Job Description
Job Description
SUMMARY:
Provide oversight of Food Service staff at both centers. Food Service Manager will also be responsible for meal planning, purchasing of food, supplies and equipment for both centers. Responsible for compliance with health and safety inspections/requirements and certifications. Responsible for administrative procedures regarding payroll, employee performance and training.
DUTIES AND RESPONSIBILITIES:
- Provide direct, structured intervention and support to all Food Service Supervisors to ensure policy and procedure compliance
- Provide the Director of Facilities with information regarding incidents/accidents by the completion of required documentation and ensuring proper response and routing of client grievances when necessary
- Coordinate food and non-food items availability at both Centers, within operational budget allowance. Review and prepare menus consistent with food standards and timely notify changes and/or new requirements
- Assist in the recruitment and hiring process of the Food Service department; create work schedules and daily task lists for Food Service Supervisors; complete annual performance evaluations; submit payroll and approve leave requests
- Work closely with the Director of Facilities regarding expenditure and capital purchases
- Oversee special event planning and ensure effective and professional volunteer and donor relations
- Attend meetings as assigned and ensure transportation needs for clients and staff are covered
- Ensure compliance with state and federal laws.
- Performs other related duties as assigned by management.
SUPERVISORY RESPONSIBILITIES:
- Directly supervises 2 employees.
- Indirectly supervises 16 employees.
- Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
- Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
QUALIFICATIONS:
- Bachelor’s degree in food service management/culinary arts or related field; or equivalent experience. Food Service Management Certificate required.
- Minimum of five (5) years’ experience in the Food Service industry and/or working with homeless families/individuals and at least three (3) years supervisory experience. Proven leadership/management experience. Experience working with community-based organizations. Proven experience with making decisions and taking responsibility for actions.
KNOWLEDGE, SKILLS, AND ABILITIES:
- Knowledge of Chapman Partnership policies and procedures.
- Applicable Health & Safety Standards.
- Knowledge of Food Service contracts and capital projects (budgeting, coordination and monitoring)
- Ability to be professional, flexible, respectful, and calm.
- Ability to work well with others.
- Ability to lead by example.
- Ability to provide effective support and guidance to further develop professionals within the department.
- Exceptional verbal and written communication skills.
- Computer proficient in MS Word, Excel.
- Effective time management and project management skills.
- Bilingual in English and Spanish and/or English and Creole preferred.