Educational Campus Manager - Plum Market Food Service

Plum Market•Bloomfield Hills, MI

5d•Onsite

About The Position

Join the Plum Market Foodservice Team – Where Passion for Food Meets Excellence! Plum Market is a fast-growing leader in the Food Service industry. We are dedicated to providing the finest selections of All Natural, Organic, Local, and Specialty ingredients, ensuring a high-quality experience for every Guest we serve. Our Food Service Team Members are at the heart of our operation, bringing a passion for exceptional food and hospitality. Whether preparing fresh meals, serving our Guests, or maintaining the highest food safety standards, we take pride in delivering outstanding quality and service every day. At Plum Market Food Service, we foster an inclusive and collaborative environment where Team Members are valued and supported. If you’re passionate about food, hospitality, and being part of a dynamic team, we’d love to have you apply! Why Work at Plum Market Food Service? Work life balance – Most shifts are Monday thru Friday mornings. Weekends and Holidays off. Hands-on Training – Gain valuable skills through our exceptional training programs. Career Growth Opportunities – As a growing company, we provide promotional pathways, so you can advance in your career. Comprehensive Benefits Package – Medical, dental, and vision coverage for you and your family. 401(k) with Company Match – Available after just six months. Plum Market Food Service is more than just a workplace – it’s an opportunity to grow your passion for food and hospitality in a rewarding environment. Employment is contingent upon a successful background check. Ready to be part of something special? Apply today!

Requirements

A minimum of two years of leadership experience in food service, school nutrition, childcare food programs, institutional food service, or a related field.
Experience supervising, training, and developing food service staff.
Knowledge of food preparation, menu planning, inventory control, ordering, receiving, storage, and food safety practices.
Experience managing budgets, controlling food and labor costs, and maintaining accurate records.
Ability to create nutritious menus and accommodate special dietary needs and food allergies.
Experience scheduling staff and managing workforce needs efficiently.
Strong organizational and problem-solving skills.
Proficiency in Microsoft Office (Word, Excel, Outlook).
Ability to stand, walk, bend, and lift up to 50 pounds regularly.
Ability to work in commercial kitchen environments with varying temperatures.
Ability to safely operate kitchen equipment and food service machinery.
ServSafe Manager Certification or ability to obtain certification within a designated timeframe.

Responsibilities

Provide leadership and direction for all school-year and summer food service operations.
Supervise, train, mentor, and evaluate food service staff to ensure high performance and accountability.
Foster a culture of teamwork, professionalism, and excellent customer service.
Plan and oversee the preparation and service of nutritious meals and snacks for students.
Manage snack programs for early childhood and before-school programs.
Coordinate and oversee food service operations for summer camp and summer enrichment programs.
Ensure compliance with all federal, state, and local health, safety, sanitation, and child nutrition regulations.
Maintain all required food safety records, temperature logs, production records, and compliance documentation.
Conduct regular inspections of food preparation, storage, and serving areas.
Maintain equipment and coordinate repairs or replacements as needed.
Ensure proper food handling, labeling, rotation, storage, and sanitation practices.
Manage food service budgets.
Monitor food, supply, and labor costs to ensure efficient program operation.
Order food and supplies while maintaining appropriate inventory levels.
Track inventory and minimize waste through proper forecasting and purchasing practices.
Review invoices, maintain purchasing records, and ensure accurate financial documentation.
Serve as the primary point of contact for food service-related questions and concerns.
Communicate effectively with school administrators, staff, families, and vendors.
Address and resolve food service issues promptly and professionally.
Effectively delegate and oversee daily food service operations to ensure efficient, high-quality program delivery.
Provide ongoing coaching, performance feedback, and professional development opportunities to support staff growth and accountability.
Address performance concerns in a timely and constructive manner, implementing corrective action plans when appropriate.
Administer progressive discipline in accordance with organizational policies and employment practices.
Support special school events, family engagement activities, and catering needs as assigned.