Director of Food Services

Division / Program: 
Position Details
Opening Date: 
Fri, 03/01/2019
Program Summary: 
SELF, a Program Partner of the Urban Affairs Coalition (UAC) is a non-profit organization that has been providing services to some of Philadelphia’s most vulnerable communities for over 30 years. We offer a broad range of essential housing, social service, drug and alcohol treatment, vocational, and employment programs with the goal of supporting individuals achieve self-sufficiency and sustain healthier lives (or improve their quality of life). We provide these services to more than 7,000 individuals within the Philadelphia area. Our mission is to motivate, empower, and inspire individuals to live their best lives. With compassion at its core, our approach uses best practices and evidence-based programming to pave the way for personal and community transformation.
Position Summary: 
The Director of Food Services is an administrative position with operational responsibilities that works across multiple program sites to implement the transformation goals of SELF through high level performance of critical safety, maintenance and environmental oversight and supervision. The Director of Food Services is responsible for the overall operations of Self’s Food Service Department. The Director of Food Services will ensure that proper procedures, protocols, benchmarks and reporting metrics are established, implemented and evaluated according to SELF’s procedures, as well as ensuring services are in compliance with nutritional, safety, sanitation and quality standards according to state and federal regulatory requirements. The Director of Food Services is a key member of the management team who participates fully in establishing and accomplishing organizational priorities, developing and managing the budget for the food service department.
Key Duties & Responsibilities: 
  • Direct responsibility for the overall operation of the food services department.
  • Responsible for the financial accountability for the food services department.
  • Responsible for operating the department in accordance with the approved budget, while providing the participants quality food.
  • Responsible for directing and conducting safety, sanitation, and maintenance programs within each facility food services area.
  • Responsible for maintaining positive relationships with participants as well as funders, vendors and other departments within the organization.
  • Responsible for planning, directing, and coordinating the preparation and deliver of the finished food product to the participants.
  • Responsible for purchasing, receiving and managing the food production activities.
  • Responsible for direct supervision of all food service team members including Food Service Supervisors, Cooks, Utility Workers and Drivers.
  • Responsible  for  assisting  with  hiring,  discipline,  performance  reviews,  and  compensation  increase recommendations for all food services staff.
  • Responsible for maintaining food production records, plans and cost menus for all facilities.Responsible for insuring procedural compliance in support of workplace safety, inventory controls, and certifications.Responsible for coordinating activities with other departments, participating in management team meetings, interfacing with vendors and other service client organizations.
  • Responsible for all aspects of team training.
  • Responsible for preparing and submitting, in conjunction with fiscal and program staff, all reports and compliance data required by funding organizations, government or other appropriate bodies.
  • Any  other  duties  and  responsibilities  that  may  be  assigned  by  the  President  and  Chief  Operating Officer/Executive Director.
Education, Knowledge, Skills & Abilities: 
  • Culinary Degree Preferred.
  • Minimum of a High School Diploma or GED equivalent with 3-5 years of experience.
  • Must have Safe Serve Certification, with a familiarity with principles of institutional cooking, portioning and sampling of food.
  • Documented experience working in organizations with multiple facilities/properties.
  • Must be well organized, detailed –oriented, task –driven and able to work independently, and set daily priorities by maintaining a weekly as well as a monthly schedule.
  • Must possess strong supervisory skills.
  • Must be able to frequently walk, stand, crawl, climb, bend, stoop, and lift 50 pounds or more, gross and manual dexterity.
  • Must possess strong verbal and written communication skills.
  • Professional efficiency with Microsoft Office Suite.
  • Must have valid driver’s license and clean motor vehicle record.
  • Criminal background check will be required.
Knowledge and Skills
  • Must possess knowledge of all state and federal food service guidelines.
  • Must possess knowledge of food storage/stock rotation procedures and typical health requirements/ standards for kitchen cleanliness.
  • Familiar with conversion of menus to volumes of food to be prepared.
  • Familiar with nutritional values of meals and beverages to be prepared and served.
  • Must be able to work around extremely hot surfaces such as stoves, steam and steam tables as well as cold areas such as walk-in freezers and refrigerators.
  • Must know how to read a thermometer, and as well as have knowledge of what temperatures cooked and uncooked food should be before able to be served.
  • Must have knowledge how to operate motor vehicles in heavy traffic and varied weather conditions including heavy rain, snow, fog, rain and sleet.
Contact Info
Contact Info: 
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