Company description

Established in 1974 as the Colonel Daniel Marr Boys and Girls Club, the Boys & Girls Clubs of Dorchester is dedicated to making a positive impact on the youth and their families in our community. Inside our three clubhouses we are a place for Dorchester’s young people to learn, explore talents, play and make friends. Today, as always, our members between ages five and 18 have access to 200+ activities for just $5 a year.

Our Mission
To inspire and enable all young people, from diverse circumstances, to realize their full potential by providing opportunities for personal growth to become contributing, caring and responsible members of the community.

Our Boys & Girls Clubs Provide
A safe place to learn and grow.
Ongoing relationships with caring, adult professionals.
Life-enhancing programs and character development experiences.
Hope and opportunity.

Job description

The Director of Food Services and Nutrition is responsible for coordinating all daily operations of the food service program, including the daily preparation/production and service of high quality meals.

KEY ROLES – (Essential Duties and Responsibilities):

• Responsible for preparation and implementation of the menu cycle at minimal cost and maximum efficiency.
• Responsible for preparation of food by following proper sanitation, safety guidelines, regulations and standards.
• Supervise and assign duties to kitchen staff and volunteers.
• Promote a cost-effective operation.
• Responsible for procurement of all food.
• Responsible for insuring freshness and safety of all food.
• Maintain a sanitary and safe kitchen at all times as outlined by DESE Bureau of Nutrition and Board of Health.
• Responsible for scheduling maintenance of kitchen equipment
• Responsible for daily temperature recordings of food.
• Record daily number of meals served and daily menu.
• Report program information as needed and required to the Director of Early Education and Care and others.
• Report any incidents to the Director of Early Education and Care.
• Coordinate technical assistance and nutrition education programming.
• Participate in meetings regarding the Food Program as needed.
• Participate in evaluations and media as requested.

Skills/Knowledge Required :

• Experience in catering/school/camp/high volume cooking.
• Knowledge of kitchen operations and food preparation required.
• Experience in management of kitchen staff
• Work independently
• Organized and reliable.
• High School diploma or GED required.
• ServSafe certified required.
• Must be or become CPR/First Aid certified.
• Food Allergen Awareness Certificate desired.
• Proficiency with computers as appropriate for the position
• Experience working with children.
• Flexibility to work clubhouse hours, especially as seasons and service needs change.
• Valid driver’s license required.

PHYSICAL REQUIREMENTS/WORK ENVIRONMENT:

Job frequently requires standing, walking, talking, hearing, tasting, smelling, lifting (25-50lbs), reaching and handling objects with hands (picking, pinching, seizing, holding, grasping, turning), including perceiving attributes of objects, such as size, shape, temperature or texture by touching.

 

Benefits Package (Medical, Dental, Vision, STD, LTD, Life Insurance, 401(k) Retirement Plan)

Paid Holidays & PTO (Vacation, Personal, and Sick Time)

Compensation

this position is: salaried, varies DOE, $42,000.00 - $45,000.00

Application instructions

Deadline

no deadline