Food Service Manager

The Jewish Board•Brooklyn, NY

6d•Hybrid

About The Position

The Mishkon Division provides support and services in a healthy and safe environment for individuals with intellectual/ developmental disabilities living in residential programs and in community settings. Our core values are to provide a healthy and safe environment that promotes person centered planning, community integration, and close collaboration with families and the community. This is all accomplished through an Orthodox Jewish lens, and with an understanding that staff, at all levels of the division, is the determining factor in achieving positive outcomes for our clients. The Culinary Service Assistant Manager oversees meal service operations across assigned residential programs and the Mishkon campus. This role supervises kitchen staff in the preparation of safe, consistent, and high-quality meals; ensures recipes, measurements, and cooking instructions are followed accurately; and supports residential teams in maintaining compliance with kosher and medical diet requirements.

Requirements

High school diploma required.
Minimum 3-5 years of experience in food service operations, preferably in a multi-site or healthcare/residential setting.
Strong knowledge of food safety regulations and dietary accommodations.
Basic proficiency with Microsoft Office and electronic systems for documentations, scheduling, timekeeping, inventory, and communication.
Proficient with financial software and systems such as Intacct or similar.
Visual acuity to inspect food quality, presentation, portion sizes, labels, and dietary instructions.
Ability to read recipes, diets, menus, measurements, and food safety guidelines accurately.
Manual dexterity to safely handle kitchen tools, equipment, and supplies.
Ability to lift and carry up to 25 lbs. stock boxes, bags, equipment, and supplies.
Ability to bend and climb as needed in a food service environment.
Standing for extended periods as required to complete the work.
Work effectively in kitchen environments that may include exposure to heat, food preparation equipment, and active meal service operations.
Regular travel between residential services.

Nice To Haves

Associate or bachelor’s degree in culinary arts, Food Service Management, or related field preferred.
Prior supervisory or leadership experience preferred.

Responsibilities

Oversee day-to-day food service operations across multiple residential programs and the Mishkon Campus.
Ensure consistent execution of approved menus, including modified and therapeutic diets.
Conduct regular site visits to monitor food quality, meal presentation, and service standards.
Support implementation of new initiatives, vendor changes, and process improvements and report to the Culinary Services Director.
Coordinate communication among residential managers, culinary staff, clinical teams, vendors, and leadership to support consistent meal service delivery.
Supervise cooks and food service personnel across assigned residential programs.
Assist with onboarding, training, scheduling, and ongoing development of culinary staff.
Monitor staffing needs, address coverage gaps, and coordinate staffing support across programs.
Maintain regular in-person presence in kitchen and food service areas.
Ensure compliance with food service, sanitation, regulatory and NYC Food Protection requirements.
Conduct kitchen, storage/pantry, and meal service audits.
Monitor food handling, labeling, storage, and temperature control practices.
Maintain audit readiness across assigned programs.
Ensure approved menus, recipes, measurements, and portion guidelines are followed accurately across assigned sites.
Monitor preparation and service of texture-modified, therapeutic, kosher, and special diets.
Coordinate with clinical and dietary teams to support individualized needs and compliant food substitutions.
Oversee proper use of kitchen tools, equipment, and appliances.
Monitor inventory practices, stock levels, and supply needs across assigned sites.
Support vendor coordination, and timely ordering of food service supplies.
Ensure food supplies are used and allocated appropriately in alignment with budget expectations.
Lift, carry, and stock food service supplies, boxes, and bags weighing up to 25 lbs. as needed.