Getting a food service director job.

How did you get your start doing food service director work, and what career moves did you make to get to your current position?

Do you need a particular educational background?

my name is paul visconti

i work for old country buffet im a food bar manager it takes a lot of skill and pations what are the qualifacations to be a food service director.

Are you located in Port Richey fl.?

sc

I was a food service director for 10 years in our school district and to get my job that i loved so much all i had to do was start as an assistant under the director and once he left i became the director and loved it for the last 8 years that i was employed with them until they got anohter superintendent and she didn't renew my contract and i lost my job. i employed 23 employees and ran 7 schools and made menus and took care of all financial budgeting until they decided to take away all our financial power and hire a financial manager that had no back ground in education. She only got the job because her husband works for the president of our board. Nothing is forever, even if it is our tax payer money that is paying for your own salary. Power and money talks.

Host said: How did you get your start doing food service director work, and what career moves did you make to get to your current position?

Do you need a particular educational background?

The only education that I have is 3+years at a community college. I just got in there and I had to show the superintendent that I could do the work and I did for 10 years until another superintendent came in and decided she didn't like me and just didn't renew my contract and let me go. These positions are a year to year basis and you never know what will happen and you can't do anything about it!

Host said: How did you get your start doing food service director work, and what career moves did you make to get to your current position?

Do you need a particular educational background?

Well, I studied nutrition, but it's good to be educated in food & business. I worked my way up from salad prep to manager to assistant & then director. Being a director is about decision making, managing staff, and staying within budget. There are long hours,nights/weekends/holidays to consider. You have to be in it because you really want to be, and not so much for the money..lol.

I graduate of the Culinary University, and have previously been an Executive Chef and an Assistant Food Service Director for leading New York Acute Care Environment area institutions. But my carrer started from my second job... Food Supervisor. After not even a 2 years I start applying for Food Service Director position. I am dedicated to satisfying the tastes and nutritional needs of any community. Is an expert with over 10 years of experience designing nutritional programs, counseling individuals and teaching nutritional know-how. For the past 6 years I had worked as the nutrition director. Helped hundreds of kitchen workers succeed in their carriers. My teaching skills are masterful and my seminars lively, keeping audiences engaged so that my message gets through. In addition to being a talented chef, I had show a great flair for creating an easy, dependable system to ensure you’ll order only the food required to meet your needs. My foodservice management software offers automatic analysis of on-hand inventory levels, planned menus, and forecasted usage to create suggested purchase orders and determine quantities. Although this is a purchasing system feature, it of course depends on integrated purchasing, menu planning, and inventory functions for best results. Currently, I employed as a Director of Food and Nutrition for a large rehabilitation medical center in New York City.