ABOUT THIS OPPORTUNITY
Schedule/Hours: Monday - Friday, 8AM-5PM
Pay Rate: $20-$23 per hour
This position is responsible for:
Plans, coordinates, 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, 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.
- Supervises and monitors the cooking and presentation of meals (breakfast, lunch, afternoon snack) to ensure compliance with recipes and health standards; ensures appropriate utilization of surplus and leftovers; ensures all food served for each meal is maintained at appropriate serving temperatures.
- Supervises the maintenance, storage, 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.
- Supervises and ensures the ongoing maintenance of all nutrition records and invoices; ensures that meal counts are taken prior to food preparation; ensures that food inventory and equipment inventory is maintained and current; prepares and maintains statistical records of meals served and donations received.
Physical Requirements and Working Conditions:
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.
- Ability to meet attendance requirements.
- Ability to read, write, and communicate the English language.
- Ability to cook, taste, and smell food.
- Ability to exemplify emotional maturity, stability, and dependability.
- Bi-annual TB tests and criminal background checks are required.
- Duties are usually performed seated. Sitting may be relieved by brief or occasional periods of standing or walking.
- Limited amount of physical effort required associated with walking, standing, lifting and carrying light objects (less than 25 lbs.) 5-10% of work time.
Employee Benefits:
- Full Health Benefits Package
- Paid Leave & Standard Holidays
- 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:
ServSafe Food Handling Certification
Valid State Driver's License
Equal Opportunity Employer: Veterans | Disabled