Food Service Manager (3541)

THE SALVATION ARMY•Tampa, FL

1d•$20 - $22•Onsite

About The Position

This position is responsible for: Plans, coordinates, participates, supervises and evaluates the day-to-day operations of a food services program; plans and develops menus; purchases food and maintains an adequate level of inventory for program needs; prepares and administers a food budget; ensures food service program operates in compliance with health standards and regulations; supervises, schedules, evaluates, and participates in the work of kitchen personnel including the cooking and serving of meals.

Requirements

Two-year degree in food services, culinary arts, or related program AND
Three years progressively responsible experience in food service management to include planning, purchasing, and preparing meals for large groups with one year experience in a supervisory capacity, OR
Any equivalent combination of training and experience which provides the required knowledge, skills, and abilities.
Ability to meet attendance requirements.
Ability to read, write, and communicate the English language.
Ability to cook, taste, and smell food.
Limited amount of physical effort required associated with walking, standing, lifting, and carrying objects (less than 50lbs) 5-10% or work time.
Work is performed in a normal office and kitchen environment where there may be limited physical discomforts associated with working around hot stoves/ovens or cold freezers.

Responsibilities

Plans, schedules, assigns, participates, and supervises the work of subordinate personnel; trains and instructs employees in the proper methods and procedures; monitors work in progress and upon completion to ensure compliance with recipes, qualify standards and health regulations; conducts performance evaluations and provides salary and hiring/firing recommendations.
Purchases food and commodities in appropriate quantities and at economical prices using procurement systems and online platforms; monitors spending to ensure alignment with established food budget; Acts as a primary liaison with food service vendors and donors to maintain strong partnerships and ensure consistent supply.
Plans menus and select recipes ensuring nutritionally balanced meals.
Foster a positive, creative, and autonomous work environment; contributes to and maintains a workplace culture that encourages positivity, innovation, and independent initiative; promotes respectful collaboration, supports creative problem solving, and demonstrating accountability in managing responsibilities with minimal supervision.