Director -Food Services-CTR

The Director of Food Services (Chef) at Amity Foundation is responsible for overseeing the kitchen's safe and efficient operation, planning and preparing meals, scheduling kitchen staff, ensuring compliance with health and safety regulations, and providing training to students in food preparation. This role is crucial in maintaining high culinary standards and community nutrition needs.

To apply for the Director of Food Services (Chef) role at Amity Foundation, candidates are required to have a high school diploma or equivalent training, 1-2 years of related experience, and certification such as SERV Safe Food Handler. Preferred qualifications include experience in plant-based meal planning and relevant certifications in CPR, First Aid, and crisis intervention.

The culinary department at Amity Foundation plays a vital role in supporting community members by providing nutritious meals that adhere to health standards, fostering a welcoming environment, and creating opportunities for students to learn essential life skills in cooking and food service. This approach helps in the overall rehabilitation process for individuals facing various challenges.

Essential skills for the Director of Food Services (Chef) role at Amity Foundation include strong leadership abilities, excellent organizational skills, and a high level of empathy. The ability to handle a fast-paced culinary environment while maintaining communication, confidentiality, and sensitivity towards individuals with substance abuse challenges is also crucial.

The pay range for the Director of Food Services (Chef) at Amity Foundation is between $22.70 and $25.43 per hour, which reflects the important work involved in providing meals and support to those in the community while ensuring all culinary operations meet health and safety standards.

To ensure that food prepared meets safety and quality standards, I prioritize proper food storage, staff training on sanitation practices, and regularly inspecting the kitchen equipment. I also implement a system for checking the quality of ingredients before preparation and maintain thorough documentation of all procedures.

In managing a conflict within my kitchen team, I focused on open communication. I organized a meeting to allow team members to express their concerns and work collaboratively towards a resolution. By fostering an environment of respect and understanding, we were able to strengthen our teamwork and improve our kitchen dynamics.

When planning meals, I ensure to consult dietary guidelines and preferences regularly. For dietary restrictions, I work closely with those affected to create alternative options while maintaining the nutritional value and taste, demonstrating a commitment to inclusivity and health.

I utilize hands-on training, clear demonstrations, and consistent feedback to teach kitchen staff effectively. I create a supportive learning environment where team members feel comfortable asking questions and practicing new skills, ultimately leading to skill development and team cohesion.

To handle food waste, I implement a system for tracking inventory and utilizing leftover ingredients creatively in our meals. Additionally, I educate my team on sustainability practices such as composting and portion control, which helps to minimize waste and promote healthy dining habits.

I have significant experience with kitchen budgeting, where I develop cost-effective menus that meet community nutritional needs. I regularly assess food costs, negotiate with suppliers, and track expenses to ensure that we stay within budget while maintaining high-quality service.

As a Director of Food Services, advocating for the community involves understanding their needs and ensuring our culinary offerings align. I act as a liaison between the kitchen and community, promoting nutritional education and supporting initiatives that foster health and wellness among our members.

I stay updated on current food industry trends by attending workshops and seminars, reading up on culinary publications, and networking with other food service professionals. This commitment allows me to bring innovative ideas and fresh concepts to our meal preparation and service.

My approach to menu development involves taking into consideration community preferences, nutritional guidelines, and budget constraints. I collaborate with team members to brainstorm new ideas and regularly review feedback to improve our offerings and ensure variety in our meals.

I measure the success of our food services through multiple metrics including feedback from the community, staff performance, and adherence to health standards. Regular assessments help identify areas for improvement and celebrate successes, driving continuous enhancement of our culinary services.