DIRECTOR OF DINING SERVICES - K12 FOOD SERVICE - KIPP School District - HOUSTON, TX

Job Summary

Are you a passionate, people-focused leader who thrives in fast-paced food service environments? KIPP Public Schools in Houston is seeking a Director of Dining Services to help lead a dynamic K-12 dining program serving more than 22,000 students across 14 campuses. This is an exciting opportunity to join a mission-driven team dedicated to delivering exceptional food, outstanding service, and memorable experiences that positively impact students every day.

Reporting to the Regional District Manager, you'll play a critical role in supporting operations across 32 feeding locations and 3 commissary kitchens while helping lead a team of up to 166 Chartwells associates. Working alongside the Executive Chef and fellow leadership team members, you'll drive operational excellence, foster employee engagement, support client relationships, and ensure the successful execution of daily dining operations. If you're a collaborative, hands-on leader who enjoys developing talent, solving challenges, and making a meaningful difference in the communities you serve, we'd love to hear from you.

Key Responsibilities:

• Manages salaried managers and hourly associates in the Food Service Department
• Oversees the overall direction, coordination, and evaluation of the account
• Interviews, hires, and trains associates; plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems
• Prepares and manages annual budget
• Utilize company systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/time-keeping, etc.
• Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control
• Other duties as assigned

Preferred Qualifications:

• B.S. Degree in Food Services, Nutrition, Culinary or the Hospitality field; or A.A. Degree plus four years of directly related experience preferred
• Five plus years of direct foodservice operational management experience with inventory and purchasing knowledge and control
• Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Previous P&L accountability or contract-managed service experience is desirable
• Strong supervisory, leadership, management and coaching skills
• Strong communication skills, both written and verbal
• Ability to communicate on various levels to include management, client, customer and associate levels
• Excellent financial, budgetary, accounting and computational skills
• Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet
• ServSafe® Certified