Director of Prepared Food for Mid-Ohio Foodbank

TITLE: Director of Prepared Food
STATUS: Full Time, Exempt
REPORTS TO: Executive Vice President
DIRECT REPORTS: South Side Roots Site Manager, Executive Chef, Kid's Cafe Manager

SUMMARY: 

Under the guidance and direct supervision of the Executive Vice President, this position is to serve as a leadership and support resource to multi-site managers and food service team members while balancing the needs and goals of our customer-partners and business goals for Mid-Ohio Foodbank's (MOF) community-based kitchen, cafe & market, and kids feeding program.

PRIMARY DUTIES:

• Direct and oversee operations related to production, distribution and food service.
• Prepare budgets and controls expenses, will be responsible for the operations, staffing, and sustainability for social impact business lines.
• Prepare reports and maintain profit and loss statements for business lines.
• Develop and maintain effective client and customer relationships.
• Direct implementation of standard operating procedures that maintain efficient operations, appropriate cost controls and profit management.
• Conducts business audits; including performance reviews, labor audits, cash handling, monthly invoice reconciliation, and state regulated feeding programs.
• Responsible for compliance with Ohio Department of Health, Ohio Department of Education, and Ohio Department of Agriculture and enforce USDA regulations and health codes.
• Maintain a safe and healthy environment for clients, customers and employees through applicable policies, rules and regulations, including but not limited to those relating to sanitation, safety and health.
• Researches and analyzes best practices for current programs and initiatives.
• Innovates, develops implements growth plans and activities to successfully grow business.
• Ensure all services attract & retain top talent and provide direction for selection, training, development, and supervision.
• Participates in a cross-functional team structure to ensure organizational priorities and goals are met.
• Participates in special projects as requested.

MINIMUM QUALIFICATIONS:

Education and Certifications: Bachelor’s degree in Hospitality, Business or related field required. Level II Food Safety Certification preferred.

Experience: 6-8 years of multi-site food service industry leadership experience with 3-5 years of project management or business development experience is required. Previous P&L accountability and/or contract-managed service experience is required. Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Community engagement experience highly preferred. Knowledge of Federally funded food programs strongly preferred. Strong math skills and proficiency in Microsoft Office software including Word, Excel, PowerPoint and Outlook. Working knowledge of general office and kitchen equipment is required.

Skills and Competencies: Committed to the organizational mission of ending hunger. Strong project management and organizational skills are essential. Excellent financial, budgetary, accounting and computational skills. Ability to work effectively and efficiently both independently and in a team environment. Strong interpersonal skills and excellent written and verbal communication skills are required. Must be able to work and collaborate effectively with volunteers, partner agencies, community leaders, stakeholders.

JOB CONDITIONS:

Working Conditions: Required to work in both a normal office environment as well as a kitchen/food service environment. Travel may be required. Flexible availability to work evenings and weekends as needed.

ADA: The above statements cover what are generally believed to be the principal and essential function of this job. Specific circumstances may allow or require some associates assigned to the job to perform a somewhat different combination of duties.

Current Openings for Director of Prepared Food for Mid Ohio Foodbank Jobs at Mid-Ohio Food Collective