Food Services Manager_NE-NSC_701-Social Services Department

Food Services Manager Full-time Job Summary: 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. Essential Functions: This job description should not be interpreted as all inclusive. It is intended to identify the essential functions and requirements of this position. The incumbent may be requested to perform job-related responsibilities and tasks other than those stated in this job description.  Supervisory Responsibilities Plans, schedules, assigns, and supervises the work of subordinate personnel; trains and instructs employees in the proper methods and procedures; monitors work in progress and upon completion to ensure compliance with recipes, quality standards and health regulation; conducts performance evaluations and provides salary and hiring/firing recommendations. Develops, administers, and monitors the departmental budget working. Position will serve as a daytime, evening or weekend manager for the entire facility along with the rest of the full-time professional staff.  This includes “Manager on Duty” responsibilities. Supervises and monitors the cooking and presentation of meals to ensure compliance with recipes and health standards; ensures appropriate utilization of surplus and leftovers. Food Coordination Responsibilities  Purchases food and commodities in appropriate quantities and at economical prices; monitors expenditures to ensure compliance with the food budget. Plans menus and selects recipes ensuring nutritionally balanced meals. Supervises the maintenance and organization of the food and kitchen supplies inventory; ensures inventory is maintained at adequate level and that food is properly rotated and discarded when necessary. Coordinates arrangements and supervises activities for special events. Kitchen Implementation Responsibilities (20%) Cleans, cooks, and prepares a variety of foods and beverages utilizing kitchen equipment, utensils, and supplies in accordance with acceptable and economical cooking methods. Ensures that enough food is prepared based on the number of people to be served and that food is prepared in a timely manner as scheduled. Serves food and beverages in a presentable manner; prepares plates for infants or persons requiring additional assistance.  Administrative Responsibilities   Prepares and maintains statistical records of meals serviced and donations received. Creates, maintains, and updates reports as required. Liaison Responsibilities Serves as liaison to food service vendors, the food bank, and external contacts; builds and maintains relationships with each. Other Responsibilities: Drives to pick up supplies and food orders from the food bank as needed. Performs other duties as assigned. Materials and Equipment: General Office Equipment General Kitchen Tools and Equipment Knowledge, Skills and Abilities: Knowledge of the principles and practices of food preparation and management. Knowledge of proper cooking methods and procedures. Knowledge of meal planning techniques. Knowledge of acceptable food storage and cleaning techniques. Knowledge of the principles and practices of budget preparation and administration. Ability to lead, motivate, supervise and evaluate the work of subordinate employees.  Ability to plan and cook nutritional, tasteful, and safe food for large groups in a timely manner. Ability to ensure kitchen appliances are properly operated and maintained. Ability to order food and kitchen supplies in an economical manner and to maintain an adequate level of inventory. Ability to ensure kitchen operations conform with local, state, and federal health regulations.  MINIMUM QUALIFICATIONS REQUIRED: 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) Physical Requirements: Ability to meet attendance requirements. Ability to read, write and communicate the English language effectively. Ability to cook, taste and smell food. Ability to drive vehicle in safe manner and in compliance with all laws and regulations. Duties are performed by frequent walking and/or standing, kneeling, or squatting relieved by lesser periods of sitting. Limited amount of physical effort required associated with walking, standing, lifting and carrying heavy objects (up to 50 lbs.) frequently.  Working Conditions: Work is performed in an office and kitchen environment where there may be physical discomforts associated with working around hot stoves/ovens or cold freezers.

Salary : $17