Senior Center Food Service Manager
CLASS TITLE: FOOD SERVICES MANAGER
DEPARTMENT: SENIOR SERVICES
FLSA STATUS: N
REPORTS TO: SENIOR SERVICES DIRECTOR
DATE: 3/13, 3/23
Plans, organizes and manages the day-to day operations of food service operations in order to provide nutritious, good tasting meals to clients; orders, controls and prepares food as specified by schedules and menus; performs all tasks in accordance with State and Federal health standards. Participates in preparation of annual budget for Food Service; prepares reports on division activities; develops and implements revisions to programs offered based on new or revised rules, laws or regulations; collaborates with outside agencies to enhance delivery of food services to the public.
ESSENTIAL JOB FUNCTIONS:
Essential functions may include any of the following tasks, knowledge, skills and other characteristics. The list that follows is not intended as a comprehensive list; it is intended to provide a representative summary of the major duties and responsibilities. Incumbent(s) may not be required to perform all duties listed, and may be required to perform additional, position-specific tasks. Reasonable accommodations, as defined under the American with Disabilities Act, will be made when possible. Plans, organizes and supervises employees in the day-to-day operations of the food service operations; interviews and hires staff; plans, schedules and assigns work to staff; establishes priorities; instructs and trains in correct methods; checks and approves work; reviews and evaluates employee performance and related management actions. Prepares and cooks daily meals according to schedules and prescribed menus. Plans long-range goals and objectives for food service operations. Provides information, advice, feedback, or assistance to others within the Senior Services department to refine work outputs or resolve problems. Maintains records and files; prepares statistical and other reports as required. Participates in annual budget preparation; provides recommendations regarding division needs. Maintains inventory of and orders food items to ensure adequate supply for program. Operates in accordance with all applicable state, county, and federal health codes. Maintains and upgrades professional knowledge, skills, and development by attending seminars and training programs and reading trade and professional journals and publications. Attends required meetings with Senior Center staff or others. Schedules meetings with other program members to exchange information on issues of concern to the entire department and to coordinate services and functions of the agency. Operates a variety of cooking and cleaning equipment such as pots, pans, blenders, stove, dishwasher, and mops. Performs other related duties as assigned. Regular and predictable attendance is required.
MATERIAL AND EQUIPMENT USED:
Variety of cooking and cleaning equipment.
MINIMUM QUALIFICATIONS REQUIRED:
Education and Experience: High School diploma or GED; and, Two to four years of progressively responsible related experience; or, Any combination of education, training and experience which provides the required knowledge, skills, and abilities to perform the essential functions of the job.
Licenses and Certifications: None.
KNOWLEDGE, SKILLS AND ABILITIES:
Knowledge of: Food preparation and cooking methods and techniques. Direct management of staff and activities. Recordkeeping, report preparation, filing methods and records management techniques. Basic budgetary principles and practices. Policies, procedures, philosophies, rules and regulations governing the services to clients. Applicable state, federal and local ordinances, laws, rules and regulations. Skill in: Planning, organizing, assigning, directing, reviewing and evaluating the work of staff. Using tact, discretion, initiative and independent judgment within established guidelines. Using mathematics. Communicating clearly and effectively, both orally and in writing. Operating a variety of cooking and cleaning equipment. Maintaining records and preparing reports.
Ability to establish and maintain effective working relationships with a variety of individuals. Ability to deal with problems involving several variables in standardized situations. Working Conditions and Physical Demands: Work is performed in a kitchen environment with little exposure to outdoor temperatures or dirt and dust. The incumbent's working conditions are moderately loud. Primary functions require sufficient physical ability and mobility to stand or sit for prolonged periods of time, to occasionally stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to moderate amounts of weight; to speak and hear; to travel to other locations using various modes of private and commercial transportation; to verbally communicate to exchange information. While performing the essential functions of this job the employee is occasionally required to lift and/or move up to 50 pounds.
$55,555-68,055/year depending on experience
Full Time with medical, dental, vision, retirement, 38+ paid vacation/holiday days, 13+ paid sick days & paid parental leave benefits.
Application deadline 4 pm 3/20/23.
We are an Equal Opportunity Employer.