What are the responsibilities and job description for the Food Service Operations Manager position at Whitsons Culinary Group?
Job Summary:
Camp Moosilauke is seeking an experienced Culinary Management Professional to serve as our Assistant Chef Manager. As a key member of our food service team, you will assist the General Manager in all aspects of the food program for the camp.
About the Role:
The Assistant Chef Manager is responsible for ensuring that all guidelines relating to the National School Lunch Program (NSLP) are consistently followed as determined by the General Manager. You will also stay current with USDA regulations and ensure menus and processes are in compliance at all times.
Main Responsibilities:
Additional Duties:
Requirements:
Camp Moosilauke is seeking an experienced Culinary Management Professional to serve as our Assistant Chef Manager. As a key member of our food service team, you will assist the General Manager in all aspects of the food program for the camp.
About the Role:
The Assistant Chef Manager is responsible for ensuring that all guidelines relating to the National School Lunch Program (NSLP) are consistently followed as determined by the General Manager. You will also stay current with USDA regulations and ensure menus and processes are in compliance at all times.
Main Responsibilities:
- Assist in maintaining systems and procedures for ordering, receiving, storing, preparing, and serving food-related products, as well as menu planning and development using approved systems and policies.
- Manage programs within budgetary guidelines established by the General Manager, District Manager, and Whitsons.
- Assist in motivating, training, and managing subordinate Team Members.
- Act as client liaison and manager when the General Manager is not on premises.
- Maintain a harmonious working relationship with Team Members by demonstrating consistent and equitable treatment for all Team Members in accordance with Company policies.
- Ensure compliance with applicable health regulations and ordinances and prepare schools for state or local board of health inspections.
- Participate in budgets and operational financial forecasts and explain variances.
- Understand and implement requirements for appropriate sanitation and safety levels in respective areas and train staff accordingly.
- Assist in supervising and coordinating production, merchandising, quality, cost control, labor management, and Team Member training.
Additional Duties:
- Recruit, hire, develop, and retain Team Members using Company required systems, procedures, and policies.
- Assist with recurring inventory and maintain records to comply with Whitsons, government, and accrediting agency standards.
- Understand and monitor expenses such as food cost, labor cost, and operating expenses while providing exceptional customer service.
- Assist the General Manager in purchasing and utilizing government commodities including processed goods.
- Help prepare locations for internal QA audits using 'Check Yes' tools.
Requirements:
- Bachelor's degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or related field.
- ServSafe certification and knowledge of local health and food safety ordinances.
- Proficiency in Microsoft Office applications and ability to communicate electronically.
- Minimum 3 years experience in Food Service Management as a Manager/Manager and 1 year experience in K-12 programs.
- Culinary background and passion for food development.
- Demonstrated experience developing talent and managing multiple priorities.
- Ability to use critical thinking skills to resolve problems and improve overall program performance.
