Food Service Operations Director (Full-Time) - Fort Worth, TX

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    "description_html": "<p>The Food Service Operations Director will lead and manage all aspects of food service operations in the Blue Door Kitchen. This role is responsible for providing strategic leadership, ensuring operational excellence, and maintaining full compliance with health, safety, and state regulations related to meal programs. The Food Service Operations Director will oversee kitchen operations, food distribution logistics, inventory, and vendor management.</p><p><br></p><p><u><strong>ESSENTIAL FUNCTIONS and RESPONSIBILITIES:</strong></u></p><p><strong>Leadership:</strong></p><ul><li>Competent and credible leader others choose to follow</li><li>Define vision clearly and how to get there</li><li>Execute strategy and consistently achieve results</li><li>Coach team to improve performance, solve problems and grow careers</li><li>Work with leadership and management to assist in carrying out responsibilities on personnel matters.</li></ul><p><strong>Administrative Oversight:</strong></p><ul><li>Complete all required administrative documentation</li><li>Design and implement training for employees to ensure they successfully meet compliance requirements</li><li>Provide support during monitoring visits and audits</li><li>Coordinate and/or complete all data entry &amp; reporting, including, but not limited to, meal counts, member data, and data related to state compliance</li><li>Assist the Senior Director of Food and Beverage with all other administrative functions as needed</li></ul><p><strong>Kitchen Operations:</strong></p><ul><li>Oversee all compliance directly related to kitchen operations, including but not limited to developing, implementing, and enforcing all kitchen standard operating procedures; establish and require strict adherence to health department and sanitation and food handling guidelines</li><li>Manage the implementation of high-quality operational standards throughout all aspects of the feeding program, including but not limited to food preparation, distribution, menu analysis, stakeholder communication, and internal/external engagement support.</li><li>Assist in developing menus, recipes, and techniques for food preparation and presentation to ensure high quality and minimize food costs</li><li>Place orders and manage inventory; control food cost by utilizing proper methods of food preparation, handling and storage</li><li>Supervise and train staff; Schedule and coordinate the work of all kitchen staff</li><li>Responsible for the timely and accurate completion of all required paperwork, including but not limited to inventory documentation, requisitions, purchasing, forms, reports, and schedules</li><li>Coordinate relationships with vendors to ensure efficient inventory management and waste minimization.</li></ul><p><strong>Food Distribution:</strong></p><ul><li>Responsible for food packaging/preparation, logistics, and distribution for the meal program</li><li>Manage the distribution of food across feeding locations</li><li>Oversee BDK fleet utilization to ensure efficiency and safety</li><li>Ensure food is delivered on time and in compliance with all state-mandated standards</li></ul><p><strong>Budget:</strong></p><ul><li>Assists in managing food costing, controls, and compliance</li><li>Project food, labor, and other costs and monitor financial results; take corrective action as necessary to ensure the budget and goals are met</li></ul><p><strong>Internal and External Relationships:</strong></p><ul><li>Cultivate and manage relationships with external partners and vendors</li><li>Build and maintain relationships with internal stakeholders</li></ul><p><strong>Administrative Compliance:</strong></p><ul><li>Complete all required reports and administrative duties on time.</li><li>Collect and manage required data and internal and external reporting; ensure accuracy of data and reporting; ensure the effective completion of all assessment and measurement activities of programs</li><li>Comply with all administrative policies and procedures, processes, and controls</li><li>Accountable for accurate and timely paperwork, reports, and data entry</li><li>Accountable for utilizing all BGCGTC communication tools regularly and effectively</li></ul><p><strong>Facility &amp; Child Safety:</strong></p><ul><li>Accountable for adherence to all organizational health and safety policies and implementation of all safety practices and procedures at assigned work location(s)</li><li>Take all necessary and reasonable precautions to protect members, staff, equipment, materials, and facilities. Abide by facility maintenance protocols and procedures to ensure compliance</li><li>Accountable for reporting incidents and completing documentation within the required timeline</li><li>Maintain discipline, de-escalate conflict between members and/or others</li><li>Obtain and renew CPR and First Aid certification by the deadline</li></ul><p><strong>Relationships:</strong></p><ul><li>Be a positive role model</li><li>Work effectively with external partners to ensure high-level effectiveness in relationship development/implementation/management</li><li>Maintain emotional control and make good decisions under pressure</li><li>Represent the Boys &amp; Girls Club in a positive manner</li></ul><p><strong>Attendance:</strong></p><ul><li>Regular attendance is required; arrive on time; punctuality is required</li></ul><p><u><strong>NONESSENTIAL DUTIES:</strong></u></p><ul><li>Complete all other duties as assigned</li></ul>",
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      "datePosted": "2026-04-24T19:53:35-05:00",
      "description": "<p>Description</p><p>The Food Service Operations Director will lead and manage all aspects of food service operations in the Blue Door Kitchen. This role is responsible for providing strategic leadership, ensuring operational excellence, and maintaining full compliance with health, safety, and state regulations related to meal programs. The Food Service Operations Director will oversee kitchen operations, food distribution logistics, inventory, and vendor management.</p><p><br/></p><p><u><strong>ESSENTIAL FUNCTIONS and RESPONSIBILITIES:</strong></u></p><p><strong>Leadership:</strong></p><ul><li>Competent and credible leader others choose to follow</li><li>Define vision clearly and how to get there</li><li>Execute strategy and consistently achieve results</li><li>Coach team to improve performance, solve problems and grow careers</li><li>Work with leadership and management to assist in carrying out responsibilities on personnel matters.