SUMMARY:
The primary responsibilities of the Food Service Manager (FSM) will be to provide strategic leadership and manage daily operations of the Food Service Department. The FSM will plan, organize, direct, and monitor the nutritional needs of all children. The FSM will supervise the kitchen staff to ensure the provision of nutritious meals. The FSM will be responsible for ensuring the kitchen is in compliance with county and state level health codes.
This is a full-time position and is required to work at a youth care facility under the supervision of the Program Director, Assistant Director or Designee.
Essential Duties:
- Provide strategic leadership and manage daily operations of the Food Service Department.
- Plan, organize, direct, and monitor the nutritional needs of all children.
- Supervise the kitchen staff to ensure the provision of nutritious meals.
- Responsible for ensuring the kitchen is in compliance with county and state level health codes.
- Develop and supervise scheduling to ensure the department is staffed to prepare three (3) complete meals and three (3) snacks for all children daily.
- Coordinate supplementary meals for newly arrived children and children who are in-transit (under DHS custody).
- Develop weekly menus to provide a variety of nutritious meals to children.
- Ensure menus are considerate of the traditional cuisine customary to the children in care.
- Collaborate with the Medical Department to plan and prepare special diets as prescribed and recommended by the program’s licensed medical provider.
- Meet with the Director on routine operations and personnel management of the kitchen.
- Maintain a well-stocked kitchen by reviewing and monitoring the ordering of perishables and non-perishables.
- Maintain a clean, safe, and hazard-free dining room and kitchen facility at all times.
- Ensure the kitchen is in compliance with health department standards.
- Maintain inventory for food purchases and equipment including monitoring monthly waste control.
- Order food and kitchen supplies consistent with menus and enrollment counts, staying within the budget.
- Evaluate the current season and make suggestions for the following season.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Inspect equipment and ensure equipment is repaired as necessary.
Qualifications:
- Must be 21 years of age at time of hire.
- Food Manager’s permit and knowledge of standards of food preparation, serving, and kitchen procedures.
- Two (2) or Three (3) years’ experience in food service preparation within a residential, institutional, or educational, or large restaurant setting preferred.
- Must be computer literate
- Must be able to work a flexible work schedule.
- Cleared drug test
- Cleared background check
- Must have cleared a Tuberculosis test.
- Must be bilingual (English/Spanish).
Physical Demands:
- Must be able to obtain and perform Emergency Behavior Intervention Training (EBI)/Crisis Prevention Institute (CPI) and First Aid (CPR).
- Bending, stooping, and lifting up to 30lbs required to complete daily tasks. Most activities include repetitive motions and can include overhead reaching.
- All staff must be physically and mentally able to manage children who become uncooperative, sick, violent, or display any other form of harmful or threatening behavior.
- Must be prepared to administer emergency First Aid, CPR or EBI/CPI techniques to children, regardless of the time of day or hour of the staff’s shift, the size of the child, or the staff’s level of personal fatigue.
- All Staff must be able to maintain clarity of thought throughout the entirety of a shift and be able to respond quickly to duress or circumstances requiring immediate action.
Work Environment:
Work is in a twenty-four-hour residential facility. Work shifts are subject to change. This is a fast-paced environment with various sharp objects present and extreme temperatures. Involves walking and standing for extended periods of time. May be required to use personal protective equipment to prevent against communicable disease; working indoor or outdoor in heat/cold, wet/humid, and dry/arid conditions; exposure to hazards.
EEO Statement
It is the policy of Hands Of Healing to provide equal employment opportunity and treat all employees equally regardless of age, race, creed/religion, color, national origin, immigration status or citizenship status, sexual orientation, military or veteran status, sex/gender, gender identity, gender expression, disability, genetic information or genetic predisposition or carrier status, marital status, partnership status, victim of domestic violence, sexual or other reproductive health decisions, or other characteristics protected by applicable law.
No phone calls - PLEASE
Pay: $17.30 - $17.69 per hour
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Vision insurance
Work Location: In person
