Food Service Director

YMCA
Salary
$53,790.00
$60,000.00
How to Apply
Apply Online
Resumes Accepted Until
The YMCA of Central Texas is seeking a Food Service Director at Camp Twin Lakes.
Job Description

This position will oversee all aspects of food service operations, including the commercial kitchen, catering, groups and retreats, summer camp meals, and Child Development Center (CDC) meal service. The YMCA of Central Texas operates programs that provide high-quality experiences, meaningful connections, and opportunities that create memories that last a lifetime.

The more we grow, the more we can give back to the community: Under the direction of the Camp Twin Lakes Senior Program Director, the Food Service Director will lead the overall success of the food service department, ensuring high-quality food production and service while maintaining strong operational, financial, and regulatory standards.

Qualifications
  • Prefer a bachelor's degree in culinary arts, hospitality management, business management, food service management, or a related field; equivalent experience may be considered
  • Five or more years of experience in food service, culinary operations, hospitality, catering, or a related field preferred
  • Experience supervising and developing culinary or food service teams
  • Strong knowledge of food preparation, production, presentation, and service standards
  • Knowledge of food safety regulations, sanitation practices, and health department requirements
  • Experience managing food costs, purchasing, inventory, budgets, and vendor relationships
  • Highly motivated, organized, personable, and enthusiastic, displaying strong leadership abilities
Essential Functions
  • Lead the daily operations of the commercial kitchen and food service department
  • Develop and maintain food production, preparation, presentation, and service standards
  • Oversee meal production for summer camp, Child Development Center, groups, retreats, and special events
  • Manage catering operations and coordinate food service for scheduled events
  • Recruit, hire, train, supervise, coach, and evaluate food service staff
  • Develop menus and meal plans based on program needs, nutrition, budget, and available resources
  • Monitor food costs, labor costs, cost-per-meal projections, and department financial performance
  • Manage food and supply purchasing, inventory levels, receiving, storage, and product rotation