Rochester Food Service Manager

MnTC•Rochester, MN

About The Position

The Food Service Manager ensures that Food Service staff provide quality meals to clients in accordance with state laws and that the kitchen meets safety requirements. The role manages food purchasing and inventory, kitchen sanitation and regulatory compliance, staffing and training, meal planning, food preparation, and timely delivery to program locations. The manager also prepares food and oversees employees, interns, and clients working in the kitchen, ensuring meals meet nutritional, portion, recipe, and quality standards.

Requirements

High school diploma or GED, or an equivalent combination of education and experience.
3–5 years of food service supervisory experience in an institutional setting.
Documented one year of freedom from chemical use problems.
Valid driver’s license and a clean driving record acceptable to the organization’s vehicle insurance carrier.
Ability to successfully complete the background check process.
Highly organized, with the ability to delegate effectively.
Ability to manage multiple tasks with competing deadlines.
Ability to manage people and processes to achieve organizational goals.
Ability to remain on task and complete projects, including while facing frequent interruptions.
Excellent written and verbal communication skills.

Responsibilities

Order food and other supplies with attention to cost and quality; coordinate pickup of donated items and maintain contacts for food donors.
Maintain clean, orderly food and supply storage to minimize waste; inventory kitchen supplies and record available food and storage locations.
Maintain Food Service Manager certification requirements established by Minnesota Environmental Health and the National Restaurant Association.
Inspect the kitchen daily for compliance with government, safety, and sanitation requirements; inspect storage areas and correct discrepancies.
Ensure kitchen staff maintain personal hygiene.
Develop and maintain HACCP safety procedures, identify food-safety hazards and critical control points, make procedures available for inspection, and oversee safe food preparation and handling.
Check and record refrigerator and freezer temperatures daily.
Review program schedules, activities, and client numbers to determine meal quantities and food needs; schedule deliveries from local vendors.
Prepare daily menus at least one week in advance and retain menus for at least one year.
Schedule kitchen personnel to cover meal preparation and cleanup.
Prepare food and oversee and coordinate employees, interns, and clients preparing meals, ensuring adherence to recipes and quality standards.
Conduct meetings and training sessions for people assigned to work in the kitchen.
Plan appetizing meals that are nutritionally and calorie adequate.
Serve or oversee food service and ensure appropriate portions.
Ensure each program receives the appropriate amount of food, transported to its location on time.
Demonstrate the organization’s mission, Culture of Honor, core values, and Putting Honor in Action principles in daily interactions, fostering a welcoming, respectful, relationship-centered environment.