Company description

The Aloha Foundation is a Vermont-based non-profit organization that provides summer camps, family camps, and year-round education programs emphasizing simplicity, nature, and community. Programs serve a range of campers and participants, from children through adults, individuals, groups, and families. The Foundation focuses on creating community by embracing simplicity and putting a value on meaningful face-to-face connections.

Job description

The Dining Services Director will oversee the daily operations of the food services at the Aloha Foundation. The Dining Services Director is a hands-on role that requires shifts cooking in the kitchen as well as office work behind the scenes.

Key Responsibilities

• Create and maintain a positive and professional kitchen atmosphere in a family friendly environment.
• Deliver healthy, delicious and excellent food with a focus on locally available items and attention to dietary needs.
• Ensure excellent supervision, training, and scheduling of all Dining Services staff at all five summer kitchens, and one year-round kitchen.
• In coordination with Human Resources, recruit and hire all Dining Services staff.
• Ensure the safety and cleanliness of all food preparation, service, and work areas, tools, and facilities.
• Consistently take on shifts as the chef in various kitchens. The exact schedule will vary with each season.
• Collaborate regularly with the Executive Chef and other kitchen staff to provide excellent service, meals, and mentorship.
• Through meeting with clients and colleagues, develop menus for programs, camps, and events.
• Supervise stocking and operation of food and beverages throughout the organization’s campuses.
• In partnership with the CFO and Director of Buildings, Grounds and Operations, manage budget operating budget; and perform reasonable predictive forecasting of expected meal services based on staff, student, guest, and other applicable headcounts.
• Gather comments, feedback, and other data about food and service quality; prepare reports of this data for upper management.
• Collaborate with Director of Buildings, Grounds and Operations for maintenance, repairs, and improvements to food services facilities.
• When the schedule allows, provide culinary or cooking programs for campers.
• Performs other related duties as required.

Required Skills/Abilities

• Working knowledge of food service and nutritional guidelines and best practices.
• Excellent verbal and written communication skills.
• Excellent interpersonal, leadership, and organizational skills.
• Creative and effective problem-solving skills.
• Ability to accept constructive feedback and to work collaboratively to identify and facilitate needed improvements to the food service program.
• Proficiency with Microsoft Office Suite or similar software as needed to draft reports, inventory, and budgets.
• Driver's license required to fulfill job duties.

Education and Experience

• High school degree required.
• Culinary degree or equivalent preferred.
• 5 or more years as a head chef or equivalent experience.
• Experience managing, training, and hiring staff.

Physical Requirements

• Must be able to lift up to 40 pounds at a time.
• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.
• Prolonged periods sitting at a desk and working on a computer.

We are committed to a work environment where our diverse cultures, perspectives, and skills are not only valued but actively embraced, fostering a collaborative and inclusive space where everyone feels empowered to contribute their unique strengths.

Compensation

this position is: salaried, $50,000 - $75,000

Application instructions

Deadline

no deadline