet operations and take needed action to ensure standards of product presentation and service are being maintained. Taste test food and beverage products for consistency.
Oversee the size of food portions and preparation quantities to ensure minimal food waste and the grant(s) compliance.
Oversees equipment maintenance and requests equipment repairs or replacement.
Oversees the arrangement of certifications for all staff members under Food Service Director’s supervision to ensure compliance and safety in the area of food services
Oversees the delivery service to all disabled individuals while following all criteria stated in the American Older Adults Act.
Oversees the Nutrition Services Incentive Program for meals provided to the Elder Nutrition Program within the Tribal Community and maintains all records for auditing purposes.
Oversees the proper maintenance of inventory and review all reports in accordance to the Standard Operating Procedures and Grant Requirements.
Participates in tracking sales with daily reporting including but not limited to delivery sales, nutrition sales, and employee dining room sales.
Prepares, analyzes and explains cost and revenue analysis reports.
Provide assistance and instruction to employees and makes routine hiring decisions.
Provides updated grant reports for all grants related to food services included but not limited to CACFP, Summer Food Program, and the Elder Nutrition Program.
Responsible for developing, planning, coordinating and ordering for all appropriate menus ensuring that menus fit the needs of the community.
Responsible for placing weekly food orders (or overseeing designated staff) for all meals provided through the kitchens and food services programs.
Schedule coverage for staff during Tribal Leave periods, and other Leave Of Absence (LOA).
Tracks the funds distribution for all food services and costs and insure compliance for federal, local, and general funding sources.
Utilizes computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure maximizing efficiency.
Perform other duties as assigned or requested by immediate supervisor.
Education/experience requirements:
Minimum Qualifications:
High School diploma required with post-secondary food service education; and any combination equivalent to: 3 years previous Food & Beverage management experience with a restaurant organization, 2-3 years’ previous supervisory experience.
Preferred Qualifications:
Associates degree in hospitality/dietetics. Previous work-related experience is preferred.
Native American preference is observed:
KTTT recognizes preference for KTTT tribal members and qualified Native American tribal members including preferential treatment in recruitment, hiring, promotions, layoffs and reductions in force so long as they meet minimum job qualifications.
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HR@ktttribe.org
[button link=”[button link="https://kickapootexas.org/wp-content/uploads/2017/04/KT-Employment-Application-08302016.pdf" color="silver" newwindow="yes"] Employment Application[/button]Job Description
Position:
Food Service Director
Supervisor:
Community Services Administrator
Division:
Community Services
Department:
Employee Dining Room
Responsibilities:
Perform managerial and supervisory duties operating a facility food service program whereas meals are prepared, delivered, or served to the elderly community and other eligible individuals, and employees. Ensure the highest level of quality and nutritional value consistency, service, and guest satisfaction while maintaining and operating within the program budget. The Food Service Director is responsible for the daily operation of the facility food service program. They will direct staff to ensure that customers are satisfied with their dining experience and the program is within budget. This position will oversee all aspects of food services at Kickapoo Traditional Tribe of Texas (employee dining room, education and Foster Care) when needed.
Essential Duties and responsibilities include the following:
Ability to manage budget and personnel.
Communicates with management to ensure proper operating procedures are complying. Recommend and disciplinary actions for staff who fail to adhere to policies, procedures, or compliance reporting requirements.
Complies with facility safety programs to minimize employee injury, including proper handling procedures and temperature requirements.
Develops budget recommendations, estimates food and equipment costs to maintain budgetary control. Conducts the departmental operational audits and assists in developing corrective action plans as required to ensure high quality personnel performance and food services
Ensures menus are documented and distributed, with disclaimer for subject to change.
Ensures policies and procedures for food services and kitchen staff are reviewed and updated as required to ensure high quality operations and food services
Ensures that Quality Standards and Services are maintained for Property, Product, and People.
Hires, trains, supervises and schedules food and beverage staff in accordance with facility needs, productivity and service standards.
Investigate and resolve complaints regarding food quality, service or accommodations.
Maintains change bank at exact amounts; documents weekly bank counts.
Maintains labor cost objectives by adhering to labor standards.
Maintains sanitary conditions in all food preparation areas.
Makes recommendations and completes budget request plans in the development of annual Food and Beverage budget and periodic forecasts for the facility, Tribal community centers and current educational programs at KTTT.
Manges by providing constructive feedback in order to reward, coach, correct and motivate employees.
Observe food and beverage outlet operations and take needed action to ensure standards of product presentation and service are being maintained. Taste test food and beverage products for consistency.
Oversee the size of food portions and preparation quantities to ensure minimal food waste and the grant(s) compliance.
Oversees equipment maintenance and requests equipment repairs or replacement.
Oversees the arrangement of certifications for all staff members under Food Service Director’s supervision to ensure compliance and safety in the area of food services
Oversees the delivery service to all disabled individuals while following all criteria stated in the American Older Adults Act.
Oversees the Nutrition Services Incentive Program for meals provided to the Elder Nutrition Program within the Tribal Community and maintains all records for auditing purposes.
Oversees the proper maintenance of inventory and review all reports in accordance to the Standard Operating Procedures and Grant Requirements.
Participates in tracking sales with daily reporting including but not limited to delivery sales, nutrition sales, and employee dining room sales.
Prepares, analyzes and explains cost and revenue analysis reports.
Provide assistance and instruction to employees and makes routine hiring decisions.
Provides updated grant reports for all grants related to food services included but not limited to CACFP, Summer Food Program, and the Elder Nutrition Program.
Responsible for developing, planning, coordinating and ordering for all appropriate menus ensuring that menus fit the needs of the community.
Responsible for placing weekly food orders (or overseeing designated staff) for all meals provided through the kitchens and food services programs.
Schedule coverage for staff during Tribal Leave periods, and other Leave Of Absence (LOA).
Tracks the funds distribution for all food services and costs and insure compliance for federal, local, and general funding sources.
Utilizes computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure maximizing efficiency.
Perform other duties as assigned or requested by immediate supervisor.
Education/experience requirements:
Minimum Qualifications:
High School diploma required with post-secondary food service education; and any combination equivalent to: 3 years previous Food & Beverage management experience with a restaurant organization, 2-3 years’ previous supervisory experience.
Preferred Qualifications:
Associates degree in hospitality/dietetics. Previous work-related experience is preferred.
Native American preference is observed:
KTTT recognizes preference for KTTT tribal members and qualified Native American tribal members including preferential treatment in recruitment, hiring, promotions, layoffs and reductions in force so long as they meet minimum job qualifications.
#J-18808-Ljbffr