Food Service Manager

MISSION

The mission and special purpose of Michigan Lutheran Seminary is to prepare high school students for the public ministry of the gospel, encouraging them to enroll in Martin Luther College, the WELS college of ministry.

SUMMARY

This full time position is responsible for managing all MLS food service operations, including dining hall, vending, and special events, ensuring that our program follows policies and procedures, and meets governmental guidelines and requirements.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Oversee the day-to-day operations of MLS food service
• Manage and supervise kitchen staff
• Oversee time reporting and scheduling to ensure efficient operations
• In conjunction with the MLS Dean of Students and Business Manager, recruit, evaluate, and hire new employees when necessary
• Plan for and purchase the necessary food and supplies
• Ensure that nutritional guidelines and recommendations are met
• Maintain required records, including production, inventory, budget, meal counts, and personnel records
• Ensure that safety standards and sanitation procedures are developed and maintained
• Direct the cleaning of the dining area, kitchen, and all equipment, dishware, and utensils
• Requisition the MLS maintenance department for repairs to facilities and equipment when needed
• Prepare requests for new or replacement equipment, as necessary, and submit to the Business Office for approval
• Prepare and serve all meals as scheduled
• Plan menus
• Prepare and monitor budgets
• Set prices for point of sale customers
• Manage campus vending, including products, pricing, and equipment
• Plan and prepare meals for camps, conferences, and conventions that are hosted by MLS in the summer.
• Oversee operations of the Cardinals Nest and Football Concessions
• Provide planning and pricing for special events as needed
• Prepare and coordinate delivery of sick meals with the dorm staff
• Prepare travel meals or cash meal allowances when necessary
• Work in conjunction with administration to respond to customer preferences and complaints, to help ensure a satisfactory dining experience
• Other duties may be assigned.

PHYSICAL DEMANDS

While performing the duties of this job, the staff member is frequently required to walk or stand for extended periods of time. The staff member must frequently lift and/or move up to 25 pounds, occasionally lift and/or move up to 50 pounds, and may, on rare occasion, need to lift and/or move up to 100 pounds with assistance. Specific vision abilities required by this job include close vision, peripheral vision, and ability to adjust focus.

WORK ENVIRONMENT

The work environment is a typical boarding school setting, during times when students are present and classes are in session, but also evenings, weekends, and breaks when the dormitory is occupied. The noise level in the work environment is usually moderate.

COMPENSATION

Salary will be negotiable, depending on experience. Benefits include health insurance, workers compensation, long-term disability, life insurance, pension, and paid vacation (as accrued) and sick time.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with appropriate interpersonal skills. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Preference in employment is shown to members of WELS and ELS members.

EDUCATION AND/OR EXPERIENCE

Previous food service experience is required. Management experience in an institutional environment is strongly desired. Must have or be willing to acquire ServSafe certification, as required by the county health department.