SCOPE OF WORK:
This position will plan and oversee the activities and personnel of the food service operation under the direction of the Navigation Center Assistant Director. Primary responsibilities include overseeing food purchasing and inventory control; supervising food production and service for the center; ensuring food production complies with standardized recipes, portion control guidelines, and quality standards; managing staff; reviewing and updating kitchen procedures; and implementing and maintaining quality, cost control, safety, and sanitation procedures in compliance with federal and state regulations and accreditation standards. The position will also serve as the operational lead, under the direction of the Navigation Center Director, in the planning, development, and launch of a culinary social enterprise that may include culinary training, workforce development, catering, and other revenue-generating food service activities. Maintains professional competencies and skills as required for the position and professional practice.
ACCOUNTABILITIES:
Facilitates and directs food service operations to ensure food is prepared in proper amounts, at proper times, according to menu and standardized recipes, and served at proper temperatures, with specified portion size, and in a pleasing and attractive manner.
Collaborates to plan and prepare menu and adjustments for preferences, allergies/intolerances, and diet order.
Uses and assists in maintaining a standardized food service management system for purchasing, inventory control, standardized recipes development; nutritional analysis of menus.
Orders food supplies to maintain an adequate supply of food stock on hand, checks invoices against arriving supplies, and verifies price and weights.
Oversees operation of pot/pan and dish room areas to provide staff training and ensure compliance with sanitation procedures and standards.
Oversees maintenance of kitchen equipment and employee training.
Sets and monitors daily work schedules for food service staff and assigns tasks.
Supervises, evaluates, and recommends disciplinary actions when applicable.
Evaluates cost reports with the director to maintain costs within budget
Identifies opportunities to improve efficiency and effectiveness of foodservice operations.
Implements and assures compliance with standards, policies and procedures for compliance with federal, state, local regulations and other standards.
Leads the day-to-day development and implementation of the culinary social enterprise under the direction of the Navigation Center Director, including operational planning, workflow development, cost controls, quality assurance, and coordination with internal and external partners.
Develops, delivers, or coordinates hands-on culinary training, work-based learning, and employment-readiness opportunities for program participants, and assists with tracking participation, skill development, and outcomes.
Supports catering, special events, customer service, production planning, pricing, marketing, and other revenue-generating food service activities associated with the social enterprise.
Other duties as assigned. (Essential duties may vary for this position. Reasonable accommodation will be made when requested and determined by CSET to be appropriate under applicable law).
SKILLSABILITIES:
Ability to:
Uphold company principles and practices to the highest degree and represent the agency in a professional manner.
Organize multiple tasks, establish priorities, and meet deadlines for responsibilities and assignments.
Direct, instruct, and advise staff.
Accurately record and deliver information, meet deadlines, and maintain confidentiality of restricted information.
Maintain personal composure, tactfully handle difficult and day-to-day situations, and interpret questions correctly;
Work effectively with minimal supervision and act without constant guidance.
Communicate effectively in written and oral form.
Operate MS Office applications and other operating systems.
Maintain outstanding organizational and time management skills.
Maintain discretion and confidentiality.
Skill in:
Research, planning and statistical methods.
Business planning, culinary training, workforce development, catering operations, and program implementation.
Preparation of organizational and procedural studies and preparation of comprehensive reports
Maintaining compliance with mandatory training initiatives, competencies, and licensure requirements.
EDUCATIONEXPERIENCE:
Associate or Bachelor's degree in nutrition, foodservice systems management, or related area.
Two to three years progressively responsible experience in dietary services or an equivalent combination of education and experience is strongly preferred. Prior experience as a dietary technician preferred.
Experience with social enterprise development, culinary training, catering operations, workforce development, or employment training programs is preferred.
Prior supervisory experience required.
Must possess a current Dietetic certification.
Must have valid Class C - California Driver's License.
WORK CONDITIONSENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This position is typically situated indoors. Hazards typical to an institutional kitchen such as hot water with dishwasher, sharp objects, electrical equipment, wet floors, frequent exposure to warm temperatures. Cleaning supplies may be potentially hazardous during handling so necessary precautions should be taken. Moderate to heavy physical conditions.
While performing the duties of this job, the employee will be on their feet most of the time. Involves walking, bending, twisting, stooping, kneeling, crouching, reaching and handling. Pushing and pulling of carts and racks.
The employee is frequently required to frequently lift up to 24 lbs. Occasionally lift between 25-or more lbs. (NOTE: Any lifting of 35 lbs. or more requires the use of an assistive device and/or physical assistance.
Must be able to drive.
COMPENSATION
Pay Range: $70,304.00 - $75,311.40 annually, depending on qualifications and experience. This position is classified as Exempt under the Fair Labor Standards Act (FLSA) and is not eligible for overtime pay.
EQUAL OPPORTUNITY EMPLOYER
CSET is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, genetic information, marital status, ancestry, medical condition, military or veteran status, or any other characteristic protected by federal, state, or local law.
CSET complies with the California Fair Employment and Housing Act (FEHA) and will consider qualified applicants with criminal histories in a manner consistent with the Fair Chance Act. Reasonable accommodations are available for applicants and employees with disabilities upon request.
DISCLAIMER STATEMENT
This supplemental job description lists typical examples of work and is not intended to include every job and responsibility associated with the position. An employee may be required to perform other related duties not listed on the supplemental job description if such duties are characteristic of that classification.
