Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Range $21.73 - $23.00
Work Schedule
Standard Hours
Benefits
Health Insurance
paid leave
standard holidays
Job Description
This opportunity is offered by a reputable organization dedicated to providing quality food services in a structured and regulated environment. The organization operates a comprehensive food services program that emphasizes compliance with health standards and nutrition guidelines. The role is full-time, with working hours from Monday to Friday, 8 AM to 5 PM, reflecting a standard workweek that supports a balanced work-life dynamic. The pay rate for this position ranges from $21.73 to $23.00 per hour, providing competitive compensation that reflects the responsibilities and expertise required for the job.
The position is responsible for overseeing the day-to-day operations of the food services program. This includes planning menus, coordinating kitchen activities, managing inventory, and ensuring compliance with health regulations. The individual in this role will prepare and administer the food budget, ensuring financial prudence while maintaining high-quality food service. Supervisory duties include scheduling, evaluating performance, training staff, and actively participating in the cooking and serving of meals. This leadership role requires a blend of organizational skills, culinary knowledge, and the ability to manage a team effectively.
This food service manager role demands a proactive approach to ensuring that all meals served meet established recipes and health standards. It involves supervising the preparation of breakfast, lunch, and afternoon snacks, ensuring proper food handling, and optimal utilization of surplus items. The incumbent will maintain food and kitchen supply inventories, ensuring adequate stock levels and proper food rotation to minimize waste. Accurate record-keeping is essential, including maintaining nutrition records, invoices, meal counts, and donation statistics, which contribute to the program’s accountability and continuous improvement.
Working conditions for this role include an office and kitchen environment with potential exposure to heat from ovens and cold from freezers. The role requires physical activities such as walking, standing, and occasionally lifting light objects up to 25 pounds for short periods. Emotional maturity, stability, and dependability are crucial personal attributes, along with the ability to communicate effectively in English. The role also requires compliance with bi-annual TB tests and criminal background checks to ensure safety and health standards within the workplace.
Employee benefits include a comprehensive health benefits package, paid leave, and standard holidays, reflecting the organization’s commitment to employee well-being and job satisfaction. This position is ideal for candidates who have a background in food service management with supervisory experience and are looking to advance their career in a structured and supportive environment. It offers the opportunity to make a significant impact on the quality and effectiveness of the food services provided while fostering a collaborative and motivated team.
The position is responsible for overseeing the day-to-day operations of the food services program. This includes planning menus, coordinating kitchen activities, managing inventory, and ensuring compliance with health regulations. The individual in this role will prepare and administer the food budget, ensuring financial prudence while maintaining high-quality food service. Supervisory duties include scheduling, evaluating performance, training staff, and actively participating in the cooking and serving of meals. This leadership role requires a blend of organizational skills, culinary knowledge, and the ability to manage a team effectively.
This food service manager role demands a proactive approach to ensuring that all meals served meet established recipes and health standards. It involves supervising the preparation of breakfast, lunch, and afternoon snacks, ensuring proper food handling, and optimal utilization of surplus items. The incumbent will maintain food and kitchen supply inventories, ensuring adequate stock levels and proper food rotation to minimize waste. Accurate record-keeping is essential, including maintaining nutrition records, invoices, meal counts, and donation statistics, which contribute to the program’s accountability and continuous improvement.
Working conditions for this role include an office and kitchen environment with potential exposure to heat from ovens and cold from freezers. The role requires physical activities such as walking, standing, and occasionally lifting light objects up to 25 pounds for short periods. Emotional maturity, stability, and dependability are crucial personal attributes, along with the ability to communicate effectively in English. The role also requires compliance with bi-annual TB tests and criminal background checks to ensure safety and health standards within the workplace.
Employee benefits include a comprehensive health benefits package, paid leave, and standard holidays, reflecting the organization’s commitment to employee well-being and job satisfaction. This position is ideal for candidates who have a background in food service management with supervisory experience and are looking to advance their career in a structured and supportive environment. It offers the opportunity to make a significant impact on the quality and effectiveness of the food services provided while fostering a collaborative and motivated team.
Job Requirements
- High school diploma or G.E.D. preferred
- two years progressively responsible experience in food service management
- at least six months experience in a supervisory capacity
- ability to read, write, and communicate English effectively
- ability to cook, taste, and smell food
- ability to meet attendance requirements
- emotional maturity, stability, and dependability
- ability to perform physical activities including walking, standing, and lifting light objects up to 25 pounds
- bi-annual TB tests required
- criminal background checks required
Job Qualifications
- High school diploma or G.E.D. preferred
- two years progressively responsible experience in food service management with at least six months in a supervisory capacity
- knowledge of health and safety regulations related to food service
- strong leadership and team management skills
- excellent communication and organizational abilities
- ServSafe Food Handling Certification
- valid state driver's license
- ability to maintain accurate records and budgets
- proficiency in menu planning and inventory control
Job Duties
- Plan, schedule, assign, and supervise work of subordinate personnel
- train and instruct employees in proper methods and procedures
- monitor work progress to ensure compliance with recipes, quality standards, and health regulations
- conduct performance evaluations and provide recommendations for salary, hiring, and firing
- supervise and monitor cooking and presentation of meals to ensure compliance with recipes and health standards
- ensure appropriate utilization of surplus and leftovers
- ensure food is maintained at appropriate serving temperatures
- supervise maintenance, storage, and organization of food and kitchen supplies inventory
- ensure adequate inventory levels and proper food rotation
- maintain nutrition records and invoices
- ensure meal counts are taken prior to food preparation
- maintain food and equipment inventory
- prepare and maintain statistical records of meals served and donations received
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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