The Food Service Manager is responsible for facilitating meals to sites, ensuring the sites are starting the meal service on time, properly submitting documents, all sites have adequate supplies and materials.
Shift 7am - 4pm.
Food Service:
* Prepares and serves food and assists in any food related activities as directed and menus as approved by the Every Child Counts Nutrition Director, including the preparation of food to meet the needs of children with special diets.
* Oversees maintenance of inventory for all necessary supplies, food and equipment used for food services operations.
* Oversees the processing and storage of food and food related items as they are delivered.
* Oversees full kitchen operations and may supervise additional staff or volunteer assistance (depending on size and scope of workload).
* Implements a cost effective food service program according to federal, state and local regulations that is a financially successful operation by helping to control food and labor costs.
* Prepares and serves all meals as planned, paying attention to food presentation and freshness.
* Ensures that standardized recipes are followed and appropriate quantities of food are prepared and served in compliance with TDA/USDA guidelines.
* Monitors the acceptance of menu items by children in the program and makes recommendation for menu changes accordingly.
Supervise Kitchen Employees.
* Ensure all staff members are properly trained in all duties with regards to the kitchen and cleaning in the kitchen.
* Monitor employee performance and provide coaching and feedback on a regular basis.
* Ensure employees are taking appropriate breaks, following scheduled times and know what work needs to be done in the kitchen.
* Communicate in a timely manner with the Executive Administrator regarding any issues.
Health and Sanitation:
* Ensures that there is an established system for cleaning the kitchen and storage rooms so that they are always kept in a clean and sanitary manner.
* Reports any kitchen equipment not in good working order to the Supervisor to ensure the kitchen remains safe and hazard free and follows through on maintenance, repair and replacement procedures.
* Ensures that all foods are prepared in a safe and sanitary manner.
Recordkeeping:
* Completes a weekly inventory of all food, both perishable and non-perishable.
Ensures that inventory is secure.
* Completes an equipment and supply inventory on a monthly basis.
* Responsible for maintenance of transportation process including vehicle safety inspection, gas check, cleanliness, safety precautions, road safety.
Job Type: Full-time
Pay: $12.
00 - $18.
00 per hour
Expected hours: 25 – 40 per week
Benefits:
* 401(k)
* Dental insurance
* Health insurance
* Life insurance
* Paid time off
* Vision insurance
Schedule:
* 10 hour shift
* 8 hour shift
* Day shift
* Evening shift
* Morning shift
Work Location: In person
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