Food Service Manager

Description

Food Service Manager  

Position Description 

Position Type: Full Time
Hours per week: 40
Supervisor: Director of Shelter Operations  

Direct Report(s): Food Service Specialist

FLSA: Exempt
 

Position 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 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

Education and Experience:

• High School Diploma or Equivalent
• Two years kitchen experience
• Two years supervisory experience

Certification or licensing requirements:. 

• Valid Driver’s License or dependable transportation when and where public transportation is not available.
• Florida Food Manager’s Certification
• Serve Safe Certification

Work Environment:

• Standard commercial/institutional kitchen environment
• Lighting is adequate
• Temperature is regulated and moderate
• Moderate noise