Food Service Manager

Food Service Manager

Schedule/Hours: Days of week vary will work either 7:00 a.m. – 3:00 p.m. or 11:00 a.m. – 7:00 p.m. shift. May be scheduled to work weekends. (40 hours per week)

This position is responsible for: Plans, coordinates, participates, supervises, and evaluates the day-to-day operations of a food services program; plans and develops menus; purchases food and maintains an adequate level of inventory for program needs; prepares and administers a food budget; ensures food service program operates in compliance with health standards and regulations; supervises, schedules, evaluates, and participates in the work of kitchen personnel including the cooking and serving of meals.

Key Responsibilities:

• Plans, schedules, assigns, participates, 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, qualify 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 using procurement systems and online platforms; monitors spending to ensure alignment with established food budget; Acts as a primary liaison with food service vendors and donors to maintain strong partnerships and ensure consistent supply.
• Plans menus and select recipes ensuring nutritionally balanced meals.
• Foster a positive, creative, and autonomous work environment; contributes to and maintains a workplace culture that encourages positivity, innovation, and independent initiative; promotes respectful collaboration, supports creative problem solving, and demonstrating accountability in managing responsibilities with minimal supervision.

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 objects (less than 50lbs) 5-10% of work time.
• Work is performed in a normal office and kitchen environment where there may be limited physical discomforts associated with working around hot stoves/ovens or cold freezers.

Employee Benefits:

• Paid Time Off
• Medical, Dental, and Vision Insurance
• Retirement Savings Plan Available
• Life Insurance and more!

What We Are Looking For In You:

• Two-year degree in food services, culinary arts, or related program AND
• Three years progressively responsible experience in food service management to include planning, purchasing, and preparing meals for large groups with one year experience in a supervisory capacity, OR
• Any equivalent combination of training and experience which provides the required knowledge, skills, and abilities.

Equal Opportunity Employer: Veterans | Disabled