Salvation Army Southern Territory
Food Service Manager
Schedule/Hours: M
F 8:30 a.m.
4:30 p.m. (40 hours per week) This position is responsible for planning, coordinating, supervising, and evaluating the day-to-day operations of a food services program; planning and developing menus; purchasing food and maintaining an adequate level of inventory for program needs; preparing and administering a food budget; ensuring food service program operates in compliance with health standards and regulations; supervising, scheduling, evaluating, and participating in the work of kitchen personnel including the cooking and serving of meals. Key responsibilities: Plans, schedules, assigns and supervises the work of subordinate personnel; trains and instructs employees in the proper methods and procedures; monitors work in progress and upon completion to ensure compliance with recipes, quality standards and health regulations; conducts performance evaluations and provides salary and hiring/firing recommendations. Purchases food and commodities in appropriate quantities and at economical prices; monitors expenditures to ensure compliance with the food budget; serves as liaison to food service vendors. Plans menus and selects recipes ensuring nutritionally balanced meals. Supervises and monitors the cooking and presentation of meals to ensure compliance with recipes and health standards; ensures appropriate utilization of surplus and leftovers. Supervises the maintenance and organization of the food and kitchen supplies inventory; ensures inventory is maintained at adequate level and that food is properly rotated and discarded when necessary. Prepares and maintains statistical records of meals serviced and donations received. Monitors kitchen and dining areas to ensure continued compliance with safety and sanitary regulations. Cleans, cooks, and prepares a variety of foods and beverages utilizing kitchen equipment, utensils, and supplies in accordance with acceptable and economical cooking methods. Ensures that enough food is prepared based on the number of people to be served and that food is prepared in a timely manner as scheduled. Serves food and beverages in a presentable manner; prepares plates for infants or persons requiring additional assistance. Physical Requirements and Working Conditions: Ability to meet attendance requirements. Ability to read, write and communicate the English language. Ability to cook, taste and smell food. Limited amount of physical effort required associated with walking, standing, lifting and carrying light objects (less than 50 lbs.) 5-10% of work time Employee Benefits: Medical, Dental and Vision Insurance Paid Time Off (PTO) and Holiday Pay Life Insurance Retirement Plans and more! What We Are Looking For In You
High School Diploma or G.E.D. preferred, AND Two years progressively responsible experience in food service management with at least six months experience in a supervisory capacity, OR Any equivalent combination of training and experience which provides the required knowledge, skills, and abilities Licenses and Certifications: Valid state driver's license may be required. Equal Opportunity Employer: Veterans | Disabled
Schedule/Hours: M
F 8:30 a.m.
4:30 p.m. (40 hours per week) This position is responsible for planning, coordinating, supervising, and evaluating the day-to-day operations of a food services program; planning and developing menus; purchasing food and maintaining an adequate level of inventory for program needs; preparing and administering a food budget; ensuring food service program operates in compliance with health standards and regulations; supervising, scheduling, evaluating, and participating in the work of kitchen personnel including the cooking and serving of meals. Key responsibilities: Plans, schedules, assigns and supervises the work of subordinate personnel; trains and instructs employees in the proper methods and procedures; monitors work in progress and upon completion to ensure compliance with recipes, quality standards and health regulations; conducts performance evaluations and provides salary and hiring/firing recommendations. Purchases food and commodities in appropriate quantities and at economical prices; monitors expenditures to ensure compliance with the food budget; serves as liaison to food service vendors. Plans menus and selects recipes ensuring nutritionally balanced meals. Supervises and monitors the cooking and presentation of meals to ensure compliance with recipes and health standards; ensures appropriate utilization of surplus and leftovers. Supervises the maintenance and organization of the food and kitchen supplies inventory; ensures inventory is maintained at adequate level and that food is properly rotated and discarded when necessary. Prepares and maintains statistical records of meals serviced and donations received. Monitors kitchen and dining areas to ensure continued compliance with safety and sanitary regulations. Cleans, cooks, and prepares a variety of foods and beverages utilizing kitchen equipment, utensils, and supplies in accordance with acceptable and economical cooking methods. Ensures that enough food is prepared based on the number of people to be served and that food is prepared in a timely manner as scheduled. Serves food and beverages in a presentable manner; prepares plates for infants or persons requiring additional assistance. Physical Requirements and Working Conditions: Ability to meet attendance requirements. Ability to read, write and communicate the English language. Ability to cook, taste and smell food. Limited amount of physical effort required associated with walking, standing, lifting and carrying light objects (less than 50 lbs.) 5-10% of work time Employee Benefits: Medical, Dental and Vision Insurance Paid Time Off (PTO) and Holiday Pay Life Insurance Retirement Plans and more! What We Are Looking For In You
High School Diploma or G.E.D. preferred, AND Two years progressively responsible experience in food service management with at least six months experience in a supervisory capacity, OR Any equivalent combination of training and experience which provides the required knowledge, skills, and abilities Licenses and Certifications: Valid state driver's license may be required. Equal Opportunity Employer: Veterans | Disabled