</li></ul><p><strong>Administrative Oversight:</strong></p><ul><li>Complete all required administrative documentation</li><li>Design and implement training for employees to ensure they successfully meet compliance requirements</li><li>Provide support during monitoring visits and audits</li><li>Coordinate and/or complete all data entry & reporting, including, but not limited to, meal counts, member data, and data related to state compliance</li><li>Assist the Senior Director of Food and Beverage with all other administrative functions as needed</li></ul><p><strong>Kitchen Operations:</strong></p><ul><li>Oversee all compliance directly related to kitchen operations, including but not limited to developing, implementing, and enforcing all kitchen standard operating procedures; establish and require strict adherence to health department and sanitation and food handling guidelines</li><li>Manage the implementation of high-quality operational standards throughout all aspects of the feeding program, including but not limited to food preparation, distribution, menu analysis, stakeholder communication, and internal/external engagement support.</li><li>Assist in developing menus, recipes, and techniques for food preparation and presentation to ensure high quality and minimize food costs</li><li>Place orders and manage inventory; control food cost by utilizing proper methods of food preparation, handling and storage</li><li>Supervise and train staff; Schedule and coordinate the work of all kitchen staff</li><li>Responsible for the timely and accurate completion of all required paperwork, including but not limited to inventory documentation, requisitions, purchasing, forms, reports, and schedules</li><li>Coordinate relationships with vendors to ensure efficient inventory management and waste minimization.</li></ul><p><strong>Food Distribution:</strong></p><ul><li>Responsible for food packaging/preparation, logistics, and distribution for the meal program</li><li>Manage the distribution of food across feeding locations</li><li>Oversee BDK fleet utilization to ensure efficiency and safety</li><li>Ensure food is delivered on time and in compliance with all state-mandated standards</li></ul><p><strong>Budget:</strong></p><ul><li>Assists in managing food costing, controls, and compliance</li><li>Project food, labor, and other costs and monitor financial results; take corrective action as necessary to ensure the budget and goals are met</li></ul><p><strong>Internal and External Relationships:</strong></p><ul><li>Cultivate and manage relationships with external partners and vendors</li><li>Build and maintain relationships with internal stakeholders</li></ul><p><strong>Administrative Compliance:</strong></p><ul><li>Complete all required reports and administrative duties on time.</li><li>Collect and manage required data and internal and external reporting; ensure accuracy of data and reporting; ensure the effective completion of all assessment and measurement activities of programs</li><li>Comply with all administrative policies and procedures, processes, and controls</li><li>Accountable for accurate and timely paperwork, reports, and data entry</li><li>Accountable for utilizing all BGCGTC communication tools regularly and effectively</li></ul><p><strong>Facility & Child Safety:</strong></p><ul><li>Accountable for adherence to all organizational health and safety policies and implementation of all safety practices and procedures at assigned work location(s)</li><li>Take all necessary and reasonable precautions to protect members, staff, equipment, materials, and facilities. 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It maintains policies and practices that are designed to prevent discrimination against any qualified employee or applicant on the basis of race, color, religion, ancestry, national origin, sex, age, marital status, sexual orientation, disability and medical condition to the extent protected by law. This policy of nondiscrimination applies to all employment practices, including hiring, compensation, benefits, promotion, training, and termination.</p>",
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    "requirements_html": "<p><strong>Education and Work Experience Requirements:</strong></p><ul><li>Minimum 5 years of experience in high-volume food production</li><li>Experience with management and fiscal responsibility</li><li>Experience with quality control and oversight</li></ul><p><strong>Minimum Qualifications Requirements:</strong></p><ul><li>Ability to work regular branch and program hours</li><li>Ability to work evenings, nights, and weekends</li><li>Ability to attract, train and retain qualified personnel</li><li>Ability to mentor and coach personnel to success</li><li>Ability to plan, lead and shape change and growth at the branch level, resulting in tangible progress towards goals</li><li>Ability to identify, create and offer ongoing support to employees through training, encouragement, and reinforcement to breed success and support a positive growth culture</li><li>Excellent time management skills</li><li>Effective organizational skills</li><li>Effective leadership skills</li><li>Excellent networking and relationship-building skills</li><li>Must be able to obtain CPR and First Aid certification</li><li>Must be able to pass any required background screens and drug screens at any time</li><li>Must have a satisfactory driving record, a valid driver’s license, reliable transportation, and liability insurance for operation of a motor vehicle relevant to carrying out duties.</li></ul><p><strong>Preferred Qualifications:</strong></p><ul><li>Currently certified in CPR/First Aid</li><li>Experience or knowledge of Boys &amp; Girls Club movement</li><li>Bilingual</li><li>Formal culinary training, certified chef, or equivalent preferred</li><li>Experience with at-risk youth and/or at-risk populations preferred</li><li>Demonstrated past successful experience managing employee payroll processes, related employee benefit tracking such as absences and hours worked, recruitment/selection of potential employees, discipline, promotion, evaluation, and termination.</li></ul><p>&nbsp;</p><p><strong>Salary &amp; Benefits:</strong></p><ul><li>Salary: $54,467 yearly (exempt; full-time)</li><li>Benefits: Eligible for health, vision, and dental coverage; 401(K) plan and flexible spending accounts; life insurance; and short and long-term disability, paid Time off (PTO), and company-paid holidays.</li></ul><p>The Boys &amp; Girls Clubs of Greater Tarrant County is an equal opportunity employer. It maintains policies and practices that are designed to prevent discrimination against any qualified employee or applicant on the basis of race, color, religion, ancestry, national origin, sex, age, marital status, sexual orientation, disability and medical condition to the extent protected by law. This policy of nondiscrimination applies to all employment practices, including hiring, compensation, benefits, promotion, training, and termination.</p>",
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