Food Service Area Manager

GENUINE FOODS•Albany, OR

3d•$110,000 - $120,000

About The Position

The Food Service Area Manager oversees operational, quality-control, culinary, and day-to-day leadership across Genuine Foods’ Oregon accounts, including multiple K-12 schools and college and university dining programs. The role manages site-based staff and service operations and serves as an ambassador for Genuine Foods by developing and maintaining relationships with school districts, higher education partners, and other stakeholders. The position suits someone with a customer-service and culinary orientation who enjoys teamwork and supervising others, and who is committed to using food to improve lives and build community.

Requirements

3–5 years of K-12 supervisory experience in a mid- or high-volume food-service facility.
Reliable car and ability to travel easily between sites in the region.
Oregon Food Handler Card, or ability to obtain one within 30 days of hire.
Attention to detail and excellent communication, organization, and interpersonal skills.
Positive attitude, strong work ethic, and level-headedness.
Ability to climb stairs and lift up to 50 lbs.
Self-motivated, able to lead, and a proactive problem solver.
Commitment to Genuine Foods’ mission to use food to help students enhance their minds, bodies, and happiness, and to build community on every campus served.

Nice To Haves

ServSafe Manager certification.
Working knowledge of the National School Lunch Program and/or college and university dining operations; this is not required for a quick study.

Responsibilities

Conduct regular site visits to observe food preparation, kitchen facilities, food safety, student and guest engagement, and customer service at K-12 and higher education accounts.
Ensure K-12 sites comply with National School Lunch Program and School Breakfast Program requirements, USDA meal-pattern and Smart Snacks standards, and Oregon Department of Education Child Nutrition Programs guidelines.
Support higher education residential dining, retail and grab-and-go outlets, catering, and meal-plan programs, ensuring service meets campus partner expectations and contract standards.
Manage food service leads and unit managers at assigned sites as direct reports, including weekly check-ins, and supervise and support site leads and food service associates.
Enhance culinary operations across sites, adapting menus and service styles for younger students, college students, faculty, and staff.
Fill in for food service staff when they are absent.
Communicate staff performance, including both strong performance and areas needing improvement, to the management team.
Immediately inform the management team of culinary or operational issues requiring attention.
Collaborate with site staff and culinary and operations team leads to develop site-specific solutions that provide effective service for each account.
Build relationships with district administrators, school staff, and university dining or auxiliary services partners, and participate in client meetings as needed.
Train site-based staff on standardized policies and procedures, including timekeeping, project-management tools for documenting meals, FIFO practices, production records, weekly physical inventory, menu postings, and food-safety and allergen protocols.
Ensure sites comply with Oregon food-safety regulations and are prepared for health inspections.
Perform other duties as assigned to ensure Genuine Foods standards are met.