SUMMARY OF POSITION FUNCTION:
Responsible for the overall management and operation of the Food Service operation.
MAJOR DUTIES AND RESPONSIBILITIES:
- Manages and operates food service operation and insures contract compliance.
- Provides supervision, training, assessment, and leadership for assigned staff.
- Oversees food preparation, food production, and meal service.
- Assigns work schedules, responsibilities and insures adequate staff coverage on all shifts.
- Provides supervision, training, assessment, and leadership for Food Service staff.
- Plans menus and orders supplies necessary to insure meals are diverse, meet cultural, religious and dietary
restriction needs and are nutritionally balanced.
- Maintains cost controls through ordering, menu planning and inventory
- Performs routine inspections of the facilities; ensures all equipment is operable, cleaned and serviced; and
inspects supplies, equipment, and work areas to ensure conformance to health, safety and sanitation
regulations and standards.
- Screens, interviews, and selects staff.
- Trains staff on proper sanitation, food handling and storage and preparation procedures.
- Monitors and administers a departmental budget and works within budgetary constraints.
- Plans, organizes and controls the use of overtime and on-call staff to insure compliance with Center and ETR
policy and procedures.
Note: This job description is not intended to be all-inclusive. Employee may perform other related duties as
needed to meet the ongoing needs of the organization.
SKILLS/COMPETENCIES:
- Demonstrated knowledge of management practices; proven ability to lead and support a team
- Ability to understand, control and track direct spending and labor budgets
- Proven knowledge of all aspects of food handling, preparation, cooking and good nutrition
- Broad knowledge of quantity food production and service techniques, food safety/sanitation compliance
regulations and procedures
- Proven ability to plan, organize and establish priorities for action
- Excellent customer service skills; strong communication skills, both written and verbal
- Ability to multi-task and adapt to a fast-changing environment
- Proficient in the use of computer software such as MSWord, Excel and Outlook, etc.
Education Requirements:
High School Diploma or GED plus five years experience with extensive knowledge of nutritional
guidelines in an institutional/high volume setting. ServSafe Certification
EXPERIENCE:
- Two years supervisory experience in a cafeteria/food service setting..
