What are the responsibilities and job description for the FOOD SERVICE AND CULINARY ARTS PROGRAM MANAGER position at The Salvation Army Eastern Territory?
Overview :
The Salvation Armys Boston Kroc Center is hiring a Food Service And Culinary Arts Program Manager and offers excellent benefit package to eligible employees including :
Generous paid time off every year that includes : holidays, up to 3 personal days, vacation time and sick time.
Employer funded Pension Plan (company contributions begin after 1 year of employment)
Comprehensive health care coverage with low-cost employee premiums, co-pays and deductibles
Eligibility for supplemental insurance plans including Short Term Disability, AFLAC and Voluntary Term Life
Flexible Spending Accounts
Eligibility for the Federal Governments Public Student Loan Forgiveness Program
Most importantly a job with a good purpose!
Principal Functions
The Food Service and Culinary Arts Program Manager is responsible for the long-term and day-to-day Food Service & oversight of the culinary operations at the RJKCCC. This individual must perform functions including but not limited to providing meals for programs (e.g. Kids FEAST, Seniors Program.), catering and special event planning. Among the specific duties are menu planning and pricing and inventory control.
Location : 650 Dudley Street, Dorchester, Ma 02125
Pay Range : Responsibilities :
Duties and Responsibilities
Prepare daily meals according to planned menus, with flexibility to creatively utilize food donations.
Maintain, clean, and keep kitchen orderly in accordance with Department of Health regulations.
Manage and coordinate in partnership with facilities all kitchen inspections, permits, equipment repairs and monthly cleaning
Support and provide required supervision to the culinary program to meet operational goals and objectives.
Ensure that the food service department is available to help social ministries and food distribution support : food inventory and food storage coordination with collaboration with Social Services.
Work and meet regularly with program leaders / events manager / Kroc administrators re : menu planning, food service, and personnel issues. Promptly relay supply and purchasing needs.
Foster cooperative atmosphere in kitchen working with staff, volunteers and guests who will be assisting with preparation and cleanup responsibilities.
Ensure that all safety, sanitation, energy management and preventive maintenance plans are in continual use.
Review proposed menus and accompanying prices and margins for all venues and special events.
Monitor purchasing and receiving procedures for products and supplies to meet guidelines set for quality and pricing.
Attend staff meetings as schedule allows.
Ensure all staff (volunteers and students) is properly and accurately trained in the safe use of all equipment, if needed.
Ensure all equipment is inspected on a weekly basis; ensure the timely repair of all equipment, submit work orders and service calls as necessary; ensure facility repair work is completed in a timely manner.
Ensure an adequate reserve of program supply. If items are missing, report immediately to supervisor.
Develop systems that safeguard any and all facilities, supplies and equipment related to the Food Service Program of the RJKCCC. If equipment has been used or supplies are missing, report this information immediately to supervisor.
Report all injuries in a timely manner and according to procedure.
Responsible for inventory and stocking of vending machines.
Oversee the recruitment efforts in collaboration with the Culinary Arts Training Program Facilitator to participate in the recruitment of candidates for the program.
Serve as the primary and backup in-class instruction, act as executive chef for the kitchen training program.
Assess students ability to comprehend, perform and retain practical techniques, report students progress in regular meetings with the Kroc Center Salvation Army Program Director.
Schedule and give direct supervision to the Culinary Arts Training Program Facilitator, Culinary Arts Assistant and students.
Support efforts to develop funds for program
Evaluate each students ability to comprehend, perform and retain information.
Support and mentor trainees utilizing a positive and encouraging approach
Participate in recruitment, assessment, matriculation, graduate support activities as part of CATP team.
Assume other related duties / responsibilities.
Qualifications :
Associate Degree in Culinary Arts or a minimum of 10 years in Food Service Management
Work Experience
5 years or more experience in supervision / management.
Must have training in the Food & Beverage Industry
Experience in meal preparation for various size groups 25-500
Supervisory Skills
Other Qualifications
Current ServSafe certification
Ability to perform skilled work in the preparation and service of food
Ability to plan, prepare, and serve a large variety of food
Ability to use and maintain kitchen equipment
Ability to instruct and supervise personnel
Must be able to communicate effectively in English
Ability to utilize computer programs currently available in food service operation
Ability to stand for long periods of time and work in a fast-paced environment
Must be able to lift and carry 40 lbs
Must have excellent customer service skills
Fluent in English Language
A high degree of ability to relay vocational training information in a manner that provides a positive learning experience and instills a passion for the profession
Ability to demonstrate concern and sensitivity toward trainees and their individual needs and learning styles while still providing consistent education for all students
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