Food Service Manager

Food Service ManagerPosition Type: Full Time Hours per week: 40 Supervisor: Director of Shelter OperationsDirect Report(s): Food Service SpecialistFLSA: ExemptPosition Summary: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.Position Responsibilities:Actively participate in the preparation and service of menu items in the Kearney Center CafeteriaReview menu plans and meal counts to determine the type and quantity of menu items to be prepared.Cook and otherwise prepare menu selectionsComply 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 MenuCommunicate menu, ingredient, and preparation methods.Dependable and timely attendanceOrder food from multiple vendors, including Sysco and Second HarvestMeet or exceed all USDA / TEFAP required training and performance standardsEffectively perform in varied and fast-paced activitiesManage kitchen staff including interviewing, hiring, discipline and termination of employees with assistance for Kearney Center DirectorBuild cohesive relationships with coworkers and volunteersMeet sanitation, food handling, and quality presentation standardsCoordinate multiple tasks and meet production and service time schedulesWork independently with minimal supervisionDemonstration of consistent professionalism in the execution of daily assignmentsEducation and Experience:High School Diploma or EquivalentTwo years kitchen experienceTwo years supervisory experienceCertification or licensing requirements:Valid Driver's License or dependable transportation when and where public transportation is not available.Florida Food Manager's CertificationServe Safe CertificationWork Environment:Standard commercial/institutional kitchen environmentLighting is adequateTemperature is regulated and moderateModerate noise