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Director of food service

Hiring Deadline: Open until filled
Position updated on:
Zip Code: 92024
Industry: All
Employer: Seacrest Village
Job Tracking ID: 1378162831
Job Description:
Seacrest Village Retirement Communities
Voted Top 10, Six Years in a Row for "Workplace Excellence" in San Diego

Our "Culture of Caring" environment adds to our luxurious, resort-style atmosphere while having served the San Diego Community as a not-for-profit organization for 70+ years. We are searching for a dynamic individual that is looking for an opportunity to bring unparalleled food service excellence to an existing program while working towards the next generation of senior living food service needs. Our food service department serves 4 levels of care: 130 independent, 42 assisted, 26 memory care & 58 skilled nursing. This candidate must be able to bring the Seacrest Experience which happens to be Kosher, to each level of care that exceeds a fine dining and food quality atmosphere. The ideal candidate will oversee the day-to-day food service operating systems with two kitchens; one for dairy and one for meat, have direct responsibility over the Kosher Kitchen while their DR Manager supervises the dining room (front of the house) and a Nutrition Coordinator/RD oversees the modified and therapeutic diets, according to physician orders and/or diet manual criteria in our healthcare center. The DFS reports to the VP of Operations, must possess strong process improvement and managerial skills, strong commitment to team building, and have excellent banquet and event management planning skills. Additional responsibilities include recruitment/ interviewing, hiring, training, counseling, disciplining, evaluating, scheduling, and coordination of daily work activities for the Kitchen staff. This FT/exempt has certification as a dietary manager (DMA) and Serv Safe Certification. The ideal candidate will have 5+ proven years experience as an Director of Food Services and/or Executive Chef in Independent, Skilled and Assisted Living setting and prefer hotel/hospitality experience in restaurant/fine dining and catering while overseeing/supervising the back of house. For consideration send cover letter/resume & salary to: 211 Saxony Rd., Encinitas, 92024 , Fax: 760/942-3195, www.seacrestvillage.org. EOE

Employee Type: Full-Time, Part-Time
Compensation: TBD

Restaurant Jobs Description


The most important factor to consider when hiring a cook is experience. Preferably, experience in the style of food you will be serving. Cooking candidates should express an enthusiasm for the food you plan to serve. If a cook is professionally trained, be sure that they can handle the speed of a busy kitchen as well as produce delicious dishes. Food safety, such as a Serve Safe certification is also a plus. While cooks don’t need to be as personable as the wait staff or hostess, they should be someone who can work as part of team and be reasonably polite.

Wait Staff

If you are expecting a high paced, quick turnover rate each day, you need someone who can move fast. However, if the view of your restaurant is quiet, intimate, and slow-paced, such as fine dining, then you need someone who is comfortable that type of atmosphere. When interviewing for wait staff positions, ask each candidate what their strengths are. A server should be knowledgeable of the type of food you serve, as well as have a basic familiarity of wine and mixed drinks.


The general job of a restaurant host is to meet, greet, and seat customers. Therefore it is an excellent entry-level job for someone without a lot of restaurant experience (or any). The host should be friendly and courteous, and also know how to handle rushes, waiting lines. A host should be an organized person who is comfortable multi-tasking.


This position is often tops on the front-of-the house job ladder. To be a great bartender (and that is the only type you should hire) a person must have a wide knowledge of mixed drinks, be friendly to both customers and staff and be a good listener. Great bartenders can give quality, attentive service to their own customers, while still getting the staff their drinks. Honesty is another important requirement. The bartender handles a lot of cash each shift and you need to be able to trust that he or she will not siphon any off the top.


This is usually an entry-level position in the business. While dishwashing isn't the most desirable job in a restaurant, it is one of the most important. It's always a good idea to be a little nicer to your dishwashers-- give them a free meal or a tip after a particularly busy night to keep them from walking off in the middle of a shift. Because, if they walk, there is a good chance the owner may have to finish the job! If an employee can stick out a few months in the dish pit, then they are worth bringing up through the ranks, since nothing else will help build character the way dishwashing does.

Busboy (also referred to as a Busser)

Often, the first promotion a dishwasher gets is to busboy. This position is ideal for a high school student. The busboy is a gopher of sorts. His main job is to bus the dining room tables, however he can be conscripted by the cooks to fetch ingredients that are running low, or by wait staff to help make desserts or salads. The bartender may have a busser restock his coolers, if he doesn't have his own bar-back. Bussing positions are an excellent way to gain exposure to all parts of the restaurant business, and a good transition to either a front of the house or back of the house position.