Food Service Manager

Food Service Manager

The role of the Food Service Manager is to help the Kearney Center Kitchen achieve the goal of providing a wide variety of high-quality nutritious food, including three meals a day, 365 days a year. The objectives of the Food Service program are to maximize use of donated, low-cost, and budgeted food sources. The Food Service program also seeks to accommodate dietary restrictions as approved by resident case managers as well as resident work and school schedules. The Food Service program should satisfy shelter food service and nutritional standards and best practices, incorporate fresh fruits and vegetables, be served in an appealing manner, and be responsive to the residents' preferences.

Actively participate in the preparation and service of menu items in the Kearney Center Cafeteria

Review menu plans and meal counts to determine the type and quantity of menu items to be prepared.

Cook and otherwise prepare menu selections

Comply with local health department Standards of Operation for food handling and storage.

Plan and Prepare menu selections according to assignments and recipes.

Prepare service line and serve when needed.

Secure kitchen and cafeteria at end of service period.

Wrap, label, date and properly store all food ingredients in accordance to safe food handling techniques, practices and guidelines.

Complete and submit food requisition, production, temperature log forms, inventory and other assigned paperwork to the Food Service Director.

Clean and sanitize all work and service areas and equipment.

Plan Volunteer Calendar and Menu

Communicate menu, ingredient, and preparation methods.

Dependable and timely attendance

Order food from multiple vendors, including Sysco and Second Harvest

Meet or exceed all USDA / TEFAP required training and performance standards

Effectively perform in varied and fast-paced activities

Manage kitchen staff including interviewing, hiring, discipline and termination of employees with assistance for Kearney Center Director

Build cohesive relationships with coworkers and volunteers

Meet sanitation, food handling, and quality presentation standards

Coordinate multiple tasks and meet production and service time schedules

Work independently with minimal supervision

Demonstration of consistent professionalism in the execution of daily assignments

High School Diploma or Equivalent

Two years kitchen experience

Two years supervisory experience

Valid Driver's License or dependable transportation when and where public transportation is not available.

Florida Food Manager's Certification

Serve Safe Certification

Standard commercial/institutional kitchen environment

Lighting is adequate

Temperature is regulated and moderate

Moderate noise