Food Service Manager

Food Services Manager

The Food Services Manager oversees full operation of food service department, meal planning, preparation, and serving. Maintain clean, sanitary, and organized cafeteria, food storage, preparation, and serving areas. Ensure a quality customer service experience for program participants, staff, and visitors.

Essential Functions

1. Follow strict documentation requirements for food storage, inventory, temperatures, cleaning, sanitation, and food disposal in compliance with Job Corps Policy and food service health and safety guidelines.
2. Assign schedules and coordinate work of food service team to promote efficient operations and task completion.
3. Establish and maintain a safe, congenial teamwork environment that rewards quality performance and eliminates unsafe practices.
4. Inspect kitchen and dining areas, kitchen utensils, supplies, and equipment to ensure sanitary standards are met and maintained.
5. Inventory, requisition and inspect foodstuffs to maintain stock levels and ensure quality standards. Track and maintain budget expenditures.
6. Plan a variety of meals and snacks meeting nutritional needs of program participants. Publish menu calendar center wide.
7. Interview and hire new employees. Supervise, evaluate, and train staff.
8. Establish and maintain a Food Committee soliciting feedback and suggestions from students and staff. Work with the food and diversity committees to plan meals recognizing various cultures and special events.
9. Maintain equipment and furnishing in working order requesting routine maintenance and repairs as needed.
10. Establish a monthly calendar of cultural meals reflecting program population and introducing new food experiences to students.
11. Provide on-call center support as warranted.
12. Model positive behavior and a high level of conflict resolution skills at all times.
13. Participate in department meetings and all mandated PRH and corporate training.
14. Utilize information systems and handle student data in strict adherence to Job Corps and Strategix policies to protect student's personally identifiable information (PII) and reduce network security threats.
15. Adhere to and model Strategix servant leadership culture values: Honor Others, Inspire Vision, Choose Integrity, People First, Balance Focus with Flexibility, Serve with Humility, and Innovate and Disrupt.

We are committed to being an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.

Requirements

Qualifications and Experience Minimum

High school diploma or equivalent and three years' experience working in food service management. Valid ServSafe Manager certification. Experience with institutional/school nutrition guidelines. Full knowledge and practice of food safety, storage, and inspection requirements. Good conflict resolution and verbal communication skills. Willingness to provide on-call center support as warranted.

Preferred

Post-secondary degree or certification in nutrition science or related field and four years' experience in food service management.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. This job description is not intended to be all-inclusive. Employee may be requested to perform other reasonable related duties as assigned by the immediate supervisor and other management as required. The company reserves the right to revise or change job duties as business requirements dictate with or without notice. It is mutually agreed that the job description does not constitute a written or implied contract of employment. It is also understood that the company reserves the right to change work schedules as required, including overtime.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit, stand, walk, talk, hear, operate a computer, hand-held learning device and other office equipment, reach with hands and arms, and must occasionally lift and/or move up to 25 pounds. Specific vision capabilities required by this job include close vision, distance vision, and peripheral vision.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is exposed to outdoor weather conditions ranging from cool in Winter to extreme heat in the Summer and Fall months, and occasional poor air quality. The noise level can vary from moderate to loud.