Director, Food Services

Director, Food Services This position is designated as a security sensitive position and requires a satisfactory criminal history background check. Weatherford College does not participate in the federal Social Security program. Males between the ages of 18 through 25 must be properly registered with the Selective Service System to be eligible for employment. Weatherford College is an Equal Opportunity institution that providescational and employment opportunities on the basis of merit and without discrimination regardless of age, sex, race, color, religion, national origin, disability, veteran status, gic information, sexual orientation or gender identity. Posting Details Position Information Requisition Number

S0041414

Position Title Director, Food Services Position Number

PD0027314

Department Food Services Campus Weatherford Campus [10] Type Full Time Faculty FLSA Exempt Full-time/ Part-time Full-time Term 12-month Pay Grade 4 Pay Grade Minimum $62,238 - $75,900 Proposed Start Date 09/01/2026 Is Grant Funded? No Position Summary Information Job Description Summary Responsible for the overall leadership, management, and operation of dining services. Ensures the delivery of high-quality food, exceptional customer service, financial accountability, regulatorypliance, and a safe, efficient dining environment for students, faculty, staff and guests. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable amodations may be made to enable individuals with disabilities to perform the essential functions. Required Education Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, Nutrition, or a related field. Preferred Education Required Experience Five or more years of food service management experience, preferably in highercation or institutional dining. Preferred Experience Essential Duties and Responsibilities Direct all daily operations of campus dining facilities and catering services. Develop and manage annual operating budgets while meeting financial performance goals. Plan and implement menus that provide variety, nutritional value, and cost efficiency. Recruit, hire, train, supervise, scle, and evaluate food service staff. Ensurepliance with all local, state, and federal food safety, sanitation, and health regulations. Monitor food quality, presentation, and customer satisfaction. Oversee purchasing, inventory control, and vendor relationships to maximize quality and control costs. Coordinate catering services for campus events, meetings, conferences, and special functions. Analyze sales, labor costs, food costs, and operating expenses to improve efficiency and profitability. Maintain equipment and facilities while ensuring a clean, safe, and weing dining environment. Collaborate with college leadership to support student engagement and campus initiatives. Respond promptly and professionally to customer concerns and implement continuous improvement strategies. Knowledge, Skills and Abilities Ability to treat all persons with respect, dignity and justice, without discrimination based upon age, sex, race, color, religion, national origin, disability, veteran status, gic information, sexual orientation or gender identity; ability to exercise the highest professional and ethical standards in the use of College time and resources and observe the stated policies and prores of the College; ability to read, analyze and interpretmon scientific and technical journals, financial reports and legal documents; ability to respond tomon inquiries orplaints from customers, regulatory agencies or members of the businessmunity; and, ability to effectively present information to various groups if necessary. Supervisory Responsibilities Directly supervises multiple employees in the Food Service Department. Carries out supervisory responsibilities in accordance with theanization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressingplaints and resolving problems. Certificates, Licenses, Registrations Certified Food Service Manager Physical Demands The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Activity Walk Frequency Frequent Task Walking to various locations in the kitchen & cafeteria to oversee department operations Activity Lift up to 20 lbs Frequency Occasional Task Lifting/moving supplies Activity Sit Frequency Frequent Task Sitting at a desk to perform job duties Work Environment The work environment characteristics described are representative of those an employee encounters while performing the essential functions of this job. Work is performed in office settings and off campus settings. Ability to tolerate varying stress levels. Weatherford College does not allow the use of tobacco products in any of its buildings. Condition Use of video display terminal Example of condition Using aputer to perform job duties Posting Detail Information Close Date Open Until Filled Yes Special Instructions to Applicants This position is designated as a security sensitive position and requires a satisfactory criminal history background check. Weatherford College does not participate in the federal Social Security program. Males between the ages of 18 through 25 must be properly registered with the Selective Service System to be eligible for employment. Weatherford College is an Equal Opportunity institution that providescational and employment opportunities on the basis of merit and without discrimination regardless of age, sex, race, color, religion, national origin, disability, veteran status, gic information, sexual orientation or gender identity.