DIRECTOR DINING SERVICES - K12 Rockford, IL area

Job Summary

Working under the direct supervision of an experienced Area Director and benefiting from mentorship by seasoned leaders such as a successful Director of Dining Services, you’ll be immersed in every facet of the operation. From mastering culinary innovation to honing your leadership prowess, this role is your ticket to becoming a force to be reckoned with in the dining services industry.

This is a 6-month Manager in Training / Bench role that offers hands-on training with the ultimate goal of applying for and accepting a permanent position as a Director of Dining Services, overseeing a K-12 school district within the area. During this time, you will develop the knowledge and expertise needed to lead a successful dining program and foster positive client and student experiences.

We’re currently seeking passionate individuals to join our team! Our training location in the Rockford, IL area. As business needs dictate, the Manager in Training may be asked to train in other locations within the state of Illinois (50 mile radius of Rockford, IL).

**MUST BE OPEN AND WILLING TO TRAVEL within 50 miles of Rockford, IL**

Key Responsibilities and Learning Objectives:

• Shadow and assist the Director of Dining Services in leading salaried managers and hourly associates.
• Observe and participate in the overall direction, coordination, and evaluation of the account under the Director's guidance.
• Assist with interviewing new associates and learn recruitment standard processes.
• Participate in training programs for associate onboarding, task delegation, and performance management.
• Develop effective communication skills to address customer complaints and resolve issues alongside the Director.
• Gain an understanding of financial processes, including preparing and leading the annual budget.
• Learn and practice company systems for reports such as inventory, cash flow, production, payroll, and timesheets.
• Master cost control systems like menu forecasting and labor scheduling.
• Understand food preparation, presentation, and serving standards according to company quality and safety protocols (HACCP, OSHA).
• Gain hands-on experience in food preparation tasks under supervision, ensuring compliance with USDA programs.

Preferred Qualifications:

• Highly preferred, B.S. Degree in Food Services Technology/Management or related field; or an A.A. Degree plus four years of directly related K-12 experience.
• Three+ years of direct food service operational management experience with inventory and purchasing knowledge.
• Solid understanding of food and catering trends focused 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.
• Excellent communication skills, both written and verbal, across various levels.
• Strong financial, budgetary, and computational skills.
• Proficient with digital tools, including Microsoft Office programs and other relevant software.
• ServSafe® Certified.