Job Details

Food Service Manager

Plans, coordinates, supervises, and evaluates the day-to-day operations of a Food Services program; plans and develops menus; purchases food and maintains an adequate level of inventory for program needs; prepares and administers a food budget; ensures food service program operates in compliance with health standards and regulations; supervises, schedules, evaluates, and participates in the work of kitchen personnel including the cooking and serving of meals.

Key responsibilities:

• Supervises the maintenance and organization of the food and kitchen supplies inventory; ensures inventory is maintained at an adequate level and that food is properly rotated and discarded when necessary.
• Prepares and maintains statistical records of meals served and donations received.
• Must be able to deviate from guidelines which could include the use of vendors, arrangement of meals, rearrange employee schedules as needed.
• Monitors kitchen and dining areas to ensure continued compliance with safety and sanitary regulations.
• Maintains a high degree of cleanliness in the kitchen and dining room; ensures that all meals are prepared in a safe manner; ensures all kitchen personnel practice proper personal hygiene.
• Receives and processes donations.
• Coordinates arrangements and supervises food preparation for programs and special events.
• Supervises volunteers assisting in preparing and serving meals and cleaning of kitchen equipment.
• Performs other related work as required.

Physical Requirements and Working Conditions:

• Ability to meet attendance requirements.
• Ability to read, write, and communicate the English language.
• Ability to cook, taste, and smell food.
• Duties are usually performed seated. Sitting may be relieved by brief or occasional periods of standing or walking.
• Ability to perform mathematical computations.
• Must be able to work flexible hours and weekends.
• Limited amount of physical effort required associated with walking, standing, lifting, and carrying heavy objects (50 lbs.) 5-10% of work time.

Work is performed in an environment where there may be a little physical discomfort associated with changes in temperature, physical effort associated with cleaning and demonstrating fitness equipment as well as discomforts associated with noise, dust, dirt, and the like. May be exposed to heat and refrigeration.

Education and Experience: High School Diploma or G.E.D., and five years progressively responsible experience in food service management with at least one year experience in a supervisory capacity, or any equivalent combination of training and experience which provides the required knowledge, skills and abilities.

Certifications: Valid State Driver's License Food Manager's Certification (or ability to obtain within established timeframe)

Equal Opportunity Employer: Veterans | Disabled