Food Manager

The Food Service Manager oversees the daily food service operations of the shelter, ensuring residents receive nutritious, safe, and high-quality meals in a welcoming and respectful environment. This role is responsible for supervising food service staff, coordinating meal planning and preparation, managing food purchasing and inventory, monitoring expenses, and ensuring compliance with applicable food safety and sanitation standards. The Food Service Manager works closely with shelter leadership and program staff to ensure food services meet residents' needs while promoting dignity, safety, and well-being. Key Responsibilities Food Service Operations Oversee daily kitchen operations, meal preparation, and food service delivery. Plan nutritious, culturally responsive menus that accommodate dietary restrictions, allergies, medical needs, and resident preferences when appropriate. Maintain meal schedules, appropriate portion sizes, and consistent food quality. Ensure adequate staffing and uninterrupted meal service, including weekends and holidays. Develop contingency plans for staffing shortages, equipment failures, and other operational disruptions. Staff Supervision and Development Supervise, schedule, train, and support cooks and other food service staff. Establish clear performance expectations and promote teamwork, accountability, and professionalism. Monitor attendance and performance, addressing concerns in accordance with organizational policies. Conduct team meetings and ensure staff complete required food safety training and maintain applicable certifications. Manage staffing levels and schedules to maintain kitchen coverage while controlling labor costs. Food Safety, Sanitation, and Compliance Ensure compliance with applicable health department regulations and organizational food safety policies. Maintain proper food storage, labeling, dating, rotation, preparation, cooking, cooling, reheating, and disposal procedures. Maintain temperature logs, cleaning schedules, inspection records, and other required documentation. Keep kitchen areas, equipment, refrigerators, freezers, and storage spaces clean, organized, and sanitary. Conduct routine safety inspections, correct deficiencies, and prepare for health department, licensing, and organizational inspections. Promptly report food safety concerns, pest activity, equipment failures, injuries, and other hazards. Inventory, Purchasing, and Budget Management Manage food, beverage, kitchen supply, and related inventory. Coordinate purchasing and ordering through approved vendors. Review invoices and purchasing records for accuracy. Monitor food costs, reduce waste, and maintain operations within the approved budget. Coordinate food and supply donations in accordance with food safety standards and organizational policies. Identify cost‑saving opportunities without compromising food quality, nutrition, or resident needs. Equipment and Facility Coordination Monitor kitchen equipment and appliances and report maintenance or repair needs. Coordinate with Facilities and the Chief Operating Officer (COO) as appropriate. Ensure staff are trained in the safe use of kitchen equipment and that necessary supplies are available. Resident Services and Trauma‑Informed Care Foster a welcoming, respectful, and trauma‑informed dining environment. Treat all residents with dignity and professionalism. Respond appropriately to resident feedback and concerns regarding meals and food services. Collaborate with Program and Clinical staff regarding dietary accommodations and individualized needs. Incorporate resident feedback into menu planning and service improvements when appropriate. Maintain appropriate professional boundaries with residents. Administrative Responsibilities Maintain accurate menus, inventory records, invoices, temperature logs, cleaning records, staff schedules, and inspection documentation. Develop and maintain written kitchen procedures and food service protocols. Prepare reports on operations, expenses, staffing, inventory, and compliance as requested. Participate in leadership, operations, safety, and other organizational meetings as appropriate. Complete incident reports and other required documentation within established timelines. Perform other duties as assigned. Qualifications Education and Experience High school diploma or GED required. Associate or bachelor's degree in Culinary Arts, Hospitality Management, Food Service Management, Nutrition, Business Administration, or a related field preferred. Three to five years of food service experience, including at least two years in a supervisory or management role, preferred. Experience in a shelter, residential program, nonprofit organization, school, healthcare facility, institutional kitchen, or other high‑volume food service setting strongly preferred. Experience with menu planning, purchasing, inventory control, staff scheduling, and food cost management required. Certifications Current Food Service Sanitation Manager Certification or equivalent certification required. CPR/First Aid certification preferred. Physical Requirements Ability to stand and walk for extended periods. Ability to bend, reach, stoop, push, and pull as needed. Ability to lift and move food, supplies, and equipment weighing up to approximately 40-50 pounds, with assistance when appropriate. Ability to work in a commercial kitchen environment with heat, cold, steam, and varying temperatures. Ability to safely operate commercial kitchen equipment. Working Conditions This is an onsite position in a shelter environment. The role may involve high‑stress situations and challenging resident interactions, requiring professionalism, composure, and the consistent application of trauma‑informed practices. The position requires regular verbal communication, listening, standing, walking, and lifting up to 50 pounds. Occasional driving of a minivan may also be required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position. #J-18808-Ljbffr Quality Placement Authority